Bake Your Guilt-Free And Gluten-Free Pizza From Scratch

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Bake Your Guilt-Free And Gluten-Free Pizza From Scratch


Pizzaway – Baking The Perfect Crust

Luke Coutinho (Designed by Priyanka Vithlani, Meal Planning Analyst)
Give your takeouts a break. Learn the art of baking the perfect pizza crust at home. It is the best choice for a weeknight or a fun weekend dinner. Top this crisp crust with a lycopene-rich sauce and creamy vegan cheese. Relish every bite without guilt.
No ratings yet
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner, Snack
Cuisine Indian
Servings 4
Calories 84 kcal


  • 1 cauliflower
  • 1 raw banana, boiled and grated
  • 2-3 tbsp of any gluten-free flour, amaranth/jowar
  • 1.5 tbsp flax seed egg, Mix 1.5 tbsp ground flaxseed meal with 3 tbsp of water. Let sit in your fridge for 30 minutes to thicken
  • Salt
  • A few drops of cold-pressed oil for greasing


  • Chop and add cauliflower in a food processor or blender. Crush everything well.
  • Steam it for 10 minutes.
  • Remove excess water by squeezing it out.
  • Add flax seed eggs, salt, and gluten-free flour. Mix and bind everything well.
  • Grease a baking tray with a few drops of oil and flour.
  • Spread the dough and flatten it well with your hands.
  • Bake it in a preheated oven at 350° C for 15-20 minutes on one side.
  • Flip the base and bake again for 10 mins till the crust is dry and crispy.

Pizza preparation and assembling:

  • Once the base is ready, spread the sauce on it.
  • Add chopped veggies and cashew cheese.
  • Garnish with a few more veggies of your choice.
  • Bake for 15 minutes at 180° C or lightly roast on a tawa until crispy.

Power tips and variations

  • If cauliflower is unavailable, you can also alternate it with sweet potato, potato, beetroot, or broccoli.
  • For the sauce, if you are allergic to tomatoes, avoid them. You can alternate it with roasted bell pepper or beetroot for delicious flavors and rich natural colors.
  • The best way to swap the cashews for the cashew cheese is to use sunflower seeds.


  • Cauliflower pizza crust contains protein and fiber and boasts of antioxidants - especially glucosinolates and isothiocyanates which are documented to slow the growth of cancer cells and are considered protective against colon, lung, breast, and prostate cancer. 
  • Apart from being an excellent source of lycopene and vitamins A, C, and K, tomatoes are also rich in potassium, a key nutrient for the smooth functioning of your heart, muscle contractions, and maintaining healthy blood pressure.
  • Cashew cheese is rich in essential fatty acids, B vitamins, magnesium, potassium, calcium, Vitamin E, phenolic compounds, and oleic acid, which are necessary for heart health and make your blood vessels strong.
Want to make your own salsa or ketchup at home? Check this recipe out. 
Related links for the products


Calories: 84kcalCarbohydrates: 2.98gProtein: 6.56gFat: 5.45g
Keyword traditional
Tried this recipe?Tag us on instagram with some pictures!

Creamaway – Classic Cashew Cheese

3 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Soaking time 12 hours
Total Time 12 hours 45 minutes
Servings 2 cups


  • 1 cup raw cashew, soaked overnight
  • 1 cup boiled sweet potato purée
  • 2 tbsp carrot purée
  • 3 tbsp vegetable stock
  • 2 tsp extra virgin olive oil
  • 1 tbsp cassava flour
  • 2-3 tbsp coconut milk/almond milk


  • Soak 1 cup of raw cashews in water overnight (for at least 12 hours).
  • Once your cashews have softened, strain and rinse and place them into a high-speed blender.
  • Then, add 1 cup sweet potato purée, 2 tbsp carrot purée, salt, vegetable stock, 2 tsp olive, 1 tbsp cassava flour, and a little coconut or almond milk, as required.
  • Blend on high speed until everything is puréed well.
  • Check in between and scrape the sides.
  • If your cheese is too thick, add 1 tbsp more vegetable stock to adjust the consistency.
Tried this recipe?Tag us on instagram with some pictures!

Whipaway – A Tangy Saucy Delight

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 cup


  • 3 tomatoes
  • 1/2 bowl bottle gourd, chopped
  • 1/2 tbsp A2 ghee
  • 1/2 tsp black pepper
  • 1 tbsp mix of ginger and garlic paste
  • Salt
  • A pinch of organic jaggery powder
  • 1 tbsp sattu powder
  • ¼ tsp basil powder
  • ½ tsp oregano powder
  • ½ tsp chilly powder
  • Vegetables of your choice for topping, A2 paneer, mushrooms, lean-protein (free range chicken, bell pepper, corn (non-GMO), onions, olives)


  • Pressure cook bottle gourd, ginger and garlic paste, and tomatoes for 3 to 4 whistles. Let it cool down completely.
  • Add them to the blender with all other ingredients. Grind them to a paste.
  • Heat the sauce in a skillet till it thickens by stirring continuously. Let it cool down.
Tried this recipe?Tag us on instagram with some pictures!

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