gluten & dairy free pizza frenzy!


Pizza always seem to be a great idea. It's cheap, it's super easy, it's fun and you get to make it just the way you like it with any ingredients you fancy. Since I went gluten and dairy free last year I thought those good old pizza days were over. UNTIL I made something that could fool the most hardcore pizza lovers out there! A pizza crust from something so simple as chickpea & rice flour. 


Suddenly my life just became a little bit more beautiful! Hurrah, pizza night is BACK ON!


I've kept the topping and sauce very simple for you as I know you might want to give it your own twist. There's endless variations and fun to be had with toppings and sauces. But the crust is the foundation here. And I'm just overjoyed to show you pizza is still on the menu for us gluten & dairy free folks!


Here's to many happy days of pizza frenzy ahead! Let me know if you like this recipe by liking the Facebook button below and or sharing it with your friends. 






For the pizza batter

  • 2 cups of chickpea flour
  • 1 cup of rice flour
  • 1 1/3 cups of water 
  • Pinch of salt

For the sauce:

2 cans of chopped tomatoes + half can of water to get all the tomato out

1 can of tomato puree

2 medium onions, chopped

1 red chili, chopped (optional)

3 garlic cloves, chopped

2 bayleaf

half a teaspoon of salt

half a teaspoon of black ground pepper


For the topping:


1 red onion in half rings

Fresh spinach leaves or any other green leaf garnish

1 cup of green peas

1 can of ansjovis in oil

1 cup of black greek olives (pits removed)

1 jar of capers









For the pizzas.


Heat up the oven at 250 celcius.

Use a large bowl. Add all dry ingredients and then add the water. Mix until you get a nice thick batter. 


Take a frying pan and heat up some olive oil. Scoop a full spoon of batter in the medium heated pan. You want to shake the pan a few times to let the batter sink down and spread it a bit. It will be smaller sized then a usual pizza!

Bake on both ends until it gets a brown top. Put aside on a plate.


Serves approximately 6 pizzas. Can be stored in fridge overnight and reheated next morning.


For the sauce

Heat up a casserole on medium heat. Add 3 tablespoons of olive oil. Then add onions and simmer on medium hit until they become somewhat transparent. Add the garlic and stir for a few minutes. Add the chopped chili and stir another minute. Now poor in the tomatoes and the tomato puree. Add the bayleaf and salt and pepper and put the lid on to let the sauce simmer for about 30 minutes. In between check the sauce a few times and add a dash of water if it evaporates too much. 


I like to make the sauce in a big batch ahead of time and then freeze some in, so I always have some ready whenever we feel like pizza!


For the topping:

Put a sheet of baking paper on an oven tray. Add 2 pizzas and cover with a layer of sauce. Add your toppings to your liking (this is the most fun part) and then voila! Put in the oven for 5-6 minutes until your toppings look nice and sizzling and your pizza has a nice crusty look.


Bon appetit!



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