Gluten Free Pizza

gluten free pizza

Note: You can’t exactly pick my pizza up the same way you would a “normal” pizza, but it’s easy to eat with a fork and knife.




Topping Suggestions:

  • 3 zucchini, quartered and cut into 1/2 inch chunks
  • 1 box (3.5 ounces) Shitake mushrooms, cut into 1/2 inch chunks (kitchen shears make snipping mushroom a snap!)
  • Extra virgin olive oil
  • Unrefined sea salt, to taste
  • Crushed red pepper flakes, to taste
  • Good quality prepared marinara made with extra virgin olive oil (avoid those made with empty calorie cheap vegetable oils)—I like Rao’s, Amy’s Marinara, Mezzetta, and Gia Russa
  • Organic grass-fed (pastured) shredded cheddar cheese, use about 2-3 tablespoons per pizza



  1. Preheat oven to 300 degrees. Lightly oil a heavy baking pan.
  2. In a food processor, process the brown rice, garbanzo beans, flaxseeds, garlic, extra virgin olive oil, unrefined sea salt and garlic granules until mixture starts to ball up (you may need to stop and start the food processor several times to mix ingredients with a fork.)
  3. Divide the “dough” into 4 equal parts. Spread mixture on baking pan about 1/4 inch thick (you can make it slightly thinner if you prefer.) Bake at 300 degrees for 20 minutes. Remove gluten free pizza crust from the oven and spread a thin layer of marinara on top of each crust. Sprinkle 2-3 tablespoons of cheese on top of each pizza. Put the gluten free pizzas back in the oven and bake for 20 minutes. Top with warm roasted vegetables.


  1. Preheat oven to 425 degrees. If topping with vegetables, place on a large heavy baking pan and drizzle with extra virgin olive oil. Season with salt and crushed red pepper flakes to taste. Roast for 25-30 minutes, or until tender. Remove from oven and set aside to cool.