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’m not gluten free, but sometimes I like to cook that way because I enjoy the texture of gluten-free baked goods and pasta.
Looks delicious to me! I’ve just started learning to bake gluten-free with stevia, and it’s so much fun! (albeit expensive, yes?)
Yeah, I think that coconut flour was like $6? But oh-so worth it!
Check the bulk section of your local WHole Foods or Natural Foods Store. I got just a bit to experiment with from bulk at WF, and it really wasn’t too bad. Maybe less sanitary (?) but definitely more affordable.
Thanks, Teresa. I never thought to look there! I’m sure I’ll be needing more very soon ;).
YUM!
Since I have celiac disease, I have been gluten free for what seems like 390483209 years (also dairy free, but sometimes I indulge in ice cream). Luckily for me, you made a special section of GF food!
I love your recipes and I’m so thankful you made a section for those of us with gluten issues!
As a side note, a lot of gluten-free bakers will tell you that, when combining enough different types of GF flours, the need for xantham or guar gum vanishes. Gluten Free Girl, the queen of GF cooking, talks about it here: http://glutenfreegirl.com/gluten-free-whole-grain-muffins/
Thanks, Maya! I’m off to read the link :).
YUM! It kinda reminds me of socca….have you tride socca before?? And it reminds me of my coconut flour crepes I made yesterday….SO GOOD! And btw, I have made your pizzert before with brown rice flour and it worked well 😉
And everything I eat is “special diet” All my food is sugar-free, dairy-free, and gluten-free…..I’m kind of a nut like that 😉
Thanks for thinking of us gluten-free girls (who still love chocolate)! Here’s another recipe for your mix – pumpkin chai bread. Add chocolate chips or dried cranberries for a real treat.
http://bread-n-chocolate.blogspot.com/2011/02/pumpkin-chai-spice-bread.html
You’re so lovely to do a special gluten-free list when you’ve got no problem with it 🙂
This looks good, I am not a gluten free type person but I know that it is good to try different things and that too much gluten can be bad (when it is in EVERYTHING you are eating)..
katie thanks so much for this recipe! I cant wait to try it. I think I have everything on hand, and will use quinoa flour instead of garbanzo. I wonder if it would work with millet flour.. hmm ….
anyway thanks for making the gluten-free listing!!
I am gluten & sugar-free but I do eat meat and dairy (Except straight cow milk/cheese – yuck!) I love vegan food and I <3 your blog!
xo
Aw Nadia, you’re so sweet :).
I enjoy when nongluten free folks post GF recipes because it means it’s good even to a regular palate, whereas GF foods can have a different taste and texture to them. But I wouldn’t expect you to be an expert. There’s an art to GF baking that even I have not mastered in my 14 years of being GF! So give yourself some slack. I use a baking mix like Bob’s most of the time because it’s all mixed up for me. Never used coconut flour, but I am curious.
I’m not vegan anymore, but I do enjoy baking vegan goods. I’ve never tried gluten free, though 🙂