Pizza is a regular weekly affair in this house. I never used to be a huge pizza fan – before I moved to Australia, I can’t remember the last time it ever happened. But while I was living over there, every weekend, we would go out to hang out with the boy’s family around the outdoor wood fired pizza oven, where his mom would whip up homemade pizza dough and we could cover it in our favourite toppings and sit outside as the air filled with the smell of baking pizza dough, crisping toppings and smoke with the slight smell of herbs and roasting veggies.
Now back in Canada, the pizza oven is gone, but our new found love of pizza remains. Every week we create some combination of toppings and pile them high on freshly made dough, cooking it up crisp in the oven to sit down and watch with our favourite cooking series (Masterchef Australia when we have episodes left . . ). The veggies as toppings are a constant, but we like to mix it up and try different special toppings every week. From lentils to roasted chickpeas to guacamole and “cheeze” sauce, there’s a lot more that’s pizza worthy than you may think. I’ve also been experimenting a lot with the pizza bases, and have created a gluten free base that is now my go-to now that I am so excited to share with you! We may be missing a pizza oven, but we’re compensating with a bunch of stellar toppings. Honestly, my pizza is usually like a great big salad on top of a buckwheat crust. And I love it.
So today we’re trying homemade BBQ sauce, chipotle caramelized onions and shaved asparagus on top of a gluten-free buckwheat millet base along with the regular sweet potatoes and sundried tomatoes. And this combination is stellar. It’s a big pile of comfort foods on top of a crust and when you put it altogether, I’ve become the biggest pizza fan there is. Now I know why everyone always wants BBQ chicken pizza. This is that, only way healthier, way tastier and homemade. Only ever homemade.
Gluten Free BBQ Veggie Pizza with Chipotle Caramelized Onions
A healthy take on pizza that is full on flavour and packed with veggies on top of a gluten free crust.
Ingredients (Serves 6)
For the Crust
- 1 cup oat flour
- 1/2 cup millet flour
- 1 cup buckwheat flour
- 1 tbsp chia seeds
- 1 tsp baking powder
- 1 tsp fresh thyme
- 1/2 tsp salt
- 1 tbsp coconut oil
- 1 – 1 1/4 cup water
For the Onions
- 1 large onion, sliced thinly
- 1 clove garlic, minced
- 1 tsp extra virgin olive oil
- 1 tsp Braggs sauce or tamari
- 1/2 tsp chipotle spice
For the Sweet Potatoes
- 1 small sweet potato, thinly sliced
- 1 tsp extra virgin olive oil
- Pinch of salt
For the Pizza
- 1 Gluten free base
- BBQ sauce (you can use the recipe for my homemade one, or store bought)
- Roasted sweet potatoes
- Caramelized onions
- Sundried tomatoes
- Shaved asparagus
For the Base
- Combine all the flours together in a medium bowl.
- Add baking powder, herbs and salt.
- Add in water and stir to combine, then use your hands to form a stiff dough.
- Set aside for 15-20 minutes to rest.
- After dough has rested, use your hands to flatten it into a round spring form pan or free form a circle on a baking tray.
- Place in the preheated oven and bake for 20-25 minutes or until edges are golden and move away from the edges of the pan.
For the Toppings
- Meanwhile, while the crust is cooking, prepare the topping ingredients.
- Slice the sweet potatoes thinly, lay them on a baking sheet, brush with oil and sprinkle with salt. Place in the oven to cook for 10-15 minutes.
- Slice the onions and place in a frying pan over medium heat with garlic and olive oil. Reduce heat to low, stirring onions often, as they start to soften. Add salt. When onions are nearly done, add Bragg’s sauce and chipotle pepper and leave on a very low heat to keep warm until you are ready to put them on the pizza.
- Slice up the remaining topping ingredients.
For the Assembly
- Spread BBQ sauce over the pizza base. I used my own homemade BBQ sauce, but feel free to use store bought or regular pizza sauce if you prefer.
- Layer the sweet potato, followed by the onions and sundried tomato. Sprinkle over some nutritional yeast if you prefer.
- Place in the oven at 350 degrees Fahrenheit, and heat for 10 minutes.
- Remove from the oven, add the shaved asparagus, slice and serve!
With a high of 20 degrees here today, looks like spring has (finally) come and it’s a perfect night to enjoy some pizza outside. If only I had the pizza oven to cook it in . . . Enjoy!