Garden Veggie Pizza with Tart Cherry Balsamic Reduction (Gluten-Free)

This Garden Veggie Pizza with Tart Cherry Balsamic Reduction is everything you want about summer: filled with fresh veggies, simple to put together and the most flavorful drizzle thanks to tart cherries. It uses my classic gluten-free and paleo pizza crust, with a white ricotta and garlic base, and can be thrown together SO quickly! Seriously, it’s so easy to make! Topped with all your in-season veggies and you have the ultimate summer veggie pizza. Made in partnership with the Cherry Marketing Institute!

Healthy Veggie Pizza

Garden Veggie Pizza

I am so excited to partner with my friends at the Cherry Marketing Institute today to bring you this Garden Veggie Pizza with Tart Cherry Balsamic Reduction recipe straight from my CSA and garden to your kitchen! U.S.-grown Montmorency tart cherries can be enjoyed year-round, and you can find them dried, frozen and in canned forms, in addition to juice and concentrate. Today, we’re using dried tart cherries AND the tart cherry juice and they totally make this pizza!! I love the tart sweetness playing off the savory garden veggies and ricotta! It is the ultimate summer pizza combination.

White Veggie Pizza

SO, why do I choose Montmorency tart cherries? Well, let’s get a little science-y for a second! For one, they are abundant in anthocyanins – a natural compound that contributes to the ruby-red color and distinctive sweet-tart taste. This phytonutrient, a type of flavonoid, is also behind the potential health-promoting properties of Montmorency tart cherries. From exercise recovery to sleep and heart health to inflammation, like soothing arthritis symptoms these Montmorency tart cherries have been credited with an array of health advantages! I seriously love them so much!

Healthy Veggie Pizza Slice

Want other tart cherry recipes? Here are two of our favorites:

Garden Veggie Pizza

Just look at that cherry balsamic drizzle!!! And it’s so easy to make. This crust is no-fuss, paleo-friendly, and SO good. Seriously, I’ve tried A LOT of gluten-free pizza crusts and this one is my all-time favorite.

Gluten Free Veggie Pizza

Garden Veggie Pizza with Tart Cherry Balsamic Reduction (Gluten-Free)

Total Time 0:00 Serves 2

Ingredients

    Tart Cherry Balsamic Reduction

  • 1/4 cup Montmorency tart cherry juice
  • 2 tablespoon balsamic vinegar, good quality
  • Pizza Dough

  • 1 cup tapioca flour
  • 3 tablespoon coconut flour
  • 3 tablespoon ground flax seed
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 large egg
  • 1/3 cup palm shortening
  • 1/3 cup warm water
  • Everything Else

  • 1/3 cup whole-milk ricotta cheese (see note for dairy-free)
  • 1/3 cup grated parmesan cheese
  • 2 garlic cloves, grated
  • 4 chives, sliced fine
  • 1/2 teaspoon ground pepper
  • 1/2 cup cherry tomatoes, cut in half
  • 1/2 large zucchini, grated and squeezed in a clean kitchen towel to drain liquid
  • 1/4 cup dried tart cherries, divided
  • 2 cups arugula
  • 2 teaspoons avocado oil
  • coarse sea salt and fresh ground pepper, for serving

Directions

  1. Pre-heat oven to 350º.
  2. Make tart cherry balsamic reduction by place juice and vinegar in a medium sauce pan and heat over medium. Bring to a boil and let cook for 2 minutes, or until the mixture has thickened slightly. You do not want to overcook this as it will turn to candy as it cools! Remove from pan and set aside in a small bowl to cool.
  3. Meanwhile make pizza dough: In a bowl combine tapioca, coconut flour, flax seed, baking powder and salt. Add in the egg and shortening and mix with a wooden spoon to combine. Add the warm water and mix until the dough is smooth.
  4. Place the dough on a piece of parchment paper. Top with another piece of parchment and using a rolling pin gently roll out the dough into a circle that is about 1/2" thick. Remove the top piece of parchment and par-bake in the pre-heated oven for 12 minutes.
  5. Make the ricotta mixture by whisking together in a bowl the ricotta, parmesan cheese, garlic, chives, and ground pepper.
  6. Top the par-baked dough with the ricotta mixture and spread to the edges, leaving 1/2" of space for the crust. Top with grated and drained zucchini, tomatoes and 2 tablespoons of the dried tart cherries.
  7. Bake for an additional 20 minutes, or until the edges of the ricotta mixture is beginning to turn a light brown (the pizza crust doesn't change much color).
  8. Take the pizza out and let cool for a few minutes before continuing on.
  9. In a small bowl combine arugula, oil and a pinch of coarse salt and gentle massage the arugula to break it down slightly.
  10. Top the pizza with the arugula, remaining tart cherries and drizzle with the tart cherry reduction. Top with coarse sea salt and ground pepper and enjoy immediately.

Recipe Notes

  1. This is one of those ingredients that really pays off when you use a higher quality. If you have a very inexpensive balsamic vinegar you may need to reduce the cherry and balsamic glaze for longer to achieve the correct consistency.
  2. To make paleo, sub ricotta for dairy-free version and omit parmesan cheese. Add 1/2 teaspoon salt to dairy-free ricotta mixture.
  3. This serves 2, go ahead and double to make two pizzas to feed 4.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by the Cherry Marketing Institute. All thoughts and opinions are always 100% my own! I love tart cherries and think you’ll love them too! Thank you for continuing to support LCK and the brands I work with!

