Bare Greens Pesto Pizza


Pizza just seems to be one of those things you feel like you have to give up when it comes to being gluten free. Yes, yes, there are cauliflower bases, but I myself place emphasis on the word cauliflower, and the notable absence of the word pizza. After I finally summoned the courage to experiment with making a real pizza base, I’ve never looked back. The addition of a Bare Greens pesto, however, is what makes these pizzas ‘next level.’ Words don’t really do it justice; you will just have to try it for yourself.


  • ¾ cup parmesan
  • 1 tablespoon Bare Greens
  • 4 tablespoons olive oil
  • 1 cup firmly packed rocket
  • 15-20g garlic (between 5-8 cloves, depending on their size/your attitude towards garlic breath)
  • Good squeeze of lemon juice
  • Salt and pepper
Pizza bases:
  • 1 sachet yeast
  • 1 ½ warm water
  • 1 teaspoon sugar of your choice (I used brown)
  • 1 tablespoon pysllium husk
  • 1 tablespoon olive oil
  • 1/2 cup of almond meal
  • 1 cup of potato flour
  • 1 1/2 cups brown rice flour
  • 1/2 cup tapioca flour
  • 250g heirloom tomatoes (1 punnet)
  • Rocket, to serve
  • Parmesan, to serve


  1. In a small bowl, add the yeast sachet to the 1 ½ cups of warm water. Now add your sugar; it gives the yeast something to feed on. Let it sit for five or so minutes, until it begins to look bubbly on the surface.
  2. In a large bowl, combine your flours with the psyllium husk and oil. Pour over your yeast water (delicious) and stir to combine. You should reach a consistency where you can scoop up a ball of dough without too much trouble. If not, add a little more rice or potato flour. The dough will look a bit runnier than you expect, but you will be able to pick it up without it attaching to your hands.
  3. Cover your dough and leave it in a warm place. Around 30 minutes is ideal.
  4. Preheat your oven to 180 degrees Celsius.
  5. Pesto time! Blitz the Bare Greens and all the pesto ingredients in your food processor. When it is done, pop it in a small bowl and cover the top with a layer of olive oil so it doesn’t go brown.
  6. Hopefully your oven is raring to go by now. On a piece of baking paper, on a pizza tray, take ¼ of the dough. Using your hands (it’s stickier than traditional dough) gently press the ball into a pizza base shape. Repeat x4.
  7. Blind bake the pizza bases for around 15 minutes. Options: You can roast your tomatoes on the pizza, or roast them beforehand and add them to the pizza at the end. Either way, spread a generous layer of the pesto onto the base, and then either top with ¼ of your tomatoes, or put all your tomatoes in the oven on a separate tray.For the record, I think both ways are equally as nice.
  8. Cook the pizza for a further 10-15 minutes, and then remove from the oven. Add your roasted tomatoes now if you didn’t earlier. Top with the rocket and Parmesan. Done!
  9. Recipe and photos by Bare Blends contributing chef Georgeats! Check out her Instagram and blog for more amazing creations.


I'm Georgia, a 23 year old from Melbourne. I have always been a food lover, a fact that photos of my formative years (and beyond) can attest to. I started this blog and my Instagram @georgeats as a way of chronicling my way of eating as I sort out a number of digestive issues that have been plaguing me for the past couple of years. I love brunching, good food, good booze, good coffee, travelling, and a bit more brunching. Dreaming of the day that I can travel and eat and be paid to do so. Dream big, right?