Vegan Gluten Free PIZZA

Pizza is one of those first things you go “OH SH*T!” about when you decide to become a gluten free vegan. There aren’t many options for pizza, and even LESS when you’re also soy free, like me! SO, naturally, pizza was one of the first things I felt the need to replace in order to feel HUMAN!


I’ve made many types of pizzas but today I just kept it real with a regular old “cheese” pizza! This recipe is vegan, gluten free, soy free, corn free, and processed sugar free.  I hope you like this as much as I do!



1 cup water

2 cup Bob’s Gluten Free Baking mix (Red label)

1 tsp baking powder

1 TBLS olive oil

1 TBLS pure maple syrup

1/2 tsp sea salt

1/2 tsp Italian seasoning

  1. Preheat oven at 350
  2. Blend all ingredients well in blender.
  3. Pour into well oiled baking dish. I’m using an oval ceramic dish, about 5×9. I use coconut oil to grease dish.
  4. Bake for 20 minutes. Remove from oven.



Vegan Moz

3/4 cup raw unsalted cashews (presoaked for 2 hours, or include in boil)

1 Medium yellow potato

1/4 cup Onion

1/4 tsp Sea Salt

1 clove Garlic

1 TBLS lemon juice

1/4 tsp stone ground or dijon Mustard

1/2 cup Almond Milk

1/4 cup Tapioca Starch (mix into milk before adding to other ingredients) for stretchy cheese OR 1/8 cup otherwise.

1 TBLS Olive Oil


1)Pre-soak cashews for at least 2 hours OR add to boil.
2)Boil potato, onion, garlic until soft
3)Add all ingredients to blender EXCEPT Olive Oil. Blend until smooth. OR Blend ALL ingredients and SKIP next step and top your pizza. For stretchier cheese continue.
4)Heat oil in small sauce pan on low. Add blender mixture to sauce pan, stirring continuously until thickened and very stretchy.
5)Serve immediately.


Pizza Sauce

1 small can tomato paste

3/4 cup water

2 tsp Italian seasoning

1/2 tsp sea salt

1/2 tsp onion powder

1 tsp garlic powder

Red pepper flakes optional



Mix all ingredients well.


Crust topper

1 TBLS Olive oil

1/2 TBLS coconut oil

1/2 tsp sea salt

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1 garlic clove, minced

Mix all ingredients together.



1)Add crust topper to outside edges of crust

2) Spread sauce on crust

3) Carefully spoon on Vegan Moz

4) Add any additional toppings you like.

5) Turn oven up to 400 and bake an additional 10-15 minute or until crust has browned your liking. Check every 5 minutes as cooking times will vary.

6) Let cool briefly before cutting.


*You will have leftover Moz and Sauce.

**For thinner crust use a larger baking dish. I get more of a deep dish with the 9X5 dish.






Vegan Gluten Free Brownie Batter 

I have REALLY cut back on my sweets consumption since I went vegan. I try not to eat chocolate too often because I avoid caffeine when possible. Tonight is one of those nights when it’s just not possible. When you’re pregnant and cravings hit, they hit hard. During a previous pregnancy I once cried because my husband wouldn’t go to the store at 10pm to get me sour patch kids. That says a lot as I’m not normally much of a crier, and am typically low maintenance (aside from my crazy diet.) Anyway, these cravings are real! I no longer eat processed sugar so candy and cookies from the store are out of the question. 

Do you remember when you were a kid and your mom would make brownies? Did she let you “lick the bowl”? Mine did! My cravings tonight pushed me to make up some faux brownie batter that I could eat with a spoon. Simple, quick, and absolutely delicious, this brownie batter is vegan, gluten free, soy free, processed sugar free, and full of love! Hope you enjoy it as much as my family did!

1 cup gluten free oat flour

1/4 cup cocoa powder

1/4 cup maple syrup

1 tsp vanilla 

1/4 tsp salt (I used closer to 1/2 tsp but I like things saltier than most.)

1/8 cup coconut oil

1/8 cup coconut milk (almond milk would also work but coconut milk is creamier.)


Mix all ingredients together and enjoy! ****If using cold milk mix all ingredients except milk first then add milk last. The cold milk will make the coconut oil clump of its not mixed in well.****

(It will harden if you refrigerate. If you have some left over I suggest shaping them into little cookies and placing on wax paper.) ❤