Sincerely Carolina

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Day Twenty-Four: Gluten-Free with RR Challenge — Spice Up My Pizza Life

by caroline

Lately, I have been craving pizza like it's my job. It doesn't help that everywhere I turn there seems to be someone (anyone) enjoying a nice warm, slice, biting into all of that melted cheese and saucy goodness.

Yesterday, I decided that I needed pizza, and I needed it right away. STAT. Pronto. Right-this-very-minute. Without hesitation.

… Put whatever label on it you like. The point is, I had-to-wannna-gotta-have pizza.

But not just any pizza. Sure, I love the classic sauce and cheese, but I wanted to spice it up a little — try something new. So, you can imagine my delight when I found a Rachael Ray recipe for Indian Pizza. What better way to shake things up, then with a little curry?

Here are the juicy details in all of their glory, whipped up especially for Day 24 of the Gluten-Free with Rachael Ray Challenge. Well, let's be honest, it was also to feed my pizza-wanting belly. :D I halved the recipe because it was only me eating the pizza, so if you want to make the full-sized, rectangular pizza Rachael Ray's recipe suggests, then be sure to double up on the ingredients.

RR's Ingredients The G-Spot Used
  • 1 pound store-bought whole wheat pizza dough, at room temperature
  • 1 store-bought gluten-free pizza dough, at room temperature (about 12-inches round)
  • 1/4 bunch cilantro, chopped
  • 1/8 bunch cilantro, chopped
  • 1 large jalapeño chile, seeds discarded, chopped
  • 1/2 large jalapeño chile, seeds discarded, chopped
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup extra-virgin olive oil

  • Salt
  • Salt
  • 4 ounces mozzarella cheese, shredded (about 1 cup)
  • 7-8 slices of fresh mozzarella cheese, sliced into circles (about 1/8-inch thick)
  • 1 1/2 teaspoons curry powder
  • 3/4 teaspoons curry powder
  • 1/2 pound ground dark-meat turkey
  • 1 large portobello mushroom cap, diced
  • 1 zucchini, halved lengthwise and cut crosswise 1/4 inch thick
  • 1/2 zucchini, halved lengthwise and cut crosswise 1/4 inch thick
  • 1/4 large red onion, sliced
  • 1/8 large yellow onion, sliced


NOTES: I used a gluten-free dough that Dan made for me. He is still working on perfecting the recipe, so I am waiting to share it with you (although this one was delicious)! A few store-bought versions I've tried and liked include Udi's Pizza Crust (which come in packages of two — convenient if you want to double this recipe)which makes a thin, crispy crust and Bob's Red Mill Gluten-Free Pizza Crust Mix (makes two 12-inch pizza crusts; requires you to make and shape dough). I subbed yellow onion for red in this recipe because of my preference (red onions give me horrible indigestion), but that's your call. I also swapped the meat for mushrooms because I don't eat meat — it was a delicious substitution! Lastly, I sliced the mozzarella instead of slicing for no other reason other than the fact that I just like the way it looks. If you choose to shred your mozzarella, you will need about 1/2 cup, or 2 ounces.


  1. Preheat the oven to 500°. If using a pre-formed store-bought pizza dough, then place the dough onto a baking sheet as-is. If dough requires shaping, oil a pizza pan and press dough into pan or oil a baking sheet place the dough in the middle of the pan, shaping it with hands into a flat, circular shape.

  2. In a mini food processor, pulse the cilantro, jalapeño and 2 tablespoons olive oil until a paste forms; season with salt. Spread the paste on the dough, then sprinkle with the cheese.

  3. In a medium skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the curry powder and cook, stirring, for 30 seconds. Add the mushrooms, season with salt and cook, until just barely cooked, about 1 – 1-1/2 minutes. Stir in the zucchini and onion. Top the pizza with the vegetable mixture. Place the baking sheet in the preheated oven and bake until the crust is golden, about 14-15 minutes.

Pre-bake! (below)

Nice, thin and crispy crust.

Two slices, please!

Served up with a side of roasted broccoli and leftover gluten-free risotto — yeah, I was hungry!

I am not a big fan of cilantro, so I wasn't sure if I would like this recipe, but the taste was mild, especially when combined with the curry. This pizza was perfection — exactly the spicy spin I was looking for!


Note: This recipe is gluten-free and vegetarian. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)


Last night we hit the road to travel to Pittsburgh, so that means I get to spend today with the fam! Actually, we will be here all week, celebrating a certain someone's birthday on Wednesday (Who? Me?) and attending a very close friend's wedding this weekend. Should be a great week!

I'm about to go for a run, and then we are all going to do a bit of shopping — no objections here! — before going out for an early-ish dinner. I'm lobbying for P.F. Chang's because I am in the mood for Chinese and they have a great gluten-free menu. We'll see where we end up! ;)