Vegetarian, Dairy-Free, Gluten-Free Pizza

Pizza is probably my family’s favorite food – even my 16 month-old son loves it.  Since I’ve been eating clean for the past few weeks, I searched for a recipe that would be clean, gluten free, vegetarian, and have little to no (cane) sugar.  And of course, it needed to taste good!

First was the crust.  Now, I’ve tried the cauliflower crust and seasoned just right, it is good, but not great.  It tends to be soggy and making it take so much effort in cutting, cooking draining with a cheese cloth, yada yada yada.  I wanted a crust that tasted like crust ! (Crazy, I know!)  Then I stumbled upon Wholesome Yum’s Paleo 4-Ingredient Low Carb Pizza Crust (Paleo, Gluten-Free).

The 4 ingredient thing got me hooked.  Since I made a 9X12 pan (and the recipe calls to use a pizza pan), I doubled the recipe.  It was a little tricky rolling it out between the parchment paper (I’ve recently started using parchment paper and it has changed my life!), but with the help of the hubby, I got it into the pan and even had a little leftover for a mini pizza for Maddoxx.

Next was the sauce.  While searching Pinterest (what did we do before PInterest?!?), I found Joy Food Sunshine’s Easy 5 Minute Homemade Pizza Sauce (Vegan, Paleo, Gluten-Free & Dairy-Free). Again, the words ‘easy’ and ‘5 minute’ had me hooked.

I was pleasantly surprised at how truly easy and tasty this recipe was!  Andy they weren’t joking about the amount it makes – I covered both pizzas and still had about a cup left over that I put in a jar in the fridge.

Finally, the cheese.  I’ve been staying away from dairy for about 2 years, but I LOVE cheese. Because cheese just honestly bloats you, I wanted to try vegan cheese. I was a little nervous about the taste, but I couldn’t tell the difference!  Now, it doesn’t melt quite as well as natural mozzarella, so we just put the pizza on broil for the last few minutes and that seemed to do the trick.

So if you are feeling adventurous and want to dip your toe in a clean, vegetarian pizza, try this one. You’ll get your pizza tooth satisfied while saving on all of those carbs!

Vegetarian, Dairy-Free, Gluten-Free Pizza


INGREDIENTS (for a 9X12 cookie sheet)


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Mix all the ingredients together until a dough forms (I had to add a touch more almond four because I used Jumbo Eggs instead of Large)
  3. Compact the dough into a ball. Place between two pieces of parchment paper and roll out to 1/4″ thick (my husband thought this could be a little thinned, but I liked it at this thickness).
  4. Remove the top piece of parchment paper. Transfer the crust on the parchment paper to a pizza pan. Poke a few times with a toothpick to prevent bubbling.
  5. Bake for 15-20 minutes, until golden. (Although this wasn’t a soggy crust, we thought it would be a little crispier on the bottom if we had cooked it directly on the rack the last few minutes).

For the original recipe, visit



  • 1 (8 oz) can tomato paste
  • 1 (15 oz) can tomato sauce
  • 2 TBS oregano
  • 2 TBS Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ TBS garlic salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp sugar (coconut sugar for paleo or omit)


  1. Mix tomato paste and sauce together in a medium size bowl until well combined (all the lumps of paste are incorporated into the sauce).
  2. Add the rest of the ingredients (oregano, Italian seasoning, garlic powder, onion powder, garlic salt, pepper and sugar) and mix well!

For the original recipe, visit

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