The aroma of freshly baked dough, mozzarella, tomato sauce, and your favorite pizza toppings! Oh the calling of the most magical ingredients in nature as they combine in melted baked goodness. It just draws you in to the pizzeria!
If you’re gluten-free, they might have something for you, but it usually doesn’t look or taste like what you’re hoping for.
And if you’re grain free, forget about it! It’s not happening. I have yet to find a pizzeria with grain-free pizza.
DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS, MEANING I GET A COMMISSION IF YOU DECIDE TO MAKE A PURCHASE THROUGH MY LINKS, AT NO COST TO YOU.
So today, we’re making a Unicorn! We are making grain-free pizza, without dairy, egg, soy, corn, almond, cashew, peanut, sesame, or yeast!
Because our dough is yeast free, it doesn’t need to rise, which means you can make pizza on a weeknight! Sounds amazing, right?
Wait. Pizza on a weeknight?
Yes! Warm, freshly baked, gooey, melty pizza, with your favorite toppings. Are you ready? Let’s Do It!
How can we do that?
Because This Is Break A Recipe!
Where we make the impossible possible. We make your favorite traditional foods with non-traditional ingredients. The texture and flavor are almost indistinguishable from the original. You won’t notice the missing ingredients, you will go for seconds!
Welcome To Break A Recipe!
My name is Nina, I’m a food nerd who cooks without gluten, grain, dairy, egg, soy, corn, almond, cashew, peanut, or sesame.
As soon as people hear this, they ask “What’s left to cook with?” I say, “Unicorn Farts” because it gives us a chance to laugh a bit. Then I explain I cook with simple ingredients like chickpea flour, tapioca flour, and coconut flour, and coconut milk. A little Vegan butter, and some sugar and we can make just about anything safely!
If this is your first time visiting, thank you so much for stopping by to check out this recipe for Grain-Free Pizza. If you are a returning reader, newsletter subscriber, or facebook group member, thank you for all you do! Your feedback and comments keeps me on my toes! You encourage me to push and break new recipes I never thought of. Life is better with foodie friends, I’m glad to call you mine!
I love having you with me as I do my thing: using alternative; allergen friendly ingredients; and creating recipes.
As the name of my blog implies, I break things in the kitchen. I would love it if you would come behind the scenes with me every week and let me tell you more about it in my newsletter. You can subscribe on the right hand side on a desktop, after the recipe in the blog post, or after the blogpost on a mobile device, or just click here. I’m a food nerd and I love having foodie friends!
Here’s a look at my Instagram to see what I’ve been cooking lately!
Now Let’s Get Back To Our Recipe!
We’re making grain-free pizza, without wheat, dairy, egg, soy, corn, almond, cashew, or sesame. And no one is going to notice the missing ingredients. This recipe is also YEAST FREE!!! And it’s gum free!
It’s a real unicorn of a recipe! It gives you the crispy crust of a pizzeria pizza almost as quickly as if you ordered it! But without the allergens!
How can we do that?
We’re going to use simple ingredients: a grain free flour blend made of chickpea flour, tapioca flour, and coconut flour. Click here for the recipe.
You blend up the flour in 5 minutes, add a little vegan milk, some white chia meal, a little cream of tartar and some baking soda, and you pour it into the greased sheet pan!
So, you mix the ingredients, you pour them in the pan, and you bake! Done.
No waiting for the dough to rise! No rolling the dough! But make sure you use a sheet pan with sides.
Bake the dough for a few minutes, remove it from the oven, spread your sauce, sprinkle your cheese, add your toppings back into the oven and you’re done. Enjoy your pizza!
Before we can Break Our Recipe, we’ll need some ingredients and some equipment!
Are you ready to Break a Recipe? Let’s Go Shopping!
If you’re looking for equipment or ingredients, here’s what I use in my kitchen.
Equipment
- 2 Sheet Pans
- Stand Mixer or Hand-mixer
- Mixing bowl (If Using Hand mixer)
- Sauce Pan
- Liquid Measuring Cup
- Dry Measuring Cups or Kitchen Scale
- Adjustable Measuring Spoons
- Basting Brush
- Pizza Cutter
Ingredients
- Olive Oil Cooking Spray (for greasing pans)
- Water
- Ground White Chia Seeds (can be purchased ground or you can grind the whole seeds in a high powered blender or coffee grinder).
- Coconut Milk
- Olive Oil
- Chickpea Flour, Tapioca Flour, and Coconut Flour for Grain-Free Flour Blend
- Cream of Tartar
- Baking Soda
- Garlic Powder
- Onion Powder
- Salt
- Tomato Sauce
- Dairy-Free Mozzarella Cheese (Click here for my recipe)
- Toppings!
These ingredients and equipment are what I use in my own kitchen. As an amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you. Thank you for helping to “keep the lights on,” here at Break A Recipe.
Enough With the Words, Let’s Break A Recipe!
Gluten-Free Pizza (Grain-Free, Dairy-Free, & Yeast-Free)
Equipment
- 2 Sheet Pans I use stoneware
- Stand Mixer or Handmixer
- Mixing bowl If Using Handmixer
- Sauce Pan
- Liquid Measuring Cups
- Dry Measuring Cups
- Adjustable measuring spoons
- Basting Brush
- Pizza Cutter
Ingredients
Pizza Crust
- Olive Oil Spray (for greasing pans)
- ½ Cup Warm Water
- 2 Tablespoons Ground White Chia Seeds (can be purchased ground or you can grind them in a high powered blender or coffee grinder).
