There are a lot of pizza recipes out there — and for good reason. Who doesn’t love pizza?
With so many people following different styles of eating, whether for personal choice, health goals or due to allergies or sensitivities, there is some type of pizza for everyone.
So why am I adding another pizza recipe to such a vast selection? Well, in all the pizza recipes I have tried over the years, I have never found the one that I wanted.
A healthy pizza dough recipe
My personal criteria for a great homemade pizza recipe is a crust made from dough that is gluten-free and grain-free, and can hold its shape and the weight of toppings, so I can easily pick up a slice and eat it.
Next, I don’t want a crust that tastes overly eggy.
When you take gluten out of recipes, extra eggs are often used to add structure.
Don’t get me wrong I love eggs, but over-cooked, over-browned eggs take on a flavor I don’t care for and don’t want in my pizza.
Also, I didn’t want a dough that requires cheese. Cheese is often used as a binder (that can also add some flavor and texture) when making alternative pizza crusts, like cauliflower pizza crust.
I have a number of clients who are grain and dairy-free and they still want a pizza option!
Quick and easy pizza crust
Finally, I wanted a homemade pizza dough that is quick and easy to make – even on a weeknight when you don’t have much time.
After playing around with a few different ingredients, here is the crust I landed on. It is gluten-free, grain-free, egg-free and dairy-free.
It takes just a few minutes to stir together and holds up well to hearty toppings. I included suggested toppings here, but you can change it up to your favorites.
Give it a try and let me know what you think!
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Weeknight Cast Iron Pan Pizza
- Total Time: 35 minutes
- Yield: Serves 3
Description
I prepared this cast iron pan pizza on a pellet smoker, but it works just as well on a grill or in the oven.
The key is to cook the crust without toppings until lightly browned first in order to get nice crisp edges!
Ingredients
Crust
- ½ cup almond flour
- ½ cup tapioca flour
- 1 Tbsp. coconut flour
- 1 Tbsp. ground flaxseed
- ½ tsp. salt
- ½ tsp. baking soda
- ¼ cup water
- 2 tsp. extra virgin olive oil
- 2 tsp. apple cider vinegar
- 1 Tbsp. avocado oil, for the pan
Toppings
- ⅓ cup marinara or pizza sauce
- 4 oz. fresh mozzarella
- 1 oz. thin sliced uncured salami or prosciutto
- 3–5 ea. fresh basil leaves, torn
Instructions
- Preheat your pellet smoker, grill or oven to 425° F.
- In a mixing bowl combine almond, tapioca, coconut flours, flaxseed, salt and baking soda; whisk to combine.
- In a liquid measuring cup stir together water, olive oil and apple cider vinegar. Pour liquids into flour mixture; stir to form a wet dough. Allow to stand about 5 minutes to hydrate flours.
- Meanwhile add avocado oil to a 10-inch cast iron skillet. It will seem like a lot of oil at first but it helps with crust browning and texture.
- Transfer the dough to the skillet, use hands to pat into an even layer in the pan.
- Place skillet on the smoker; cook 12-15 minutes or until crust looks set on the top and the bottom is starting to brown.
- Top crust with sauce, cheese and salami. Return to the smoker and cook another 10-12 minutes or until cheese is hot and melted and the edges of the crust are golden brown.
- Top with fresh basil just before serving.
Notes
- If you avoid dairy you can skip the cheese altogether or use your favorite dairy-free option (my pick is Kite Hill Ricotta).
- If you're in the mood for more pizza, check out all the other tasty and health pizza recipes on GrillGirl.com!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Did you enjoy this Cast Iron Pan Pizza recipe? Check out this related post for Grilled BBQ Chicken Mini Pizzas!
