I couldn’t resist to experiment with this recipe for home made gluten free pizza even tho I am not allergic to gluten. I was just looking to replace the empty calories from regular flour with something more nutritious. This pizza is probably as nutritious as pizza can be, plus it’s a fast and easy recipe.

Ingredients for the crust
1 and 1/2 cups of Almond Flour. Make sure that it’s not Almond meal. Almond flour is made out of blanched almonds so it looks white, and at the store you can also buy it as Almond Meal Flour. Almond meal has the dark pieces in it and it doesn’t have such a fine texture. 1/4 teaspoon of baking soda and the same amount of salt. 1 tablespoon of coconut oil or grapeseed oil. I used the coconut oil, just because I love that stuff in anything. 1 large egg, and 2 table spoons of flaxseed meal.

Ingredients for the tomato sauce
I used just one large tomato, about 2 tablespoons of tomato paste, one whole head of roasted garlic, less than a 1/4 of a large onion, fresh basil and fresh thyme, salt & pepper, teaspoon of extra virgin olive oil.

Toppings
Mushrooms, mozzarella cheese, fresh basil leaves.

Preheat the oven for 350°F. Mix all of the dry ingredients for the pizza crust in a large mixing bowl.

In a medium size bowl, whisk together the egg and the coconut oil until smooth.

Combine the smooth egg mixture with the dry ingredients until you get a dough that is firm and slightly sticky. Press the dough into a medium size well seasoned cast-iron skillet and stick it in the oven for 15 minutes. There is no need to grease the skillet with oil, the dough will not stick to the skillet if it is well seasoned. Seasoning a cast iron skillet is easy. Grease every inch of the inside of the skillet very well with a vegetable oil and bake it for an hour in a 350°F oven. Let it cool down and then wipe the inside with a paper towel. It should last for a while, you don’t have to do that very often.

In the mean time, lets get the tomato sauce ready. I like to do a few heads of roasted garlic every now and then that I keep in the fridge and I use for different recipes. It’s really amazing what roasted garlic can do for the taste and texture of your favorite soup or sauce. It’s also easy to do, it just takes long so it’s better to do a batch that you can store for later. Take a whole head of garlic and cut it in half. It doesnt’ have to come apart but you should be able to grease the middle of the garlic. You will need about 1 tablespoon of olive oil for 1 head of garlic. Salt it all over and then wrap the garlic first into a parchment paper and then wrap it again into an aluminum foil. Place them in a preheated 375°F oven for about 50 minutes.

Cut the onion and tomato so that you can throw it into a blender.

I love my Vitamix blender because it saves me time! So I threw in the tomato, tomato paste, onion and garlic, and turned on the hot soup option. In about four minutes I had a hot tomato sauce almost ready. If you have just a regular blender, you will have to transfer the liquid into a sauce pan and cook the sauce for a few minutes that way.

I have this awesome new Mortar and Pestle that I wanted to try right away so I crushed my basil and thyme in it before I mixed it in the sauce. Crushing fresh herbs in this historical kitchen equipment is an incredibly satisfying thing to do. You should try it.

Once the sauce and the crust is ready, pour the tomato sauce over the crust in the skillet and just leave out the very edge of the pizza crust just out of tradition. Top it with some mushrooms and stick it back into the preheated over for about 3 minutes. Last step is to cover the top of the pizza with 5 thin slices of mozzarella cheese and leave it in for additional 5 minutes until the cheese melts on top.

Take it out of the oven, cut into 6 smaller triangles and sprinkle with fresh basil leaves.

I had to literally fight for my piece of this awesome pizza last night!

Enjoy and share your ideas with me in the comments below 🙂
Z.