Gluten-Free, Dairy-Free Pizza is my Christmas gift to you! You’re welcome. Seriously, I love this pizza crust so much that I use it regularly these days. What you put on it is up to you.
Grain-Free (Gluten-Free) Crust
The heartiness of almond flour is lightened up with some arrowroot flour. The crust is easy to make when you roll it out between two pieces of parchment paper. If you have a pizza stone, that would work well here. If not, just use a pizza pan or cookie sheet. Roll the dough according to the shape of your pan. After it’s baked, the crust holds up nicely. This is a pizza you can hold in your hand to eat if it’s not piled so high with toppings that they fall off.
If you don’t have a problem with dairy products, go ahead and spread the crust with traditional tomato sauce and pile on the cheese. For those of us who are trying to avoid dairy, the combination shown here is the solution.
As with many foods since my diet has become restricted, I’ve found a way to make pizza that is different from what we’re used to, but just as good!
For the pizza in these photos, I layered on:
- nondairy basil pesto
- 2 thinly sliced Roma tomatoes (They will roast as the pizza cooks.)
- coloured bell peppers, chopped
I usually enjoy thinly sliced mushrooms on it, too, and typically scatter the leaves of baby spinach slightly more sparingly.
Julie Daniluk’s Dairy-Free Pesto recipe is a great one. I make it with hemp hearts.
So, I hope this recipe will help some people on restricted diets as well as those adventurous souls who would like a healthier option to make it through the holidays.
I’d like to take this opportunity to wish you a lovely, not-too-stressful Christmas holiday enjoying good food with those you love.
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This recipe was shared on Allergy Free Thursdays.