Celiac.com 10/04/2025 - Breakfast pizzas are a modern twist on the age-old tradition of using flatbreads as a vehicle for hearty morning meals. While pizza itself originated in Italy, many cultures have long experimented with bread-like bases layered with eggs, meats, and cheese for a nourishing start to the day. In recent years, the rise of gluten-free cooking has led creative home chefs to rethink the crust itself, swapping wheat flour for vegetables, nuts, or alternative grains.

This zucchini crust breakfast pizza takes inspiration from both rustic farmhouse breakfasts and modern gluten-free innovation. Zucchini provides a fresh, moisture-rich base that, when combined with eggs and coconut flour, bakes into a firm yet tender foundation. The toppings—scrambled eggs, turkey bacon, cheddar cheese, and fresh chives—create a satisfying balance of protein, flavor, and comfort. This dish proves that a gluten-free breakfast can be both wholesome and indulgent.

Ingredients

For the Crust

• 2 medium zucchinis, grated and squeezed of excess moisture
• 2 large eggs
• ½ cup coconut flour
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper

For the Toppings

• 3 large eggs, scrambled lightly in a pan
• 3 slices turkey bacon, cooked and chopped
• gluten-free peperoni (optional)
• ½ cup shredded cheddar cheese
• 2 tablespoons chopped fresh chives

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Grate the zucchinis and place them in a clean kitchen towel. Squeeze firmly to remove as much liquid as possible.
3. In a bowl, combine the grated zucchini, eggs, coconut flour, salt, and pepper. Mix until a dough-like mixture forms.
4. Spread the zucchini mixture onto the prepared baking sheet in a round or oval shape, about ½ inch thick. Press firmly to ensure it holds together.
5. Bake the crust for 18–20 minutes, or until firm and lightly golden at the edges.
6. Remove the crust from the oven and top with scrambled eggs, turkey bacon, and shredded cheddar cheese.
7. Return to the oven for 5 minutes, just until the cheese melts.
8. Sprinkle with fresh chives before slicing and serving warm.

Conclusion

This gluten-free zucchini crust breakfast pizza brings together tradition, creativity, and nutrition in one delicious dish. The crisp yet tender base offers a fresh alternative to wheat crusts, while the savory toppings make it a hearty way to start the morning. Perfect for weekend brunches or weekday meal prep, it proves that eating gluten-free does not mean sacrificing comfort or flavor.

Celiac.com 09/27/2025 - Pizza has a long and storied history, stretching back to rustic flatbreads in the Mediterranean world. Traditionally topped with olive oil, herbs, and simple vegetables, these early versions paved the way for the global phenomenon we know today. While most pizzas are based on wheat flour crusts, alternative grains like buckwheat have gained popularity as both a gluten-free option and a flavorful twist on the classic dish.

Buckwheat, despite its name, is not related to wheat. It has been used for centuries in Eastern Europe and Asia in dishes such as soba noodles, crepes, and porridges. Its nutty, earthy taste provides a hearty foundation, making it an ideal base for pizza. In this recipe, the robust flavors of buckwheat pair beautifully with wild mushrooms, creamy fontina cheese, fresh thyme, and a drizzle of aromatic truffle oil. The result is a pizza that is both rustic and elegant, perfect for entertaining or enjoying as a special weekend meal.

Ingredients

For the Buckwheat Crust

• 1 cup buckwheat flour
• ½ cup rice flour
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 2 tablespoons olive oil
• ½ cup warm water (more if needed)

For the Topping

• 2 tablespoons olive oil
• 2 cups mixed wild mushrooms (such as chanterelle, oyster, or shiitake), sliced
• 1 teaspoon fresh thyme leaves
• 1 cup shredded fontina cheese
• Salt and freshly ground black pepper to taste
• 1–2 teaspoons truffle oil for drizzling

