The Dinna Ladies

A Tale of Two Cities: Foodie Sisters Wining and Dining in D.C. & Boston
From the Heart

Super Bowl Sunday Gluten-Free Pizza

Happy Friday everyone! This weekend is a big one… it’s Super Bowl Sunday!!  I’d be lying if I said I paid much attention to football this season, but that doesn’t mean I’m not gonna root like the Ma$$hole I am for the Patriots (lol Tom).

Image result for gif pats fans

Regardless of your team affiliation, I’m gonna guess that you will likely host or go to a get together of family and friends to plunk down with a beer and some snacks.  Most of these dishes are deliciously fatty, cheesy things with a large carbohydrate component.  Under normal circumstances, I wouldn’t think twice about indulging.  However, now that I have to restrict gluten and dairy intake to combat Lyme, it makes hanging out a bit harder.  All of the customary food present will likely give me a severe tummy ache at best. If you’re like me then you know- it’s always better to come prepared.  That means make something delicious to contribute that also sticks to your diet!

I thought about what kind of uber-healthy snack I could bring, like kale chips or apple slices, and what?! Sit in a corner munching like a weirdo?! Nah, I want to bring something classic like pizza, but be sneaky with a gluten-free crust and nutritious toppings.  I used Bob’s Red Mill ready-made pizza dough- all you need is some eggs and water!


  • Bob’s Red Mill pizza dough & the required accompanying ingredients (listed on the package)
  • 4-5 large, ripe tomatoes
  • 1 tablespoon Minced garlic
  • 1/2 cup olive oil
  • Herbs like rosemary, thyme and oregano (for the tomato sauce)
  • Salt & pepper
  • High-quality green or black olives, halved
  • Prosciutto, roughly torn apart
  • Grated aged Parmesan and mozzarella cheeses
  • Lacinto kale bunch, stems removed and roughly torn
  • Leftover crunchy chickpeas from this recipe


  1. About an hour before you want to make the pizza, you’ll want to start the sauce so it has time to simmer and meld, reducing the tomato acidity.  Roughly chop up all your tomatoes and plunk them in a pan with a half a cup of high-quality olive oil on medium-low heat.  Throw in minced garlic, rosemary, thyme, oregano, salt and pepper to taste.  Once all mashed up and combined, put on very lowest setting and check occasionally, stirring and adding a tad of olive oil to keep saucy.  
  2. Start making the pizza dough (will need to rest for 20 minutes to rise).  After you follow the directions, baking it plain for a bit, pile on your yummy sauce and fun toppings.  A dark leafy green like kale is high in anti-inflammatory properties, and the aged Parmesan is one of the easier forms of dairy for your system to digest (less lactose = less discomfort/bloating).
  3. One of the things my boyfriend and I wish we did is let the pizza rest for a bit when it finally comes out of the oven so the cheese can meld the ingredients together.  It was already 9:30pm by the time I got my act together to make this so we couldn’t wait and just went at it fork & knife.
  4. Enjoy with a side salad!


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