Vegetable Ranch Dutch-Oven Pizza, Gluten-Free!

I had the privilege of making gluten-free pizza on Fresh Living. Click HERE to watch. :)

Here's the recipe for the pizza I made--Vegetable Ranch Dutch-Oven Pizza:

Dutch Oven Pizza Crust (From The Secrets of Gluten Free Baking by Jillayne Clements)
Makes: 1 medium pizza crust • Prep: 30 minutes
Rest: 12–24 hours • Bake: 20 minutes at 400ºF

1 cup certified GF oat flour (I buy rolled oats and run them through my handy dandy NutriBullet.)

1½ cups sprouted rice flour (Sprouting rice is super easy and makes a sweeter and less gritty product. But you can just use super fine brown rice flour you have on hand.)

½ cup golden flax ground into meal

1½ cups water

½ Tbsp. yeast

2 Tbsp. warm water

1 Tbsp. dehydrated cane sugar

2 tsp. sea salt


In a glass bowl, stir together flours, flax, and 1½
cups water. Cover with a damp cloth and set in
a warm place for 12–24 hours. After this time,
soften yeast in the warm water with the sugar. Stir
in salt and pour into dough. Mix until incorporated.
Use a little flour of choice for handling. To bake
in the Dutch oven, preheat in 400ºF oven. Pour
a little oil in the bottom of the Dutch oven, about 2
tablespoons, and spread around. On a well floured
pizza board, roll out pizza dough into a small circle.
Slide into bottom of Dutch oven and carefully press
dough to the sides of the pan. Replace lid and cook
for about 20 to 30 minutes at 400ºF. When done, top with
Pizza Sauce (below) and toppings and bake an
additional 15–20 minutes.

Ranch Sauce 


3/4 cup Vegenaise
(Vegenaise is a healthier alternative mayonnaise. I use the type made with grape seed oil.)

1/2 cup Greek yogurt, plain (Greek Gods is a good, thick brand)

1/2-3/4 tsp. sea salt

1/2 tsp. onion powder

1/4 tsp. garlic powder

1-2 Tbsps. dehydrated cane sugar

3 tsp. raw apple cider vinegar

1–2 tsp. water, milk, or whey (optional)

½ tsp. parsley


In a bowl, stir together Vegenaise and yogurt
until creamy. Stir in remaining ingredients then spread desired amount over pre-baked pizza crust.

Top sauce with veggies such as sliced zucchini, fresh spinach, bell peppers, mushrooms, and olives sprinkle with a little cheese, and return to the oven for an additional 15-20 minutes.