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Gluten-Free Hummus and Veggie Pizzettas

Gluten-Free Hummus and Veggie Pizzettas

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Pizzettas are a great way to compromise between a healthy lunch, and a tasty one at that. The nice surprise about this recipe, however, is that the pizzetta has an oregano hummus topped with fresh, seasonal vegetables, which sets it apart from other pizzettas.


  • 1/4 Cup brown rice flour
  • 1 container Pillsbury gluten free, refrigerated pizza crust dough
  • 3 Tablespoons olive oil
  • 1 Cup sliced cremini mushrooms
  • 1/2 small red onion, sliced thin in half moons
  • 1 small red bell pepper
  • 1 small yellow squash, diced
  • 1 small zucchini, diced
  • 1 Cup hummus
  • 2 Tablespoons chopped oregano
  • 1 1/4 Cup kalamata olives, halved
  • 2 Tablespoons sliced pepperoni


Calories Per Serving529

Folate equivalent (total)273µg68%

Riboflavin (B2)0.4mg23.3%

Veggie Hummus Wrap – Gluten Free, Vegan

This recipe is sponsored by BFree Foods. All opinions are 100% my own.

I love having easy and healthy lunch options during the week like these Veggie Hummus Wraps!

They are so simple to make and packed with healthy vegetables, creamy hummus, all rolled up in a delicious wrap.

For this recipe, I used the BFree Sweet Potato Wraps. The slight sweetness from the wraps pair SO well with the veggies and hummus.

The wraps are also really easy to roll. I’ve had many gluten free wraps that break apart the minute you try to roll them and that has not been the case with these BFree wraps.

They hold everything in place and taste wonderful!

The BFree wraps are also gluten free and vegan which means they don’t have dairy or eggs. They are perfect for folks with multiple food allergies.

These BFree wraps are now available at Walmart as well making them super convenient.

So let’s talk about how you make these veggie hummus wraps!

Gluten Free Pizzettas

These yummy individual gluten free pizzas are a guaranteed party hit. Use them as the basis for Mummy and Spider Web Pizzettas.


1½ cups All-Purpose Flour Blend
3 tablespoons milk powder of choice
¼ teaspoon dried oregano
-Pinch garlic powder, more as needed
½ teaspoon sea salt
2 large egg whites
2 tablespoons extra virgin olive oil, more for spreading on dough
½ teaspoon apple cider vinegar
½ cup warm water
2¼ teaspoons (1 packet) rapid rise yeast
Pizza sauce
Cheese or dairy-free cheese, cut into thin strips
Black olives, optional


1. In a large bowl, whisk together flour blend, milk powder, oregano, garlic powder and salt until combined. Set aside.

2. In a large mixing bowl, combine egg whites, olive oil and vinegar. Using a stand mixer on low setting, slowly add dry ingredients. Gradually add warm water to form a sticky batter. Add yeast and beat 2 minutes on high.

3. Cover 2 pizza pans or baking sheets with parchment paper or aluminum foil. (Generously oil the foil).

4. Divide dough into 5 equal portions and drop each onto prepared baking sheets (2 or 3 per pan), leaving space between to spread into circles. Liberally oil the palms of your hands with olive oil and gently press each portion of dough into a 5 to 6-inch circle. Build up the edges to prevent the sauce from spilling off the crust during baking.

5. Cover the dough with oiled wax paper and let crusts rise 30 minutes in a warm spot (like a warming drawer or oven preheated to 200°F and turned off).

6. Preheat oven to 375°F.

7. Poke holes in the crusts with a fork. Place pans in preheated oven and bake about 15 minutes. Crust should have risen nicely and just begun to slightly brown. (Cooking times vary depending on the pan and crust thickness.)

8. Remove crusts from oven and spread with your favorite pizza sauce. For Mummy and Spider Web Pizzettas, top with cheese strips, as pictured. Then return to preheated oven and bake an additional 20 minutes or until cheese is bubbly. Before serving, cut up black olives and arrange on top of pizzetta to make eyes or spiders.

Pillsbury Introduces First-Ever Line of Ready-To-Bake Gluten Free Dough

For me Pillsbury reminds me of warm cookies with milk at home with my family. Of course they offer way more products than that and I love their crescent rolls and breakfast goodies too! The Pillsbury brand is constantly expanding and now they are offering ready-to-bake gluten free doughs that are easy for families to cook and still tasty to enjoy! These family favorites can be enjoyed by everyone!

