Tag Archives: gluten free pizza

Gluten Free Pizza Dough

Gluten Free Caprese Pizza

The struggle is real y’all. What struggle you ask? Finding gluten free pizza that doesn’t taste like cardboard!

I set out on a mission this week to make a better gluten free crust!

Read the full post here!

Mini Polenta Pizzas with Roasted Tomatoes and Bacon

Sun Dried Tomato Basil Mini Polenta Pizzas

Going “Glutenless in August” has also left me “Pizza-less in August”!

Since we’ve already established my obsession with pizza (see: Prosciutto Arugula Thin Crust Pizza, Deep Dish Pepperoni Pizza and Roasted Vegetable Vegan Pizza, to name a few) you can see how this could be a problem for me!

Gluten Free Polenta Pizzas with Roasted Tomatoes and Bacon

Last week I was really craving pizza so I did what any good food blogger would do, I placed all of the delicious components of pizza on top of polenta in little ramekins to form mini polenta pizzas!

Sun Dried Tomato Mini Polenta Pizzas

While the texture isn’t the same as traditional pizza, the flavor sure is!

As I dug my fork into one of these little pizza delights, the pesto seeped into the creamy polenta, giving it amazing flavor, while the roasted tomatoes give it a burst of freshness, topped with creamy mozzarella and crispy bacon, this dish is packed with so many amazing flavors, it was really hard to put my fork down!

Mini Polenta Pizza Ingredients

Ingredients

  • 2 cups cherry tomatoes
  • 4 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp black pepper
  • 2 tbsp fresh basil (chopped)
  • 4 slices bacon
  • 18 oz polenta
  • ¼ cup sun dried tomato pesto
  • 1 cup mozzarella cheese
  • ¼ cup sun dried tomatoes

Preheat the oven to 400°.  Place the tomatoes and garlic on a baking sheet covered with foil bent into a basket shape.  Drizzle with the olive oil and vinegar, then top with the black pepper and fresh basil.

Roasted Tomato and Garlic Bruschetta Recipe

Place into the oven for 25 minutes.

While the tomatoes are roasting, cook the bacon until crispy.

Place the polenta in the bottom of 6 soufflé ramekins.

Gluten Free Mini Polenta Pizzas

Top with the pesto.

Sun Dried Tomato Pesto Polenta Pizzas

Then the roasted tomatoes and garlic.

Roasted Tomato and Garlic Polenta Pizzas

Add the mozzarella cheese.

Mini Roasted Tomato Mozzarella Pizzas

Top with the crispy bacon.

Individual Tomato Bacon Polenta Pizzas

Place into the 400° oven for 8-10 minutes or until the cheese is melted.

Individual Gluten Free Polenta Pizzas

Top with the sun dried tomatoes and garnish with additional basil.

Sun Dried Tomato Basil Bacon Polenta Pizzas

Sometimes a random craving will lead to a beautiful new discovery. This dish is definitely one delightful discovery!

Sun Dried Tomato Mozzarella Polenta Pizzas

I ate two of these for dinner, but one would be great as a starter or hors d’oeuvre at a dinner party!

The presentation is beautiful and they look as if they’re “high maintenance pies” but really they’re very quick and easy to prepare!

♣ Vegetarian Option: Omit the bacon to make this recipe vegetarian.

♦ Gluten Free Option: This recipe is gluten free.

Mini Polenta Pizzas with Roasted Tomatoes and Bacon

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: 6 mini pizzas

Mini Polenta Pizzas with Roasted Tomatoes and Bacon

Ingredients

  • 2 cups cherry tomatoes
  • 4 cloves garlic
  • 3 tbsp Enzo Basil Olive Oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp black pepper
  • 2 tbsp fresh basil (chopped)
  • 4 slices bacon
  • 18 oz polenta
  • ¼ cup sun dried tomato pesto
  • 1 cup mozzarella cheese
  • ¼ cup sun dried tomatoes

Instructions

  1. Preheat the oven to 400°.
  2. Place the tomatoes and garlic on a baking sheet covered with foil bent into a basket shape.
  3. Drizzle with the olive oil and vinegar, then top with the black pepper and fresh basil.
  4. Place into the oven for 25 minutes.
  5. While the tomatoes are roasting, cook the bacon until crispy.
  6. Place the polenta in the bottom of 6 soufflé ramekins.
  7. Top with the pesto, roasted tomatoes and garlic.
  8. Add the mozzarella cheese, then the crispy bacon.
  9. Place into the 400° oven for 8-10 minutes or until the cheese is melted.
  10. Top with the sun dried tomatoes and garnish with additional basil.
http://whitneybond.com/2013/08/11/mini-polenta-pizzas-with-roasted-tomatoes-and-bacon/

Gluten-Free Green Pizza

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Not being a big fan of corned beef, I still wanted to keep with the holiday spirit and make something to celebrate St Patty’s Day, so I went with my Italian roots and made pizza!

