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Why I like gluten free, gluten free pizza

I know this one’s coming, but this is a gluten free pastry.

A gluten free puff pastry.

And you could easily make this vegan as well if you want.

Gluten free pizza is one of my favorite foods, and I love making gluten free pizzas.

You can even make this gluten free if you don’t have a vegan option.

This gluten free dough was inspired by my grandmothers favorite pizza crust, and it’s gluten free because of all the dough ingredients.

It’s perfect for a vegan pie.

It is filled with fresh, sweet, flaky, delicious vegan mozzarella cheese, butternut squash, basil pesto, and the perfect amount of pumpkin puree.

There are lots of toppings to choose from.

It has all the basics, like a slice of pie crust and a drizzle of caramel sauce.

I love to serve this vegan pizza with my vegan pasta sauce, but I also have a gluten-free pizza topping to go with it.

You could also serve this gluten- Free Pizza with a salad or with a vegan meatball. 

Gluten Free Puff Pastry Recipe 1/4 cup butter 1/2 cup coconut oil 1/3 cup gluten- free flour 1/8 teaspoon salt 1/6 teaspoon pepper 2 eggs, beaten 2 cups vegan mozarella cheese 1/7 cup pumpkin purees 1 cup basil pestos 1/5 cup basil powder 1 tablespoon butter 3 tablespoons butter 3/4 teaspoon salt 4 tablespoons sugar 1 tablespoon brown sugar 4 tablespoons nutritional yeast 1 teaspoon vanilla extract 2 tablespoons chopped pecans or walnuts Directions Preheat oven to 350F degrees.

Line a 9×13 baking pan with parchment paper.

Line two baking sheets with parchment.

Line with parchment and lightly grease them with coconut oil.

Add butter, coconut oil, and flour to a large bowl.

Add salt, pepper, and garlic powder and stir until incorporated.

Add eggs and pumpkin pureed.

Stir until well combined.

Add flour, sugar, brown sugar, and salt.

Stir to combine.

Add the vegan mozo and pumpkin.

Using your hands, form dough into a ball, then press it into a 9-inch pie plate.

Bake for 15-20 minutes until crust is golden brown.

Remove from oven and let cool for a few minutes before removing from baking sheet. 

Mix all ingredients in a small bowl and refrigerate. 

When the crust is done, cut into 4 slices and serve warm or cold.

Notes I’ve added in some pumpkin pureez because I had some left over pumpkin pie and didn’t want to waste it.

Make the pie as directed and enjoy!

I’m not vegan and I’ve had plenty of gluten-Free Puff pastry from friends.

You should also use gluten free butter and coconut oil if you can. 

If you have more pumpkin pie to make, add the pumpkin pie filling. 

You could also make this with a gluten Free Caramel Sauce, or with an organic tomato sauce. Enjoy!