Recipes & Diet

Safe Eats® Recipes (Allergy-Friendly, Search Free of Your Allergens)

Comments | Free Of

TED Savory Pizza Pie

Rate TED Savory Pizza Pie

5 star  Avg. rating 5 from 2 votes.

Recipe Information

Category: Main Dishes
# of Servings: 3
Recipe Created By: ENP


Your photo should meet the following requirements:

  • It must be in jpg/jpeg format
  • It must be no larger than 800px wide by 600px tall
  • It must be have a file size of less than 1Mb
  • Focus on the food: Use good lighting and take a close - up shot.


2 cups brown rice flour
1/2 cup olive (or other) oil
1 cup water
2 tsp baking powder
1/2 tsp salt
1/4 cup heaping nutritional yeast*
2 heads broccoli florets (cut up smallish)
1 medium butternut squash, peeled and cut into large chunks
3+ cloves garlic (optional)


Preheat oven to 350 °F.

Put flour, water, oil, salt, baking powder, and nutritional yeast in a bowl, and mix thoroughly. Allow to sit.

Peel and chop squash (large chunks are fine).

Spread the mixture on the bottom of a 12" heavy-weight frying pan (or perhaps a baking sheet or pizza stone). Do not be concerned that the texture seems iffy at this point.

Put the crust in the oven and bake for 30 minutes.

Steam the squash chunks for about 25 minutes, or until very soft.

Mash the squash in a bowl with a fork, and use a garlic press to add the 3(+) cloves of garlic. Mix thoroughly.

When the crust is done baking, spread the squash on it like pizza sauce. It's a thicker covering, though if you want it thinner you can use less. I like to leave 1/4" uncovered at the outer edge.

Drizzle olive oil over the broccoli florets, and sprinkle/arrange them on top of the squash.

Increase oven temperature (about 390 °F) and bake for another 10-15 minutes, or until broccoli bits look cooked.


The texture of the crust is like corn bread.

The nutritional yeast adds the protein, so this is a complete meal.

* If needed, non-cross-contaminated nutritional yeast is available in the 6lb and 10lb pails packaged directly by Red Star and sold at


For the brown rice flour, we use Lundberg short grain brown. For oil, we use Bionature or Zoe.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

 This recipe is free of:

Return to top





Return to top