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!
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
can you use all coconut flour? I can’t do beans:(
I wouldn’t recommend it. You can sub the garbanzo flour for another flour like spelt flour. But coconut flour is too crumbly to use on its own.
Has anyone made this with peanut flour as opposed to coconut flour? I have loads of peanut flour and would like a higher protein pizzert, but I’m pretty clueless about baking things and don’t want to risk it going wrong!
xxx
I haven’t tried it, but it sounds like it *might* be good… if you do try it, let me know how it goes! I’ve always been intrigued by peanut flour, but haven’t really used it for anything.
If you replace the coconut flour, take caution when adding the liquid! Coconut flour is REALLY absorbent, so if you replace it with any other flour you’ll have to significantly change the liquid amount in the recipe. It would probably be better to just stick with the CF!
I just love your ideas.
I want to thank you for sharing.
Just became “gluten free” and i really enjoy all your ideas. Thank you so much for all your great recipes. I made the pumpkin chocolate chip muffin and loved it. You have a great site! God bless you as you continue to help people eat healthy and enjoy foods in different ways.
Could you use tapioca flour instead of the garbonzo bean flour? I bought it to sub for almond flour (hubby is nut allergic). I seem to not use it now. Would it work?
Thanks!
Hi Katie! I was wondering if this pizza taste good on its own? And if half the pizza is a good part of a breakfast. How big is just half the pizza?
Thnx 🙂