It’s not delivery… it’s not delissio… it’s a delicious, homemade, no-nonsense, healthy (allergen friendly) PIZZA!
Every now and then I crave pizza like nobody’s business and I’ve been on a mission to find a dairy-free pizza that actually tastes good. I hate to say it, but every single dairy free “cheese” I’ve tried is… ehhhh… yeah, not to my liking.
If anyone has tried a dairy-free cheese that they genuinely like, please let me know about it because I’ve yet to find one!
So anywho, after searching far and wide, I FINALLY I found a cheese-free pizza (no dairy-free stuff either) that was super yummy! Amy’s No-Cheese Roasted Vegetable Pizza which I ordered from SPUD!
Amy’s pizza is a delicious frozen, bake-at-home pizza that has really hit-the-spot on several occasions for the hubby and I.
The only issue with this yummy pizza is that I’ve been trying to stay away from gluten as I’ve continued to read more research on the effects of gluten and it’s connection with Leaky Gut Syndrome. Since I’ve overcome so many digestive issues that I struggled with in the past, I want to support my digestive system in the best way possible, and I find things just flow better when I limit my wheat intake.
This meant it was time for me to get in the KITCH and make my own Amy’s inspired delicious, wheat and dairy-free pizza that would taste delicious and take me less than 30-Minutes, because, well, I like quick meals!
I perused the internet for a wheat and dairy free pizza crust recipe with minimal ingredients and came across afantastic recipe from The Tasty Life (the recipe is no longer there so I had to delete the link). I knew I had found the perfect crust, now I just needed to come up with a delicious and healthy pizza topping concoction that emulated that of Amy’s pizza and of course, would be cheese-less!
I whipped up a sauce using tomato puree, balsamic, honey, and garlic. Perfecto!
Then, I chose to use caramelized onions with shiitake mushrooms and sliced pepper, artichokes, sun-dried tomatoes, a big drizzle of aged balsamic and a handful of spicy arugula for the pizza toppings. No cheese in sight and seriously, it’s not missed one teeny-tiny bit!
This tasty homemade pizza came together in 30-minutes flat, from start to finish… and yes, it seriously hit-the-spot!
Have you made your own homemade pizza before…crust and all? What ingredients did you use? I’d love to hear about it in the comments below!
- 1 Gluten Free Pizza Crust of choice (homemade or storebought)
- Pizza Sauce:
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon raw honey
- 1 clove garlic, minced
- Pizza Toppings:
- 1 tablespoon olive oil
- ½ medium onion, sliced thinly
- 1 cup shiitake mushrooms, sliced
- ½ medium bell pepper, sliced thinly
- ¼ cup jarred artichokes, chopped
- 1 tablespoon sundried tomatoes, chopped
- 1 cup fresh arugula
- 1 tablespoon aged balsamic vinegar or balsamic reduction
- Preheat the oven to 350 degrees and prepare the crust as per your recipe or package instructions.
- While the pizza crust is baking, heat a non-stick pan over medium heat and add in the olive oil, add in the onion, mushrooms, and peppers and sauté until soft and the onions begin to caramelize, about 7-10 minutes. You may need to lower the heat slightly to low-medium.
- While the onions are caramelizing, prepare the pizza sauce by adding the tomato paste, balsamic, honey, and garlic to a bowl and mixing until well combined.
- After 18 minutes of the pizza crust baking, remove it from the oven, smooth over the pizza sauce, and add the caramelized onions, mushrooms, and peppers, as well as the chopped artichokes and sundried tomatoes.
- Place the pizza back in the oven for 5-8 more minutes, remove, and drizzle with the aged balsamic/reduction and top with the arugula.
Have a wonderful rest of this beautiful Sunday!
Nutrition in the Kitch