Saturday, March 13, 2010


Pizza - (Adapted from the recipe by Linda Sowry)
Gluten Free, Dairy Free, Yeast Free, Soy Free, Corn Free, Peanut Free

Crust (thin-crust style)
½ cup tapioca starch
½ cup white rice flour
1/3 cup arrowroot flour
1 teaspoon baking powder (gluten free)
¼ teaspoon sea salt
1 teaspoon xanthan gum
Seasoning – pinch of each, dried parsley and gluten free, organic Italian seasoning
¾ cup rice milk
¼ cup olive oil

½ cup strained tomatoes
¼ tsp sea salt
Pinch of gluten free, organic Italian seasoning
Pinch of dried parsley
Toppings as desired
*This is a very mild sauce. Spice it up with additional spices if desired.

Use whatever veggies or meat you like. Simply ensure that whatever meat you use is pre-cooked (turkey-bacon, chicken, etc.), and the veggies (green pepper, onions, tomatoes, broccoli, mushrooms etc.) are thin enough to cook in 5-7 minutes.

Preheat oven to 425 degrees F.
To make the crust, in medium bowl, thoroughly combine the three flours, baking powder, sea salt, xanthan gum, and spices. In a smaller bowl, combine well the rice milk and olive oil and then mix into the dry ingredients to form a very soft, sticky dough (more like a very thick batter). Let the dough sit for 10 minutes to allow it to soak up the moisture, then lightly stir a final time.

Spread carefully on an oiled (olive oil works well) pizza pan or on a cookie sheet lined with baking parchment to form a 10-inch circle, about a ¼-inch thick. Bake 12 to 14 minutes or until lightly browned around edge. Remove from oven.

For the sauce, mix the strained tomatoes with the three seasonings. No need to heat it. Spread a thin layer of sauce over the pizza crust and sprinkle any toppings you want over top.

Return the pizza to the oven and bake 5 to 7 minutes, or untill everything is heated through.
Makes approximately 4 servings.


  1. It looks really interesting, thank God I'm not dairy, yeast or soy intollerant.

    Here's my Pizza (recipe from my son who is a Chef)

    There'a a link on the blog page to the recipe I postyed on the Coeliac Society of Ireland Message Board

    Best Regards,

  2. Thanks David! I looked up your website (I think it is the main one???) and found it full of great information! Hopefully, I can adapt some of your recipes for my hubby.
    All the best to you, and thank you for sharing!
    Best regards,

  3. Thanks Toby,
    By clicking my name (David H) it brings you to my blogger profile.

    To the left is the link to my website and also listed are all my public recipe blogs.

    I'm also working on another 6 recipe blogs (private at the moment) foods by individual course ie. starters, soups, sides, mains, desserts + Baking and lastly snacks.

    Won't be available for a while, too busy maintaining what I have + posting on 17 forums Worldwide.

    Best Regards,