gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Grain Free Pizza
Grain Free Pizza
*Makes two 13″ pizzas
2 Boxes of Chebe Focaccia Mix
6 Tablespoons of Non Filtered Organic Olive Oil
4 Large Organic Eggs
1 Cup of Filtered Water
1 teaspoon of Sea Salt
1 Tablespoon of Organic Dried Oregano
1 Tablespoon of Organic Dried Basil
1 Tablespoon of Organic Garlic Powder
1 Can of Organic Tomato Paste
1/4 Cup of Vegan Pesto
1/2 Cup of Daiya Cheddar Style Cheese, grated
3 Other Types of Cow Free Cheeses About 1 1/2 to 2 Cups of Each (We used two types of goat mozzarella – low moisture and Brazilian Breakfast and a Dutch Style goat cheese that is similar to sharp white cheddar), grated
About 3 Handfuls of Organic Baby Spinach
1 Organic Yellow Bell Pepper, sliced thinly
About 1/3 of a Medium Organic Red Onion, sliced thinly
About 8-10 Large Organic Cremini Mushrooms, sliced
1/2 lb. of Gluten Free, Dairy Free Pepperoni (We have Applegate sliced at the deli)
4 Gluten Free, Dairy Free Hot Italian Sausages (also purchased at our deli)
Avocado Oil
1 Tablespoon of Organic Dried Oregano
Arrowroot or other GF flour for dusting hands, dough, and rolling pin.
*Preheat oven to 375 degrees
- Line two pizza pans with parchment. I lay it on top and cut it in a circle. Nothing fancy. Set aside.
- Empty the hot Italian sausage from their casings and lightly brown in a medium pan with a little avocado oil. Drain on paper towels if necessary.
- Empty both Chebe mixes into a medium bowl. Measure in the oil, add the eggs, water, herbs, sea salt, and garlic powder. Stir with a fork until all the ingredients come together.
- With floured hands, knead the dough until ingredients are fully incorporated and the dough is mostly smooth. Cut the dough in half and set each half on the parchment paper. (Remove the paper from the pans to make rolling easier.) Pat out each mound into a small circle, flour rolling pin and top of dough and roll to the edges of the paper. You can leave the edges as is, roll them up a bit for a thicker end crust, or crimp them. Whatever you like.
- Slide the parchment and pizza crusts back onto the pizza pans and bake for 17 minutes. Remove from oven and allow to cool for a few minutes.
- Spread the tomato paste – half a can each, (I use the back of a spoon) around each crust all the way to the edges. Do the same with the vegan pesto.
- Sprinkle each crust with the Daiya cheese. Then sprinkle the oregano on both crusts.
- Next, top both crusts with the peppers, onions, and mushrooms.
- Choose one of your 3 remaining cheeses and sprinkle over the mushrooms.
- Add the sausage to both crusts. Then the remaining two cheeses. Then the pepperoni.
- Bake for 15-20 minutes. Allow to sit for 5 minutes before cutting and serving.
2 Comments on “Grain Free Pizza”
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gluten free zen 
We had a new place open close to my house. You get to pick as many ingredients as you want, the type of cheeses, meats, and type of crust. They cook it in 180 seconds. It is called Blaze. The veggies were fresh and the sauce was excellent. The everything that you want costs $8.95. You pizza looks yummy without the meat.
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