As you may know, one of my favourite Gluten-Free treats, is pepperoni pizza. I’ve made it time and time again, never tiring of the simple toppings – until recently.

Surprisingly, I found myself in need of vegetables, the rich mingling tastes of artichokes and carmelized onions and I l knew that Pizza would be my base. I had a landlord when I was in University and occasionally she would invite me upstairs to have homemade pizza – this was literally the best pizza I have ever had. Her secret? ALWAYS sautee the vegetables first to lock in the flavour and prevent watering on your pizza.

Carmelized Onion, Mushroom and Artichoke Pizza


  • 1 Gluten-Free Pizza Base, partially cooked
  • Gluten-Free Pizza sauce
  • ~ 2 cups of Grated Cheese (I like a mix of mozza and cheddar)
  • ~1.5 cups of mushrooms, cut into quarters
  • ~1/2 can of artichokes, chopped
  • 1 medium onion, cut lengthwise into strips
  • ~2 tbsp brown sugar
  • Oil for sauteeing
  • Fresh basil (optional)


  • Using a small amount of oil, sautee the onions over medium until they become translucent (~ 5 min)
  • Sprinkle onions in brown sugar, and continue to sautee until they smell-sweet and have a lovely caramel colour (~10-12 minutes) – place in a small bowl and set aside.
  • Sautee mushrooms in a small amount of oil over medium heat, until they have watered and shrunk in size – place in a small bowl and set aside.
  • If using fresh basil, chop finely and mix into the pizza sauce for extra flavour.
  • If you have timed things right, take your pizza base out of the oven, spread with pizza sauce, spread onions evenly over the pizza, top with sauteed mushrooms, artichokes and then cheese.
  • Cook for an additional 10 minutes.
  • Allow pizza to cool slightly before cutting, and enjoy!!

Since I have been eating anti-candida, I have been challenged to find foods, particularly bread products, that are both gluten and yeast free. I have since cut back on deli-meat and cheese, but this was a staple of my diet for at least a month, perhaps longer. This recipe is quick, easy and delicious -YOU can certainly make it. And as a gluten-eating friend of mine said, “it just tastes like pizza”. That being said, my husband (who also eats gluten) has expressed his opinion that he only likes it fresh. Personally, so long as its not cold, (the texture gets a little funny, its better if it has been microwaved when eating leftovers) I’m happy.

This recipe has been adapted from Bette Hagman’s
The Gluten-Free Gourmet Cooks Fast and Healthy

The crust can be made with a dairy-free milk substitute, however as it is pizza you will also then need a dairy-free cheese, which I know can be a bit difficult, however if you don’t have a dairy problem, use cows milk and cheese.

I like to eat Pepperoni Pizza, so that is what I am listing here, but of course you can put whatever toppings you would like on your pizza – but remember not to put too many “wet” ingredients (vegetables/fruit) or you will have a soggy crust.

1/2 cup bean flour*
1/2 cup cornstarch
1/2 cup tapioca starch
2 heaping tbsp brown rice flour
1 tsp baking powder
1/4 tsp salt

3/4 cup milk (or non-dairy liquid)
1/4 cup vegetable oil

~175 grams of GF Pepperoni, sliced thick**
Grated cheese***

*I like to use garbanzo bean flour here – you can use whatever you have on hand or whatever you prefer. I have used a 50:50 mixture of garbanzo and whole bean flour in the past, but found the end result a little too heavy.

** I like the Grimm’s Pepperoni the best (I get it at the IGA Marketplace Deli), but Overlander (from Safeway Deli’s) is also good, just a little spicier.

***I have gotten the best flavour from an approximately 70:30 mix of mozzarella and cheddar, again adapt to your own taste, or use lactose-free cheese if necessary.


Preheat the oven to 400F.

In a medium bowl mix together all of the dry ingredients.

In a second bowl, or using your mixer, mix the milk and oil.

Mix the liquid and dry ingredients. (If using a mixer add the dry to the wet, if mixing by hand add the wet to the dry)

You will have a goopy mixture.
Pour mixture onto a greased pizza pan (or a cookie sheet) and use a spatula to carefully spread the batter as evenly as possible on the pan. If you are using a cookie sheet, you don’t need to fill the pan, just spread out a 10″ circle.

Bake for 12-13 minutes, until slightly browned and puffed. The top may have some small cracks – this is OK.

Working quickly, spread your sauce and toppings on the pizza. Remember for pepperoni pizza, the pepperoni goes on top of the cheese. 175g is enough to put a scant layer under the cheese and then still do a full layer on top. If you like less, use less.

Return to the oven and bake for an additional 10-12 minutes.

Allow to cool slightly before cutting and enjoy!!

Take extra enjoyment in the fact that this indulgence is made with beans and thus provides a little bit of extra protein to your meal – but also remember if beans make you prone to gas, you may not want to eat the entire pizza in one sitting!!