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Arugula Pesto Gluten-Free Pizza

Servings: 4 -6 as an appetizer
Author: Angela Marinelli


For the Pizza

  • 1 Ball of Gluten-free Pizza Dough Recipe Follows
  • 6-8 TBS Arugula Pesto Recipe Below
  • One 8 ounce Batch of Onion Mushroom Saute Recipe Below
  • 4 ounces dairy-free or vegan cheese if you use dairy cheese I recommend a sheep's milk cheese like Manchego

For the Dough

  • 1/2 cup warm water 105 to 110 degrees F
  • 2 teaspoons active dry yeast
  • 1 1/2 cups superfine gluten free flour blend* plus more for kneading
  • 1 teaspoon fine sea salt
  • 2 1/2 TBS olive oil plus more for bowl
  • Additional water if needed


Make Your Dough

  • Mix the warm water and yeast in a small bowl to blend.
  • Let stand until the yeast dissolves and foams, about 5 minutes.
  • Mix the flour and salt in a food processor or stand mixer to blend.
  • Blend in the oil.
  • With the machine running, add the yeast mixture and blend, let the dough form.
  • If the dough is dry and needs more liquid, add warm water as the mixer or processor runs, 1 tsp at a time until dough comes together.
  • Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute.
  • Transfer the dough to a medium oiled bowl and turn the dough to coat with the oil.
  • Cover the bowl with plastic wrap and set aside in a warm, draft-free area until the dough rises, about 1 hour. (Gluten containing flours usually double in volume, I find that gluten-free flours rise a little, but don't double.)
  • After an hour punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

Prep Ingredients for Pesto and Mushroom Onion Sauté (Recipes Below)

  • Dice onion.
  • Mince garlic, thyme and rosemary.
  • Clean and slice mushrooms.
  • Wash and dry arugula.
  • Toast almonds at 350 degrees for 5-7 minutes or until golden brown.
  • Portion out cheese to 4 ounces. Set aside.

Make Your Pesto and Mushroom Onion Sauté

  • See Recipes Below
  • You can make your pesto and sauté and store in the fridge a few days in advance.

Assemble Your Pizza

  • Preheat oven to 400 degrees.
  • For pizza apps: Roll dough out into two 12"x4" rectangles (give or take). I made the rectangle apps in this recipe.
  • For pizza meal: Roll dough out into one round 13" pizza crust.
  • Spread 3-4 TBS of pesto on each pizza crust.
  • Sprinkle 1 ounce of cheese on top of the pesto on each crust.
  • Then spread half of the mushroom mixture on each pizza.
  • Top with another 1 ounce of cheese on each pizza.
  • Drizzle with slight amount of extra virgin olive oil and pinch of coarse salt and pepper.
  • Bake at 400 degrees for 14-15 minutes, or until light brown.

Cut, Top, and Enjoy!

  • Let pizza sit for a couple minutes before cutting.
  • Option to top with fresh arugula for extra brightness and freshness.
  • Serve and enjoy!

*If you aren't Gluten-free, you can sub wheat flour for the gluten-free flour blend in this recipe.


    Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2014