Gluten Free, Dairy Free Pizza – Mushroom, Artichoke and Chorizo Pizza
If there is one thing I really miss being an allergy mumma, it would have to be really good pizza. Who’s heard of a gluten free, dairy free pizza? I always thought it would be impossible to make a pizza that was free from the top 8 allergens, and even more impossible to make it delicious and easy. Sounds too good to be true doesn’t it! Eating a restricted diet often means missing out on convenience. Most favourite foods end up needing to be made from scratch or being pined after like a lover sent to war. However, I have discovered a few sneaky treats that I can purchase all at my local supermarket that allows me to whip up this delicious, gourmet and totally allergy friendly Mushroom, Artichoke and Mushroom Pizza with minimal fuss.
I have sampled pretty much every gluten free pizza base available in the past 2 years. But one stands out as a firm favourite for flavour, texture and allergy friendliness. Toscano make a seriously kick arse gluten free pizza base (as well as a whole range of non gluten free stuff) which just happens to also be free from egg, soy and dairy, which are all really common ingredients in most gluten free products. One of the ingredients is teff flour, teff being a gluten free grain originally hailing from Ethiopia. Here’s a quote highlighting it’s nutritional goodness:
Out of all the gluten free grains, teff punches far above its weight in impressive nutritional benefits. It’s higher in protein than wheat, high in iron, calcium and contains all eight essential amino acids. It also has more calcium, fibre, zinc and thiamine than it’s Andean counterpart, quinoa. Teff does have a higher carbohydrate content however that’s mainly made up of resistant starch – a highly underrated dietary fibre that’s excellent for blood sugar balance and gut health. It basically feeds your friendly gut bacteria, which in turn increases the production of short-chain fatty acids like butyrate – which improves the function of your digestive system. Source.
Since discovering these pizza bases, a dairy free grated cheese has become available through our local Woolworths too, making pizza night a fun family event that we do about once a month. Bio Cheese produce a range of dairy free cheese from blocks, sliced and now two types of shredded cheese too. Our local stocks the Cheddar Shred (there is also a pizza shred but I am yet to find one near us to give it a go). Plus, I have discovered there is a pre packaged chorizo which is allergy friendly too! Primo make a Classic Chorizo in a two pack which is really yummy, and I have used it to also make a delicious paella.
The other important toppings for this pizza are sliced mushrooms, a jar of marinated artichokes, a pizza sauce of choice (I often just use tomato paste), sliced kalamata olives, thyme and capsicum. As I share this with my son, we also always add pineapple, as I think he would have a meltdown if his pizza ever didn’t have pineapple on it. Judge me if you must!
I hope you can find these nifty allergy pizza treats near you so you too can throw together a delicious gluten free, dairy free pizza to enjoy with your family. Let me know how you go! Leave a comment below!
- One gluten free pizza base of choice (Toscano make a delicious top 8 allergen free option)
- Bag of dairy free grated cheese (I use Bio Cheese by MyLife)
- 1-2 Tbsp pizza sauce/tomato paste
- ½ a Primo chorizo, cut into small chunks (check ingredients as most chorizo contain diary, but this one doesn't)
- 2 cups sliced mushrooms
- 2 Tbsp olive oil
- 2 sprigs fresh thyme
- handful of sliced kalamata olives
- 4 pieces marinated artichoke, sliced
- ½ red capsicum thinly sliced
- Optional: pineapple pieces
- Preheat oven according to pizza base instructions.
- Place pizza base on oven tray and spread pizza sauce/tomato paste evenly across base.
- Sprinkle a handful of grated cheese.
- Heat a medium fry pan oven medium heat, add the olive oil.
- Sautee mushrooms in the fry pan with the fresh thyme, stirring regularly. Season with salt and pepper.
- Once mushrooms are browned and reduced in size, remove from the pan.
- Keep pan on the heat and add the chorizo, stirring regularly until a little browned and crispy on the edges. Remove chorizo from pan.
- Top your pizza with mushrooms and capsicum, then add chorizo, olives and artichokes.
- Sprinkle with more grated cheese then place in the oven and cook according to pizza base instructions.
- Remove when base is cooked (the cheese won't melt like dairy cheese does so use your base as a cooking guide).
I have also made you a handy shopping list for you! CLICK HERE
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