Although I love gluten, I know many of this blog’s readers do not love gluten; or rather, it does not love them.
I try to take this into account when creating recipes, and there is a section of the website devoted entirely to those recipes that are or can be gluten-free: Over 100 Gluten-Free Healthy Dessert Recipes
And now, here’s one more recipe to add to the list:
Readers have been asking if my dessert pizza recipe can be made gluten-free, so I decided to try it out: I’m always up for an experiment if it involves food! Without much any gluten-free-flour experience, deciding which ones to use was a daunting task. Finally, I chose a combination of coconut flour (Are you surprised?) and garbanzo bean flour. I’d read that it’s best to combine flours when cooking gluten-free.
This does have a slight hummus-y taste, which I really liked. But if you’re not a hummus fan, maybe try subbing rice flour or quinoa flour for the garbanzo flour? (If you’re not doing the gluten-free thing, I also really like subbing spelt flour. It’s yummy in conjunction with the coconut!)
Gluten-Free Breakfast Pizza
(Serves 1-2)
- 45g (1/3 c plus 1 tbsp) garbanzo bean flour (or spelt flour, but that’s not gluten-free)
- 24g (3 tbsp) coconut flour
- 1 teaspoon baking powder
- 1-2 tbsp sugar or 1-2 packets stevia (If you have no sweet tooth you can omit, as I like to do.)
- 1/2 cup water, juice, or milk of choice
- 2 tbsp applesauce or coconut oil, pumpkin, canola oil, mashed banana, or even baby food!
- 1/8 tsp salt
- spices or extracts if you wish (I like adding a little cinnamon)
- A few handfuls: Fill in the blank! Raspberries? Chocolate chips? Chopped apples, walnuts, and raisins? Anything goes!! It’s your breakfast pizza!
Combine all ingredients, then pour into a well-greased 8-inch round pan. Cook in an UNpreheated oven at 420F for 14-15 minutes (less time if using spelt flour). Leave out 10 minutes before cutting around the sides and then transferring to a plate. (Note: be sure to spray your cake pan well; my first attempt with the gluten-free pizzert fell apart when I tried to take it out! But it was still a delicious, crumbly mess. UPDATE: If you have trouble with a pizza that sticks to the pan, try putting it onto a sprayed or oiled baking sheet instead, and use a rolling pin to flatten.)
I highly recommend this frosting: Secretly Healthy Vanilla Fudge Frosting.
This time, I topped it with… nothing. The coconut flour gave the pizzert an almost custard-like taste. Why am I surprised that coconut flour is so good? It’s coconut, after all!
can you use all coconut flour? I can’t do beans:(
I wouldn’t recommend it. You can sub the garbanzo flour for another flour like spelt flour. But coconut flour is too crumbly to use on its own.
Has anyone made this with peanut flour as opposed to coconut flour? I have loads of peanut flour and would like a higher protein pizzert, but I’m pretty clueless about baking things and don’t want to risk it going wrong!
xxx
I haven’t tried it, but it sounds like it *might* be good… if you do try it, let me know how it goes! I’ve always been intrigued by peanut flour, but haven’t really used it for anything.
If you replace the coconut flour, take caution when adding the liquid! Coconut flour is REALLY absorbent, so if you replace it with any other flour you’ll have to significantly change the liquid amount in the recipe. It would probably be better to just stick with the CF!
I just love your ideas.
I want to thank you for sharing.
Just became “gluten free” and i really enjoy all your ideas. Thank you so much for all your great recipes. I made the pumpkin chocolate chip muffin and loved it. You have a great site! God bless you as you continue to help people eat healthy and enjoy foods in different ways.
Could you use tapioca flour instead of the garbonzo bean flour? I bought it to sub for almond flour (hubby is nut allergic). I seem to not use it now. Would it work?
Thanks!
Hi Katie! I was wondering if this pizza taste good on its own? And if half the pizza is a good part of a breakfast. How big is just half the pizza?
Thnx 🙂
I had this on Easter morning and it tasted sooooooooooooooooooooo GOOD!!!!!!!!!!!
Katie, there’s no instructions other than how to bake it. I assume you just mix everything together?
Hi Katie, I just wanted to tell you about what I’ve been up to with your recipes this summer! I’m 14 years old and am really into baking. One of our family-friends told us about this website and we decided to check it out. Ever since then, I have made at least 1 new recipe a day, (which has pretty much been my main summer goal) and have made everybody I know taste try things! From my picky sister to my health conscious parents, everyone has loved them, including me, and has started eating much healthier thanks to you, and without even trying! Thank you so much for your fabulous recipes, and keep them coming! 🙂 I love testing them out and seeing what I like, and I’ve learned a lot of new baking skills that I didn’t know before finding out about this recipe! Thank you again! -Ally
Thnak YOU so much for trying the recipes. One of my favorite parts of blogging is when someone actually tries one of the things I’ve posted :).
I’m not sure exactly why but this blog is loading incredibly
slow for me. Is anyone else having this problem or is it a problem on my end?
I’ll check back later and see if the problem still exists.
As a health consultant, you might want to consider going gluten free. Gluten is a protein which is used as a filler in food which the body cannot assimilate properly. Gluten contributes to dementia, Alzheimer’s and many other diseases….it is also bad for the gut.
I love your creativity!!! I might post your gluten free quinoa cookie recipe on my blog and of course give you credit. Love the breakfast pizza idea as well.
I am in LOVE with this recipe! I used pureed garbanzo beans to replace the garbanzo flour. And I didn’t have coconut flour, so I mixed oat flour & coconut milk powder together as a substitute. Thanks for the recipe 🙂
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I love this recipe, I always come back to it hahaha its inevitable!!! Last time I made it with out flour and coconut flour it was delicious 🙂 Where I live is impossible to find spelt flour so I have to improvise
I was wondering how many servings this made? Also, what is the nutrition facts for this?
this came out delicious!! a little crumbly as you said, but so delicious. i topped it with a peanut butter chocolate frosting (my recipe) and raw cherries 🙂