Ratatouille Pizza (Gluten-Free and Dairy-Free)
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
A healthy veggie-loaded dairy-free pizza with a gluten-free crust.
  • For gluten-free crust:
  • ½ cup tapioca starch
  • ½ cup sorghum or millet flour
  • ½ cup potato starch
  • ¼ cup brown rice flour
  • ¼ cup glutinous rice flour
  • 1½ teaspoons baking powder
  • 1 teaspoon xanthan gum
  • ½ teaspoon fine sea salt
  • 1 tablespoon organic light brown sugar
  • ½ cup plus 2 Tablespoons warm water (between 110 - 115ºF)
  • ½ teaspoon organic light brown sugar - for proofing the yeast
  • 1⅛ teaspoons active dry yeast
  • 2 Tablespoons good olive oil, plus more for pan
  • 2 egg whites, lightly beaten (for vegan, use egg replacer)
  • ⅛ teaspoon light tasting rice vinegar
  • coarse corn meal, for sprinkling
  • For toppings:
  • Olive oil
  • 10-12 (1/4-inch) slices eggplant
  • 10-12 (1/4-inch) slices zucchini
  • 1 bell pepper, cut into ¼-inch slices
  • 2-3 heirloom tomatoes, cut into ¼-inch slices
  • Thinly sliced red onion
  • Sea salt
  • Freshly ground black pepper
  • Handful fresh basil, some whole leaves and some julienned
  1. For gluten-free crust: Preheat oven to 400 degrees F.
  2. Stir the yeast and ½ teaspoon of brown sugar together with ½ cup of the water and let stand for 10 minutes until dissolved.
  3. Whisk dry ingredients together in a large bowl. In a smaller bowl, whisk the olive oil, egg white and rice vinegar together. Add the liquid ingredients along with the yeast to the dry ingredients. Using a wooden spoon or electric mixer, mix until well combined. If it's too dry, add a little more of the reserved water. The dough will be very soft, almost like a stiff batter, but not like traditional bread dough.
  4. Brush a large pizza pan or baking sheet with a little olive oil and sprinkle with a thin layer of corn meal. Transfer the dough to the pan. Lightly oil your hand and press into the pan all the way to the edges. (If you're using a rectangular baking sheet, it probably won't reach the edges.) Make sure it's even. Add a little more oil to your hands if you need to.
  5. Let crust stand for about 15-20 minutes while the oven is heating up. Bake for 10 minutes or until lightly golden on the edges. Remove and brush the crust with a little more olive oil.
  6. For pizza: Layer the sliced eggplant, zucchini, peppers and onions evenly over the prebaked crust, sprinkling each layer with a bit of salt and pepper. Place back in the oven for 10 minutes. Remove from oven and add tomatoes slices in an even layer. Sprinkle with a bit more salt and pepper. Bake again for 5-10 minutes or until the crust is golden brown and the vegetables are tender. Before serving top with the basil.
Crust recipe source: Gluten-Free Goddess
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2013/08/ratatouille-pizza-gluten-free-and-dairy.html