Instructions

1. Prepare the crust: Preheat the oven to 400°F (200°C). In a large bowl, whisk together the buckwheat flour, rice flour, baking powder, and salt. Add the olive oil and gradually pour in the warm water, stirring until a soft dough forms. If the dough feels too dry, add a little more water, one tablespoon at a time.
2. Shape the crust: Place the dough between two sheets of parchment paper and roll it out into a thin circle or rectangle about ¼ inch thick. Transfer the crust (with parchment) onto a baking sheet or pizza stone. Bake for 8–10 minutes until just set but not browned.
3. Cook the mushrooms: While the crust bakes, heat olive oil in a skillet over medium heat. Add the mushrooms and thyme and sauté for 6–8 minutes until softened and golden. Season with salt and pepper.
4. Assemble the pizza: Remove the crust from the oven. Sprinkle the shredded fontina evenly over the base. Scatter the sautéed mushrooms on top. Return the pizza to the oven and bake for another 10–12 minutes, until the cheese is melted and bubbly.
5. Finish and serve: Remove the pizza from the oven and let it cool slightly. Drizzle with truffle oil just before serving for a fragrant, luxurious touch.

Conclusion

This buckwheat crust wild mushroom and truffle oil pizza is more than just a gluten-free alternative—it is a celebration of deep, earthy flavors and gourmet simplicity. The nuttiness of the crust, the richness of the mushrooms, and the elegance of truffle oil create a dish that elevates pizza night into something memorable. Whether you are gluten-sensitive or simply eager to try new ingredients, this recipe is a delightful way to enjoy pizza with a fresh perspective.

Celiac.com 09/20/2025 - Polenta, a dish with humble roots in Northern Italy, has long been a staple for its versatility and comfort. Traditionally served soft and creamy as a porridge, polenta also transforms beautifully when chilled and baked, forming a golden, naturally gluten-free crust. This recipe takes that old-world tradition and gives it a modern twist—turning polenta into the base for a rustic, gourmet-style pizza.

By combining creamy goat cheese, herbaceous pesto, tangy sun-dried tomatoes, and the buttery crunch of pine nuts, this polenta crust pizza delivers an unforgettable mix of flavors and textures. It’s a perfect example of how gluten-free eating doesn’t have to compromise on taste or creativity. Whether you’re hosting a dinner party or just want a fresh spin on pizza night, this dish brings elegance and ease to the table.

Ingredients

For the Polenta Crust:

• 1 cup cornmeal (medium grind)
• 3 cups water
• 1 teaspoon salt
• 1 tablespoon olive oil (plus more for brushing)
• ½ teaspoon black pepper
• ¼ cup grated Parmesan (optional for added flavor)

For the Toppings:

• ½ cup gluten-free basil pesto
• 4 oz goat cheese, crumbled
• ¼ cup sun-dried tomatoes (oil-packed), chopped
• 2 tablespoons pine nuts
• Fresh basil leaves, for garnish (optional)

Instructions

Prepare the Polenta Crust:

1. In a medium saucepan, bring 3 cups of water to a boil. Add salt.
2. Gradually whisk in the cornmeal, reducing heat to low. Stir constantly for 10–12 minutes, or until the polenta is thick and pulls away from the sides of the pan.
3. Stir in black pepper, olive oil, and Parmesan if using.
4. Pour the hot polenta into a greased 10–12 inch round pan or pizza tray lined with parchment. Smooth evenly with a spatula to form a crust about ½ inch thick.
5. Let the crust cool to room temperature, then cover and refrigerate for at least 1 hour until firm (can be made ahead).

Bake the Crust:

1. Preheat the oven to 425°F (220°C).
2. Brush the top of the chilled polenta crust with olive oil.
3. Bake for 20–25 minutes, or until edges are golden and the crust is slightly crisp.

Add the Toppings:

1. Remove the crust from the oven. Spread pesto evenly over the surface.
2. Dot with crumbled goat cheese and scatter chopped sun-dried tomatoes.
3. Sprinkle pine nuts evenly across the top.
4. Return to the oven and bake for another 8–10 minutes, just until everything is warmed through and cheese is softened.