 

The Best Gluten Free Pizza Crust

This is the best Gluten Free Pizza Crust recipe! It’s easy to make, using a handful of ingredients and comes together in under 10 minutes, no kneading or proofing required. It’s paleo and grain-free but you wouldn’t know it. It’s light and chewy with just the right texture. Bake it with your favorite toppings for pizza ANY night of the week.

easy gluten free pizza with pepperoni and melty cheeseGluten Free Pizza Crust

If you haven’t tried my Gluten Free Pizza Crust before, you have been missing out. This pizza crust was first published back in 2014 and was included in my cookbook. It has been made and loved by so many of you! I have to admit, it’s a favorite of mine too. We rephotographed it, as well as updated one ingredient to make it even easier to make. This gluten-free, paleo and nut-free crust comes together quickly, in 1-bowl in under 10 minutes. No kneading, proofing or fussing is required! This pizza crust uses a blend of coconut flour, tapioca flour and ground flaxseed. It’s light and chewy and is a crowd pleaser. It’s easy to make ANY night of the week and perfect for any topping you’d like!

Paleo Pizza Crust Ingredients

  • Olive Oil
  • Warm Water
  • Egg
  • Tapioca Flour
  • Coconut Flour
  • Ground Flaxseed
  • Baking Powder
  • Garlic Powder (optional)
  • Italian seasoning (optional)
  • Fine Sea Salt

How to Make Gluten Free Pizza Crust

What I love about this crust is how truly easy it is to make! All you need is a bowl, a whisk and a spatula. First you whisk together the wet ingredients. Previously this pizza crust used palm shortening as the fat. You can still use that if you prefer, but we swapped that ingredient with olive oil because this is more common to keep at home. Next you add in the dry ingredients, whisk together until you can’t whisk anymore, and then continue to stir it together with a spatula.

Because we’re using coconut flour, the dough will look more like a batter and thicken as it sits. After it’s been mixed together, let it sit for about 5 minutes.

Next, you dump the dough on a piece of parchment that is dusted with tapioca starch. The dough will be sticky. Dust your hands with tapioca starch, as well as the top of the dough. Using your fingers pat the dough down into a circle 8-9″ circle, dusting with additional tapioca as needed. The thinner you pat out the dough, the crispier the crust will be.

Once you have formed your pizza dough you can lightly brush off any excess tapioca flour.

Tips for Working with Homemade Paleo Pizza Crust

  1. Use a scale to measure out the flour! Coconut flour is very absorbent. If it is not measured correctly it could impact the recipe. Check out this post for more information.
  2. Form the crust directly on the parchment and baking sheet you plan to bake the pizza on.
  3. Let the dough rest for a few minutes before you form the pizza crust. This dough uses coconut flour and the longer it sits the more liquid it absorbs. If you try to form the crust right away it may be too wet.
  4. This pizza crust is sticky! Use extra tapioca flour as needed to prevent it from sticking to you, or the parchment. If you have an excess after you have finished forming the pizza, brush or gently blow it off.
  5. You must parbake the crust. Typically pizza is baked at a very high temperature. Because of the use of paleo flours, it is better for the flavor for this crust to be baked at 350ºF, so you’ll need to fully bake the crust before adding in your toppings.

patting out gluten free pizza doughHow to Bake Gluten Free Pizza

This pizza crust must be baked first before you add any toppings. Bake in a preheated 350ºF on the the middle to lower rack for 20 minutes. Then add your pizza toppings and continue to bake until the cheese is melty.

This recipe makes a pizza for 1-2 people. If serving more, feel free to double the recipe. If you want to make a bigger batch than than that, it is better to make it in a separate bowl. For example, if you want to serve more than 4 people, could could make 2 double batches in two bowls, instead of making them all on the same bowl.

gluten free pepperoni pizza

If you like this gluten-free recipe, check out these others:

If you like this pizza recipe, check out these others:


Paleo Pizza Crust: BBQ Chicken Pizza
Yields 8
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Prep Time
7 min
Cook Time
23 min
Total Time
30 min
Prep Time
7 min
Cook Time
23 min
Total Time
30 min
Ingredients
  1. 1 cup tapioca flour
  2. 3 tbsp coconut flour
  3. 3 tbsp ground flax meal
  4. 1 egg
  5. 1/3 cup palm shortening
  6. 1/3 warm water
  7. 1 tsp baking powder
  8. Dash Himalayan sea salt
  9. 1/2 tsp garlic granules
  10. 1/2 tsp Italian seasoning
Instructions
  1. Preheat oven to 350
  2. In a bowl combine tapioca, coconut flour, baking powder, salt, garlic, Italian seasoning, and flax
  3. Add in warm water and mix well
  4. Add in palm shortening and egg; mix well
  5. Line a baking sheet with slipat baking mat or parchment paper; sprinkle with tapioca flour
  6. Roll the dough into a ball (it'll be somewhat sticky- it's okay)
  7. Plop the ball onto your baking sheet and cover with an additional peach of parchment paper
  8. Using a roller, gently roll out dough until thin*
  9. Bake until crispy- about 20 minutes
  10. Add desired toppings and place bake in the oven for 5-7 minutes**
Notes
  1. *If you make it too thin, it'll be hard like flatbread, you want it about 1/3 inch so it rises and is dough-like.
  2. **Precook chicken and other meats before placing on your pizza
Substitutions
  1. Please note that I can't vouch for substitutions that I have not personally made. I have tested this recipe numerous times and have found following this exactly will yield in a great crispy, yet bread-y crust. If you choose to make changes, the recipe may not come out the same.
Lexi's Clean Kitchen https://lexiscleankitchen.com/