Wheat Free Pizza!

September 23, 2019




Have you been looking for a satisfying pizza that isn’t based on a poofy wheat crust? Here’s your answer, and it’s delicious. It’s based on the recipe for Basic Focaccia Flatbread from The Wheat Belly 30-minute (or less!) Cookbook by William Davis. I absolutely LOVE this cookbook. The recipes are fast, well tested (no fail!!), low glycemic, low carb, and DELICIOUS.

Make the All Purpose Baking Mix that is referenced in the Focaccia recipe. As always, use organic ingredients and as fresh as possible. Then mix the Basic Focaccia Flatbread and add these ingredients after you mix in the eggs (follow instructions to the letter, eggs last.)

Pizza ingredients:

  • 1 cup chopped yellow onion
  • 2 Tbsp chopped Jalapeno and Serrano peppers
  • 2 Tbsp chopped fresh garlic
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano

Cooking Instructions:

  1. Preheat oven to 375 degrees.
  2. Cut a sheet of foil or parchment paper slightly larger than your cookie sheet (I prefer parchment, but either are fine.)
  3. Melt 2 Tbsp coconut oil or 2 Tbsp Extra Virgin Olive Oil on the foil or paper. Start in the middle of the pan and drop approximately 1/2 cup at a time of the mix onto the greased, lined pan. Use your hands to spread the dough out in an 11″ x 12″ rectangle, thin but without holes. I recommend working with small portions at a time and working outward, because the dough doesnt really “stretch.”
  4. Bake in the 375 degree oven for 15 minutes or until it is lightly browned, and looks a little crispy on the edges.


While the focaccia is baking, mix your chopped veggies that will be your topping, and sautee on your stovetop in 1/4 cup Extra Virgin Olive Oil.
Here are some veggie suggestions for your topping:

  • chopped crimini mushrooms
  • chopped red bell pepper
  • chopped onion
  • chopped jalapeno and serrano peppers
  • chopped zucchini
  • chopped garlic (you can also leave this out of the sautee, and sprinkle over the focaccia after it’s baked.)
  • 1 box of Pomi chopped tomatoes

When you take the focaccia out of the oven, evenly spread 1-1/2 cups of chopped tomatoes (or 1/2 container of Pomi chopped tomatoes, I love Pomi!). Then, evenly distribute the sauteed veggies over the top. Top with sliced organic cheeses, here are a couple of suggestions:

  • sliced, fresh mozzarella 1/2 to 1 ball
  • grated fresh parmesan
  • sliced jarlsburg (mild, slightly nutty flavor, tasty)
  • chopped garlic (this is where you can add on the garlic you didn’t put in with the veggies, if you prefer a slightly more pronounced garlic flavor)

I used all three cheeses and garlic, it’s a delicious combination.

Drizzle liberally all over the top of your veggie covered focaccia with Extra Virgin Olive Oil.
Place it back in the oven for 15-20 minutes, or until the cheese has melted a bit.
Take out of the oven and slice using a pizza cutter. *It’s easier to slice when everything is still warm.

Notes: I have tried this recipe without the onions in the focaccia crust, it is not as moist. I prefer it with the onions, it is much more savory and delicious. I also tried it without the Pomi (I forgot to grab one at the store!) I used sundried tomatoes instead. If you use these, make sure to soak them in boiling water for 20 minutes, or they will be leathery. I still prefer my original recipe using Pomi, over the sundries tomatoes. Finally, to warm a slice or two up, place in your oven at 350 degrees, no need two warm up the oven. Heat for 20-45 minutes, your preference. It’s delicious.