Home – Made Gluten Free Besan Pizza

If you like using your hands when eating pizza and want a healthier version then the gluten laden store bought versions try this delicious number. I made this last night and I can't tell you how excited I was to be able to pick up my slice and devour it's contents, creating a mess as I polished it off. Experiment with your toppings. For best results stick to the principle of simple is best. No more than 3-4 ingredients. I made one half dairy free and the other with goats feta for my fella. You can make this one vegetarian friendly too if you like 🙂 I must say the besan flour makes this pizza quite filling which helps avoid over consumption..

On a nutritional note besan flour is a rich source of fibre which helps to regulate bowel movements, lower cholesterol and support weight loss. Besan is also a form of starch that helps stabilise blood sugar levels and help prevent diabetes.

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Crust Ingredients

1 1/2 cup besan (chickpea) flour

1/2 cup ground almonds or 1/2 cup linseed, sunflower and almond (LSA)

5 organic eggs

1 tsp oregano

1 tsp turmeric

1 tsp himalayan salt

1 tsp cracked black pepper

1/4 cup coconut oil



Pre-heat oven to 200 degrees.

Line a baking or pizza tray with baking paper.

Place all ingredients in a large bowl and blend well using a large spoon until moist and sticky.

Place mixture onto baking paper and spread out. Thin to medium thickness. Press out using fingers so that base is even.

Bake in oven for 15 minutes until slightly golden.

Remove from oven.


Sauce Ingredients

1/2 cup sun-dried tomatoes that have not been marinated in harmful vegetable oil. Good brands are Absolute Organics or Santos. (You can use 2 tbsp organic tomato paste instead)

2 tbsp ghee (or olive or coconut oil)



Blend ingredients together in a food processor and smear over top of base.


Topping Ingredients

1/4 cup pumpkin chopped

200g free pasture raised pork mince (or grass fed beef, lamb or chicken mince). See note

1/2 cup mushroom sliced

1/4 cup onion, chopped (red or white)

1/4 baby spinach

1/2 cup capsicum (red, yellow or green)

2 tbsp organic goats feta (optional)

1 tsp oregano

1 tsp himalayan salt

1 tsp cracked black pepper

1 tbsp ghee

Note - sometimes I use finely chopped grass fed lamb or sausage or even sardines or wild caught fish.




Throw all ingredients in a large bowl and mix well.

Pour mixture over sun-dried tomato base and bake in oven at 200 degrees for 20 minutes.

Serves 4-5



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