Meals from the Garden: Greens On Pizza

Happy 4th of July to all my American readers out there!

Today, I'm sharing perhaps my favorite way to enjoy my greens directly from the garden - on a homemade gluten free pizza!

Speaking of pizza, I've got to say that I'm so over 99% of the gluten free pizza offered at restaurants. I have only ever encountered a good non-cracker-like gluten free pizza crust while eating out once and that was just in the past month. That's not to say that I don't totally appreciate the fact that restaurants are providing options for gluten free customers - seriously, high five to those restaurants! The bottom line is though, that the gluten free pizza crust I make at home blows those cracker-like crusts out of the water and it's just not worth eating sub par crust if you don't have to.

If you've been around here awhile, you'll know I'm not big on re-inventing the wheel. I have no need to have my own "Gluten Free Travelette Flour Blend" or a pie crust recipe if a great one already exists. Right now, that's where I am with pizza crust too. Shauna and Danny from Gluten Free Girl & the Chef have an awesome recipe that I use as my go to crust. For the flour blend, I use half their all purpose blend and half their whole grain blend. I also use psyllium whole husks instead of the flaxseed or chia.

Like my other Meals from the Garden posts thus far - this is more of a meal guide or idea than a recipe. In the links, I'm also sharing the pizza sauce and goat mozzerella brands that I use (and no, I'm not being paid to do so - these are just what I actually stock our fridge with almost every week).

Greens On Pizza


1 recipe pizza crust 
7 oz shredded goat mozzarella
3 packed cups of fresh leafy greens and herbs, washed and torn into pieces no larger than 2 inches (think collards, kale, baby bok choy, chives, basil, etc.)



Prepare your pizza crust according to the directions of your recipe. In my case that means getting all the way through pre-baking the crust.

Top with pizza sauce, spreading evenly across the crust. 

Sprinkle 3/4 of the cheese evenly across the crust.

Place the greens evenly across the crust, don't be afraid to let them overlap.

Sprinkle the remaining 1/4 of the cheese across the top of the greens.

Bake your pizza at whatever temperature your crust prefers until the cheese is melted to your liking - be watchful to make sure your greens don't burn! Also, in my experience - the hoter the oven, the better the pizza.


Do you notice a difference between gluten free pizza crusts in restaurants versus ones you make at home?