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:Â 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 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.
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 🙂