When I make this pizza, I try to keep it simple but still hit all the flavor notes I love. The crust is gluten-free and made with almond and sorghum flour, which I’ve found to be easier on my gut than some of the starch-heavy alternatives. Same goes for the goat cheese—less bloat, more tangy creaminess. It still tastes like real pizza, I promise. The pesto gives it a fresh, herby base and a delicious flavor. Of course find a dairy free pesto, if you so choose. The extras in this recipe are the arugula, walnuts and balsamic glaze. I love it with or without these extras. The point is: I’m eating pizza again!
Why Goat Cheese Is a Great Option for Gluten-Free Pizza
Goat cheese isn’t just delicious—it’s also easier to digest than traditional cow’s milk cheese for many people. This makes it a great topping choice for those with sensitive stomachs or anyone following a gut-friendly diet. Its creamy, tangy flavor pairs beautifully with gluten-free ingredients, especially on a crisp crust like this one. Goat cheese also melts well in dollops, adding rich texture without overwhelming the other toppings.
What Makes This Gluten-Free Pizza Crust Different
This gluten-free crust is made from a blend of almond flour, sorghum flour, and arrowroot starch, giving it a crispy texture and nutty, satisfying flavor. Unlike many store-bought crusts, this one skips the gums and filler ingredients, focusing instead on simple, nutrient-dense flours. It’s thin, golden, and sturdy enough to hold toppings without being dense or chewy—making it a great base for lighter pizzas like this pesto and goat cheese combo.
NUTRITION
Sorghum Flour: A whole grain rich in fiber, iron, and antioxidants; supports digestion and steady blood sugar levels.
Almond Flour: High in healthy fats, vitamin E, and magnesium; provides protein and supports heart health.
Arrowroot Starch: Easily digestible starch that helps with texture; low in nutrients but gentle on the gut.
Baking Powder: Leavening agent with trace minerals; minimal nutritional value.
Salt: Essential for fluid balance and nerve function, but too much can contribute to high blood pressure.
Olive Oil: A heart-healthy fat rich in antioxidants and anti-inflammatory compounds like oleic acid.
Water: Hydrates and helps bind ingredients; no caloric or nutritional content.
Apple Cider Vinegar: May support digestion and blood sugar regulation; contains acetic acid and trace minerals.
Pesto (store-bought): Typically high in fat from olive oil and nuts; provides flavor and small amounts of vitamin K and antioxidants.
Goat Cheese: Easier to digest than cow’s milk cheese for some; provides protein, calcium, and probiotics.
Cherry Tomatoes: Low in calories, rich in vitamin C, lycopene, and other antioxidants that support skin and heart health.
Arugula: A leafy green packed with vitamin K, folate, and antioxidants; also contains natural compounds that may support liver detox.
Walnuts (optional): Rich in omega-3 fatty acids and antioxidants; supports brain and heart health.
Balsamic Glaze (optional): Adds flavor and a touch of sweetness; contains small amounts of antioxidants but can be high in sugar depending on the brand.
SUBSTITUTIONS
Arrowroot Starch → Tapioca Starch: Offers similar binding and crispness; tapioca may create a slightly chewier crust, while arrowroot gives a lighter finish.
Goat Cheese → Sheep Cheese (like feta or manchego): Still easier to digest than cow’s milk cheese; sheep cheese is saltier and firmer, offering a different texture.
Goat Cheese → Dairy-Free Cheese (like cashew-based or coconut oil-based shreds): Makes the recipe fully dairy-free; check for added oils or starches in store-bought versions.
Pesto → Olive Oil + Garlic Base: A lighter option with fewer ingredients; you’ll miss the basil and nut flavor but still get richness and depth.
Pesto → Tomato Sauce: A more traditional pizza flavor; slightly more acidic and lower in fat than pesto.
Cherry Tomatoes → Sliced Zucchini or Yellow Squash: A low-acid alternative that holds up well when baked; milder in flavor but still fresh.
Walnuts → Pine Nuts or Pumpkin Seeds: Pine nuts mimic the flavor of pesto; pumpkin seeds add crunch and are rich in zinc and magnesium.
Arugula → Baby Spinach: A milder, more tender green that’s still rich in iron and folate; lacks arugula’s peppery bite.
Balsamic Glaze → Lemon Juice Drizzle: A lower-sugar, bright finishing option that adds acidity and freshness without sweetness
Gluten Free Pizza with Goat Cheese
Equipment
- 1 Mixing bowl – For making the dough
- Measuring cups & spoons – Precision helps with gluten-free flours
- Parchment paper – Prevents sticking and makes crust transfer easy
- Rolling pin or flat-bottomed glass – To press or roll the crust thin
- Baking sheet – Works great, but a pizza stone or baking steel will get you that extra crispy bottom
- Spoon or spatula – For spreading pesto and arranging toppings
- Sharp knife or pizza cutter – For slicing it up once it’s golden and ready4o
Ingredients
- 3/4 cup sorghum flour
- 1/2 cup almond flour
- 1/4 cup tapioca starch or arrowroot or cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/2 cup warm water plus 1–2 tbsp more if needed
- 1 tsp apple cider vinegar or white wine vinegar
Toppings
- 3 store-bought pesto
- 2-3 oz soft goat cheese dolloped across the pizza
- 3 slices tomato thinly sliced
- 1 handful fresh arugula added after baking (optional)
- Crushed walnuts or pine nuts (optional)
- Cracked black pepper (optional)
- Drizzle of balsamic glaze after baking (optional)
Instructions
Make the Crust
- Preheat oven to 425°F (218°C). If using a pizza stone, place it in the oven while it preheats.
- In a bowl, mix sorghum flour, almond flour, tapioca starch, baking powder, and salt.
- Stir in olive oil, warm water, and vinegar. Mix until a soft dough forms. Add a little more water if it feels dry.
- Place dough on parchment paper and press or roll into a thin 10–12″ circle (~1/8″ thick).
- Transfer parchment + crust to a baking sheet or hot stone. Pre-bake for 10–12 minutes, until edges are lightly golden
Add Toppings
- Spread pesto evenly over the pre-baked crust.
- Add goat cheese dollops and sliced tomatoes. Sprinkle any optional toppings (like walnuts or pepper).
- Bake for another 8–10 minutes, until crust is golden and cheese is lightly melted.
- Remove from oven. Top with fresh arugula and a drizzle of balsamic glaze if using.
- Slice and enjoy—best eaten warm and crispy!
