Dairy-Free, Gluten-Free Brussels Sprouts Pizza, with Prosciutto and Balsamic Onions
Our caramelized onions make a perfect pizza topping, with no sauce needed. Crispy Brussels sprouts leaves add a great plant-based element for this wonderful dairy-free, gluten-free, nut-free pizza. With a tempting mix of flavors and a superb gluten-free crust, you’ll want to make this family-pleaser again and again.
Makes: One 12-inch pizza crust or 2 (12-inch) flatbreads
Free of: gluten and all top allergens
- 2/3 cup sorghum flour
- 1/2 cup white rice flour
- 1/3 cup tapioca flour
- 1/2 cup gluten-free oat flour
- 1/4 cup potato flour (see Recipe Tips)
- 1 tsp granulated cane sugar
- 1/4 tsp white chia seeds
- 1 packet instant yeast (see Recipe Tips)
- 3/4 tsp salt
- 1 1/4 cups warm water (see Recipe Tips)
- 1 tbsp olive oil
- 1 tsp cider vinegar
- 1 large red onion, thinly sliced
- 1 tbsp + 2 tsp grapeseed oil, divided
- Pinch of salt
- 2 tbsp balsamic vinegar
- 3 oz prosciutto ham, approximately 5 slices
- 8 oz large Brussels sprouts (about 14)
- 1/4 tsp salt
- 1 cup (4 oz) mozzarella-style cheeze shreds, such as Daiya
- 1/4 cup sliced black olives
Potato flour and potato starch are not the same. Potato flour is made from whole potatoes while potato starch is only from starch.
Fleischmann's has an instant fast-acting yeast as well as a pizza crust yeast. Both work equally well. Unlike active dry yeast, instant dry yeast, sometimes called rapid-rise or quick-rise yeast, does not have to be dissolved in water.
Yeast is a living organism, and starts dying at 120° F. It's important to use only warm water.
Most pizza pans need to be seasoned before first use and re-seasoned periodically according to manufacturer's instructions. This prevents pizza dough from sticking.
- For pizza crust, preheat oven to 400° F. Using grapeseed oil, lightly coat pizza pan. Set aside.
- In a stand mixing bowl with paddle attachment, combine the 5 flour types, sugar, chia seeds, yeast and salt. Set aside.
- In a medium bowl, combine water, olive oil, and vinegar.
- Add liquid ingredients to the dry. Mix with paddle attachment just until ingredients are combined, about 20-30 seconds. Don’t overmix.
- Remove dough and transfer to prepared pizza pan. With palms of your hands lightly greased with oil, spread dough with heels and palms of hands to form shell.
- Bake approximately 25 minutes, until crust is cooked and golden. When cooked, remove from oven and slide crust onto a screen. Set aside.
- For toppings, begin with red onion. Once thinly sliced, you should have about 2 firmly packed cups. Heat 1 tablespoon oil over medium heat in a large sauté pan, add onions and dash of salt. Cover to cook, stirring occasionally for 5 minutes, or until onions begin to soften. Uncover and cook 5 minutes more. Add balsamic vinegar and cook a few minutes while stirring. Remove from heat and set aside.
- Preheat oven to 400° F. Stack prosciutto pieces, cut into thin slices, and set aside.
- For the Brussels sprouts, trim stem ends. Divide sprouts in half. With first bunch, peel off outer leaves, set those aside in medium bowl, and discard tough center parts. With other bunch of sprouts, cut in half horizontally and lay flat on cutting board. Then shred with a sharp knife, slicing as thinly as possible, and stopping before bottom end. Add shredded sprouts to outer leaves. Right before placing on pizza, toss well with 2 teaspoons of oil and ¼ teaspoon salt.
- To finish pizza, using original pan or a pizza screen, arrange balsamic-glazed red onions on prebaked crust. Top with mozzarella cheese alternative, followed by prosciutto and olives. Toss Brussels sprouts and place on pizza.
- Bake approximately 10-12 minutes, until done.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes