Tangy & Spicy Gluten Free Pizza
- 1½ cup Nature's Eats Almond Flour
- ½ cup buckwheat flour
- 1 tablespoon Italian herb seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon baking powder
- 2 eggs
- 3 tablespoons olive oil
- 4 ounces goat cheese
- 1 cup arugula
- 1 thinly sliced jalapeño
- 3 tablespoons Nature's Eats Sun Dried Tomatoes, chopped
- ⅛ - ¼ cup pizza sauce
Gluten free pizza is quite literally the ultimate gluten free snacks for kids. Start with pizza with gluten free crust, and find a recipe for gluten free pizza that has the healthiest toppings and you just can’t go wrong. Your kids will think you are the best person in the world for giving them pizza as gluten free snacks for kids! You will also be a proud parent that other parents will want to learn from. Almond flour pizza dough is quick and easy to make. Since you will be baking the almond flour pizza dough without gluten, there are just a few minor recipe adjustments that need to be made to make sure the almond flour pizza dough binds.
Preheat the oven to 350 degrees. Use a pizza pan or baking pan lined with parchment paper or cellophane liner.
In a large bowl mix Nature's Eats Almond Flour, buckwheat flour, seasoning, salt, pepper, and baking powder.
In a medium bowl mix eggs and olive oil until frothy.
Pour liquid mixture into dry mixture and mix until dough is fully combined.
Roll dough into a ball and then place on your baking sheet. Use your hands or a rolling pin to roll out the dough. If it begins to stick, place a little more buckwheat flour on the dough and rolling pin. Be sure the rolling pin is completely dry and continue to roll out into the desired shape. Roll the dough to ⅛ - ¼” thickness.
Place in the oven and bake for 15-20 minutes until the crust edges begin to get crisp and lightly brown.
Top the partially baked crust with sauce and toppings.
Do not put too much sauce on the pizza, but you can never go wrong with extra cheese.
Increase oven temperature to 425 degrees, then place the pizza back into the oven for another 12-15 minutes. Bake until all cheese is melted and edges are golden brown. If you prefer that the cheese is more browned broil the pizza at the end for an additional 1-2 minutes. Add some fresh arugula on top once pizza is done.
The crust of this pizza is slightly thicker than a traditional thin crust pizza and has a unique almost cookie like texture. It has a nice crunch with each bite and the buckwheat flour flavor pairs nicely with the goat cheese and sun dried tomatoes. The fresh and spicy arugula on top brings in a new dimension for your taste buds and pizza experience.