Serve:

1. Remove from the oven and let cool for 5 minutes.
2. Top with fresh basil leaves if desired. Slice and serve warm.

Conclusion

This polenta crust pesto and goat cheese pizza is more than just a gluten-free alternative—it's a celebration of rich flavors and rustic ingredients. The crisp edges of the polenta, the punch of basil and sun-dried tomatoes, and the creamy tang of goat cheese make this dish truly memorable. Whether you're gluten-free by necessity or by choice, this pizza is proof that comfort food and gourmet style can happily coexist. Enjoy it as a centerpiece meal or a unique appetizer that sparks conversation and satisfaction alike.

Celiac.com 09/13/2025 - Pizza has long been a symbol of communal eating and culinary creativity. Its origins trace back to ancient flatbreads enjoyed across the Mediterranean, but modern pizza as we know it took shape in Naples, Italy. Over time, this beloved dish has evolved to suit all sorts of dietary needs. For those avoiding gluten, pizza often feels like an impossible craving to satisfy—until now.

This gluten-free Quinoa Crust Veggie Supreme Pizza puts a fresh and nourishing spin on the classic. Instead of using traditional wheat dough, this crust is made from soaked, uncooked quinoa blended into a pourable batter. Once baked, it transforms into a thin, crispy, and satisfying base that pairs beautifully with a colorful array of vegetables and melty vegan cheese. It’s ideal for anyone seeking a nutritious pizza without compromising on flavor or texture.

Ingredients

For the Crust:

• 1 cup raw quinoa
• ¼ cup water
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Toppings:

• ½ cup sliced mushrooms
• ½ cup chopped bell peppers (mix of red, yellow, green)
• ¼ cup thinly sliced red onions
• ¼ cup sliced black olives
• ½ cup shredded vegan cheese
• Optional: fresh basil for garnish

Instructions

1. Place the quinoa in a bowl and cover it with water. Soak for at least 6 hours or overnight.
2. After soaking, rinse and drain the quinoa thoroughly.
3. Preheat your oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper.
4. In a blender, combine the soaked quinoa, ¼ cup fresh water, olive oil, garlic powder, oregano, salt, and pepper. Blend until the mixture forms a smooth, thick batter.
5. Pour the batter onto the prepared baking sheet and spread it evenly into a circle about ¼ inch thick.
6. Bake for 20 minutes, then carefully flip the crust and bake for another 10–15 minutes until the edges are golden and crisp.
7. Remove the crust from the oven and add your toppings: start with the vegan cheese, followed by mushrooms, bell peppers, red onions, and olives.
8. Return the pizza to the oven and bake for 8–10 more minutes until the cheese is melted and the vegetables are slightly roasted.
9. Remove from the oven, garnish with fresh basil if desired, slice, and serve hot.

Conclusion

This Quinoa Crust Veggie Supreme Pizza is a game-changer for gluten-free eaters who crave the indulgence of pizza without the wheat. The crust is crisp and earthy, supporting a vibrant mix of plant-based toppings that make every bite colorful and satisfying. Whether you're gluten-free by necessity or by choice, this recipe delivers the joy of pizza night with a wholesome twist.

Celiac.com 09/06/2025 - Pizza, with its universal appeal and comforting flavor, has gone through centuries of transformation. Though it gained global recognition from its Italian roots, it continues to evolve to meet the needs of changing diets. One of the biggest challenges in the gluten-free world has been recreating the chewy, golden crust that makes pizza so iconic. Enter rice flour—a naturally gluten-free ingredient that, when combined with a few key additions like xanthan gum and yeast, can replicate the structure and softness of traditional dough without the gluten.

This Rice Flour Crust Pepperoni Pizza brings together the familiar flavors of classic pizzeria-style pie—tangy tomato sauce, melty mozzarella cheese, and zesty pepperoni—on a simple homemade crust that's safe for those with gluten sensitivity or celiac disease. The dough is soft, rises nicely, and bakes into a crust that holds its shape and flavor without compromise.

