Ultra Healthy Pizza (Gluten free, hypoallergenic)

FacebookPinterestTwitterGoogle+Share

pizza

This pizza is Titus-friendly! That means it is almost-everything-free (and it still tastes great!).  This was another recipe that was developed for our son, Titus, who has a very restricted diet. When we first created this pizza, we were so excited that our boy could try pizza for the first time in his life, and we were even more excited that it tasted amazing! Another side benefit is that it is super healthy with lots of fruits and veggies in it and it doesn’t require extensive preparation. I know the ingredients sound pretty strange, and maybe even gross, but please give it a try. You will be amazed and your family will love it!

The crust of this pizza is made of rice, pumpkin, and pear, with some other small ingredients such as baking powder. When cooked, the crust is soft and tasty.

The base for the topping is leeks, tomatoes, and natural pork sausage (we get ours straight from the butcher – only ingredients are pork, salt, pepper, and sage). We fry this up, with an assortment of other vegetables. These first three ingredients are the key to making a tasty topping for your pizza!

My wife and I often make this pizza together. One of us makes the crust while the other makes the toppings. This works out perfectly, but one person can make it alone if they plan carefully. Let’s get started:

How to make an Ultra Healthy Pizza

1. Begin making your pizza topping by cooking 1.5 lbs pork sausage in a deep frying pan.

2. While your sausage is browning, chop up 1.5 cups of leeks (or onions) and 4 large carrots.  When the pork is cooked through, add the leeks and carrots to the frying pan and continue to cook.

3. Chop up 2 cups of your choice of vegetables. We have done broccoli and another time we did julienned zucchini. Add these veggies to your frying pan, and continue cooking.

4. While there is lots of liquid from all your veggies in your pan, add one small can of tomato paste. Mix this in well – if it won’t mix, add some water to help.

2015-02-11 18.38.30

5. Continue to cook this mixture until it begins to brown, then keep warm.

6. While your topping mixture is browning, measure 2 cups rice flour into a bowl. We grind our own white basmati rice in our BlendTec, but you can definitely use store-bought rice flour.

2015-02-11 18.27.47

7. Fill your blender with 2 cups pureed pumpkin (frozen or canned), half of a peeled and chopped pear, one heaping teaspoon of baking powder, one tablespoon olive oil, 1 t parsley, and a sprinkle of salt. Add just enough water to get it to blend, and then blend it until it resembles a smoothy’s texture.

2015-02-11 18.31.43

8. Mix the mixture from your blender with the rice flour in your bowl. This is the batter for your pizza crust. It may seem a little moist, but don’t worry.

2015-02-11 18.38.44

9. Spread the mixture onto your greased pizza pans or cookie sheets. We usually make two pizzas with this recipe, each with a thin crust.

2015-02-11 18.40.412015-02-11 18.45.59

10. Bake your pizza crusts for about 15 minutes at 350 degrees, without the toppings, and until the bottom is beginning to brown.

2015-02-11 19.02.382015-02-11 19.03.16

11. Remove your crusts from the oven, and spread your topping mixture over the top.

2015-02-11 19.12.00

12. Add any additional favorite toppings (we often do olives and marinated artichoke hearts, but you could also do sliced tomatoes, peppers, and/or cheese).

2015-02-11 19.22.48

13. Enjoy!

5.0 from 1 reviews
Ultra Healthy Pizza (Gluten free, hypoallergenic)
 
Prep time
Cook time
Total time
 
This recipe was developed for a boy with severe food allergies and eczema. Gluten free and dairy free, but tastes delicious!
Author:
Recipe type: Main Dish
Cuisine: Titus Diet Friendly
Serves: 6
Ingredients
Pizza Topping
  • 1.5 lbs pork sausage
  • 1.5 cups leeks
  • 4 large carrots, chopped
  • 2 cups chopped or julienned veggies (broccolli or zucchini work well)
  • 1 small can tomato paste
Pizza Crust
  • 2 cups white rice flour
  • 2 cups pureed pumpkin (frozen or canned)
  • ½ pear, chopped and pealed
  • 1 T olive oil
  • sprinkle of salt
  • 1 t baking soda
  • 1 t dried parsley
Instructions
Topping Instructions
  1. Cook pork sausage in a deep frying pan.
  2. When the pork is cooked through, add the chopped leeks, carrots, and veggies and continue cooking.
  3. Add tomato paste and mix well - add some water if needed to help mix.
  4. Continue to cook topping mixture until it begins to brown, then keep warm.
Crust Instructions
  1. Blend all ingredients except the rice flour into a smoothy texture. You may need a little water to get it to blend.
  2. Mix the blended mixture and the rice flour in a large bowl.
  3. Spoon the mixture onto cookie sheets or pizza pans, and spread thinly.
  4. Bake your pizza crusts at 350 degrees F for about 15 minutes or until the bottom begins to brown.
  5. Remove the crust from the oven and top with topping mixture. Feel free to add additional topping such as olives, marinated artichoke hearts, cheese, sliced tomatoes, etc.
  6. Enjoy!

 

Useful Utensils for this Pizza

  • For chopping veggies, we love our Swissmar mandolin!
  • For grinding rice flour and blending the crust batter, the BlendTec works great.
FacebookPinterestTwitterGoogle+Share

One thought on “Ultra Healthy Pizza (Gluten free, hypoallergenic)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: