Gluten-free, Dairy-free, Nightshade-free Pizza Recipe

I was recently diagnosed with several food sensitivities that left me feeling like I couldn't eat ANYTHING! No gluten, tomatoes, dairy, firm fruits, honey, sugar, white potato...I honestly felt like I would never enjoy a meal again. After 5 days of picking at food, gluten-free breads(ick) and eating sweet potato chips, I figured it was time to snap out of it and get to work.

With that being said, I bring you the following recipe for my Celiac and gluten sensitive friends.

GLUTEN-FREE, NIGHT-SHADE FREE PIZZA, DAIRY-FREE PIZZA!

1/2 cup Coconut flour
1/2 cup Brown rice flour
2 TBSP Almond flour
1(heaping) TBSP gluten-free xanthan gum
1 TSP gluten free baking powder
1 TSP gluten free baking soda
1 TSP vinegar(any kind you have on hand)
1 clove garlic, chopped or pureed
Sprinkle Paprika, salt, pepper, Italian seasoning
2 eggs, or egg replacement
1 cup Coconut milk
2 TBSP water
3 TBSP olive oil

Combine dry ingredients in bowl. Whisk egg and coconut milk together, set aside. Add vinegar to the dry mixture, stir, then add your egg and coconut milk mixture. Stir well.

The dough should not be thick like pizza dough, but more like a very thick cake batter. If it is too thick, add 2 TBSP water so that the flour is mixed in well, but is not so liquidy that it slops around the bowl. You want it to be able to come onto your pan easily.

Place parchment paper on your baking sheet or pizza pan and add 2-3 tbsp olive oil. Spread it around well so that it coats the paper. Pour your pizza dough onto the parchment paper and spread it around so that it covers it evenly.

Bake in the oven at 350F for 20 minutes or until the crust is golden brown. Remove from oven and gently flip the crust onto a plate so that you can remove the parchment paper. If any part comes off, just put it back on. The sauce and toppings will hold it in place.

Top with your choice of ingredients and your favorite sauce.

*For best results, use parchment paper on your pizza pan, as this recipe sticks. I had to use tin foil, and it still worked okay, just be very careful.
**This makes a softer dough, so spread it very thin for a crispy one!



For a TOMATO-FREE SAUCE please see below!

4-6 baby carrots
pinch of salt, garlic powder, onion powder, rosemary, Italian seasoning, pepper, basil
2 tbsp water

Slice the carrots and steam until soft. Strain the water out of the carrots. Add them to a blender with the spices and 2 TBSP water. Puree until it is a paste.

You can also add a clove of garlic, green or red pepper, hot peppers, onion, whatever floats your boat!


I hope you enjoy this recipe and share your opinions and thoughts on it! Thank you for reading!