To help kick off the
product launch and inspire baking, Pillsbury enlisted the help of Iron
Chef, cookbook author, TV personality and mom Chef Cat Cora. Cora
created 10 unique and easy recipes using all three dough varieties. Her
gluten free recipes include delicious snacks and meals for a variety of
occasions. Cora’s recipes include:

Gluten Free Hummus and Veggie Pizzettas
Gluten Free Baked Samosas with a Red Pepper, Mango and Mint Chutney
Gluten Free Cookie Dough Energy Bars
Gluten Free Chocolate Cookie Dough Cupcakes

Find all 10 of Cat Cora’s gluten free recipes at

Pillsbury has also partnered with “Gluten Free Guru” Danna Korn, a bestselling author, and the founder of Raising Our Celiac Kids (R.O.C.K.). She has been an advocate for the celiac community and living a gluten free lifestyle for more than two decades.

“My passion is to help people learn to live and love the gluten free lifestyle,” says Korn. “Going gluten free is a life-changing experience for most people, and it’s common to feel a loss of convenience and accessibility to great-tasting foods. For Pillsbury to come out with easy-to-make, delicious products that are widely available is a game changer, and I couldn’t be more thrilled!”
For more information on Pillsbury Gluten Free Dough including recipe inspiration, please

I was excited to try these out with my family. First up was the Pillsbury gluten-free pizza dough. We followed the directions on the container for cooking the dough.

We did not try anything fancy and just went for making pizza. For toppings we just bought pizza sauce, mozzarella, mushrooms and pepperoni.

This pizza was amazing and now I want to try up different variations as I really enjoyed how it tasted!

We also made cookies using the Pillsbury gluten-free cookie dough.

The look browner than cookies that I normally make but it did not affect their taste as they were nice and soft on the inside and melted in our mouths. There were none leftover!

I could hardly tell any of it was gluten-free! They were all easy to make and the directions on the packages worked great! If you have a family member that eats gluten-free or if you are just curious about changing up your family’s eating habits these products from Pillsbury are a great way to start! Next up I hope to make a blueberry pie with the Pillsbury gluten-free pie crust.

You can connect with Pillsbury on Facebook and @Pillsbury on twitter.

Buy It!

You can purchase the Pie and Pastry Dough: 15.8-oz. tub, makes two 9″ pie crusts, 250 calories per serving, MSRP $4.99. Chocolate Chip Cookie Dough: 14.3-oz. tub, makes approximately sixteen 2″ cookies, 110 calories per serving, MSRP $4.49. Thin Crust Pizza Dough: 13-oz. tub, makes one 10″ pizza crust, 170 calories per serving, MSRP $4.99.

I received a sample product for this review. All opinions are my own and/or my family’s, take it or leave it. Click here to view my whole disclosure policy.

It’s time for vegan and gluten free dips!

I’ve got a handful of dip recipes on my blog which I would love to share with you first:

The same way that everyone loves a good snack during the day, a nice dip is perfect too. Whether you are just trying to break up the day or have some light snacks or appetizers, a good dip recipe is great to have on hand.

I found this batch of very different and healthy recipes, all vegan and gluten free dips, and can’t wait to try making all of them! Hope you love them – have fun trying out all of these delicious vegan gluten free dips.

Vegan hummus recipes

Mix up simple storecupboard ingredients to make a batch of tasty vegan hummus. Our easy recipes are perfect for a light lunch or a quick party snack.


This creamy, rich hummus is made using just five ingredients and is ready in 10 minutes. Serve with crunchy seasonal veg or warm pitta breads

Luxury hummus

Use good-quality chickpeas to give this vegan hummus a really silky feel. Dips make perfect, easy party food to serve with crudités and warm pittas

Quick hummus

John Torode's simple hummus can be blitzed and ready for dipping in 12 minutes. It's vegan, gluten-free and essential to any meze or veggie feast

Pumpkin hummus

Throw a Halloween party and use a carved out pumpkin to make this creamy hummus. At other times of the year use butternut squash or a blue-skinned pumpkin

Curried hummus

Try this moreish curried hummus as an alternative to sugar-laden snacks in the afternoon. The recipe uses our curried chickpeas, which you could make ahead

Butternut & harissa hummus

Roast pumpkin with plenty of garlic then blitz into a Moroccan-style dip with spicy harissa and sesame paste

Healthy veg patch hummus

Make this healthy hummus and pile into mini plant pots for a cute snack for kids. Children will love it, and they can dunk in carrots and other crudités

Red pepper hummus

Use up those storecupboard ingredients and impress your friends at the same time with this delicious hummus dip

Beetroot hummus party platter

This one-platter-serves-all beetroot hummus will be a big hit, and doesn’t require any cooking

Spiced cauliflower hummus

Spruce up a pot of shop-bought hummus with Bombay mix and a roasted cauliflower topping. Serve with pitta bread for perfect party food or as a savoury snack

