As you may know, since the beginning of this year, I have been focused on high protein vegetarian meals, and in honor of that, I present to you Gluten Free Vegetarian Focaccia Bread Pizza! This hearty and delicious pizza recipe makes two large pizzas; so depending on your appetite, cook both or freeze one for later. Our family can only eat one at a time, therefore, I place the extra uncooked pizza in the freezer over night. Once it is completely frozen, I then wrap it up in plastic wrap first and then foil wrap, date it and place it back into the freezer until another evening. I especially like having those nights when I don’t want to cook, and I have options in the freezer to pull out and have a delicious meal within about 20 minutes.

This pizza is very easy to make, even though it takes some time, considering rising and cooking time. Actually, while that is occurring, you can make the kale pesto sauce and get all of the other ingredients cut up and ready to go, so when the focaccia bread comes out of the oven the first time, the time has flown by and you can create your pizzas in no time. I urge you to give this delicious gluten free vegetarian meal a go and let me know how it turns out!

Focaccia Bread Pizza Ingredients: 

Pizza Toppings

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Main Course

Cuisine American

Servings 4 people

Calories 543 kcal

Ingredients

  

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• 3 1/2 cups Gluten Free All Purpose Flour Blend
• 3 tbsp Buttermilk Dry Milk Powder Regular Dry Milk Powder works also
• 1 tsp Baking Powder
• 1 1/4 tsp Salt
• 2 tsp Xanthan Gum
• 1 tbsp Sugar
• 1 1/2 cups lukewarm Water
• 3 tbsp Olive Oil more for pans and topping
• 3 pkgs Quick Rise Dry Yeast

Instructions

 

• Place the Gluten Free All Purpose Flour Blend, Buttermilk Powder, baking powder, salt, Xanthan Gum and sugar into the large mixing bowl of your electric mixer. Use a fork or a whisk to mix all dry ingredients together thoroughly.
• Whisk together the warm water, 3 tbsp olive oil, yeast and 1 cup of flour blend mixture in another medium to large bowl. Stir together to combine (a few lumps is completely fine). Set bowl aside for 10 - 30 minutes, until mixture is bubbly, doubled in size, and smells yeasty. Keep an eye on this, as at times (depends on heat and humidity in the kitchen) the mixture will bubble out of your bowl. If it begins to, your mixture is ready and proceed to the next step.)
• Add yeast mixture to dry ingredients, and begin to beat on medium-high speed for at least four minutes, scraping the sides of bowl throughout the whole four minutes. If you are familiar with making traditional focaccia, this dough will also be thick and sticky, and normally you would knead the dough on a floured surface at this point. YOU WILL NOT BE DOING THAT WITH THIS DOUGH!
• Place more olive oil into a medium to large bowl by lightly pouring the olive oil over your hands. Then using your oiled hands, spread olive oil evenly around the bowl. Remove the dough from the mixing bowl, roll the dough in your hands to grease all sides of the dough, and place in bowl you have just oiled. Cover the bowl with a clean warm, damp dish towel, and let the dough rest and rise for 30 minutes.
• Preheat oven to 400 degrees.
• Place parchment paper onto 2 cookie sheet pans, and lightly grease parchment paper with more olive oil.
• Once the dough has doubled in size, use a knife to cut the dough in half. Once again drizzle olive oil over hands to handle dough; I do this over the cookie sheet pans allowing the extra oil to drip into the cookie sheet pans. Place a dough ball into each cooking sheet pans.
• Using your greased fingers, start at the center of the dough and work the dough outwards towards the edge of pans, pressing the dough, spreading your dough about 1/4 - 1/2” thick. (This will make about a 9 - 10 inch pie.) Cover the sheet pans with the warm damp towel, and allow the dough to rise again for 30 minutes.
• Once dough has risen, drizzle the top with a tad more olive oil and place into preheated oven for 10 minutes. Once done, remove from oven and begin to top pizzas.

