Mix & Match Homemade Pizza
Published Aug 16, 2020
This post contains affiliate links. Please see our disclosure policy.
Making nutritious pizza at home has never been easier! On the following pages you’ll find a variety of crust, sauce, and topping recipes. Mix and match them to your liking to create your own delicious DIY pizza night at home.
CRUSTS
Gluten-free pizza crusts are a snap to make. Our Oatmeal Skillet Flatbread comes together quickly in a skillet, no rolling or kneading required. If you’re up for an alternative vegetable-based crust, try our Individual Sweet Potato Crusts. And if you’re more of a traditionalist, our simple Gluten-Free Pizza Crust recipe offers the perfect allergen-friendly alternative to regular pizza dough while still mimicking the texture and flavor of tender pizza dough made with all-purpose flour.
Oatmeal Skillet Flatbread
Ingredients
- 2 cups (196 g) gluten-free rolled oats
- 1 cup (240 mL) 100% liquid egg whites
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (9 g) garlic powder
- ½ teaspoon (3 g) kosher or fine sea salt
- 4 teaspoons (20 mL) olive oil, , divided
Instructions
- Combine all ingredients except the olive oil in a blender and blend until smooth.
- Heat 2 teaspoons of the oil in a large cast iron skillet over medium heat. Pour in half of the batter and spread out to about a 7-inch round with the back of a spoon. Cook for 4-5 minutes or until the crust has pulled away from the pan and is easy to flip. Flip and cook for another 2-3 minutes. Transfer to a wire rack. Repeat with the remaining olive oil and batter to make a second crust.
- Place crusts on a baking sheet. Top as desired and bake at 400ºF for 5-10 minutes to heat through. Broil for the last few minutes to brown, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Individual Sweet Potato Pizza Crusts
Ingredients
- 2 cups (480 mL) mashed sweet potatoes, , cold (see note)
- 1 cup (96 g) blanched almond flour
- ¼ cup (30 g) cornstarch
- 2 tablespoons (13 g) ground flaxseed
- ¼ teaspoon (1.5 g) kosher or fine sea salt
Instructions
- Preheat the oven to 425ºF. Line 2 baking sheets with parchment paper.
- Combine all ingredients in a large bowl. Divide into 4 portions of equal size. Place 2 portions on each lined baking sheet. Top a portion of dough with a piece of parchment paper and roll it out to a 6-inch round. Carefully peel off the top layer of parchment paper. Repeat with the remaining dough. Bake the crusts for 20 minutes.
- Remove from the oven and top as desired. Return to the oven for 5-10 minutes to heat through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gluten-Free Pizza Crust
Ingredients
- ⅓ cup (80 mL) warm water , (100-110ºF)
- 3 tablespoons (45 mL) olive oil or vegetable oil
- 1 tablespoon (15 mL) honey
- 2¼ teaspoons (8 g) active dry yeast
- 1 large egg, , room temperature, lightly beaten
- ½ teaspoon (3 g) kosher or fine sea salt
- 1¾ cup (224 g) tapioca flour, , divided (plus more for shaping)
- 1 cup (96 g) almond flour
Instructions
- In a large bowl, whisk together the water, oil, and honey. Sprinkle the yeast over the top and stir once. Set aside until foamy, about 5 minutes. Whisk in the egg and salt. Whisk in 1½ cups of the tapioca flour to form a sticky dough. Stir in the almond flour with a wooden spoon, then stir in the remaining ¼ cup tapioca flour.
- Flour your hands with tapioca flour and knead the dough a few times to form a smooth, cohesive ball. Place in a lightly oiled bowl. Cover with plastic wrap and set aside in a warm place for 45 minutes.
- Preheat the oven to 400ºF. Place a pizza stone or baking sheet in the oven while it heats. Flour your hands with tapioca flour and pat the dough out into a 10- to 12-inch circle on a piece of parchment paper. Carefully transfer the dough to the baking sheet. Brush very lightly with olive oil and sprinkle with a pinch of salt. Bake for 8-10 minutes.
- Remove from the oven, prick the dough in several places with a fork, and top as desired. Return to the oven for 5-7 minutes to heat through. Broil for the last few minutes, if desired, to brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
SAUCES
When it comes to sauces, here we offer three staples that should be in every pizza maker’s repertoire. Our classic tomato-based Pizza Sauce is a breeze to make, tastes so much fresher than store-bought, and freezes beautifully. Toasted cashews and fresh basil add loads of flavor to our bright Cashew Pesto, which pairs as well with pasta as it does with pizza. Our tangy BBQ Sauce will take a simple chicken pizza to the next level and packs a flavor punch without added refined sugar.