Ingredients

For the Crust:

• 2 cups white rice flour
• 1 tablespoon xanthan gum
• 1 packet (about 2¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• ¾ teaspoon salt
• 1 tablespoon olive oil
• ¾ cup warm water (about 110°F)

For the Toppings:

• ½ cup tomato sauce (plain or seasoned)
• 1 cup shredded mozzarella cheese
• 12–16 slices gluten-free pepperoni
• ½ teaspoon dried oregano
• Optional: crushed red pepper flakes or fresh basil for garnish

Instructions

1. In a small bowl, combine the yeast, sugar, and warm water. Stir gently and let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, whisk together the rice flour, xanthan gum, and salt.
3. Make a well in the center and pour in the olive oil and yeast mixture. Stir with a spoon or spatula until a sticky dough forms.
4. Cover the bowl with a clean towel and let the dough rise in a warm area for 30–45 minutes.
5. Preheat your oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper.
6. Turn the dough out onto the prepared sheet and, using oiled hands or a spatula, spread it evenly into a 10–12 inch circle, about ¼ inch thick.
7. Bake the crust for 12 minutes to set.
8. Remove from the oven and spread the tomato sauce evenly over the crust. Sprinkle with mozzarella cheese and layer on the pepperoni slices.
9. Sprinkle with oregano and return to the oven. Bake for another 10–12 minutes until the cheese is melted and bubbly and the edges are golden.
10. Let cool slightly before slicing. Garnish with red pepper flakes or fresh basil if desired, then serve warm.

Conclusion

This Rice Flour Crust Pepperoni Pizza proves that a satisfying gluten-free pizza can be made entirely from scratch in your home kitchen. With a soft yet sturdy base and the classic toppings you know and love, it’s perfect for pizza night without the gluten worries. Whether you’re newly diagnosed or a seasoned gluten-free eater, this recipe brings the joy of traditional pizza back to your table—crispy, cheesy, and delicious down to the last bite.

Celiac.com 09/02/2025 - Pizza has long been a staple of comfort food, but for those navigating a gluten-free lifestyle, traditional crusts are off the table. Over the years, creative cooks have crafted alternative bases using everything from cauliflower to chickpea flour. One of the most flavorful and nutrient-dense innovations is the sweet potato crust — naturally gluten-free, rich in vitamins, and beautifully chewy. This recipe blends the earthy sweetness of mashed sweet potatoes with tapioca starch and ground flaxseed to create a flexible, satisfying base that rivals any wheat crust.

Pairing this hearty foundation with savory prosciutto, creamy goat cheese, and the luscious sweetness of fig jam creates an elegant balance of flavors. The finishing touches — fresh arugula and a balsamic drizzle — lend brightness and acidity, rounding out this gourmet pizza that feels equally at home at a dinner party or a weeknight meal. It’s a modern twist inspired by the rustic Italian tradition of pairing figs and cured meats — once a farmer's indulgence and now a foodie's delight.

Ingredients

For the Sweet Potato Crust

• 1 cup mashed sweet potato (about 1 large sweet potato, peeled and boiled until soft)
• ⅓ cup tapioca starch
• 2 tablespoons ground flaxseed
• 1 tablespoon olive oil
• ½ teaspoon salt

For the Toppings

• 2 tablespoons fig jam
• 2 ounces prosciutto, torn into bite-sized strips
• 2 ounces goat cheese, crumbled
• 1 cup fresh arugula
• Tomato slices
• 1 tablespoon balsamic glaze or reduction
• Freshly cracked black pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet or pizza pan with parchment paper.
2. In a medium bowl, mix the mashed sweet potato, tapioca starch, ground flaxseed, olive oil, and salt until a smooth, dough-like mixture forms. It should be slightly sticky but hold together well.
3. Spread the dough on the prepared parchment paper, forming a circle or oval about 10 inches wide and ¼-inch thick. Use damp hands or a spatula to smooth the surface.
4. Bake the crust for 18–20 minutes, or until the edges are lightly golden and the center is firm to the touch.
5. Remove the crust from the oven. Spread the fig jam evenly over the surface, then layer on the prosciutto, tomato slices and sprinkle with goat cheese.
6. Return the pizza to the oven for an additional 5–7 minutes, just until the cheese softens and the prosciutto edges begin to crisp.
7. Remove from the oven. Top with fresh arugula and a generous drizzle of balsamic glaze.
8. Slice and serve warm, with a few cracks of black pepper on top if desired.