Nutrition

Calories: 543kcalCarbohydrates: 92gProtein: 15gFat: 12gSaturated Fat: 2gCholesterol: 3mgSodium: 904mgPotassium: 244mgFiber: 6gSugar: 5gVitamin A: 8IUVitamin C: 1mgCalcium: 131mgIron: 5mg

Keyword gluten free pizza

Tried this recipe?Let us know how it was!

Kale Pesto

Kale Pesto is a twist on a traditional basil pesto. Kale pesto can be used just like any pesto, as an enhancement for pasta and breads; however, kale pesto is much more hearty compared to its counterpart.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine Italian

Servings 4 people

Calories 413 kcal

Ingredients

  

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• 2 oz Pine Nuts toasted
• 2 cups Fresh Kale chopped
• 1/ 4 tsp Salt
• 1/4 tsp Pepper
• 1/2 tsp Vedam’s Seasoning Blend
• 2 oz Fresh Grated Parmesan and more for topping
• Juice and Peel of 1 Lemon
• 1/2 tbsp Garlic minced
• 1/2 cup Olive Oil

Instructions

 

• Toast pine nuts in a small shallow frying pan on low heat for a few minutes, shaking fryer periodically. Be sure not to burn the pine nuts.
• Wash kale, and remove center vein. Chop kale into smaller pieces, to help your food processor. Add chopped kale into food processor, add salt, pepper, Vedam’s Seasoning Blend, 1 oz of toasted pine nuts, parmesan cheese, the juice and peel of lemon, garlic and half of the olive oil. Close top on food processor and begin to blend, and drizzle remaining olive oil into food processor. Continue to blend until you have a delicious green creamy mixture. Place into another glass bowl, seal with plastic wrap, and set aside to be used later.

Nutrition

Calories: 413kcalCarbohydrates: 6gProtein: 9gFat: 41gSaturated Fat: 7gCholesterol: 12mgSodium: 2556mgPotassium: 273mgFiber: 1gSugar: 1gVitamin A: 3474IUVitamin C: 41mgCalcium: 214mgIron: 2mg

Keyword gluten free sauce

Tried this recipe?Let us know how it was!

Pizza Toppings

This pizza is very easy to make, even though it takes some time, considering rising and cooking time. Actually, while that is occurring, you can make the kale pesto sauce and get all of the other ingredients cut up and ready to go, so when the focaccia bread comes out of the oven the first time, the time has flown by and you can create your pizzas in no time. I urge you to give this delicious gluten free vegetarian meal a go and let me know how it turns out!

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Appetizer, Main Course

Cuisine American

Servings 4 people

Calories 271 kcal

Ingredients

  

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• Kale Pesto
• 1 can Artichoke Hearts drained and chopped
• 4 - 8 Baby Bello Mushrooms wiped clean and sliced
• 2 Hand-fulls Fresh Spinach
• 6 - 10 Cherry Tomatoes washed and cut into half
• Sliced Red Onion
• Fresh Cracked Pepper
• Dried Basil
• Dried Oregano
• Fresh Mozzarella
• Fresh Parmesan

Instructions

 

• Divide and spread the kale pesto equally between the two focaccia bread pizzas.
• Equally divide the artichoke hearts, baby bello mushrooms, fresh spinach,  cherry tomatoes and sliced onions between the two pizzas.
• Sprinkle your desired amount of fresh cracked pepper, basil and oregano. Top with fresh mozzarella and place into preheated oven for 10 - 15 minutes.
• Top with fresh grated parmesan, cut, serve, and ENJOY!

Nutrition

Calories: 271kcalCarbohydrates: 50gProtein: 24gFat: 4gSaturated Fat: 1gTrans Fat: 1gSodium: 126mgPotassium: 4273mgFiber: 15gSugar: 32gVitamin A: 1518IUVitamin C: 63mgCalcium: 62mgIron: 5mg

Keyword gluten free pizza

Tried this recipe?Let us know how it was!