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!
I don’t have a special diet myself, but I’m always open to trying new types/versions of foods!
ahh it hought that was a giant pb cookie when i first saw it. haha. looks yummy! other than eating natural/organic foods (with some exceptions of course, like gum for instance isn’t the most natural thing but I love it!!), I dont really follow any specific diet of GF, dairy free, etc., except that I dont eat beef or pork, nor do I eat fast food (havent had fast food in years!!) it works for me!
Everything I eat it gluten free, corn free, dairy free, and mostly soy free. Yikes!!
Well, I am vegan-but other than that I don’t do much. I eat as organic as possible, and I eat a nearly gluten free diet-except for my breakfast cereal it is all gluten free. I like limiting my soy as well-and really I hardly eat it except for the occasional tofu.
I still need to make a pizzert! I am not vegan, but most days, I eat vegan for at least one meal. I’m willing to try anything, so if there’s a raw or gluten-free or vegan choice, I’ll definitely try it!
I am not vegan but I eat a lot of vegan foods. I also try to incorporate raw and gluten-free foods, just to keep me balanced. 🙂 This looks interesting!
The pizzert looks great! I have so much coconut (and almond, peanut, and oat) flour on hand but still have not tried garbanzo bean flour. I am the only blogger who hasnt yet tried a socca-variation.
Your pizzert looks delish and makes me wanna get some garbz flour, asap!
And “special”? I guess very much so…vegan/plant-based, GF, soy moderate, sodium avoidant, raw seeking. 🙂
Katie: here is the chocolate raspberry cookie recipe I mentioned on Twitter. It’s from Veganomicon.
Chewy Chocolate Raspberry Cookies
Makes 2 dozen
1/2 cup raspberry preserves
1 cup sugar
1/3 cup canola oil
1 tsp. pure vanilla extract
1 tsp. almond extract
1/2 cup plus 2 Tbsp. unsweetened cocoa powder (sifted if clumpy)
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/4 tsp salt
Preheat the oven to 350 F. Lightly grease cookie sheet. In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla and almond extract. In a separate bowl, sift together the other ingredients. Add the dry to the wet in three batches, mixing well after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft and pliable dough. Roll the dough into walnut sized balls and then flatten them with your hands into a 2 1/2″ diameter disk. Place on a cookie sheet (they need be only 1/2 inch apart because they don’t spread out when baking.) Bake for 10 minutes. Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely. You can also serve these cookies still warm.
Awwww thank you so much! They sound incredible; right up my alley (chocolate-covered alley). Maybe I’ll even add chocolate chips! 🙂
I made my GF pizzert with the Bob’s Red Mill GF all purpose flour which has garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour. It was so delicious! 😀
Oh my gosh, yes, I remember that now! I’ll have to look for that flour; I love Bob lol.
This sounds like a great recipe. I am not gluten free, but this is something I would definitely try if I could get my hands on the right flour.
Question…have you tried adding wheat bran to your pizzert? I mixed 1/3 cup ww pastry flour + 2T wheat bran (plus pumpkin and cinnamon) and it turned out really good. A little bit thicker texture than your original version, but I found the added fiber made the pizzert a little more filling.
Also, that coconut banana butter looks awesome – you have the best ideas. Keep up the good work! 🙂
I haven’t, but it sounds like a yummy idea!
My mom has a gluten allergy so I’m very happy you are showing off your gluten free recipes. I may make this for her.
Gluten free and vegan food sounds so yummy to me. In fact I just posted a gluten free vegan recipe on my blog the other day. What a coincidence
I’m guessing that it doesn’t work with just coconut flour? I bought coconut flour for the first time recently and aren’t sure what to use it on! Maybe I could to coconut flour and normal flour here?
Yeah, you can’t use it alone. Doesn’t bind at all, apparently. But you can supposedly sub it for about 20% of another flour in any recipe.
I love trying foods from different diets. It’s a fun way to vary the nutrients you get as well as flavors and textures! Fudge babies are a perfect example! I mean, fudge is good and all, but fudge babies are awesome and way more unique, not to mention easier to make and customizable!
How nice of you to accomodate to your readers. 🙂 Looks delicious, too!
Yum yum looks great, reminds us of our socca! Coconut flour is one of our favorite gf flours to bake with!
We don’t really like to look at the way we eat as a special diet because we feel we just eat yummy foods that make us feel great, which they happen to be plant based items and mostly raw. Though I know using terms like dairy free, gluten free etc helps people understand things better. We definitely feel our best when we eliminate the top 8 allergens 🙂
I am so glad you’re making a gluten-free page! I’m not gluten-free, but I do think it is a good idea to have a low-gluten diet… and I have several friend who are gluten-free and I’m always trying to find dishes to bring to parties that they can eat.