Conclusion

This gluten-free Sweet Potato Crust Prosciutto & Fig Pizza is a symphony of flavors and textures, showcasing how satisfying and inventive gluten-free meals can be. Whether you're hosting friends or treating yourself to a nourishing dinner, this pizza offers a beautiful contrast of sweet, salty, creamy, and fresh — all layered on a chewy, naturally gluten-free crust that brings both nutrition and comfort to the table. Serve it with a crisp salad or a glass of white wine for the perfect finish.

Celiac.com 08/23/2025 - Pizza has a long and delicious history, with roots tracing back to ancient flatbreads eaten across the Mediterranean. But for those living with celiac disease or gluten sensitivity, traditional wheat crusts are off-limits. Enter the world of alternative crusts—nut-based, veggie-packed, or even legume-inspired—where creativity meets comfort food. One standout in the gluten-free kitchen is almond flour, prized for its naturally gluten-free profile and rich, nutty flavor.

This Almond Flour Crust BBQ Chicken Pizza puts a smoky, tangy twist on a classic favorite, bringing together shredded chicken, bold barbecue sauce, and gooey mozzarella on a soft-yet-sturdy almond flour crust. The addition of a little tapioca starch lends just the right amount of chew to make this a pizza you can slice, hold, and savor. Topped with red onions and fresh cilantro, it’s a satisfying meal that skips the gluten but delivers all the flavor.

Ingredients

For the Crust:

• 1 ½ cups almond flour
• ¼ cup tapioca starch
• 1 teaspoon baking powder
• 1 large egg
• 1 tablespoon olive oil
• ¼ teaspoon salt

For the Toppings:

• 1 cup cooked, shredded chicken (grilled or rotisserie)
• ½ cup gluten-free BBQ sauce (plus extra for drizzling)
• 1 cup shredded mozzarella cheese
• ½ small red onion, thinly sliced
• ¼ cup fresh cilantro leaves, chopped
• Optional: red pepper flakes or sliced jalapeños for heat

Instructions

1. Prepare the Crust

1. Preheat your oven to 375°F (190°C). Line a baking sheet or pizza stone with parchment paper.
2. In a medium bowl, mix the almond flour, tapioca starch, baking powder, and salt.
3. Add the egg and olive oil. Mix until a soft dough forms. If it feels too sticky, add a tiny bit more almond flour.
4. Transfer the dough to the parchment-lined sheet and use your hands to press it into a ¼-inch thick round crust, about 10–12 inches in diameter.
5. Pre-bake the crust for 10 minutes until slightly golden and firm to the touch.

2. Assemble the Pizza

1. Remove the crust from the oven and spread the BBQ sauce evenly across the surface, leaving a small border around the edge.
2. Top with shredded chicken, mozzarella, and red onion slices.
3. Return to the oven and bake for another 10–12 minutes, or until the cheese is melted and bubbling.

3. Finish and Serve

1. Remove the pizza from the oven and let cool for a few minutes.
2. Sprinkle chopped cilantro over the top and drizzle with additional BBQ sauce if desired.
3. Slice and serve warm.

Conclusion

This Almond Flour Crust BBQ Chicken Pizza is a celebration of bold flavors and mindful ingredients. The naturally gluten-free crust is easy to make and sturdy enough to handle rich toppings, while the smoky barbecue sauce and melty cheese bring all the satisfaction of a traditional pie—without the gluten. Whether you're managing celiac disease, gluten intolerance, or just exploring healthier home-cooked options, this pizza proves that you don’t have to sacrifice flavor to eat smart. It’s quirky, comforting, and perfect for pizza night in the gluten-free kitchen.

