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!
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.
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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.
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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.
Meanwhile, you can start on the toppings! For us, the sauce is always our Tomato-Free Pasta Sauce to keep things within our diet. While we may call it a “pasta” sauce, it works absolutely great atop a 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 from Miyoko’s Creamery , which we find to have the best flavor and texture of all the vegan cheeses.
Best White Pizza Recipe
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.
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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.
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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.
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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.
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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!
No Dough Meat Crust Pizza For The Low Carb Dieter Recipe
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.
Oil Free Roasted Sweet PotatoesGERD Friendly Cooking TechniquesNourishing Quinoa BowlsIs Matcha Good For Gut Health?9 Quick and Healthy Reflux Friendly Summer Dinner IdeasMushroom RiceAs much as cooking makes me happy, one of the main reasons I cook is because I like to make other people happy. I like feeding people. And satisfying their appetites. And hearing sounds of satisfaction. It makes my day, sometimes even my week.
I especially like to make my parents happy. So when I realized how much it must suck that my dad hasn't been able to eat real pizza(with tomato sauce) in a long time because of his acid reflux, I knew that the best way to make him happy was by making him a pizza he would be able to eat.
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Yes, I'm just as glad as you are that I'm finally cooking something and not baking. I needed to change things up. There was no way I was using the rest of the ricotta in my fridge for cookies or acake or anything like that.
I got the idea to make white pizza after seeing it on Foodgawker. I was going to use the dough recipe listed, but then I thought about it, and was like, why would Iuse a specific thin crust dough recipewhen I could just roll my usual pizza dough out really thin? It would basically be the same thing. Plus I kind of didn't have the instant yeast that the recipe called for.
I also didn't have the heavy creamthat the white sauce called for but I improvised with just some milk and cornstarch. Oh, and I substituted the Pecorino-Romano cheese with Parmesan, because that's what I had on hand. See, that's the great thing about cooking. You can always change things up or leave things out. The possibilities are endless; you are in control and you can cater to your own tastes.
Thin Crust White Pizza
In this case, I was catering to my dad's diet. And I'm happy to say that it was a success. I knew the pizza was going to be good just by the way it smelled when it was in the oven. With three different kinds of cheeses, a delicious combination of herbs and spices, and a hint of garlic, this pizza is in a class by itself. Some people say white pizza is an acquired taste, but if you don't like it after one bite, then you need to acquire some new taste buds.
Thin Crust White Pizza Ingredients: For the dough: 3 and 1/2 cups of all purpose flour 2 tablespoons olive oil 1 heaping tablespoon of active dry yeast 1/2 teaspoon salt For the sauce: 1/2 cup whole-milk ricotta 2 tablespoons olive oil 2 tablespoons whole milk, plus some cornstarch to thicken 1/2 large egg yolk 3 cloves garlic, minced 1/4 teaspoon salt about 1/4 tsp black pepper dash of cayenne pepper pinch nutmeg 1/3 teaspoon dried oregano dash of dried rosemary For the topping: about 1/4 cup whole-milk ricotta cheese 3/4 cup shredded whole milk mozzarella 1/8 cup grated Parmesan cheese Directions: For the dough: In a KitchenAid stand mixer bowl, combine the flour, oil, and salt. Pour the yeast in a cup of warm water and add 1 teaspoon of sugar so that it will rise quickly. When the yeast rises, add it to the bowl(along with the water it rose in) and using the dough
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