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!
yum Katie, I need to get some garbanzo bean flour, I keep forgetting. Thanks for the reminder. This really looks like something I would love…and your raw lasagne and fudge recipe too! yum yum
This looks the BEST! Your recipes are always so amazing 🙂
I am totally in agreement with the first line of your post: “Mmmmm I love gluten.”
Honestly, though, I’d like to try a gluten-free diet to see if it would actually make me feel ‘better’, but I think I’m too scared to actually go all-out and do just that. Plus, I’d feel bad if I did actually feel better! I’d feel like I actually SHOULD give up gluten… But I still think it’s super wonderful and thoughtful of you to create gluten-free versions of your recipes for those that do adhere to that diet – either due to actual allergies, intolerance, or other reasons or conditions.
I imagine the slight chickpea flavour from the flour might throw me off if I make this for breakfast… but hey! Everything’s worth a try at least once, and your breakfast recipes are ALWAYS fabulous. Thanks for another recipe, even if it’s just an alternate version! 😀 I may just start trying to make breakfast pizzerts with other flours just to see how they turn out…
I haven’t dabbled much in special diets… I try not to be concerned with food limitations since I’m trying to pack on some pounds, but I’d like to try veganism one day – but only because you make it look easier and tastier than some people would have me believe. 🙂 (And your blog is a great guide to actually going vegan, IMO!)
I’m always curious about elimination-type diets too! Whenever someone says, “Oh I gave up ___ and felt so much better,” I’m intrigued. But then ya never know if it’s really thanks to a diet change or just the placebo effect. And I would never (voluntarily, without a medical need) give up my gluten or cooked foods or soy foods!
I really need to get around to making a pizzert!
I’ve never not liked one of your recipes so I don’t know why I haven’t tried this one yet!
As for special diets, I always eat vegetarian foods, and I make sure a good bit of them are vegan too. I also limit my soy consumption with the exception of my protein shakes which are soy protein and the occasional tofu dish!
Coconut flour – how I love thee. I can eat it by the spoonful straight from the bag. Garbanzo bean flour…not so much. That stuff needs to be cooked.
I really need to make coconut banana butter. That sounds so tropical and yummy. 🙂
Yay for GF Pizzerts!! Thanks for posting this Katie 🙂
This totally looks like apple pie crust! YUM-O! I definitely wouldn’t mind a hummus-y flavor because I love hummus and have actually had coconut lime hummus so the combo of coconut flour and garbanzo bean flour sounds wonderful to me!
I definitely dabble in special diets–raw, vegan, etc. What can I say? I like to play with my food.
Well I love me some gluten, but I think it’s so SWEET and KIND and KATIE of you to think of your gluten-free readers!! Love you girlie 🙂
Well I’m a vegan, and I’ve had a few raw foods before, and what I’ve had I’ve LOVED!! Like fudge babies…I think I’ve had some every day since I first made one!! You know what they say…a fudge baby a day keeps the doctor away! 😛
Hmm I’ve never tried baking with coconut flour, but now I want to try it! I have a recipe for gluten-free biscuits using coconut oil, g-f baking flour, salt, baking powder and hot water. I made them for Thanksgiving and they were a hit… I feel like using coconut flour and having it alongside some kind of curry would be amazing!!
I like experimenting with raw cooking in addition to soy-free & Gluten-free cooking. It’s always so interesting what you can come up with when you challenge yourself with new ingredients and cooking methods!
I would love to try those! Would you be willing to post the recipe?
I’m intolerant to salicylates and sulphites so I don’t come under the ‘special diet’ section of shops and books but I do have to be careful what I eat!
Yay for GF pizzerts! I really enjoy the taste of garbanzo bean flour, so this sounds fantabulous! I am gluten-free out of necessity, vegan from ethics, and (mostly) sugar-free by choice. Also, since I eat very little processed food and sort of dislike soy milk, I eat mostly soy-free, too. I do love my occasional tofu, however :).
VEGirl
Ohhh, I love custard! I am definitely trying this! I’m so excited about all the coconut/garbanzo bean flour recipes popping up all over blogworld…and you used BOTH! Yay!
I like trying raw desserts…but mainly because I’m an “instant gratification” type of gal when it comes to my sweets and lets face it, most raw recipes are done in no time…or you can always eat the “batter” straight out of the food processor!
Hey! I only just started reading your blog and I saw your comment calling for gluten-free ideas! I’m sure you’ve already heard of black bean brownies, but it turns out you can substitute pureed beans (not just bean flours) for any recipe that calls for flour. So far I’ve used beans for pancakes, cakes and crepes and I’m going to attempt muffins next! As a sidenote, you don’t have to just use black beans, white beans work as well and it gives the final product an “I used white flour,” look. 😀
Wow, that sounds so fun! What about white bean chocolate chip cookies?! Oooo now I wanna make some!
I tried subbing almond flour mix (I bought this product) for the garbanzo flour and subbing sorghum flour for the other flour…it is looking too wet…not sure what to do with it 🙁
Hey Heather I just wanted to let you know that you have to be really careful when subbing for coconut flour. Coconut flour is really absorbent, so if you replace it with something else you’ll have to significantly adjust the liquid amount in the recipe as well. That’s probably why your pizzert looked too wet.
I’ll have to try these sometime (:
They look so good!
Xo
Em
http://www.pureglowsixteen.blogspot.com