Celiac.com 08/16/2025 - The Mediterranean region has long been celebrated for its healthful, flavorful cuisine based on fresh vegetables, heart-healthy oils, and fermented dairy. In recent years, the ancient street food known as "socca" — a chickpea flatbread originating from the south of France — has inspired a wave of gluten-free adaptations. Its naturally gluten-free makeup makes it a perfect candidate for a wholesome pizza crust, rich in protein and flavor.

This Chickpea Crust Mediterranean Pizza combines the nutty crunch of socca with vibrant toppings inspired by the sun-soaked Mediterranean coast. A base of creamy hummus replaces traditional tomato sauce, while briny olives, juicy tomatoes, peppery arugula, and tangy feta create a beautiful blend of tastes and textures. It’s an ideal dish for those with celiac disease or gluten sensitivity who crave something both satisfying and nourishing.

Ingredients

For the Chickpea Crust:

• 1 cup chickpea flour (also known as garbanzo bean flour)
• 1 cup water
• 2 tablespoons olive oil (plus extra for cooking)
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

For the Toppings:

• ½ cup hummus (plain or garlic)
• ½ cup halved cherry tomatoes
• ¼ cup sliced kalamata olives
• 1 cup fresh arugula
• ½ cup crumbled feta cheese
• Optional: a drizzle of extra virgin olive oil and a pinch of oregano

Instructions

Make the Chickpea Crust:

1. In a medium bowl, whisk together the chickpea flour, water, 2 tablespoons olive oil, salt, and pepper until smooth. Let the batter rest for at least 20 minutes at room temperature.
2. Preheat your oven to 450°F (230°C).
3. Heat a well-seasoned 10-inch cast iron skillet over medium-high heat and add a tablespoon of olive oil. Once hot, pour in the chickpea batter and tilt the skillet to spread evenly.
4. Cook on the stovetop for 5 minutes, or until the bottom is golden and beginning to crisp.
5. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the edges are golden and the center is firm.
6. Remove and let cool slightly before adding toppings.

Add the Toppings:

1. Spread hummus evenly over the cooled chickpea crust.
2. Top with cherry tomatoes, kalamata olives, and crumbled feta.
3. Return to the oven for 5 minutes, just to warm the toppings slightly.
4. Remove from the oven and scatter fresh arugula over the top.
5. Finish with a drizzle of olive oil and a sprinkle of oregano if desired.
6. Slice and serve immediately.

Conclusion

This Chickpea Crust Mediterranean Pizza is a perfect fusion of simplicity, flavor, and health. Whether you're navigating a gluten-free lifestyle due to celiac disease or just seeking a lighter alternative to traditional pizza, this recipe brings the warmth of the Mediterranean to your table. Its crispy crust, fresh toppings, and bold flavors are sure to make it a regular part of your gluten-free rotation.

Celiac.com 08/12/2025 - Pizza has a long and beloved history dating back to ancient civilizations, but it was in Naples, Italy, where the Margherita pizza became a national icon. Named after Queen Margherita of Savoy in the late 19th century, the pizza’s vibrant colors—red tomatoes, white mozzarella, and green basil—symbolized the Italian flag. While the original is made with a wheat-based crust, our gluten-free version takes a modern turn with a flavorful and wholesome cauliflower base.

This cauliflower crust Margherita pizza is perfect for those avoiding gluten due to celiac disease or gluten sensitivity. The crust combines grated cauliflower with almond flour, parmesan cheese, and eggs to form a chewy, golden-brown base that pairs beautifully with the classic Margherita toppings. It’s fresh, satisfying, and surprisingly easy to make at home.

