How I love thee! This pizza is everything my heart desires. The crust is light and fluffy, with an oh so satisfying crunch. The cheese is melty and gooey. The sauce is the perfect combo of sweetness and spice. When topped with fresh basil, parmesan, and a drizzle olive oil, it’s simple & pure goodness.
Skeptical? I was too!
For almost a year, I went without anything to soothe my pizza pangs. This was the one food I never tried to recreate since going gluten & dairy-free because I was convinced there was no way it would stand up to my usual homemade pizza, which was a crowd favorite. I had visions of cardboard dough and slimy, gag-inducing “cheese”.
Prior to my new way of life, I was an aspiring Italian home chef. I loved and made everything Italian. In December 2015, I booked an all-girls trip with my sis to Italy, which I should have been psyched about. But the thought of not being able to eat my way through the land of pasta and pizza was honestly pretty depressing.
I’d prepped myself mentally for the torture and planned to eat nothing but nuts, seafood, fruit, and veggies. (Insert: grateful for the opportunity but slightly bummed emoji face).
When I arrived in the tiny, breathtaking town of Riomagiorre, the very first restaurant I came across on the main street of town had a sign outside boasting its gluten-free pasta and pizza! My heart just about burst with excitement! Veciu Muin Ristaurante Pizzeria surpassed all of my expectations. This is a pic of me enjoying my first bite of pizza in almost a year!
This inspired me to make a pizza that would satisfy my newly re-ignited craving for pizza like the Italians intended. Simple, fresh, crisp and delicious!
So when I got home, I got straight to work, testing out different recipes and perfecting my favorite one. Of course, I spiced and flavored it up a bit. The end result was pure satisfaction!
This recipe was inspired by Epicurious’ Gluten-Free Pizza. I also removed the rice flour since I’m not sure how well I tolerate it.
Planning is everything with this recipe. I usually start by making my sauce and once that’s cooking down I mix my dough. While my dough is rising, I make my cheese. By all means, you can make anyone of these ahead of time to speed the process.
To change it up a little, I’ll sometimes add a bit of gluten-free cured pepperoni or sausage, red onion, mushroom, red peppers and topped with a bit of oregano. Once cooked, I sprinkle with creamy vegan parmesan and some fresh basil. Soooo Delicioso!
May your heart and tummy be full! <3
P.S. If you make this, I’d love to hear from ya! Please leave a comment, rate it & share it. I’d love to see a pic of your masterpiece too. Just tag @natinclined and use the hashtag #naturallyinclined to share it with us on Instagram.
The Best Pizza Crust, Sauce and Cheese (Gluten, Rice, Dairy-free)No Reviews
This pizza is everything your heart desires in a pizza and is gluten and dairy-free to boot. Sure to please the whole family. This recipe makes 3 -12″ or 4 -10″ pizzas.
It’s a Fun-Friday favorite at our house. Enjoy!
- Prep Time: 20m
- Cook Time: 35m
- Total Time: 55m
- 2 c Sorghum flour
- 3/4 c Blanched Almond Meal
- 2 1/4 c Tapioca Starch
- 2 tsp. Sea Salt
- 250 mL Unsweetened almond or coconut milk + 150 ml water
- 1 tbsp. Honey or natural sugar of choice
- 1 Small packet of quick-rising yeast (0.25 oz)
- 4 Egg whites lightly whisked
- 5 tbsp. Cold-pressed extra virgin olive oil + a little extra
Pizza Sauce Instructions
- See link to instructions above for our Easy Tomato Basil Sauce.
- Blend the sauce with an immersion blender or in a regular blender until smooth.
Mozzarella Cheese Instructions
- See link to instructions above for our Creamy Vegan Mozzarella Cheese.
Pizza Crust Instructions
- Place oven rack in the center and warm oven to 400 degrees F. (Note: I place a pizza stone in the oven at this point and bake my pizza straight on this. It makes for a really crisp dough. If you don’t have one it’s not a problem).
- Mix the first 4 ingredients (dry ingredients) together in a large mixing bowl or in your mixer (Dry Mixture)
- Separately, warm the milk and water until it's slightly warmer than room temperature. Can be zapped in the microwave or warmed on the stove.
- Add the honey or your sweetener of choice to the milk/water mixture.
- Add a packet of yeast to the mixture and let sit it sit for 5 minutes until the yeast begging’s to react and swell.
- While the yeast is rising, whisk your egg whites for about 1 minute in a mixing bowl.
- When the yeast is ready, slowly incorporate it to the dry mixture while mixing with a sturdy fork or in your mixer.
- Then slowly incorporate the yeast and the extra virgin olive oil.
- Mix for 4-5 minutes until you get a smooth, slightly sticky mixture.
- Cut 4 sheets of parchment about 12 inches square (Tip: You can use aluminum foil like I did if you don't have parchment paper, just grease it a little first with olive oil).
- With a butter knife, divide the dough into 4 equal sections by making a cross in the dough.
- With greased hands (use the olive oil), scoop out one section of dough and place it in the middle of the aluminum foil square.
- Carefully spread the dough with your finger to form a 10 inch circle. Cover with plastic wrap (Tip: At this point, you can spread your dough out nice and thin by pressing with hands over the plastic)
- Repeat with the other 3 sections.
- Let rise for 10 minutes. Remove plastic wrap after dough has risen.
- One at a time, place dough still on the parchment paper in the oven on a pizza stone or a pizza pan and bake for 4-5 minutes until just done. (Be sure not to let it fully cook.)
- Repeat with other doughs.
- Once cooled a bit, remove crust from the parchment paper and lightly oil the bottom of the dough to make it extra crispy when it bakes again.
Pizza Assembly Instructions
- If you made the sauce ahead of time, warm it before assembling the pizza to make it easier to spread the cheese.
- Add desired amount of sauce to pizza.
- With your fingers, place small pieces of cheese on top of the warm sauce and spread it thinly with your fingers. *As with traditional margarita pizza, the cheese should not cover the whole pizza.
- Add other toppings if desired.
- Place back in the oven on the pizza stone or pizza pan, until cheese in melted and everything is slightly golden, about 7-10 minutes. (Tip: I often turn the broil on at the very end for a few minutes (2 or 3) to get that cheese extra bubbly and golden. Be sure to watch it very closely while on broil).
- Remove from oven, drizzle with extra virgin olive oil, add fresh basil. *A little vegan parmesan on here is great too!