Recipes  
Dairy Free and Gluten Free Pizza
Dairy Free and Gluten Free Pizza
Open in full-screen mode

Dairy Free and Gluten Free Pizza

4 stars (24) Rate this recipe
Preparation
45 MIN
Cooking
25 MIN
Makes
3 pizzas (9 inches/23 cm each)
Freezes
Share

Ingredients

Tomato Sauce

Dough

Toppings

Preparation

Tomato Sauce

  1. In a pot, soften the onion and garlic in the oil. Add the tomatoes and pepper flakes and simmer over low heat for about 10 minutes, stirring frequently. Season with salt and pepper.

Dough

  1. With the rack in the middle position, preheat the oven to 425°F (210°C). Line a baking sheet with parchment paper.
  2. In a bowl, combine the chickpea flour, tapioca starch and baking powder.
  3. In a pot, bring the water, oil and salt to a boil. Remove from the heat. Add the flour mixture at once and stir vigorously with a wooden spoon until the dough forms a smooth ball coming off the sides of the pot.
  4. Place the pot back over low heat and cook, stirring the dough for about 2 minutes or until the mixture forms a very sticky soft ball. Remove from the heat.
  5. In a stand mixer fitted with the paddle attachment, or in a food processor, or with a wooden spoon, add the eggs, one at a time, stirring well after each addition, until the dough is smooth.
  6. Place your hands in a bowl of water to keep them moist as you handle the dough. Divide the dough into three balls. Place a ball in the centre of the prepared baking sheet. With wet hands, spread the dough to form a 9-inch (23 cm) pizza crust with slightly thicker borders. Bake one pizza crust at a time, about 18 minutes or until the dough begins to brown and comes off the paper. Repeat with the remaining dough.

Toppings

  1. Top each baked crust with tomato sauce. Top with mozzarella-flavoured shreds, roasted peppers and sausage.
  2. Bake for an additional 5 minutes or until the cheese has melted. Finish under the broiler, if needed. Right out of the oven, garnish with the basil leaves. Serve immediately.

Note

If you are looking for a dairy-free “cheese”, Daiya makes a lactose-free, casein-free and gluten-free product sold in blocks or pre-shredded. It may not melt as easily as cow’s milk cheeses, but is still a great lactose-free option.

Add more toppings of your choice: Olives, artichokes, leftover roasted chicken, etc.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.