Ingredients

For the Cauliflower Crust:

• 1 medium head cauliflower (about 4 cups finely grated)
• 2 large eggs
• ½ cup almond flour
• ½ cup grated parmesan cheese
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper (optional)

For the Toppings:

• 6-8 ounces fresh mozzarella, sliced
• 2 medium ripe tomatoes, thinly sliced
• Fresh basil leaves (a handful)
• 1 tablespoon olive oil
• Sea salt, to taste

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper.
2. Wash and trim the cauliflower. Cut into florets and pulse in a food processor until it resembles rice. You should have about 4 cups.
3. Transfer the grated cauliflower to a microwave-safe bowl and microwave for 5-7 minutes until soft. Let it cool slightly.
4. Place the cooked cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to getting a firm crust.
5. In a mixing bowl, combine the dried cauliflower, eggs, almond flour, parmesan, salt, and pepper. Mix well to form a dough.
6. Press the dough onto the prepared baking sheet into a round or rectangular crust, about ¼-inch thick.
7. Bake the crust for 20-25 minutes until golden and firm to the touch.
8. Remove from the oven, layer with mozzarella, tomato slices, and a pinch of sea salt. Return to the oven for 10 more minutes or until cheese is melted and bubbly.
9. Remove from oven, top with fresh basil and a drizzle of olive oil. Let sit for 5 minutes before slicing and serving.

Conclusion

This gluten-free cauliflower crust Margherita pizza delivers all the joy of a classic Italian dish without the gluten. Crisp edges, rich cheesy toppings, and the fragrance of fresh basil make it a favorite for weeknights, entertaining, or special occasions. It's a wonderful option for anyone seeking a delicious alternative to traditional pizza—whether for dietary reasons or simply to explore new flavors.

Celiac.com 08/06/2025 - In the shadow of Mount Vesuvius, Naples gave birth to the Neapolitan pizza—a culinary treasure defined by its thin, soft crust, bright tomato sauce, creamy mozzarella, and minimalist elegance. Traditionally cooked in wood-fired ovens and made with wheat-based dough that develops blistered air pockets from high-heat baking, the Neapolitan pie has long been a symbol of rustic Italian simplicity and artistry. But for those with celiac disease or gluten sensitivity, this beloved dish has often remained just out of reach—until now.

This gluten-free take on the Neapolitan classic embraces everything that makes the original so special: a tangy, slightly chewy crust, rich San Marzano tomato sauce, and milky mozzarella, all finished with fresh basil and golden extra virgin olive oil. What makes this version stand out is the fermented depth of a homemade sourdough starter made from brown rice flour. Combined with tapioca starch for stretch and sorghum flour for body, the result is a crust with real character and texture, worthy of its Neapolitan heritage.

Ingredients

For the gluten-free sourdough starter (prepare 5–7 days in advance):

• ½ cup brown rice flour
• ¼ cup filtered water
• Additional brown rice flour and water for feeding daily

For the crust:

• 1 cup active gluten-free brown rice sourdough starter
• ½ cup warm water
• 1 cup sorghum flour
• ¾ cup tapioca starch
• 1 tablespoon olive oil
• ½ teaspoon fine sea salt
• ½ teaspoon psyllium husk powder (optional, for added elasticity)

For the toppings:

• ¾ cup San Marzano tomato sauce (crushed tomatoes with a pinch of salt)
• 4 oz fresh mozzarella, torn or sliced
• A handful of fresh basil leaves
• Extra virgin olive oil for drizzling
• Optional: pinch of sea salt and crushed red pepper flakes

Instructions

Step 1: Create the sourdough starter

1. In a clean jar, mix ½ cup brown rice flour with ¼ cup filtered water. Stir until no dry bits remain. Cover loosely and let sit at room temperature.
2. Feed the starter once every 24 hours by discarding half and adding fresh brown rice flour and water (same ratio). After 5–7 days, it should become bubbly, slightly sour-smelling, and active enough to use.

Step 2: Make the dough

1. In a large mixing bowl, combine the active starter with warm water, sorghum flour, and tapioca starch. Add olive oil, salt, and psyllium husk powder if using.
2. Mix thoroughly until a soft, sticky dough forms. Cover and let rise in a warm spot for 4–6 hours, or until visibly puffy and slightly increased in volume.