Avocado hummus & crudités

Get all five of your 5-a-day with this healthy, low-calorie, vegan recipe that works as lunch or a starter. Enjoy deliciously creamy hummus made with avocado

Chargrilled veg hummus with dippers

Hit 3 of your 5-a-day with this chickpea dip and crudités - perfect for a quick lunch or snack

Carrot & cumin hummus with swirled harissa

A spicy rose harissa swirl makes this hummus a little bit special. It's vegan, gluten free and totally irresistible

Roasted cauli-broc bowl with tahini hummus

A simple quinoa bowl you can put together in 10 minutes and enjoy al-desko. It's vegan, healthy and gluten-free

Beetroot, hummus & crispy chickpea sub sandwich

Load up a sub with homemade hummus, beetroot, chickpeas and salad to make this filling vegan sandwich. An ideal lunch for when hunger strikes

Hummus with pickled red onion & pomegranate seeds

Take shop-bought hummus to new heights with a topping of pickled red onion and pomegranate seeds. Serve with pitta bread as a party snack or a weekend lunch

This recipe is…

This hummus and veggie roll ups recipe is vegetarian, vegan, plant-based, dairy-free, and sugar-free. For gluten-free, use gluten-free tortillas.

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Homemade Gluten-Free Hummus

I could eat my weight in hummus, a high protein, fiber-rich dip made from garbanzo beans (also known as chickpeas). Silky smooth, flavorful, healthy. what's not to love?

This naturally gluten-free recipe for homemade hummus is fast and easy to make in a food processor and an economical alternative to store-bought hummus.

Chickpeas, tahini (sesame paste), lemon juice, garlic, and parsley are pulsed with a food processor until the ingredients come together. Olive oil and desired amount of Aquafaba ("juice" reserved from the can of chickpeas) are slowly added to the running food processor until hummus is silky smooth and reaches desired consistency. Season to taste with salt and pepper and drizzle olive oil and parsley over top as a final garnish.

This basic hummus recipe is like a blank canvas. Mix in additional herbs, vegetables, and seasoning to flavor the hummus in delicious, creative ways.

For a super silky smooth hummus, I take ten minutes and remove the skins from each garbanzo bean. It sounds like a tedious task, but it goes by quickly, especially if you have extra hands to help you (get the kids involved!) The hummus texture is so much smoother without the skins, dreamy and silky. It's certainly not a necessary step, but if you've never made hummus without the skins before, give it a try and see which you prefer.

Hummus and Veggie Stuffed Omelet


  • 1 egg and 3 egg whites
  • 1/2 cup chopped veggies of your choice
  • Salt and pepper
  • 2 Tb. Sabra hummus (or more!)
  • Optional: Ketchup, Sriracha, cheese

Directions: Cook veggies until soft and set aside. Spray pan with non-stick or butter. Whisk eggs and put into pan, cook omelet though. Spread one side with hummus and veggies. Fold over and serve.

Three Cheese Pizzettas

Grilled little lactose free pizzas make great appetizers or side dishes for a cookout. For convenience, you can make and grill the dough a day ahead to finish under the broiler the following day.


1 cup warm water
1 tablespoon honey
1 (¼-ounce) package active dry yeast
3 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 tablespoon olive oil
4 ounces of each of your favorite three Cabot Cheeses, grated (about 1 cup each or 3 cups total)*
*Combinations are:
Cabot Tomato Basil Cheddar, Cabot Garlic & Herb Cheddar and Cabot Sharp Cheddar, Cabot Horseradish Cheddar and Cabot Seriously Sharp Cheddar, Cabot Pepper Jack, Cabot Habanero Cheddar and Cabot Shredded Mozzarella Cheese

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.


MIX warm water and honey in a small bowl. Sprinkle yeast on top and let stand for 5 to 10 minutes (mixture should start to bubble).

MIX flour and salt in a large bowl. Add olive oil and yeast mixture. Mix well with your hands, kneading dough in bowl until dry ingredients are completely incorporated.

COVER bowl with plastic wrap and let dough rise until doubled in bulk, about two hours.

GREASE grill rack with pastry brush or wad of paper towel dipped in oil. Prepare grill and preheat broiler.

PUNCH down dough and knead briefly in bowl. Pinch off pieces of dough and form into balls slightly bigger than golf ball.

ROLL balls out into very thin rounds on a well-floured surface, 6 to 7 inches in diameter.

PLACE rounds on grill for several minutes on each side or until just starting to brown. (They will cook further under broiler.)

REMOVE from grill and top with cheeses. Broil 3 to 4 inches from heat until cheese melts.


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