This past week, one of my good friends invited me over for homemade pizza that her husband (an amazing cook) was going to be making… all from scratch. As you can probably imagine, especially as a serious pizza lover, this was an extremely difficult invitation to pass up. The silver lining is that it spurred enough desperation in me to begin my very serious search for a pizza alternative for myself… that means no grains, dairy, nightshades, or onions. Sounds pretty crazy, if you ask me. I mean, isn’t that pretty much the entire pizza? What would be left?
I imagined it would take many trials and errors to find the right ingredients and combinations to even come close to creating a quasi-pizza wannabe. But to my pleasant surprise, this pizza was so good that I finished off half of it that night… and the rest of it the next day (makes great leftovers if frozen, by the way)!
I’m super excited to share this recipe with you. Since I am also avoiding onions, I made a point to make sure this recipe was onion-free… but feel free to use one large onion in place of the garlic for the pizza sauce if you’d like. The pizza crust is based off of The Domestic Man’s Grain-Free Flatbread recipe, and the pizza sauce is based off of the Basic Nomato Sauce recipe on Food.com that was retrieved from the Interstitial Cystitis Network website.
Okay, here we go!
Time: 35-60 minutes
- 6 carrots
- 1 small beet
- 5 cloves garlic
- 3 ribs celery
- 1 bay leaf, whole
- 1½ cups water
- 2 tablespoons apple cider vinegar
- Oregano, basil, garlic powder, salt, and black pepper to taste
1. Peel and dice carrots and beet. Dice celery.
2. Dice or crush garlic.
3. Put all of the ingredients in a pot.
4. Bring to a boil.
5. Reduce the heat and simmer until the vegetables are soft. This will take 20-50 minutes, depending on the size of your dices (the smaller the dices, the less time it will take).
6. Remove the bay leaf.
7. Blend until you have a smooth sauce. Use a blender or processor if you want it even smoother.
Time: 25-30 minutes
- 1½ cup arrowroot flour or tapioca flour
- ½ cup coconut milk
- 2 tablespoons coconut oil
- ½ teaspoon sea salt
- 3 tablespoons nutritional yeast
- 5 cloves garlic, finely chopped
- Italian seasonings to taste (e.g., sage, basil, thyme, rosemary, oregano)
1. Preheat your oven to 500° F.
2. Place your pizza pan or skillet in the oven.
3. Measure out the arrowroot flour into a bowl and set aside.
4. Combine ½ cup coconut milk, 2 tablespoons coconut oil, and ½ teaspoon sea salt in a small pot. Warm up on your stove at medium heat until the mixture starts to steam.
5. Add the coconut milk solution to the bowl of arrowroot flour and stir together so that everything is evenly mixed.
6. Add 3 tablespoons nutritional yeast, 5 cloves finely chopped garlic, and Italian seasonings to the mixture.
7. Knead together until everything is mixed and a dough has formed.
8. Remove the pizza pan or skillet from the oven, and carefully spread the pizza dough on the pan or skillet.
9. Add any toppings you’d like! I topped my pizza with uncured bacon, grass-fed hamburger, mushrooms, and spinach. If you use spinach, only add it to the pizza for the last two minutes.
10. Bake your pizza for 12-15 minutes total. Enjoy!