GAPS pizza crust:
Ok, so I showed you how to make the GAPS pizza crust …so now it’s time to bring it all together to make the WHOLE pizza. I will include our pictures from the crust as well, because we did it on a different sized pan.
How we did it:
I prepped my ingredients before hand to make it easy to just toss them on. We kept our pretty simple but the combinations are endless. When I made this just for my mom I put on caramalised onions in butter, spinach, greek olives, and I put the raw milk cheese on at the last second and let it melt after I took it out of the oven (so you don’t kill all the good enzymes of course!). Mmmm..she loved it! So get creative. here are some ideas for pizza combos.
Toppings:
1. cheese and black olives
2. organic pepperoni (nitrate free)
3. crumbled sausage, roasted green paper & mushrooms
3. greek olives, spinach, caramalised onions & feta cheese
4. sun dried tomato, basil, raw goat milk cheese (classy and simple!)
5. pesto sauce, fresh tomatoes, and raw milk cheese
6. pizza sauce and cashew cheese (dairy free version)–> recipe here
DIRECTIONS:
1. Make the crust – make two 9″ circles or one 15 x 10″ cookie sheet (lined with un bleached parchment paper of course). Freeze some pre baked crusts if you want, it makes an easy dinner. Oh, if you see in the pictures me using olive oil on the bottom of the crust, you can do that too.
2. Prep all you toppings, sauté the onions, cut up the olives, cook the sausage, crumble or shred the cheese, make you sauce, etc.
Sauce recipe: I use a simple recipe of garlic, “boxed” diced tomatoes, tomato paste, basil, oregano, and sea salt. Mix ingredients in sauce pan (its better to use a pyrex or ceramic when cooking acidic foods), smash everything with a potato masher, bring to boil and let simmer for a few hours to infuse the flavors. It should be thick so it doesn’t make the pizza soggy. Here is a jarred pre-made sauce with NO sugar added.
3. Spread sauce on pizza crust, put cheese and topping on.
4. Bake for another 10 min and can broil for a few min to get a nice golden brown look to your gooey cheese and toppings. It was helpful to broil when I had on a lot of topping and I wanted it to cook the faster only on the top.
5. Slice and pull apart gooey cheese and eat 🙂
~Stay Gutsy, Caroline
Hi Caroline,
Thanks so much for sharing your recipes with us on Allergy-Free Wednesdays. This crust looks amazing. You’re such a talented chef. Keep up the great work!
We do kindly ask that you put a link back to our blog hop in your post. I see you have a system there with your link parties, but many parties ask to not post the static homepage. We also ask this. It really helps other people find the recipes and our community (and our link party of course). It’s certainly not mandatory. However, we only feature recipes that have a link back, so just something to think about if you’re a reader favorite, for example, or if one of us picks your recipe to highlight.
We certainly want to see you each week! Many, many people can benefit from your recipes.
Thanks again Caroline!!
Be Well,
–Amber
thanks amber! i really appreciate you feedback, as i am still a new blogger 🙂
I clicked thru and checked out the recipe. I’m new to gluten-free and GAPS cooking. The recipe looks very simple. I just need to track down some coconut flour. Where do you buy yours?
thanks for looking! I get mine from Wilderness family naturals- they don’t cross contaminate their flour. Bob red mill was good but i reacted because it was cross contaminated to gluten in their facility. Tropical traditions is another option. Hope that helps!
This looks great! I just found your blog but love how different you are and how motivated you are to eat real, healing foods. Keep it up!
Thanks Molly! I love that your read my blog, thanks so much! I hope I can rub off my gutsy-ness to all my readers 🙂
I just made this crust and it is so good! First GAPS crust that I can say I like! Thanks much!
Ohh I am so happy you like it! It is always a good day when you can find a new food on GAPS that you actually look forward too! 🙂
Hi Caroline,
I just found your blog yesterday and am very excited to try this recipe. I’m really new to GAPS and have just started the full diet. I noticed that you included feta and mozzarella cheese in your toppings list. I thought I saw on the GAPS website that these are foods to avoid. Is that just initially or are they okay to eat?
Thanks for all your effort and time! Andrea
Hey Andrea! Cheese is only ok in the full GAPS diet, though it has to be raw cultured cheese such as kefir cheese or raw milk cheese. I used a raw milk mozzarella cheese from my farmer.