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It started out as a cute idea and ended up as the most healthy and delicious pizza I’ve ever had! I’ve been wanting to try the pizza crust made from cauliflower that I saw on Pinterest about a month ago and this gave me the perfect opportunity to do so!

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I also finally gave in and jumped on the kale bandwagon! Throw in some green heirloom tomatoes and a homemade basil pesto and you have one fresh, veggie-filled pizza!!

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Ingredients (for crust – makes 3)

  • 1 head cauliflower
  • 1 cup mozzarella
  • 2 eggs
  • 1/4 cup fresh basil
  • 1 tbsp dried oregano
  • 1/2 tsp salt
  • 2 cloves garlic (crushed)
  • 1 tbsp olive oil

Begin by pre-heating the oven to 450°.

Now turn that cauliflower into a flour like substance, prepare to be amazed!

Begin by removing the leaves and stems from the cauliflower and chopping the vegetable into large chunks.

Next, place the cauliflower into a food processor and blend until “riced”.

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Remember not to puree the cauliflower, yet “rice” the vegetable into a flour-like substance.  It should look like the picture above.

Now place the cauliflower in the microwave for 8 minutes, it will cook down to about 3 cups of “riced” cauliflower.

Add the mozzarella, eggs, basil, oregano, salt and garlic to the riced cauliflower and form into 3 individual-sized crusts.

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Brush the crusts with olive oil then place in the oven for 15 minutes.

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Now it’s time to turn this into a green pizza!

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Ingredients (toppings)

  • 1 tbsp olive oil
  • 1 cup kale
  • 1/4 cup basil or kale pesto
  • 3-4 mini green heirloom tomatoes (sliced)
  • 1 tbsp fresh Italian parsley
  • 1/4 green bell pepper (chopped)
  • 1 tbsp parmesan cheese (shaved)
  • 1 green onion (chopped)

Begin by cooking the kale in a skillet over medium heat with 1/4 cup water and 1 tbsp olive oil.

Cover the kale and allow to cook down for 5 minutes. Meanwhile add the other toppings to the pizza.

Start by spreading the basil or kale pesto on the baked pizza crust. Next, top with the sliced green tomatoes.

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Oh aren’t those fun? And so yummy!

Next, add the chopped green peppers, parsley, parmesan and chopped green onions.

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Now add the kale on top.  This was my slight attempt at making my “green pizza” Irish since kale is a form of cabbage!

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Place in the oven for 5 minutes.

Beep, beep!!  That’s the sound of green pizza saying “eat me, eat me”!  Ok, maybe it’s just my oven, but I dream of one day having an oven that says “eat, me” instead of “beep, beep” when the timer goes off!  Wouldn’t that be kind of amazing??

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Ok this picture definitely screams “Eat me!” Who knew such a delicious, flavorful pizza could also be so healthy?

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Oh let’s do a little zoom action on that greenness!

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I could have definitely eaten one whole pizza myself, but as a good neighbor I shared half with the hungry man who lives upstairs 🙂

With a yummy side of parmesan topped kale it was the perfect lunch-sized meal! For dinner I would recommend one green pizza per person!

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♣ Vegetarian Option: This recipe is vegetarian, like really vegetarian 😉

♦ Gluten Free Option: This recipe is gluten-free. Yay for gluten-free pizza!

Gluten-Free Green Pizza

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 3 pizzas

Gluten-Free Green Pizza

Ingredients

  • 1 head cauliflower
  • 1 cup mozzarella
  • 2 eggs
  • 1/4 cup fresh basil
  • 1 tbsp dried oregano
  • 1/2 tsp salt
  • 2 cloves garlic (crushed)
  • 1 tbsp olive oil
  • Toppings
  • 1 tbsp olive oil
  • 1 cup kale
  • 1/4 cup basil or kale pesto
  • 3-4 mini green heirloom tomatoes (sliced)
  • 1 tbsp fresh Italian parsley
  • 1/4 green bell pepper (chopped)
  • 1 tbsp parmesan cheese (shaved)
  • 1 green onion (chopped)

Instructions

  1. Pre-heat the oven to 450°.
  2. Remove the leaves and stems from the cauliflower and chop into large chunks.
  3. Next, place the cauliflower into a food processor and blend until “riced”.
  4. Place the cauliflower in the microwave for 8 minutes.
  5. Add the mozzarella, eggs, basil, oregano, salt and garlic to the riced cauliflower.
  6. Form the mixture into 3 individual-sized crusts.
  7. Brush the crusts with olive oil then place in the oven for 15 minutes.
  8. Add the kale to a skillet over medium heat with 1/4 cup water and 1 tbsp olive oil.
  9. Cover the kale and allow to cook down for 5 minutes.
  10. Spread the basil or kale pesto on the baked pizza crust.
  11. Top with the green tomatoes, green peppers, parsley, parmesan, green onions and kale.
  12. Cook in the oven for an additional 5 minutes.
http://whitneybond.com/2012/03/16/whats-for-lunch-gluten-free-green-pizza/