Grain-Free, Dairy-Free Pizza!

Pizza night! Ryan’s pizza (on the left), and mine (on the right).

Pizza night! Ryan’s pizza (on the left), and mine (on the right).

Pizza is a staple, amirite?! I remember coming home, after elementary school, and popping a Totino’s pizza into the oven, and eating the entire thing… before dinner!

While I don’t eat Totino’s anymore, eating a tasty ‘za, on the regular, is still very common. Instead of wallowing about the fact that I no longer eat dairy, or gluten, I’ve perfected my pizza-making, from the comfort of my own kitchen, and today, I’m sharing my favorite way to make it!


First, let’s talk staples.

Crust: In today’s day and age, there are a TON of gluten-free pizza crusts out there! Some are decent, and some taste like cardboard (yes, I’ve tried them all). I’ve come to the conclusion that ordering a gluten-free pizza, at 87% of most restaurants, guarantees you’ll be getting an Udi’s crust. While it is nice having options, I’d like to think my pizza preferences have matured, in the last five years I’ve been gf, so my pizza crust expectations are higher. Homemade is where it’s at! Here are a few of my most-recommended brands:

Simple Mills: Grain-free, minimal-ingredients and delicious!

Cali’Flour Foods: There are a ton of cauliflower pizza crusts out there, but most have not-so-great added ingredients (think corn, dairy, etc). Cali’Flour is great, and pre-made, and frozen!

Cappellos: Clean, minimal ingredients, in a pre-made, frozen crust! Cappellos contains eggs, however, so FYI, if you’re sensitive, like I am.

Cheese: “But how do you go without cheese?” is the number one most-asked question I get. “Toilet talk” usually gets questions to quiet, but seriously, I don’t miss cheese anymore! Especially since nut cheeses are HUGE, right now! Notice how I didn’t say “vegan cheeses are HUGE, right now”… most dairy-free cheeses taste like plastic, and are disgusting. Unless a vegan cheese contains nuts, do yourself a favor, and don’t purchase. A few of my favorites:

Treeline: Minimal, delicious ingredients.

Miyokos: Absolute favorite, especially on pizza! Their “Mozz” melts like real mozzarella.

Kite Hill: I loved Kite Hill, and their cream cheese, however, am starting to move away from it, since their ingredients are more processed than the two brands, mentioned earlier.

Sauce: Do you check the sugar-content in your pizza sauce? Most sauces contain a ridiculous amount of added sugar, and WHY?! Ryan and I use one brand of pizza and pasta sauce:

Raos: Minimal, clean ingredients with NO added sugar. Because really, what sauce needs sugar added?! We love the Arrabbiata hot flavor.

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Kate’s Favorite, Homemade Pizza Recipe

  • 1 box Simple Mills Artisan Bread Mix (I prefer this to their pizza crust mix). *I use flax eggs, instead of regular eggs, in crust mix.

  • 1/2 jar Raos

  • Miyoko’s Mozz, half a wheel, usually

  • 1-2 cups greens (I LOVE breaking apart pieces of kale, or collards, and piling on top, to crisp at the top of the pizza).

  • Salt and pepper, to taste, on top all ingredients

  • *I added cut up chicken to this ‘za, but love to go without, often.

Simple tends to be the name of the game for me, when it comes to pizza. The best reminder here is to focus on the crust. Preheat your pizza stone, in the oven, THEN add crust, and bake (with no toppings) first, before taking out, adding toppings and putting back in.

FUN FACT: I cut my pizza in quarters - four, big ‘ole pieces!

What are your favorite pizza toppings?!


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Grain-Free, Sugar-Free Waffle Recipe

I spent the entire weekend at home (thanks April blizzard), and feel amazing! So refreshed, and ready to tackle this short week (I'm heading home to IOWA, this weekend)!

On Saturday morning, I made these amazing waffles! Grain-free, sugar-free and mouth-watering!

For me, weekends are a celebration and this outlook is shown everywhere (including in the food I eat). Now, don't go thinking that I use weekends as an opportunity to eat foods I shouldn't. Honestly, I don't believe in cheat days. I eat good, wholesome food as often as I can. No excuses. There are enough healthy options out there to substitute the not-so-healthy options, and still get the same, delicious product (such as this waffle recipe).

Just like I tell my members: DO YOUR RESEARCH! There are all sorts of substitutions out there! You don't need to give up your favorite meal, just because you're changing your diet.

Now, my ALL TIME FAVORITE waffle mix is the Simple Mills Pancake & Waffle Mix. It's grain-free, and produces the best freaking waffles, of my life! (Click here to get $25 off your first order)! When I'm feeling it, I'll splurge on a box and eat waffles for two days. However, in my attempt to pinch more pennies, I can't afford boxes of delicious waffles, every week; and that's why I made this recipe!

These waffles are dense; they'll fill you up, but not to the point where you feel stuffed and gross afterward (after all, they're grain-free)! The main ingredient is my new FAVORITE flour of all time... Otto's Cassava Flour! Cassava flour is made from yuca, a starchy root, similar to potatoes. COMPLETELY gluten, grain and nut-free!

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  • 1 cup Otto's Cassava Flour
  • 1/4 cup arrowroot starch
  • 3 TBSP coconut flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking powder (I made my own with baking soda & cream of tarter)
  • 1 cup water
  • 3 eggs
  • 1/4 cup coconut oil (I used Nutiva butter-flavored)
  • 1 teaspoon apple cider vinegar (Bragg's ALL THE WAY)!
  • 1 teaspoon vanilla
  • 1 scoop Vital Proteins Collagen Peptides

Mix dry ingredients, then add in wet. Heat waffle iron, and try not to let any drip over the sides (like me)! Top with your favorite toppings. I used Lakanto Maple Syrup!

This recipe made about 4 decent-sized waffles (perfect for Saturday and Sunday)!





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