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 have just about every flour that they make. From coconut to quinoa flour to whole wheat to chickpea. I also LOVE experimenting with gluten-free AND grain-free baking recipes. Gluten is tasty, but I think gluten-free can be awesome, too. I love variety, so I”m down for trying just about anything!! 🙂
I love you for making a GF recipe section <3
Thanks, Katie 🙂
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! 🙂