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!
Girl, I love your Pizzerts!!! 😀 I haven’t tried them gluten free yet! Ohhh, and this sounds amazing!
xoxo
Kathleen
I’m currently following Primal/Paleo diet lifestyle..I think you mentioned your sister did that a while back? So far I’m loving it 🙂
lol nope, not my sister. But glad you’re enjoying it, girl! 🙂
Raw foods! But they’re so much more accessible than everyone thinks! Guacamole, salsa, green salads 🙂 I try to stay away from sugar too, even vegan/raw sources. Definitely no high fructose corn syrup going in this tummy 🙂
Ahh love love love you! Slash I always eat vegan, gluten free, and mostly raw and soy free. I hate labels though so I just say I eat food:)
I try and experiment with different restrictions to see how my body reacts. Custard flavor? I’m in!
This looks delicious! I have to say that the coconut flour has to make that taste incredible. I think rice flour would be perfect with it too! I bet a flax egg would help it hold together a little more too, instead of xanthan gum. I am definitely going to make this one!
i love me gluten!!! chickpea flour is a good idea for the sans gluten version!.. I eat vegan foods, which is why i worship your recipes page.. and RAW FOODS ARE GOOD.. well ive never tried raw savory foods but like raw bars and balls and FUDGE= happiness in my belly
just wondering- is blogging your full time job? i know your in college- what are you majoring in? how do you have time for a full college course load AND trying all these recipes and writing the posts? you must be super busy!!!
Yup, as crazy as it sounds, I’m finding that I AM starting to be able to make a living from blogging and opportunities that are coming my way because of it. It’s truly a dream job! I haven’t written a post about this yet, but I’m planning to do so.
My “special diet” is veganism 🙂 I will probably never go raw though!
Gluten-free baking can be kind of hard! There is a woman that owns a gluten-free bakery in Charlotte,NC. She came to one of our Dietetics state meetings with samples, I tried the carrot cake muffin and the devil’s food muffin, both YUM! You couldn’t even tell it was gluten-free! So delicious 😀
gosh this looks good. like you mentioned, it reminds me of Socca, which I’ve been seeing all over the blog universe lately. I’m going to HAVE to try it.
as for your pizzert, I’ve been meaning to try it, but without a kitchen its a bit difficult. When I’m home on spring break, you bet I know what I’ll be doing : )
Special diet products? I’ll try anything. Just because they’re made from ingredients not widely used doesn’t mean I can’t try’em. heck, they’re often better than the original!