Pizza Night


After months of pining for pizza, my husband and I have finally found a suitable alternative. Since gluten, yeast, and cheese hurt me so much, we had to improvise. We came up with a G-free, yeast free dough and a topping that is so good you almost don’t notice it is cheese-less. If you have any ideas on how to make this pizza better, please send me your comments. My goal is to make a pizza so good that non-allergy sufferers will opt to eat it over regular pizza (a sizable goal, I know).

Gluten-Free Pizza Dough

Whisk together and let sit for 10 minutes:

1 cup warm water

1 package dry, active yeast (2 1/4 tsp.)

1 tablespoon sugar

Mix together:

3 tablespoons olive oil

1 teaspoon each: basil, oregano, and rosemary

1/2 tablespoon apple cider vinegar

1-2 teaspoon salt

1 teaspoon xanthan gum

Add the spice mixture to the yeast mixture and stir well.


2 cups gluten-free flour mix

1/2 cup spelt flour

Knead the dough by hand for 2-3 minutes. Leave the dough to rest as you oil and flour a round pizza pan. Using oiled hands, spread the dough evenly over the pan. Leave the dough to rest again and preheat the oven to 375 degrees. Once the oven is ready, bake the crust for 10 minutes. Remove from oven and either a) put on all your toppings and put back in the oven for 10-15 minutes, or b) let cool, cover well and put in fridge or freezer until later.

Perfect Pesto Pizza

1/4 c. homemade pesto

4 cloves garlic

1 red onion

3/4 c. mushrooms

3/4 c. spinach

1/4 c. kale

1/2 red pepper

1/2 c. tofu (crumbled on top)*

Bake for 10-15 minutes.

  • in a small bowl, marinate cubed tofu in 3 tbsp. olive oil, 1 tsp. salt, 1 tsp. pepper, 1 tsp. oregano, 1 tsp. basil, 1/2 tsp. rosemary for 10 minutes. Crumble tofu with your hands and sprinkle on top of pizza

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