Don’t let your eyes fool you- this IS a gluten-free pizza. Yeppers and first gluten-free pizza dough that actually tasted good.


One of my best friends, Karen Morgan just launched a line of gluten-free baking blends and she was kind enough to send me a few to play with.

Let’s just say that I had a lil’ too much fun and made them all in less than 24 hours.

My family was beyond full and happy. I still don’t even think they knew it was gluten-free, hehe.

For this pizza dough, I used Karen’s Blackbird Bakery’s Bread Blend … can you see how soft n’ fluffy it is?

Ya it tastes even better than it looks. It’s simple to make and just takes a bit of time to let the dough rise and it’s totally worth it. I let the dough sit for 30 minutes while I washed the dishes and starting making a few other dishes. So, you can easily kill two birds with one stone here, if ya know what I mean.

You can do this.

I rolled out the dough using a rolling pin with a sprinkle of rice flour and plopped it atop parchment paper on my handy dandy pizza stone.  Oh. My. Love. It turned out perfect. And guess what? There were no leftovers so I guess that just tells you how good it was. You’ll never order take-out pizza again, that’s for sure.

And since I just can’t help myself, allow me to give you a million shots of this fantabulllousss pizza.


Gluten-Free n' Vegan Margherita Pizza
Serves: 4
Gluten-Free, Dairy-Free and Vegetarian
Author: Amie Valpone
Recipe type: Entree


  • 1 1/2 cups Eden Organic tomato sauce
  • 1 Tbsp. extra-virgin olive oil
  • 1 cup fresh baby spinach
  • 1 Black Bird Bakery Bread Blend
  • 3 leaves fresh basil finely chopped
  • 1 cup hummus
  • 2 Tbsp. nutritional yeast
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 tsp. dried oregano


  1. Prepare pizza crust according to package directions. Let rise for 30 minutes, then preheat oven to 500 degrees F.
  2. Bake dough for 10 minutes. Remove from oven, spread tomato sauce, olive oil and hummus on the pizza dough leaving 1/2 inch border on the ends. Sprinkle with nutritional yeast, fresh spinach, basil, oregano, sea salt and pepper.
  3. Bake for 10 more minutes or until crust is golden brown.
  4. Remove from oven; serve warm.
Nutrition Facts
Gluten-Free n' Vegan Margherita Pizza
Amount Per Serving (4 g)
Calories 190 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 845mg37%
Potassium 633mg18%
Carbohydrates 18g6%
Fiber 7g29%
Sugar 3g3%
Protein 10g20%
Vitamin A 1230IU25%
Vitamin C 8.5mg10%
Calcium 53mg5%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Easy recipe


#1 Best-Selling Cookbook

Over 200 plant-based recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Buy Now

Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 12 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you.

5 Simple Steps to Optimal Gut Health

Did you know the health of your gut can be responsible for 70% of your immune system functioning? Increase energy, ease bloating, optimize digestion, and get to the root cause of unwanted symptoms.

Get Your Free Guide
Previous Post Jasmine Rice 'Burritos'...
Next Post Dairy-Free Creamy Pistachio Millet...
  • Share


  1. HI AMIE,


  2. This looks delicious! YOur pictures are practically making me run to the store right now. I appreciate the “healthier” option for pizza.

Share Your Thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.