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a gluten free pizza crust topped with no tomato pizza sauce, broccolini, ground turkey and vegan mozzarella on a black tabletop

Gluten Free and No Tomato Pizza

  • Author: The GERD Chef


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.




1 cup warm water

1 packet (7 grams) active dry yeast

1 teaspoon honey

1 teaspoon extra-virgin olive oil

2 cups Caputo Fioreglut gluten-free flour

1 1/4 teaspoons salt

Olive oil spray

1 small bunch broccolini

1/2 pound lean ground turkey

1 tablespoon coconut aminos, or 1/2 teaspoon salt

1 teaspoon fennel seeds, crushed

1/2 teaspoon dried oregano

3/4 cup Tomato-Free Pasta Sauce

4 ounces vegan mozzarella cheese, sliced or shredded (or 3/4 cup of Miyoko’s liquid pizza cheese)



  1. Stir together warm water, yeast, and honey. Let sit for 5 minutes before stirring in extra-virgin olive oil.
  2. In a large bowl or electric mixer with a dough hook attachment, stir together gluten-free flour and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Bake 13 minutes. Crust should puff up slightly and toppings will begin to char as they would in a wood-fired pizza oven.


  1. Note: The crust will only lightly brown. Do not overbake waiting for the crust to brown.