I used to work at a bakery, a really delicious and famous bakery in Boston.  Every morning the chef would prepare small individual size pizzas for the lunch rush, and every morning I was surprised and delighted by his choice of topping.  My favorite was caramelized onion, gorgonzola and peach- the combination of sweet with savory and pungent has stayed with me to this day. Today, I finally got to re-visit that palate.  This pizza is gluten-free and vegan and is absolutely delicious.  I made a cashew “cheese” with a sharp taste reminiscent of gorgonzola and substituted peach for a mango that I had on hand.  I think that I now prefer the mango- juicier and sweeter. I loosely followed this recipe by doubling the amounts and substituting the rice flour for millet and dusting the dough with coarsely ground flax seed.  This is definitely the best GF pizza I have made to date.  I also liked baking the dough first and then adding the ingredients after removing the dough from the oven. This one is a keeper. I used to work at a bakery, a really delicious and famous bakery in Boston.  Every morning the chef would prepare small individual size pizzas for the lunch rush, and every morning I was surprised and delighted by his choice of topping.  My favorite was caramelized onion, gorgonzola and peach- the combination of sweet with savory and pungent has stayed with me to this day. Today, I finally got to re-visit that palate.  This pizza is gluten-free and vegan and is absolutely delicious.  I made a cashew “cheese” with a sharp taste reminiscent of gorgonzola and substituted peach for a mango that I had on hand.  I think that I now prefer the mango- juicier and sweeter. I loosely followed this recipe by doubling the amounts and substituting the rice flour for millet and dusting the dough with coarsely ground flax seed.  This is definitely the best GF pizza I have made to date.  I also liked baking the dough first and then adding the ingredients after removing the dough from the oven. This one is a keeper. I used to work at a bakery, a really delicious and famous bakery in Boston.  Every morning the chef would prepare small individual size pizzas for the lunch rush, and every morning I was surprised and delighted by his choice of topping.  My favorite was caramelized onion, gorgonzola and peach- the combination of sweet with savory and pungent has stayed with me to this day. Today, I finally got to re-visit that palate.  This pizza is gluten-free and vegan and is absolutely delicious.  I made a cashew “cheese” with a sharp taste reminiscent of gorgonzola and substituted peach for a mango that I had on hand.  I think that I now prefer the mango- juicier and sweeter. I loosely followed this recipe by doubling the amounts and substituting the rice flour for millet and dusting the dough with coarsely ground flax seed.  This is definitely the best GF pizza I have made to date.  I also liked baking the dough first and then adding the ingredients after removing the dough from the oven. This one is a keeper. I used to work at a bakery, a really delicious and famous bakery in Boston.  Every morning the chef would prepare small individual size pizzas for the lunch rush, and every morning I was surprised and delighted by his choice of topping.  My favorite was caramelized onion, gorgonzola and peach- the combination of sweet with savory and pungent has stayed with me to this day. Today, I finally got to re-visit that palate.  This pizza is gluten-free and vegan and is absolutely delicious.  I made a cashew “cheese” with a sharp taste reminiscent of gorgonzola and substituted peach for a mango that I had on hand.  I think that I now prefer the mango- juicier and sweeter. I loosely followed this recipe by doubling the amounts and substituting the rice flour for millet and dusting the dough with coarsely ground flax seed.  This is definitely the best GF pizza I have made to date.  I also liked baking the dough first and then adding the ingredients after removing the dough from the oven. This one is a keeper.

I used to work at a bakery, a really delicious and famous bakery in Boston.  Every morning the chef would prepare small individual size pizzas for the lunch rush, and every morning I was surprised and delighted by his choice of topping.  My favorite was caramelized onion, gorgonzola and peach- the combination of sweet with savory and pungent has stayed with me to this day.

Today, I finally got to re-visit that palate.  This pizza is gluten-free and vegan and is absolutely delicious.  I made a cashew “cheese” with a sharp taste reminiscent of gorgonzola and substituted peach for a mango that I had on hand.  I think that I now prefer the mango- juicier and sweeter.

I loosely followed this recipe by doubling the amounts and substituting the rice flour for millet and dusting the dough with coarsely ground flax seed.  This is definitely the best GF pizza I have made to date.  I also liked baking the dough first and then adding the ingredients after removing the dough from the oven.

This one is a keeper.

  1. Date Posted Icon 6th April 2012
  2. Notes Icon Notes: 11
    3. Tags Icon #pizza#gluten free#vegan#mango#bread#dough