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Gluten-free pizza

Gluten-Free Tomato and Arugula Pizza

I have a half-written blog post on weight loss, carbohydrate and fat metabolism, and mitochondrial dysfunction, but it’s taking me some time to sort through the material and make it marginally readable. I want to share my findings with you, but it’s a tough subject to make entertaining. I’ve discovered some interesting variables in my attempt to get back in shape and lose the weight I gained while co-writing (with endurance athlete Pete Bronski, founder of No Gluten No Problem) a book on gluten-free sports nutrition and training.

Yes, I do see the irony.

Anyway, I know you’re dying to hear all about metabolic flexibility and why boosting the density of your mitochondria will help you burn calories more efficiently, but you’ll have to wait until next week. This whole weight loss thing is not easy, at least not if you plan to keep it off FOREVER. That’s the point, right?

But for now, although not exactly “diet” food, let’s talk about gluten-free pizza. Yes, I know — I have an excessive number of pizza-centered posts here on my blog. Pizza is my comfort food and I’m not afraid of carbs (decent carbs), so I usually make some version of vegetarian pizza at least once a week. This was the “Friday night special” last week. I served it with a nice, semi-chilled glass of red wine. There’s no reason a couple of slices of this pizza can’t be part of a healthy eating plan, especially if you top it with low calorie, nutrient-rich vegetables.

As some of you know, I have a CSA share through Grant Family Farms. It includes organic veggies, fruit, pastured eggs, and micro-greens. I’m loving the micro-greens and have been experimenting with everything from mustard micro-green pesto to komatsuna salads. This recipe is for fresh arugula topped pizza.

Gluten-free tomato and arugula micro-green pizza
what you need
1 package (2 crusts) Udi’s gluten-free pizza crusts (or, your favorite version)
1 to 2 tablespoons extra virgin olive oil
2 cloves garlic, finely minced (more if you like garlic)
tomatoes, thinly sliced, juice and seeds removed *
sprinkling of cheese
fresh arugula micro greens, about 2 cups washed and dried

what you do
1. Brush the pizza crust with a small amount of olive oil. Don’t use too much, but cover the crust with a thin brushing of oil.
2. Sprinkle with minced garlic and top with sliced tomatoes. I like to use a lot of tomatoes and cover the whole pizza with a single layer.
3. Top with shredded cheese. I used a small amount of freshly grated Parmesan cheese on this pizza, but any cheese is fine.
4. Bake according to pizza crust directions. I’ve been baking the pizza on the outside grill because it’s been too hot to turn the oven on. The crust comes out nice and crunchy.
5. Once the pizza is cooked, top with fresh arugula.

* I slice the tomatoes and spin them in my salad spinner to de-juice them. Then I save the juice to add to homemade salad dressings.

Peace, love, and gluten-free pizza!

P.S. Stay tuned for mitochondrial density, movement, and weight loss.


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11 Responses to “Gluten-free tomato and arugula pizza”

  1. Carol says:

    As fascinating as I am sure mitochondrial density, movement, and weight loss is, I like pizza!!! This pizza is right up mu alley for summertime. Love that tip on tomatoes – who would have thought?!?

  2. bjbriner says:

    I love this pizza. Have had it several times using the arugula from our garden (this time of year). One minor change…I use Udi’s frozen pizza crust!

  3. I look forward to eating one of these super easy, delectable pizzas that you actually made yourself one day. Until then, thanks so much for the recipe, and I agree with Carol, that’s a wonderful tip on de-juicing the tomatoes!


  4. Maggie says:

    My mouth is totally watering! Mmmm, I see a pizza night in my future 🙂 We got some microgreens from our CSA last week too! So grateful. Oh, and I so can’t wait for next week’s post. You know how I love your nutritional wisdom. xo

  5. noelle says:

    Yum and yum. I have some radish micro-greens on hand and will be making pizza soon–thanks for the inspiration!

  6. Diane Eblin says:

    Oh I could go for that right now. Love the micro greens.

  7. Lilah says:

    This looks really yummy with the microgreens and garlic. Can’t wait to try your recipe!

  8. Alisa says:

    I can’t wait to hear about it! 🙂

  9. Debra says:

    Totally awesome! I had to hide the left overs from my pizza from my son, who finished his completely. We used tomatoes from our garden (the salad spinner trick didn’t work for me! But I loved the idea!), lots of garlic, a little Daiya Dairy Free Mozzarella style “cheese”. I can’t wait until tomorrow to finish my left overs… if they’re still there. Thanks for posting!

  10. david says:

    It sounds like a great pizza. How about goat cheese.Putting the tomatoes in a salad strainer, I would imagine you would not want to turn the handle to fast. To add the juice to make salad dressing sounds fantastic. great idea. Thanks.

  11. Molly says:

    This sounds amazing! Barbecuing is a great idea! I have looked for your book, Anxiety Food Solution, in stores but I can not find it…does anyone know where it’s available?

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