Gluten Free Dairy Free Olive Chard Pizza Topping Recipe


If you have been following my blog for a while you know that I love a good, gluten-free vegetarian pizza. Over the years I’ve made quite a few recipes for toppings, both with and without dairy. Having to go dairy-free while I breast feed my daughter has added new incentive to come up with more tasty ways to make a good, casein-free pizza topping. I like to use rich ingredients as substitutes for rich ingredients like cheese, and olives are a classic rich ingredient that makes you forget all about dairy. I was inspired by a Trader Joe’s bruschetta topping to saute sweet red onions, mushrooms and olives for a suitably decadent dairy-free pizza topping on a recent weekday night. I used some as the filling for a chebe calzone, and it was delicious but a trifle salty due to the higher density of the filling. However, there were no unfortunate exploding calzone incidents like I’d had with cheese, so I’d pronounce the experiment a success.

Have you had a tasty olive topped pizza today? What are your favorite dairy-free pizza toppings? Share in the comments.

Dairy free Vegetarian olive pizza topping recipe
2 tsp. olive oil
3/4 of a large onion, minced
2 cups crimini mushrooms, cleaned and chopped
freshly ground black pepper
2 tbsp. olives (kalamata and/or black olives)
1/8 cup Sundried tomato dairy-free olive topping (Trader Joe’s bruschetta topping) or homemade dairy-free sundried tomato pesto
1/4 large bunch of chard, thick spines removed with leaf cut into thin strips
italian seasoning
2 tbsp. or more marinara sauce (enough to add moisture)

pine nuts for garnish

Heat olive oil in nonstick or cast iron pan on medium and add minced onion. Sautee until it starts to turn translucent and add chopped mushrooms. Season with pepper. As mushrooms soften, add olives and olive/ sundried tomato topping. Season to taste. Add your chard and saute for a few more minutes. Add marinara sauce as needed.

Use as topping on pizza, adding pine nuts as garnish andbakingforat least 10 minutes. Can also top pasta or be used as calzone filling.

Dairy-free, Nut-free Vegan Sundried Tomato Pesto Recipe
8 or more high quality sundried tomatoes (fresh packed)
4 slow roasted tomatoes
1-2 slow roasted garlic cloves
1/8 cup high quality olive oil
freshly ground salt
freshly ground pepper
Soak your sundried tomatoes in hot water for 30 minute or so and then drain.

Combine all ingredients in your food processor. Blend and taste. Adjust seasonings, add more olive oil if desired.

The great thing about this recipe is that you can use it for pasta too! Here the pesto is pictured with some Glutino corn pasta with grilled veggies and a touch of marinara. Enjoy!

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