BBQ Roasted Veggie Pizza
Have you had the Amy’s No Cheese Pizza? If you haven’t I imagine you’re thinking “BLASPHEMY! No cheese on pizza!” If you have had it then you know- it’s the best pizza in her frozen pizza lineup. Well this pizza is inspired by that! I can’t indulge in gluten any more as it causes me pain (cramps) and inflammation. If I were to eat a whole serving of pizza I’d be beyond exhausted the next day to the point where I’d be in bed napping as if I had the flu. Totally not worth it for me.
But I’ve always loved bready things and carbs. So enter this pizza… it’s completely free from gluten, refined sugar and dairy! AND it can easily be made 100% vegan if you sub the egg in the crust for a flax egg.
BBQ Roasted Veggie Pizza
Pizza Crust (thanks to Paleo Running Mama)
1/2 cup blanched almond flour
3/4 cup tapioca flour or arrowroot starch
6 tbsp coconut flour (divided 2 additions)
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp Italian seasoning blend
3/4 tsp fine grain sea salt
1/3 cup warm water
1/3 cup light flavored olive oil
1 tbsp raw apple cider vinegar
1 egg room temp, whisked
½ red bell pepper (sliced into ¼ in. slices)
1 ½ c. crimini mushrooms (sliced into ½ in. slices)
1 tbsp olive oil
salt and black pepper to taste
1 sweet onion (sliced into ¼ in. slices)
2 tbsp. BBQ sauce (I use this sugar free and soy free version)
1 tsp. lemon juice
1 tsp. nutritional yeast
½ c. artichoke hearts (cooked)
Preheat oven to 450°F and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, tapioca or arrowroot, 3 tablespoons of coconut flour, onion powder, garlic powder, Italian seasoning, and salt. Stir well to fully combine.
In a liquid measuring cup, combine the water, oil, and apple cider vinegar, then pour into the dry mixture and stir with a silicone spatula until a dough forms.
Stir in the whisked egg to combine well. Once a sticky mixture forms, slowly add the remaining coconut flour- a tablespoon at a time and mixing well, allowing the dough to sit a bit after each tablespoon to absorb the liquid. Add until you have a dough that's still a bit sticky yet able to be spread out. Don't add more than 3 additional tablespoons of coconut flour in this step, even if the dough seems sticky to work with. Set aside.
In a large bowl toss bell pepper and mushrooms in a little olive oil, salt and pepper. Place on a parchment lined baking sheet and roast for 15-20 minutes.
While the veggies are roasting, heat a large skillet to medium heat. Add oil to just cover the bottom of the pan. Add onions into the pan and stir frequently until soft and caramelized. Remove from heat.
In a small bowl whisk together BBQ sauce, lemon juice, nutritional yeast, and more black pepper. Set aside.
Transfer the dough to sheet pan lined with parchment paper and press it into a 10 inch circle with the end of your silicone spatula. Spread sauce over raw dough.
Top with caramelized onion, artichokes, roasted bell pepper, and mushrooms. Bake in oven for 10-15 minutes or until bottom of crust starts to become golden. Voila!