Pizza Sauce
Ingredients
- 1 tablespoon (15 mL) olive oil
- 2 cloves garlic, , finely grated
- 1 (28-ounce/783-gram) can crushed tomatoes
- 1 (6-ounce/170 g) can tomato paste
- 1 teaspoon (6 g) kosher or fine sea salt
- 1 teaspoon (0.7 g) dried basil
- 1 teaspoon (1 g) dried oregano
- ¼ teaspoon (1.5 g) fennel seeds
Instructions
- Heat the oil in a medium pot over medium heat. Add the garlic and stir for 1 minute. Add the remaining ingredients. Stir to combine and increase heat to high. When boiling, reduce heat to low and simmer, uncovered, for at least 10 minutes or up to 30 minutes. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cashew Pesto
Ingredients
- 2 cups (70 g) (packed) fresh basil
- ½ cup (50 g) grated Parmesan cheese
- ⅓ cup (48 g) cashews, toasted
- 2 tablespoons (30 mL) fresh lemon juice
- 2 cloves garlic
- ¼ cup (60 mL) olive oil
- Water, , as needed
- Kosher or fine sea salt, , to taste
- Freshly ground black pepper, , to taste
Instructions
- Combine the basil, Parmesan, cashews, lemon juice, and garlic in a food processor fitted with the steel blade. Process to form a paste. With the machine running, stream in the olive oil slowly until combined. Add water to thin the pesto, as desired (thicker pesto is great for pizza). Season to taste with salt and pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
BBQ Sauce
Ingredients
- 1 (15-ounce/425-gram) can tomato sauce
- ½ cup (120 mL) water
- ⅓ cup (80 mL) honey
- ¼ cup (60 mL) balsamic vinegar
- 2 tablespoons (30 mL) pure maple syrup or agave nectar
- 1 tablespoon (15 mL) tomato paste
- 1 tablespoon (15 mL) apple cider vinegar
- 2 teaspoons (4.6 g) smoked paprika
- 1 teaspoon (5 mL) Dijon mustard
- 1 teaspoon (6 g) kosher or fine sea salt
- ½ teaspoon (1.5 g) garlic powder
- ½ teaspoon (1.5 g) onion powder
Instructions
- Combine all ingredients in a medium pot over medium-high heat. Bring to a rapid simmer. Reduce heat to low. Simmer, stirring occasionally, for 25-30 minutes. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
TOPPINGS
Toppings make or break a pizza. The options we offer here are simple to pull together but will truly take your creation to the next level. Go with our Balsamic Sausage and Kale for something a bit fancy but still incredibly easy. Add Spiced Chicken to any pizza (or salad or pasta dish, for that matter) for a protein punch. Or go vegetarian with a skillet full of Sautéed Peppers, Onions, and Black Beans.
Balsamic Sausage and Kale
Ingredients
- 1 tablespoon (15 mL) olive oil
- ½ pound (227 g) bulk Italian sausage
- 4 large curly kale leaves, , stems removed and leaves finely chopped
- 1 tablespoon (15 mL) balsamic vinegar
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up with a utensil, until browned, about 5 minutes. Add the kale and stir to combine. Cook for 1-2 minutes. Remove from heat and stir in the balsamic vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Spiced Chicken
Ingredients
- 1 pound (454 g) boneless, skinless chicken breasts or thighs
- 2 cloves garlic, , finely grated
- 1 tablespoon (15 mL) fresh lime juice
- 1 tablespoon (15 mL) olive oil, plus more for grilling
- 1 tablespoon (8 g) chili powder
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2.3 g) smoked paprika
- 1 teaspoon (6 g) kosher or fine sea salt
Instructions
- Combine all the ingredients in a large bowl or plastic zip-topped bag. Marinate in the refrigerator for at least 1 hour or up to 24 hours.
- Remove chicken from marinade and discard marinade. Heat a grill or grill pan over medium-high heat. Brush with oil. Add the chicken and cook for 6-7 minutes per side or until the meat registers 165ºF on an instant thermometer. Transfer to a plate to cool. When cool enough to handle, shred or chop into bite-sized pieces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sautéed Peppers, Onions, and Black Beans
Ingredients
- 2 tablespoons (30 mL) olive oil
- 1 medium bell pepper, , seeded and thinly sliced
- 1 medium sweet onion, , thinly sliced
- 4 cloves garlic, , thinly sliced
- ½ teaspoon (1 g) ground cumin
- ½ teaspoon (0.5 g) dried oregano
- 1 cup (60 g) canned black beans, rinsed and drained
- Kosher or fine sea salt, , to taste
- Freshly ground black pepper, , to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the peppers and onions. Sauté until tender, 5-6 minutes. Add the garlic, cumin, and oregano. Stir for 1 minute. Add the black beans and stir for 1 minute. Season to taste with salt and pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
EXTRAS
A few carefully selected “extras” can make all the difference on your pizza. When it comes to fresh herbs and delicate greens like arugula or frisée, add those after you’ve pulled your finished pizza out of the oven, so the leaves retain their bright color. With nuts and seeds, always toast them prior to using to deepen their flavor.
Herbs & Greens
• Parsley
• Cilantro
• Basil
• Baby arugula
• Baby spinach
• Frisée
• Thinly sliced romaine or radicchio
Cheese
• Chèvre or goat cheese
• Feta
• Sheep’s milk cheese (such as Manchego)
• Parmesan
• Mozzarella
• Fontina (a superb melting cheese!)
Nuts & Seeds
• Pine nuts
• Walnuts
• Slivered almonds
• Cashews
• Pumpkin seeds
• Sunflower seeds
• Hemp seeds
