I love pizza with a passion but since I’ve been training and I’ve found out that I’m allergic to wheat and gluten, pizza has been off the menu. Until I discovered an alternative which is a perfect comfort food for the end of the week and a healthy start to the weekend!
A Gluten Free Non Pizza Pizza
For the base:
1 medium egg or two small ones
1 cup of mozzarella
Yes seriously you can make a base out of this….
For the sauce:
2 cloves of crushed garlic
2cm of fresh ginger
1 teaspoon of olive oil
1 teaspoon of tomato puree
Half a carton of Passata (
For the topping:
A handful of Mushrooms
1 cup of cheese (I used mozzarella)
Two table spoons of sweetcorn
Go crazy. what ever you want! There’s no desired quantities here- it’s all healthy.
1. Preheat the oven at 180C (fan assisted).
2. In a microwavable bowl put broken up florets and cauliflower into the microwave for 5-10 minutes and mash up until they look like breadcrumbs. If you’re like me and dislike microwaves, you can steam instead for around 15-20 minutes.
3, Mix an egg and the cup of grated mozzarella together until it forms a slimy dough.
4. On a baking tray, with baking paper, spread the dough with a spoon and make it look like a pizza shape. Put in the oven for 20-25 minutes (keep an eye on it).
Tip: the thinner the dough the easier it will be cooked without burning the edges and being soft in the middle.
1. Place crushed garlic and chopped ginger into a semi – hot frying pan (you can add shallots too) and fry until soft and brown.
2. Add the Passata with the tomato puree and mix in. Cook for a further 1-2 minutes.
3. Spread onto the base after it’s been cooked and leave it to rest for a few moments whilst preparing the toppings.
Tip: Less is more and too much sauce makes the pizza soggy.
1. Slice, dice, chop, (which ever works for you) all of your vegetables or even fruit.
2. Sprinkle over the top evenly and add some extra mozzarella to finish off.
3. Place in the already hot oven for a further 5-10 minutes and there you have it, a non pizza pizza!
It’s taken me a few attempts at not burning the dough. I’ve found turning the temperature down and cooking it for longer helps. Like I said, it also helps if the dough is thin (ish) as it takes less time to cook.
I prefer this to pizza and have cooked it for a few of my pizza loving friends and they’re prefer it to traditional pizza. You certainly don’t get the stodgy and bloated feeling after eating it either.
I’d love to know if you’ve tried making this and how it turned out for you.