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 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