Homemade Gluten & Dairy-Free Pizza

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    Crust Ingredients:
  • 1 cup buckwheat flour
  • 2 tablespoons ground flax seed
  • 1 cup spring or filtered water
  • 1 teaspoon baking soda
  • 2 tablespoons olive oil
  • 1 teaspoon turmeric powder
  • 1⁄4 teaspoon of quality salt (eg. pink or sea salt)
    Sauce Ingredients:
  • 1 cup raw cashews or raw almonds soaked in a bowl of water for 4 hours
  • 1 cup ripe red tomatoes
  • 1⁄4 cup sun-dried tomatoes
  • 3 tablespoons lemon juice
    Sauce Spices:
  • 1 tablespoon dried oregano
  • 2-3 cloves garlic, crushed
  • 1 teaspoon turmeric powder
  • 1⁄2 teaspoon cayenne pepper powder
  • 1⁄2 teaspoon freshly ground black pepper
  • Quality salt to taste
    Pizza Toppings:
  • Any organic vegetables and other high quality toppings of your choice (eg. onions, mushrooms, tomatoes, peppers, capers, anchovies, spinach, cooked grass-fed ground beef, chicken, etc.)


    Crust Preparation (15 minutes)
  1. Preheat oven to 350F. Place all dry ingredients in a medium sized bowl and whisk together to blend. Add olive oil and water gradually, while whisking until smooth.
  2. Rub the inside of a nine inch round cake pan with coconut oil and pour dough into it. Bake in the oven for 25 minutes or until lightly brown.
  3. While crust is baking, prepare the sauce and your favorite toppings.
    Sauce Preparation (10 minutes)
  1. Drain nuts and add to the food processor or blender. Add all the sauce ingredients and spices. Blend on high speed for 30 seconds, or until mixture is creamy and fully incorporated. Add salt to taste. Set sauce aside while crust is baking.
    Assemble Pizza (5 minutes)
  1. Once crust is finished baking, remove from the oven and add the sauce and toppings, then return to the oven for 15 minutes.
  2. Remove cooked pizza from oven, cool five minutes then slice and serve.


Serves 8. Per Serving (based on using cashews & spinach):

Calories: 190.2 | Total Fat: 11.8 g | Total Carbohydrate: 16.2 g | Dietary Fiber: 5 g | Protein: 5.6 g


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