Homemade Gluten-Free Veggie Pizza

& kitchen times with girlfriends.


& kitty times.

I started the day off in a different city – Nashville. I spent the night at a lovely friend’s apartment after driving down for a bluegrass concert. I enjoyed the concert a great deal, but my true excitement stemmed from the anticipation of a trip to Whole Foods and Trader Joe’s on the way out of the city.

& Whole Foods. 


Yes. Yes. Yes. Give me more. Please. Everyday I want to go. Maybe live in there. Yes, that’s fine too. We walk in, and it’s pure glory. I could literally spend hours upon hours in there.

& Trader Joe’s.

It’s a fun place too. I wish we had both in my city. I ended up leaving with some supplies for gluten-free veggie pizza that was made later that night with other fun friends. Also, I left Whole Foods with a couple vegan cookies that were incredible. Not guilt-free but less-guilt yes.


& Onto the pizza huzzah! 

I’ve never made homemade pizza dough before, and sometimes my gluten-free mixes end up a bit off or strange. The other girls had never made it either, so we made sure to keep an open mind. The other girls, yes.

& Meet Logan.




& Meet Lilly.




& Meet Penelope. Again.



& Meet the Pizza-Making Stages.









  • bob’s red mill gluten free pizza crust mix
  • two eggs or flaxseed for the eggless crust version
  • olive oil
  • sun dried tomatoes in olive oil
  • dukkah (egyptian nut and spice blend)
  • 3 garlic cloves
  • fresh basil leaves
  • grape tomatoes
  • asparagus saute (asparagus, mushrooms, onions)
  • mozzarella cheese




For the crust –

  • Follow the directions on the crust mix package (yeast is included & requires 20 minutes to sit before kneading out onto the pan)

For the pizza –

  • while the crust is heating, mince the garlic, chop both types of tomatoes into halves, tear the basil leaves into bite-size pieces, and slice the mozzarella into about 1/2 inch wide pieces
  • drizzle half and half ratio of the sun dried tomato oil and olive oil onto the heated crust
  • spread 3 minced garlic cloves with a couple pinches of the dukkah evenly across the crust
  • spread the basil, sun dried tomatoes, asparagus saute, and grape tomatoes evenly
  • lastly, place the mozzarella slices on top
  • drizzle a bit more olive oil and a bit of dried basil on top
  • bake according to the crust directions


    • Aesthetics – 8/10 the colors and textures were perfect. This is my favorite looking dish so far.
    • Taste – 7/10 all of the flavors were really yummy
    • Consistency – 5/10 the dough needed to have stayed in a couple more minutes before the toppings went on. In the middle, the crust wasn’t crispy enough for my liking.

I’ve always been a fan of leftover pizza, and this was no exception. The crust toughened up a bit too which helped with the consistency issues.

Here are a few action shots that weren’t taken with the Canon, yay:





2 thoughts on “Homemade Gluten-Free Veggie Pizza

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