Gluten-Free Dairy-Free Pizza with Lamb and Mushrooms
Gluten-Free Dairy-Free Pizza with Lamb and Mushrooms is a medium Mediterranean recipe that serves 4. 760 calories per serving. Recipe by Nourish With Ethan on YouTube.
Prep: 15 min | Cook: 29 min | Total: 64 min
Cost: $10.85 total, $2.71 per serving
Ingredients
- 0.5 cup Warm Water (about 110°F)
- 7 g Active Dry Yeast (one 7 g packet)
- 0.5 tsp Coconut Sugar (half teaspoon)
- 2 tbsp Extra Virgin Olive Oil (high quality)
- 1 tbsp Apple Cider Vinegar (organic)
- 1 piece Egg (large, room temperature)
- 0.5 cup Rice Flour (fine texture)
- 2.5 cup Almond Flour (finely ground)
- 4 tbsp Organic Tomato Sauce (no added sugar)
- 0.5 lb Grass‑Fed Ground Lamb (lean, crumbled)
- 1 cup Baby Bella Mushrooms (sliced, generous amount)
- 1 cup Dairy‑Free Mozzarella Cheese (shredded)
Instructions
Activate Yeast
In a mixing bowl combine warm water, active dry yeast, and coconut sugar. Stir briefly and let sit for 5 minutes until foamy.
Time: PT5M
Add Wet Ingredients
Add olive oil, apple cider vinegar, and the cracked egg to the bowl. Whisk until fully incorporated.
Time: PT2M
Incorporate Flours
Add rice flour and almond flour to the bowl. Mix with a spatula until a shaggy dough forms with no dry pockets.
Time: PT3M
Knead and Shape Dough
Lightly oil your hands with olive oil, knead the dough in the bowl briefly, then shape it into a ball. Transfer to a parchment‑lined pizza tray and flatten with your hands to the desired pizza size.
Time: PT5M
Pre‑bake Crust
Place the tray in a pre‑heated oven and bake at 360°F for 14 minutes until the edges are lightly golden.
Time: PT14M
Temperature: 360°F
Add Toppings
Remove the partially baked crust, spread tomato sauce evenly, then top with ground lamb, sliced baby bella mushrooms, and shredded dairy‑free mozzarella.
Time: PT5M
Bake Finished Pizza
Return the pizza to the oven and bake at 370°F for 15 minutes, or until the cheese is melted and the crust is golden brown.
Time: PT15M
Temperature: 370°F
Cool and Serve
Remove the pizza from the oven, let it rest for 5 minutes, then slice and serve.
Time: PT5M
Nutrition Facts
- Calories
- 760
- Protein
- 15g
- Carbohydrates
- 18g
- Fat
- 38g
- Fiber
- 3.5g
Dietary info: Gluten-Free, Dairy-Free, Paleo-Friendly, Low-Carb, Whole30 Approved
Allergens: Almonds, Egg
Ingredient Substitutions
- Instead of Warm Water: any warm water
- Instead of Active Dry Yeast: instant yeast (same amount)
- Instead of Coconut Sugar: brown sugar, maple syrup (adjusted)
- Instead of Extra Virgin Olive Oil: avocado oil
- Instead of Apple Cider Vinegar: white wine vinegar
- Instead of Egg: flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Rice Flour: tapioca flour
- Instead of Almond Flour: cassava flour
- Instead of Organic Tomato Sauce: canned crushed tomatoes blended
- Instead of Grass‑Fed Ground Lamb: ground beef
- Instead of Baby Bella Mushrooms: button mushrooms
- Instead of Dairy‑Free Mozzarella Cheese: vegan cheddar
Equipment Needed
- Mixing Bowl
- Spatula
- Whisk or Fork (optional)
- Pizza Tray
- Parchment Paper
- Oven
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Activating the yeast properly
- Achieving the correct dough consistency with almond and rice flour
- Pre‑baking the crust to avoid sogginess
- Final bake until cheese melts and crust is golden
Chef Tips from the Video
- Toast the almond flour lightly before using for an even nuttier flavor.
- Add a pinch of sea salt to the dough to enhance flavor.
- For extra crispness, place the pizza tray on the middle oven rack and pre‑heat the tray.
Troubleshooting
Yeast did not foam during activation.
Make sure the water is warm, not hot, and that the yeast is fresh. If needed, dissolve the yeast in a little warm water with a pinch of sugar and let it sit longer.
