Gluten-Free Buckwheat Alfredo & Spinach Pizza {Vegetarian}

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Saturdays are meant to be pizza days, don’t you agree? This gluten-free vegetarian buckwheat Alfredo and spinach pizza has two things we all love in a pizza. A delicious crust and plenty of cheese. In this recipe, I used only three toppings, but believe me, the pizza is beyond delicious. When it comes to pizza toppings the list can be endless, but I wanted something different, so with small changes, I created a pizza that has become a favourite at our house. First I made a flavourful Alfredo sauce specially made for a pizza, then I added fresh baby spinach and cheddar cheese. Honestly, these three layers make an outstanding pizza especially piled on top of a crispy buckwheat crust. What I love most about this pizza recipe is, the buckwheat crust is super easy to make. The best part is, you can use this gluten-free buckwheat pizza crust recipe and create your own toppings. Enjoy!

Ingredients

  • 1/2 cup all-purpose gluten-free flour blend (I used cup4cup)
  • 1/3 cup tapioca flour/starch
  • 1/4 cup buckwheat flour
  • 1/4 cup white rice flour
  • 1 tsp. GF dried oregano
  • 1/2 tsp. Himalayan salt
  • 1/4 tsp. GF garlic powder
  • 3/4 cup water
  • 1/4 cup extra virgin olive oil
  • 1/2 cup light cream cheese, at room temperature
  • 6 Tbsp. milk
  • 1 Tbsp. Butter
  • 2 garlic cloves, minced
  • 1/2 tsp. GF dried basil
  • 1/4 tsp. GF ground black pepper
  • 2 cups lightly packed baby spinach leaves
  • 1 to 1 1/2 cup shredded cheddar cheese (I used 1 1/2 cups)
  • Instructions

  • Preheat oven to 400 F and line a baking sheet or pizza pan with parchment paper
  • For the crust, in a large bowl whisk together flours, baking powder, oregano, salt and garlic powder
  • In a separate bowl whisk together water and olive oil, then add to dry ingredients. Using a spatula mix until smooth
  • Spread the batter onto prepared baking sheet/pizza pan into a 10-inch circle and bake for 20 minutes
  • While the crust is baking prepare the Alfredo sauce. Place cream cheese, milk, butter, garlic, basil and black pepper into a small saucepan and while stirring cook over medium-low heat until cheese is melted and the sauce is creamy. About 5 minutes. Set aside
  • Once the crust is done baking, using the parchment paper flip the crust over. Spread the Alfredo sauce over the crust and scatter the spinach leaves over the sauce, then top with cheddar cheese
  • Bake for 8 - 10 more minutes until the cheese is bubbling. Serve hot


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