Gluten Free Blueberry Pizza 

Do ya’ll remember when we made this delicious blueberry goat cheese pizza? My mouth starts to water just thinking of that combination of blueberries, balsamic vinegar, shallots and goat cheese. Absolute perfection. It is one of my most favorite recipes that I have created to date (and one of my favorite pictures I’ve ever taken!). 

Sooo you might have noticed a trend on The Buzz recently. We’ve been taking our favorite recipes and giving them a paleo or gluten free makeover.

At home, my husband (so fun saying that!) and I try to live a (relatively) healthy lifestyle. Yes, we love to indulge in our favorite ice cream (Phish Food!), but for the most part, we try to stay away from any processed foods.

That’s when I had the idea to give our favorite recipes a “healthy” makeover, without compromising taste. This version of our blueberry goat cheese pizza is made with a gluten free pizza crust, made of coconut flour. When you prepare the crust, you will notice that it’s more of a batter than a traditional pizza crust. It’s actually WAY easier to work with! I’m willing to bet I’m not the only one that has struggled with pizza dough.

To prepare the crust, simply mix together 3 eggs, 1 cup of cocount milk, 1/2 tsp of baking soda, and 1/2 cup of coconut flour (feel free to add a dash of cumin or salt to give it more flavor). Spread the batter on a baking sheet lined with parchment paper. Bake at 375 degrees for 15 -20 minutes, until the batter is set, but the edges are NOT browned.

While crust is baking, prepare the pizza topping, following our original blueberry goat cheese pizza recipe, found here. 

Once the crust has baked for about 15-20 minutes, remove from oven, add toppings and return back to oven. Bake until blueberries start to burst and crust is golden brown. 

 Do you have a favorite gluten free pizza crust? I’d love to hear! Do you have a favorite recipe you want us to make over? Send it our way, and you might just see it featured on our blog!