It’s time to bring back pizza night! Pizza night is a great way to bring the family together and have everyone contribute to the cooking.

I’m excited to share my exclusive recipe for a G-Free pizza!

This dough is a great source of whole grains and the four different flours help achieve the kind of thin and tasty crust my family loves.

Serves 8

1 cup warm water (about 110 degrees F). plus more if needed
2 eggs
2 tablespoons plus 2 teaspoons olive oil
1 15-ounce can chickpeas, drained and well rinsed
1 ¼ cups brown rice flour
1 cup sweet sorghum flour
1 cup millet flour
¾ cup potato starch
1 envelope (about 2 ½ teaspoons) active dry yeast
2 teaspoons xanthan gum
Nonstick cooking spray
1 28-ounce can diced tomatoes, drained
2 cups grated part-skim mozzarella cheese
¼ cup fresh basil leaves, torn

1. Place the water, eggs, and 2 tablespoons of olive oil in a small bowl and whisk to combine. Set aside.

2. Place the chickpeas in a food processor fitted with a dough blade or in a standing mixer fitted with a dough hook, and pulse until the chickpeas are chopped, but still chunky. Add the brown rice flour; sorghum flour; millet flour, potato starch, yeast, salt and xanthan gum. Pulse the mixture while you gradually add the warm water mixture until the dough collects in a ball around the blade or hook.

3. Adjust the texture of the dough as necessary by adding more warm water if it’s too dry, or a little flour if it’s too wet, as you mix or pulse it in the processor. The dough should have a soft and supple but not sticky texture, and should spring back softly. (I like to take mine out of the processor and knead it a few times by hand to make sure the consistency is still soft but elastic.)

4. Coat a large bowl with cooking spray. Place the dough in the bowl, cover it with plastic wrap, and let it rest at room temperature until it has doubled in size, 1 to 2 hours.

5. Punch the dough down and flatten it on a pizza pan or screen. Cover the dough with a dry dish towel and let it rest for 15 to 20 minutes.

6. Meanwhile, preheat the oven to its highest temperature.

7. Remove the towel and top the dough with the tomatoes, mozzarella, and fresh basil. Sprinkle with salt to taster, and drizzle with the remaining olive oil. Bake for 15 to 20 minutes, until the crust has browned around the edges and the cheese is bubbly. Serve immediately. 

What's your favorite G-free recipe? Check out some great g-free recipes here and share your thoughts in the comments below.