free of gluten and top 8 allergens
This barbecue pizza is all about the crust.
Enjoy our go-to-pizza dough recipe we first developed for Allergic Living magazine where it was showcased with crispy Brussels sprouts, prosciutto and balsamic onions.
We all have our favorite toppings. We’re showing you some of ours, but use this pizza dough recipe to make your homemade pizza with any sauce or toppings you’d like.
barbecue sauce, caramelized onions, mozzarella style shreds, mushrooms, & Beyond sausage
The Foundation
Pizza dough is the foundation for every great pizza.
Don’t let the five flours deter you from making this crust. The process is simple and quick and definitely well worth it!
For the crust, whisk together 5 flour types, sugar, chia seeds, instant yeast, and salt. To this add water, a little oil, and vinegar. Mix in a stand mixing bowl with a paddle attachment.
Lightly grease a 12-inch pizza pan. With the palms of your hands lightly greased with oil, spread dough with heels and palms to flatten and stretch, forming a shell.
Bake for approximately 25 minutes, until crust is cooked and golden. Remove from oven.
Using original pan or a pizza screen (above), spread sauce on prebaked crust. Top with your favorite ingredients. We topped this one with mozzarella cheeze shreds, onions, mushrooms, broccolini, pineapple, and jalapeños.
Alternative cheeses are getting better and better! These are some of our favorites for pizza.
cheese alternatives
Pop pizza in the oven and bake for 10-12 minutes, until done.
Below is our Beyond Sausage barbecue pizza with caramelized onions and mushrooms. What a winner!
Let cool slightly. Slice and enjoy.
Check out our pizza recipe at Allergic Living magazine.
Nothing beats a fresh-out-of-the-oven pizza!
Barbecue Pizza Your Way
Yield 1 (12-inch) pizza
Free of: gluten and top 8 allergens.
Make perfect pizza at home!
Ingredients
Pizza Crust
2 tbsp olive oil, divided (1 tbsp + 1 tbsp)
2/3 cup sorghum flour
1/2 cup white rice flour
1/3 cup tapioca flour
1/2 cup gluten-free oat flour
1/4 cup potato flour (see recipe notes)
1 tsp granulated cane sugar
1/4 tsp white chia seeds
1 packet instant yeast (see recipe notes)
3/4 tsp salt
1 1/4 cups warm water (see recipe notes)
1 tsp cider vinegar
Toppings
1 bunch broccolini
1/2 cup prepared barbecue sauce
1 cup (4 oz) mozzarella-style cheeze shreds, such as Daiya
1 small onion, sliced and caramelized (about 3/4-1 cup caramelized)
1 cup thinly sliced mushrooms
3/4 cup fresh pineapple, diced
1/4 cup pickled jalapeños, drained
Instructions
- For pizza crust, preheat oven to 400-degrees F. Lightly coat a (12-inch) pizza pan with 1 tbsp oil. Set aside.
- Whisk together the 5 flour types, sugar, chia seeds, yeast, and salt in a stand mixing bowl. Set aside.
- In a small bowl, combine water, remaining tbsp of oil, and vinegar.
- Add liquid ingredients to the dry. Mix with paddle attachment just until ingredients are combined, about 10 seconds. Remove from bowl and knead by hand until dough comes together, about 30 seconds.
- Transfer dough to prepared pizza pan. With palms of your hands lightly greased with oil, spread dough with heels and palms to form a shell.
- Bake approximately 25 minutes, until crust is cooked and golden. When done, remove from oven and slide crust onto a screen. Set aside.
- Keep the oven at 400-degrees F, unless you are preparing the crust in advance.
- To finish pizza, begin with broccolini. Prepare an ice bath by filling a medium bowl halfway with ice and water. Set aside. Wash and trim broccolini. Cut into 3 to 4-inch pieces.
- In a medium saucepan, bring about 2 inches of water to a boil. Place broccolini in a steamer basket and set in saucepan. Lower heat to a simmer. Cover and steam for 3-4 minutes, until crisp tender. Remove steamer basket from pan and plunge broccolini in the ice bath to stop the cooking process. When cool, drain and set aside.
- Using original pan or a pizza screen, spread sauce on prebaked crust. Top with mozzarella cheese alternative, followed by onions, mushrooms, broccolini, pineapple, and jalapeños.
- Bake approximately 10-12 minutes, until done.
Variations
Allergic Living's Brussels Sprouts, Prosciutto, and Caramelized Balsamic Onion Pizza
We first created this pizza crust for Allergic Living Magazine, topping the crust with Brussels sprouts, prosciutto, and caramelized balsamic onions. Click here for the recipe.
Sausage, Caramelized Onions & Mushrooms
Spread 1/2 cup barbecue or pizza sauce on prebaked crust. Top with 1 cup caramelized onions, followed by 1-1/2 cups mozzarella-style cheeze shreds, and 1 cup thinly sliced mushrooms. Bake for 10-12 minutes. Remove from oven and arrange 2 Beyond Sausage links (or your favorite sausage) that have been sliced on the diagonal and baked in a 400-degree F oven for 5-8 minutes.
Notes
- Potato flour and potato starch are not the same. Potato flour is made from whole potatoes while potato starch is only from the starch.
- Fleischmann's has an instant fast-acting yeast as well as a pizza crust yeast. Both work equally well. Unlike active dry yeast, instant dry yeast, sometimes called rapid-rise or quick-rise yeast, does not have to be dissolved in water.
- Yeast is a living organism, and starts dying at 120-degrees F. So it's important to use only warm water, between 100 and 110-degrees F.
- Many pizza pans need to be seasoned before first use and re-seasoned periodically. Re-seasoning according to manufacturer's instructions prevents pizza dough from sticking.
Courses Mains
WOW! Looks very DELi, going to try it since, every time I have any pizza, I feel really stuffed!! I only have one or two slices.. how about a recipe for upside down pizza? Only a suggestion. Thanx