Gluten Free Pizza

Who loves Pizza?! I don’t know how I could ever give up pizza…….I hope I never have too! My elimination diet is now in the phase of re-intruducing back in food groups, the first one being dairy. I am planning on staying away from most dairy on a daily basis but thought I would see how I felt eating yogurt and goats milk products. Plain organic yogurt that is free from sugar and other nasty ingredients is actually pretty healthy with all the probiotics. So I will see is if it bothers me or not. I also am trying to avoid cows milk cheese and only use goat milk varieties. This pizza was made with goat cheese mozzarella and it was delicious. I still have not mastered the perfect gluten free pizza! It is a tricky task. I found this gluten-free dough recipe in my new cookbook Grain Power and it looked so good, I just had to try it. Grain Power has over 100 gluten-free ancient grain and superblend recipes. This is the first recipe I have used, I will let you know if I try ay more. The trick to getting a nice pizza crust is to roll the crust very very thin. My crust turned out a bit too thick, so try to roll it our as thin as you can. I am so happy to have pizza back in my life! 🙂 The next time your craving pizza give this healthy version a try. If you are looking for the pesto I used, the recipe is here.

Pizza Ingredients

Pizza night

Gluten Free Veggie Pizza with Goat Cheese Mozzarella
Recipe type: Pizza
Cuisine: Gluten Free, Vegetarian
Serves: 2 servings
  • Pizza Dough:
  • ⅓ cup sorghum flour
  • ⅓ cup millet flour
  • ½ cup light buckwheat flour (I ground up my own buckwheat in the food processor)
  • ½ tsp xanthan gum
  • ½ tsp sea salt
  • ½ cup warm water
  • 1 tsp liquid honey
  • 1½ tsp quick-rise yeast
  • 1 large egg white
  • 1 tbsp olive oil
  • Light all purpose gluten free flour for rolling
  • Pizza Toppings:
  • 1 can of tomato paste
  • 3 tbs of kale pesto (recipe in link above)
  • 1 package for goat cheese mozzarella
  • 1 cup of button mushrooms (sliced)
  • 6 kalamata olives (de-pitted)
  • 1 tsp dried oregano
  • Fresh basil to garnish
  1. Line a round pizza baking pan with parchment paper and set aside.
  2. In a medium bowl, whisk together the sorghum, millet, and buckwheat flours with the xanthan gum and salt, until well-combined.
  3. In a small bowl, whisk together the warm water and honey. Sprinkle in the yeast, stir, and let sit for 5 minutes. Whisk in the egg-white and olive oil.
  4. Pour over the flour mixture and stir until combined. Cover with plastic wrap and let sit for 20 minutes.
  5. Preheat the oven to 400°F. Remove parchment paper from the baking sheet and place on the counter or other firm surface. Remove dough from the bowl. Form into a ball and sprinkle with flour. Roll it our with a rolling pin into a 12-inch wide crust as thin as you can roll it without it cracking. Grabbing the opposite corners of the parchment paper, place it back on the baking sheet. Spread with pizza sauce and bake in the preheated oven for 5 minutes.
  6. While the pizza cooks, sauté the mushrooms in a bit of coconut oil for 5 minutes over medium to high heat.
  7. Remove crust from the oven and assemble all the toppings.
  8. Bake in the oven for another 8 minutes, or until the crust is golden on the bottom. Turn on broiler and place pizza under the broiler for a minute, or two until the cheese is melted and starting to brown.
  9. Remove from the oven and cut into slices. Sprinkle with chopped basil.
  10. Serve and enjoy.

Fresh Pizza