A delicious combination of a light and crispy gluten-free crust, no tomato pizza sauce, ground turkey “sausage”, and dairy-free cheese. It’s GERD-friendly, pizza perfection at its best.
Taking dishes that I love but couldn’t possibly eat and replacing ingredients, or modifying them in a way that works for me and my body really helps to make this journey exciting!
Best Gluten Free Flour For Pizza
This is the absolute best gluten-free pizza crust we’ve ever tasted! The secret is a specific flour called “Fioreglut” by an Italian brand called Caputo that you can order on Amazon HERE.
It may seem pricey at first, but the package is large enough to make 4 pizzas, and preparing a gluten-free pizza crust without it can add up quickly as you’d need to mix traditional gluten-free flours with extra xanthan gum to get that chewiness you’d expect.
There is also the issue that there is no set standard for the ingredients in gluten-free flour so all brands will react differently, and many don’t react well to yeast. For this reason, we stick to Caputo Fioreglut as it just works.
That being said, this flour is FDA certified as gluten-free and suitable for people with Celiac disease, but it does contain wheat… just not any gluten. So it is not suitable for people with an allergy to wheat as a whole, rather than only issues with wheat gluten.
The dough is prepared exactly as you’d prepare traditional pizza dough, first by blooming the yeast in warm water, then covering and placing it in a warm place to rise.
Best Tomato Free Sauce for Reflux Friendly Pizza
Meanwhile, you can start on the toppings! For us, the sauce is always ourTomato-Free Pasta Sauceto keep things within our diet. While we may call it a “pasta” sauce, it works absolutely great atop a pizza.
Best Dairy Free Cheese for Pizza
From there you can adjust things how you’d like and according to your tastes and dietary restrictions. We like to go dairy-free by using mozzarella cheese fromMiyoko’s Creamery, which we find to have the best flavor and texture of all the vegan cheeses.
They make two very different types of mozzarella cheese that both work well in this recipe. The first is a solid, fresh mozzarella, which you can see in the pictures. This version is lower in fat, so it is recommended if you are sensitive to fat and it cooks up very creamy, almost like cream cheese.
Their second mozzarella is actually sold in a liquid form that they call a “liquid pizza cheese” and it cooks up EXACTLY like real mozzarella cheese. Either will top this pizza great and we like to mix it up between the two.
If we were going for a standard cheese pie we’d go with the liquid pizza cheese, but with more robust toppings alongside the cheese, we’d go with the solid form.
Best Topping for Gluten Free Dairy Free Pizza
This brings us to the toppings! This is really all up to you and you can keep this entirely vegan with your own choices, but we opted to make an Italian sausage out of ground turkey on this particular day.
Coconut aminos add a saltiness and a bit of sweetness that you’d find in a sweet Italian sausage, while fennel and oregano add the traditional herb notes.
To complement the sweet Italian sausage we top this with broccolini… it allows us to get our veggies and fiber in while adding just a little bit of bitterness to hit the tastebuds on every level.
Stir together warm water, yeast, and honey. Let sit for 5 minutes before stirring in extra-virgin olive oil.
In a large bowl or electric mixer with a dough hook attachment, stir together gluten-free flour and salt.
Pour the yeast mixture into the flour and set the electric mixer to medium speed for 5 minutes, stopping to scrape down the sides at least once. Without a mixer, use a rubber spatula to fold the ingredients together for 5 minutes, until a dough has formed.
Spray a mixing bowl with olive oil spray. Lightly spray your hands with olive oil spray to prevent the dough from sticking to them and form the dough into a ball. Place in the mixing bowl and cover. Set in a warm place to rise for 1 hour.
Once the dough has risen, boil or steam the broccolini until crisp-tender. Drain and rinse under cold water. Lightly spray with olive oil spray and season with salt to taste.
Spray a skillet with olive oil spray and place over medium-high heat. Add the ground turkey and begin to crumble. Drizzle with coconut aminos and season with crushed fennel seeds and oregano. Sauté until cooked throughout, about 8 minutes.
Preheat oven to 500°F. Prepare the pizza by spraying a pizza pan with olive oil spray. Place the risen dough in the center of the pan and press it outward until it reaches the edges. For a crispier crust, brush the outer edges with additional olive oil.
Spread the Tomato-Free Pasta Sauce over the surface of the crust in a thin layer. Top with vegan mozzarella cheese, cooked broccolini, and cooked ground turkey. For more flavor, sprinkle with dried oregano.
Bake for 13 minutes. The crust should puff up slightly and toppings will begin to char as they would in a wood-fired pizza oven. Note: The crust will only lightly brown. Do not overbake waiting for the crust to brown.
This is one of those foods that I had basically written off as a no-go, and it was crushing. my family loves to do Movie nights on Friday evenings and of course, the kids want pizza.
It’s not super simple, I’ll give you that. But, honestly, it was fun to all spend time in the kitchen and each of us customized our pizzas to our liking. The best part…no GERD symptoms or a flare-up after, so it was all worth it!
A delicious combination of a light and crispy gluten-free crust, no tomato pizza sauce, ground turkey “sausage”, and dairy-free cheese. It’s GERD-friendly, pizza perfection at its best.
Stir together warm water, yeast, and honey. Let sit for 5 minutes before stirring in extra-virgin olive oil.
In a large bowl or electric mixer with a dough hook attachment, stir together gluten-free flour and salt.
Pour the yeast mixture into the flour and set the electric mixer to medium speed for 5 minutes, stopping to scrape down the sides at least once. Without a mixer, use a rubber spatula to fold the ingredients together for 5 minutes, until a dough has formed.
Spray a mixing bowl with olive oil spray. Lightly spray your hands with olive oil spray to prevent the dough from sticking to them and form the dough into a ball. Place in the mixing bowl and cover. Set in a warm place to rise for 1 hour.
Once the dough has risen, boil or steam the broccolini until crisp-tender. Drain and rinse under cold water. Lightly spray with olive oil spray and season with salt to taste.
Spray a skillet with olive oil spray and place over medium-high heat. Add the ground turkey and begin to crumble. Drizzle with coconut aminos and season with crushed fennel seeds and oregano. Sauté until cooked throughout, about 8 minutes.
Preheat oven to 500°F. Prepare the pizza by spraying a pizza pan with olive oil spray. Place the risen dough in the center of the pan and press it outward until it reaches the edges. For a crispier crust, brush the outer edges with additional olive oil.
Spread the Tomato-Free Pasta Sauce over the surface of the crust in a thin layer. Top with vegan mozzarella cheese, cooked broccolini, and cooked ground turkey. For more flavor, sprinkle with dried oregano.
Bake 13 minutes. Crust should puff up slightly and toppings will begin to char as they would in a wood-fired pizza oven.
Notes
Note: The crust will only lightly brown. Do not overbake waiting for the crust to brown.