Step 3: Shape and pre-bake

1. Preheat your oven to 475°F (245°C). If using a pizza stone or steel, place it in the oven while it heats.
2. On a sheet of parchment paper, lightly dusted with tapioca starch, gently stretch the dough into a 10–12-inch circle about ¼ inch thick. Use wet hands to smooth edges if needed.
3. Slide the dough (with parchment) onto a preheated baking sheet or stone. Bake for 8 minutes to set the crust.

Step 4: Add toppings and finish baking

1. Remove the crust from the oven. Spread a thin layer of San Marzano tomato sauce over the surface, leaving a small border.
2. Distribute mozzarella evenly and return to the oven for another 6–8 minutes, or until the cheese is melted and beginning to brown slightly.
3. Optionally, broil on high for 1 minute to get golden spots on the cheese.

Step 5: Garnish and serve

1. Remove the pizza from the oven, add fresh basil leaves, and drizzle with olive oil.
2. Let cool slightly before slicing and serving.

Conclusion

This Neapolitan-style pizza proves that going gluten-free doesn’t mean giving up on taste, tradition, or texture. By incorporating a naturally fermented sourdough starter and thoughtfully balancing gluten-free flours, the crust holds its own—chewy, tangy, and full of character. Topped simply and classically with San Marzano tomatoes, fresh mozzarella, and basil, each slice offers the rustic joy of Naples with none of the gluten. Whether you’re hosting pizza night or craving a solo culinary escape, this pizza brings authentic Italian soul to your gluten-free lifestyle.

A unique take on a healthy pizza! This is a must try recipe, especially if you like Brussels sprouts.

Ingredients:

• 4 Tbsp. olive oil
• 2 cloves garlic, pressed
• 1 large Roma tomato, thinly sliced
• ¼ cup pine nuts
• 8 oz fresh mozzarella, shredded
• 2 cups fresh Brussels sprouts, halved
• 2 Tbsp. sesame seeds
• 1 tsp. chili powder
• 1 gluten-free pizza crust

In a large skillet over medium flame, heat olive oil and garlic; cook for 2 minutes.  Add tomato, onion and Brussels sprouts.  Cook for 10-15 minutes or until Brussels sprouts are soft.

Transfer mixture to a food processor; pulse until smooth.

Spread gluten-free crust on a flat surface; add fresh mozzarella, followed by Brussels sprouts mixture. Sprinkle with pine nuts.  Line the outside crust with a sprinkle of sesame seeds.

Place pizza onto a pizza stone or baking sheet; bake for 15-20 minutes or until golden brown and crispy.  Top with chili powder.

Enjoy.

Dry Ingredients:
3 cups Brown Rice Flour
¼ cup potato starch
¼ cup tapioca starch
½ teaspoon Knox Gelatin
1 teaspoon onion salt or regular salt
2 ¾ teaspoons guar gum
½ teaspoon brown sugar
1 package gluten-free Rapid Rise yeast

Wet Ingredients:
1 ½ cups warm water
2 tablespoons olive oil
3 mixing bowls

Directions:
In a small bowl or measuring cup mix ½ teaspoon brown sugar into ½ cup warm water until dissolved, add package dry yeast and set aside. In another mixing bowl add all dry ingredients and set aside. Then take 1 cup warm water 2 tablespoons olive oil and place in a medium mixing bowl and whisk together, add a little of dry ingredients until smooth, add in yeast mixture and whisk until smooth, then add remaining ingredients and work until forms a ball, place on a flour surface and kneed until no longer sticky (adding more flour as needed). Place into a lightly greased mixing bowl cover with plastic wrap and let rest for 1 hour. Roll out with rolling pin onto lightly greased pizza pan or pans of your choice, poke dough with fork and place into a pre-heated 375F oven and let bake 5-7 minutes or until soft to touch. Remove from oven and place on sauce and topping then return to oven and bake at 425F until cheese is melted or golden brown.

Enjoy!