Veggie GF Pizza (Gluten-free and Dairy-free)

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One American food favorite that is difficult to find gluten-free, dairy-free and GMO-free is PIZZA.

Most gluten-free pizza crusts include one unsavory ingredient or another, such as canola oil, corn, or soy. Most cauliflower crusts include dairy. And I have yet to find a gluten-free pizza (frozen or mix) that is also organic.

When my son was craving pizza last week, I used the best option I could find. It is not organic but has a pretty good ingredient list: Namaste Pizza Crust Mix.

The key to making a veggie pizza without cheese is to find an alternate ingredient that has some flavor. For us, that is a good pesto. We recently found a vegan pesto by Gotham Greens and have been using it in salads and wraps too.

(Note: The pizza on the right in the photo above includes crumbled raw goat cheese as a rare treat. A couple of times a year, we try eating a good quality dairy to check our body’s reaction.)

Veggie GF Pizza

Gluten-free pizza crust mix (see above)
Small jar organic tomato sauce
One medium organic red onion, chopped
One large organic carrot, shredded
One medium organic pepper (any color), chopped
One small head of organic broccoli, chopped
Dairy-free pesto (or use this flavorful Garlic Scape Pesto recipe)

Preheat oven and prepare pizza crust per the package directions. Mix enough to make 3 to 4 medium sized pizza crusts.

We like to make each crust about 8 to 10 inches round so we can have a variety of topping options. (Experiment with different vegetables and different combinations.) Place dough and spread out on parchment paper for easy clean up and bake as required.

While the crust is baking in the oven, finish chopping and shredding the veggies into bite sized pieces and set aside. (If you peel the hard outside of the broccoli stalk, you can use the softer inside portion too.)

Once the crusts are cooked, remove from oven. Spread several table spoons of tomato sauce evenly on each crust. Let each person select and place their desired vegetables on their crust. Use a spoon to evenly distribute the pesto.

Bake in the oven again for another 10 to 15 minutes. (See mix package for exact time and temperature.)

Serves 3 to 4 people depending on final size of crusts made.

This article was written by Sharon Harmon, founder of Life Design for Health. As a “Health Designer” she has a passion for helping people find their way back to optimum health. Please contact her if you would like to know more. There is a great deal of health-related information in her blog articles and on her website. Including additional suggested resources (books and articles) by topic, a pantry list that is gluten-free, dairy free and GMO-free, and a healing foods list.

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