Gluten Free Pizza with Savory Fig Sauce, Goat Cheese, Shallots, Corn, and Vinegar Dressed Greens


For many, a thought of pizza brings flavors of tomato, mozzarella, and perhaps pepperoni or a bit of basil to mind. Though that sort is undoubtedly classic, I tend to gravitate towards much less traditional flavors when assembling pizza in my own kitchen. This recipe is a juxtaposition of sweet and tangy from the fig and the vinegar, caramelized and creamy from the shallots and cheese, and earthy and tart from the chopped greens and lemon-vinegar dressing. This combination creates layers of differing flavor that’s both a bit unexpected and wholly delicious.

Some of my very favorite people are sensitive to gluten, causing me to explore gluten-free ways of feeding those around me. This crust is a delicious way to enjoy pizza if you or those you love find themselves with a food sensitivity or allergy. It’s very quick with little prep time required and the flavor is so enjoyable that I simply can’t decide which of my recipes I like better, sourdough or gluten-free. If you’re not in need of a gluten-free option, try these toppings on my sourdough pizza crust recipe.


Gluten Free Pizza with Savory Fig Sauce, Goat Cheese, Shallots, Corn, and Vinegar Dressed Greens

For the pizza dough:

  • 3 cups gluten free flour, King Arthur gluten free flour blend preferred

  • 3 tablespoons sugar

  • 1 packet active dry yeast mixed with 1/4 cup warm water

  • 1/4 cup olive oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon baking powder

  • Lukewarm water, starting with 1 cup

For the sauce:

  • 2 tablespoons fig jam

  • 2 tablespoons olive oil

  • Generous pinch of salt and grated black pepper

For toppings:

  • 3 shallots, sliced

  • 1/4 cup corn, fresh or frozen

  • 8 oz soft goat cheese

  • A few handfuls of spinach and arugula, roughly chopped

  • A handful of snap peas, thinly sliced

  • Zest of 1 lemon

  • Olive oil

  • Balsamic vinegar

  • Paprika, salt and pepper

Preheat the oven to 375 degrees. In a large mixing bowl, allow the packet of yeast mixed with warm water to sit until bubbling, a few minutes. Whisk in the sugar and olive oil, then the salt and baking powder. Finally, fold in the gluten free flour. Add 1 cup of lukewarm water and knead with your hands, adding more water until the dough just comes together. Roll the dough into a ball then flatten into a disc shape.

Oil a pizza pan or baking sheet then place the disc of dough onto the pan. With your hands, press the dough outwards then switch to a rolling pin if you’d like, pressing and rolling the dough on the pan until it’s quite thin.

Bake the pizza crust with no toppings for about 20 minutes or until it’s dry to the touch; this ensures you won’t end up with soggy pizza.

Whisk in a small bowl the sauce ingredients. In a medium bowl, toss the sliced shallots and corn with a drizzle of olive oil and a pinch of paprika, salt, and pepper. After the pizza is done baking without toppings, spread the sauce over the pizza and top with dollops of goat cheese, the shallots and corn. Return to the oven for 30 minutes.

In a medium sized bowl, toss the arugula, spinach, and snap peas with a drizzle of vinegar and the lemon zest. Top the pizza with the greens after baking and serve.