Nickel Allergy Friendly Gluten Free Veggie Pizza
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Learn more →Ingredients
4 servings
For the crust
- 1 ½ cups gluten free flour blend
- 1 tsp xanthan gum (omit if your blend already contains it)
- 1 tsp instant yeast
- 1 tsp sugar
- ½ tsp salt
- ½ tsp garlic powder
- ⅔ cup warm water (about 110°f / 43°c)
- 2 tbsp olive oil, plus more for the pan
- 1 large egg
For the sauce
- ½ cup marinara sauce
- ½ tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
For the toppings
- 1 cup shredded mozzarella cheese
- ½ red bell pepper, thinly sliced
- 1 small zucchini, thinly sliced into half-moons
- ¼ red onion, thinly sliced
- ¼ cup black olives, sliced
- 1 tbsp olive oil
- salt and pepper, to taste
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Instructions
- 1
Preheat the oven to 425°F (220°C). Lightly oil a 12-inch round pizza pan or a rimmed baking sheet and line it with parchment paper.
- 2
In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum, instant yeast, sugar, salt, and garlic powder. Add the warm water, 2 tbsp olive oil, and egg, then stir with a wooden spoon or spatula until a soft, slightly sticky dough forms — it will be thicker than a batter but softer than a traditional pizza dough.
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