- 2¼ Cup Coconut Milk
- ¼ Cup Olive Oil
- 4 Cups Grain-Free Flour Blend
- 1 Tablespoon Cream of Tartar
- 1 teaspoon Baking Soda
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Salt
Sauce
- 1 15 oz Can Tomato Sauce
- 1 Tablespoon Italian Seasonings
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Onion Powder
Pizza Toppings
- 2 6-8 ounce bags Dairy-Free / Vegan Cheese I've used So Delicious, Vio-life, & Day
- 8 ounces Sliced Mushrooms
- 1 6.5 ounce Can Sliced Olives drained
- Any other toppings you will enjoy!
Instructions
- Preheat oven to 400°F. Grease two sheet pans with sides using olive oil spray.
- In a mixing bowl, whisk ground white chia and water. Whisk until a thick gel develops, set aside.
- Gradually add the coconut milk and olive oil. Whisk with electric mixer making sure there are no clumps.
- Using beaters or whisk, gradually blend in one cup of grain free flour at a time. When all flour is added, mix one additional minute to make sure there are no clumps.
- Add cream of tartar and baking soda to batter. Mix one minute on medium speed.
- Pour batter into two greased sheet pans. Use a basting brush or the back of a wooden spoon to spread the batter evenly. Bake 10 minutes at 400°
- Remove the pizza crust from the oven. Using basing brush, spread sauce, on top of pizza.
- Sprinkle Vegan/ Dairy-Free Cheese on top of sauce.
- Add your toppings.
- Bake 10-15 minutes until cheese has melted and toppings are crispy.
- Use a pizza cutter to slice and enjoy your crispy crust grain-free pizza!
Notes
- Spraying the pan with olive oil helps crisp the crust of your pizza. It also helps to keep the pizza from sticking to the sheet pan.
- For The link to the grain-free flour used in this recipe click here. The flour blends up in 5 minutes. I blend 5 pounds at a time!
- For more amazing recipes made with the grain-free flour blend used in this pizza go to click here.
- To keep your ground chia from clumping, you can sift it.
Let’s See It Happen!
Can you believe it’s that easy?
Which Flour Do We Use?
Here’s the blend I use in all my baking!
Grain Free Flour Blend
Equipment
- Mixing bowl
- Container for storing extra flour
Ingredients
- 2 cups tapioca flour
- 2 cups chickpea flour
- 1 cup coconut flour
Instructions
- Add tapioca flour, chickpea flour, and coconut flour to a mixing bowl. Using a large spoon, stir ingredients until well mixed.
Notes
Let’s Take A Closer Look At Our Ingredients
Grain-Free Flour Blend—
This takes the place of white flour in our bread. We blend it from three main ingredients: chickpea flour; tapioca flour; & coconut flour. While all the flours are gluten-free, chickpea gives us protein, tapioca gives us starch, and coconut gives us fiber. This and a little xanathan gum and we can create breads which just look and taste like the real thing!
Coconut milk —
I like using the coconut milk in the carton when a recipe calls for “milk”. My favorite brand is So Delicious. Coconut is my duct tape, I can make almost anything with it. Any time a recipe calls for “milk” this is what I use. When a recipe calls for whole milk, I’ll use the full fat coconut milk in the can, and when a recipe calls for cream, I’ll go with canned coconut cream.
Chickpea Flour—
Oh marvelous chickpea flour, it has so many uses. In this recipe it adds protein to our grain-free flour blend, and it takes the place of egg. Most doctors encourage their patients to consume more legumes if it is safe to do so. Baking with chickpea flour is a great way to do this!
Salt—
Known for brining out flavors, salt is an essential nutrient we need in moderation. If you are concerned about salt intake, take the salt shaker off the table, and salt your recipes in the kitchen.
Baking Soda—
What would a kitchen be without baking soda? Make sure to have a separate box or jar for the fridge and another for baking. We use baking soda to give the “lift” an egg would give these little loaves.
Cream of Tartar—
Another leavening agent, this recipe uses cream of tartar to in combination with baking soda and chickpea flour to replicate eggs.
Olive Oil—
Olive oil has such a rich delicious flavor. Salads are loaded with leafy green vegetables which contain fat soluble vitamins. Our bodies cannot access these vitamins without healthy fats like olive oil.
Garlic Powder& Onion Powder—
Tomato sauce is quite bland on its own. Add a little seasonings and it becomes sumptuous and loaded with flavor. These are my weeknight favorites when chopping and pressing garlic and onion aren’t going to happen!
Tomato Sauce–
I used to think I couldn’t make pizza without tomato sauce. I’ve learned so much from my foodie friends. But when I want a good classic pizza, I always add tomato sauce to the recipe! If you are avoiding tomato, brush your crust with a little olive oil, herbs, and top with your safe mozzarella! There’s a reason I call the blog Break A Recipe, we break the rules because safe food always comes first!
Can You Believe How Easy It Is To Make Grain-Free Pizza? We haven’t used any artificial ingredients, just real food. And no one notices the missing ingredients! You will notice people going for second, and thirds. Who can blame them?
The Possibilities Are Endless When You Break A Recipe
Before You Go…
Thank you for reading, for trying this recipe, and for taking a chance on a recipe made with unique ingredients!
You’ll find it’s easy to make, and your body will feel much better after eating it. You will find your gluten-and grain loving friends going for seconds!
If you’re cooking this for someone with allergies, thank you again for supporting them. You’re an amazing friend. Pin this recipe so you can share it with those who need it, and find it later!
Please tell me how your recipe turned out when you make it. Click here to reach me directly. You can also find me on Facebook, Instagram, Twitter, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!
Come connect with others who cook without grains. Life’s better with Foodie Friends. We’d love to have you join us in Grain-Free Lifestyle And Support Community.
This pizza was demolished by the family. Yes, the crust is different, but it tastes good and bakes well. I kept mine a little thicker and cooked it a bit longer. Delicious!