1. This pizza looks fantastic Amanda. Anyone would enjoy this meal and I like that you used all natural ingredients instead of relying on artificial substitutes for the traditional pizza ingredients. Bravo!

  2. Thank you, Jovina! That means a lot from someone who specializes in Italian food! This really does taste good and it’s actually good for you. Thanks for stopping by. Be well. xoxo

  3. It’s no mean feet getting the right crispy base with regular flour, so yours is impressive. Jeffrey Steingarten, disappointed with his oven temperature, resorted to disconnecting the thermostat, producing a black smoke filled kitchen. I believe he uses his Webber BBQ now! I, like you discovered that prebaking the crust is a bit easier.
    The amazing and authentic Italian next door, is calling to me now …I’m not sure I can hold out for the whole weekend 🙂

    • That’s hilarious! I had no idea. I think dough in general can be difficult, but this worked so well. I don’t have the extra tools either, like a pizza stone, but I made it work. So funny. I kind of want more of this now too. Thanks for your kind comment. I hope you have a great rest of the week!

      • I was researching pizza stones and came across a bog where someone said their stone had cracked, so they started pre baking the dough instead, with good results. Having tried it I concur.
        I hope you have a good week too!

        • Brilliant. You bring so much knowledge to each post it’s always interesting to hear the gossip you know about the celebrity food world and the real one. 😉

  4. Beautiful pizza! I am intrigued by the creamy white bean sauce. That sounds so delicious! I just used nutritional yeast the other night–I used it to make black bean veggie burgers from my Thrive cookbook. Good stuff! I love the tangy flavor of it. Your pizza crust looks delicious and I love the soft mellow tones of your photos–the pizzas look very appealing and appetizing!

    • Thanks, Jenny! Oh that sounds like a good burger from Thrive! I use nutritional yeast on my salads every day. So good. The best black bean burger I’ve had is in VT. This bean spread adds a unique flavor, though I’d like to try these again using tomato sauce and cashew cheese. I think I’ve opened up a whole new realm! Enjoy the week!

  5. No knead dough made with flour rich with nutrients?? Does such a thing even exist!!?!!
    This is awesome Amanda!
    Best of luck with the marathon coming up, you’ve got a habit of making hard things seem so easy <3

  6. oh look at you with your fancy gf pizza! it’s always so interesting, the various combinations of flours. other than a cauliflower crust, i haven’t played around with actual real deal gf pizza dough. mainly because dw is like GTFO with that.

    but let’s talk about Jeong Kwan. dw loved the episode, he thought it was so lovely and serene and i was like, LEMME TAKE MY NAP AND WAKE ME UP WHEN THERE’S SOMETHING GOING ON. we watched Ivan Ramen and i’m DETERMINED to hit up his spot next month, because GIVE ME ALL YOUR NOOOOODLES.

    • Those are definitely two different philosophies and styles and I see the appeal of both, which is why you and I are somewhere in between knowing and hedonism. This crust is def worth a try. I’m the worst training person ever though. Im like a weekend warrior. I need to apparently run during the week…? Gl to DW!

  7. It’s interesting how you made this pizza work for you. It looks really good, and I adore caramelized onions on anything (I usually help them with a bit of honey, but I like the idea of balsamic vinegar as well); I recently made a caramelized onion soup which was CRAZY.
    Back to your pizza: I would never have thought of a gluten free pizza dough! I’d be so scared to get a dry, crumbly, heavy, and dry dough, but you seem to say it turned out pliable and moist. Nice! As matter of fact, I also would never have thought of using bean puree as a pizza base. So I guess this whole recipe sounds completely exotic to me! 🙂

    • Darya, this really works if you have any desire to change your pizza game. One of my friends from Mexico city commented that this pizza was really just a big ‘sope’ which we eat for breakfast in mexico. That may be what made me make it like this. The difference is that the crust on a sope is made from corn (masa harina). I’ve been meaning to make them on my blog since my last trip! Your onion soup sounds incredible!!! Id love that. And you would be impressed by this crust! Enjoy the rest of your wekend!

  8. I have a friend who is experimenting with gluten free and his wife is trying out different recipes. We had an appetizer pizza one evening made with a very thin cauliflower crust that was soggy…I need to share this post with her. 🙂 Good luck on your marathon.

    • Oh definitely share this! She’d love it. Thanks for the well wishes. It’s just a half marathon but an adventure nonetheless. Thanks for stopping by! Have a good weekend!

  9. I marvel at the variety of GF foods available now, due in large part to inventive cooks like yourself, Amanda. Not so many years ago, GF pizza dough was the stuff of fantasies. A number of years ago, I was the hero of a Christmas dinner when I brought GF bread to my GF hosts. You can be sure that I’ll be sending them (my cousins) the link to this post. Life is too short for pizza made with a lousy crust. 🙂

    • Aww you are too kind, john. I completely agree about how we’ve come a long way. It’s still hard to find good gf recipes. A lot of the really good pre made flours or doughs have potato starch, which my husband is allergic too (potatoes in general) so I have to work around it.
      I find it fun and I’m really glad that all the true Italian cooks like yourself didn’t get mad at me for bastardizing a good thing. Flavor and health are a winning combo. I hope you’ve been well!

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