Dough is too dry and crumbly.
Add water a tablespoon at a time, mixing until the dough comes together. The dough should be slightly sticky but manageable.
Crust is soggy after adding toppings.
Ensure the pre‑bake step is completed fully and consider adding a thin layer of olive oil on the crust before topping.
Cheese does not melt.
Make sure the oven is fully preheated to 370°F and bake the pizza for the full 15 minutes; cover loosely with foil if the crust browns too quickly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat directly in the oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The crust can be pre‑baked, cooled, and stored in the fridge for up to 24 hours before adding toppings.
- Prepare the tomato sauce a day ahead and refrigerate; flavors will deepen.
- Ground lamb can be seasoned and cooked partially ahead, then finished on the pizza.
Frequently Asked Questions
What is the cultural significance and history of gluten‑free dairy‑free pizza in modern Mediterranean cuisine?
While traditional Mediterranean pizza uses wheat dough and dairy cheese, the rise of health‑focused diets has led chefs to adapt the classic by using grain‑free flours and plant‑based cheeses, preserving the communal and celebratory spirit of pizza while catering to dietary restrictions.
How does this gluten‑free dairy‑free pizza differ from traditional Italian pizza in terms of ingredients?
Traditional Italian pizza relies on wheat flour, mozzarella cheese, and often pork or beef toppings. This version swaps wheat for almond and rice flour, uses dairy‑free mozzarella, and features grass‑fed lamb, creating a grain‑free, lactose‑free alternative that still honors Mediterranean flavors.
What regional variations of gluten‑free pizza exist within Mediterranean cuisine?
In Greece, gluten‑free versions often use chickpea flour and feta alternatives; in Southern Italy, cauliflower or almond‑based crusts are popular. Each region adapts local herbs, olives, and seafood to suit grain‑free diets while keeping the pizza concept alive.
What occasions or celebrations is pizza traditionally associated with in Mediterranean culture, and how can this gluten‑free version fit those events?
Pizza is a staple for casual family gatherings, weekend meals, and festive celebrations like summer barbecues. The gluten‑free dairy‑free version allows guests with dietary restrictions to join the feast without missing out on the communal sharing of pizza.
What authentic Mediterranean ingredients are essential for this gluten‑free dairy‑free pizza, and what are acceptable substitutes?
Key ingredients include almond flour, extra‑virgin olive oil, grass‑fed lamb, and dairy‑free mozzarella. Substitutes can be cassava flour for almond flour, avocado oil for olive oil, ground beef for lamb, and vegan cheddar in place of mozzarella.
What other Mediterranean dishes pair well with this gluten‑free dairy‑free pizza?
Serve alongside a crisp Greek salad with olives and cucumber, roasted red pepper hummus, or a side of grilled eggplant. These dishes complement the nutty crust and rich lamb topping while keeping the meal gluten‑free.
How has gluten‑free pizza evolved over time in Mediterranean cooking?
Initially, gluten‑free pizza was a niche health‑food item, but as grain‑free and paleo diets grew, chefs began experimenting with nut‑based flours and dairy‑free cheeses, making the dish more mainstream and widely accepted in Mediterranean restaurants.
What are the most common mistakes to avoid when making this gluten‑free dairy‑free pizza at home?
Common errors include using water that is too hot and killing the yeast, over‑mixing the almond‑rice flour dough, skipping the pre‑bake step, and undercooking the lamb. Following the activation, dough handling, and baking times precisely prevents these issues.
Why does this recipe use a pre‑bake step for the crust instead of adding toppings immediately?
The pre‑bake creates a barrier that prevents moisture from the sauce and toppings from soaking into the nut‑based crust, ensuring a crisp, non‑soggy base—especially important when using gluten‑free flours that absorb more liquid.
What does the YouTube channel Nourish With Ethan specialize in?
The YouTube channel Nourish With Ethan focuses on wholesome, whole‑food recipes that cater to specific dietary needs such as gluten‑free, dairy‑free, paleo, and plant‑based meals, emphasizing nutrient density and practical home cooking techniques.
How does the YouTube channel Nourish With Ethan's approach to Mediterranean cooking differ from other Mediterranean cooking channels?
Nourish With Ethan adapts classic Mediterranean flavors to modern dietary restrictions, using alternative flours, dairy‑free cheeses, and lean proteins, whereas many traditional Mediterranean channels stick to conventional wheat‑based doughs and dairy‑rich ingredients.
Last updated: August 21, 2026
