Mediterranean Pizza

I love pizza. I don’t think I have ever met anyone that doesn’t like pizza. I could eat pizza at least once a week. My husband and I have fairly busy lives. He has a demanding job and works some nights until after 7pm. On the nights where I just don’t want to put much effort into cooking a long elaborate dinner, or I’m just too busy to bother, I make pizza.

Homemade pizza is much easier to make than you would think. I always have Rio’s tomato sauce and fresh vegetables in my fridge so I just top the pizza with whatever I have on hand. I have to say though, this Mediterranean pizza I came up with has my favorite toppings yet!

 Since I cannot digest cow’s dairy well, I normally top our pizza with goat or sheep’s milk cheese but you don’t even have to add cheese, I like it that way too. 

Gluten Free Crust:

  • 1 cup tapioca flour
  • 1/2 cup blanched almond flour
  • 1/2 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground pink salt
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 cup olive oil
  • 2 eggs
  • 1/4 cup filtered water

Pizza Toppings:

  • 1/8 cup olive oil
  • 1/3 cup kalamata olives (chopped)
  • 2 garlic cloves (minced)
  • 1/3 cup sundried tomatoes (not in oil)
  • 4 ounces thinly sliced prosciutto
  • 1/3 cup crumbled goat cheese
  • 1/2 cup fresh spinach

For crust:

Preheat oven to 350 degrees. Mix all dry ingredients in a medium size-mixing bowl. Add all wet ingredients into dry ingredients and mix thoroughly with a fork. Set in the refrigerator for 5 to 10 minutes to let firm up. Take the dough out of the refrigerator and press dough onto a pizza baking sheet that has been sprayed with coconut oil. I use a pizza baking sheet that has holes in it – this helps the dough brown better on the bottom. I will link the baking sheet below. Keep fingers wet with water while pressing the dough onto the baking sheet so it doesn’t stick. Bake for 10 minutes.

Pizza Topping:

After crust has baked for 10 minutes, remove from oven to add toppings. First, drizzle with olive oil and brush evenly with a pastry brush. Add minced garlic on top of oil then the rest of the topping ending with the goat cheese.

Bake for an additional 15 minutes and enjoy!

Pizza will keep in the refrigerator for up to one week and in the freezer for up to one month. It can be re-heated in the microwave or the oven.

The pizza pan I use – click here

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