This post is a gifted blog post by Carrington Farms. The company gifted me the product to try, but all opinions below are my own and 100% honest. 

Yesterday was ‘National Pizza Day’ and ever since becoming gluten-free I really have found some creative ways to enjoy one of my favorite dishes.  Pizza has always been one of my go-tos on days when I do not want to cook or when we have a movie night in. It has always been one of my favorites and I definitely crave it often. When it comes to gluten-free pizzas, I have had to get a little creative in ordering my pizza and making my pizza. This is why I was so excited when I heard about the company Carrington Farms – which is the company I trust to get my gluten-free flour and ghee from. Throughout my last Whole 30, I only used the Carrington Farms Ghee for all my recipes. Their products are clean, trustworthy and, of course, delicious.

Carrington Farms has been providing quality, delicious, non-genetically modified seeds, grains and oils since 1999. I am sure there are other Mamas out there that know how amazing it is to find a trustworthy brand to have in your pantry when feeding your family. Having said that, and to get back to my love affair with pizza, I created and tested a recipe that is gluten-free and has the option to be vegan as well! In this recipe, I used the Carrington Farms Cassava Flour as well as the Carrington Farms Coconut Oil. In the recipe pictured below, I used buffalo mozzarella as the cheese, but to make this pizza vegan you are also able to make it with a dairy-free cheese of your choice.

So, without further delay, allow me to introduce you to my own gluten-free and plant paradox-approved pizza recipe.

Gluten-Free & Plant Paradox Pizza

Ingredients:

  • Pizza Crust:
    • ½ tsp of Cream of Tartar
    • ¼ tsp of sea salt
    • 1 tbsp of garlic powder
    • 1 tbsp of onion powder
    • 1 tbsp of dried basil
    • ¾ cup of water
    • Avocado oil (to grease the pan)
  • Pizza Toppings
    • Pizza Sauce Recipe (to make it plant paradox use the recipe below – if that is not important to you, you can use normal pizza sauce.)
      • 1 Can of Cento San Marzano Peeled Tomatoes
      • 1 tbsp of garlic powder
      • 1 tbsp of onion powder
      • 1 tbsp of dried basil
      • 1 tsp of sea salt
    • Buffalo Mozzarella or Dairy-Free Mozzarella
    • Basil
    • Minced Garlic
    • Optional: Balsamic Glaze to drizzle or dip your pizza in.

Directions:

  • Pizza Crust Instructions:
    • Preheat oven to 425F
    • In a bowl, mix together the Carrington Farms Cassava Flour, cream of tartar, baking soda, salt, garlic powder, onion powder and dried basil. After mixed, add in Carrington Farms Coconut Oil.
    • Add cup of water and start kneading the dough. Depending on your dough, you might want to add more water or flour. You want to make it a doughy consistency.
    • Grease a baking sheet with avocado oil.
    • Place the dough on the baking sheet and cover with parchment paper. Using a rolling pin roll out the pizza to the size you would like.
    • Take off parchment paper and bake for 15 minutes.
  • Pizza Instructions:
    • After pizza crust is finished cooking, pull out of oven and add the pizza sauce, sprinkle minced garlic and add the buffalo mozzarella or dairy-free cheese.
    • Place back in oven and cook until cheese is melted. (5-10 minutes.)
    • Pull out of oven, add fresh basil. (My Mom normally drizzles hers with balsamic glaze, which is also delicious!)
    • Serve and Enjoy!

“Problems come and go, pizza is forever!” – Unknown