Kale, Onion, And Goat's Cheese Pizza By Dr William Davis

The perfect wheat and gluten free pizza! From the brand new  Wheat Belly 30 Minute (or Less!) Cookbook by Dr William Davis, this recipe not only teaches you how to make a nourishing pizza, but also a great, gluten-free flour mix for breads, muffins, cookies and more! 

We added Organic Burst Spirulina granules to give an extra heart-healthy bite to to every slice! 

© Rodale Inc

Dr Davis, over to you: 

The unique mix of flavours in this pizza, best suited to adult palates, elevates a casual dish to the level of something special!


Pizza dough

  • 2 ½ cups All-Purpose Baking Mix (see recipe below
  • 75g (3oz) grated mozzarella cheese 
  • ¼ tsp sea salt 
  • 1 egg 
  • 2 tbsp extra-virgin olive oil 
  • 110ml (4 fl oz) water 


  • 2 tbsp extra-virgin olive oil 
  • 280g (10oz) fresh or frozen kale, thawed, torn into small pieces 
  • 1 onion, cut into wedges 
  • ¼ tsp sea salt 
  • 160g (5.oz) pizza sauce (no sugar added) 
  • 50g (2oz) goat's cheese, crumbled 
  • 1 tsp Organic Burst Spirulina granules


  1. Preheat the oven to 200oC/400oF/Gas mark 6. 
  2. Line a baking sheet or pizza pan with parchment paper. 
  3. To make the dough: In a medium bowl, combine the baking mix, cheese and salt. In a small bowl, mix together the egg, oil and water. Pour into the flour mixture and combine thoroughly. Place the dough on the baking sheet or pizza pan and, with moistened hands, press into a 30cm (12in) circle, forming an outer edge. Bake for 10 minutes. Remove from the oven and set aside. Reduce the heat to 180oC/350oF/Gas mark 4. 
  4. To make the topping: Meanwhile, in a large frying pan over a medium heat, heat the oil. Add the kale, onion and salt and cook for 5 minutes, stirring frequently, or until the kale wilts and the onion is soft. Top the pizza dough with the sauce, kale mixture and goat's cheese. Return to the oven for 10 minutes, or until the cheese melts.
  5. Sprinkle over the Organic Burst Spirulina granules to add crunch and nourishment before serving.  

All-Purpose Baking Mix 

This mix is meant to be useful for creating a variety of different bread and baked goods recipes: loaf breads, flatbreads, rolls, scones, muffins and cookies. Keeping a supply of this mix on hand will help save time in creating many of the 30-minute (or less!) meals.

  • 400g (14oz) ground almonds/flour 
  • 130g (4.oz) ground golden flaxseeds 
  • 30g (1oz) coconut flour 
  • 2 tsp bicarbonate of soda 
  • 1 tsp ground psyllium seeds (optional) 


In a large bowl, whisk together the ground almonds/flour, flaxseeds, coconut flour, bicarbonate of soda and psyllium seeds (if desired). Store in an airtight container, preferably in the refrigerator.

Extracted from WHEAT BELLY 30-MINUTE (OR LESS!) COOKBOOK by Dr William Davis, out now (Harper Thorsons, £16.99). 

By Renowned Cardiologist Dr William Davis

Dr William Davis is a preventative cardiologist and a passionate advocate of wheat-free living. His blog has been visited by millions of people around the world. He is the Medical Director and founder of the Wheat Belly Lifestyle Institute and the bestselling author of Wheat Belly, Wheat Belly Cookbook, Wheat Belly 30 Minute (or Less!) Cookbook, and Wheat Belly Total Health (published by Harper Thorsons in the UK).

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