As much as I’m a cookie monster (see previous cookie recipes :)), I’m also an insatiable pizza lover. We have pizza in my house one to two times a week – at minimum, sometimes more. #dontjudge 😉

This gluten-free, goat cheese, cranberry and veggie pizza is one of our favorites, because it’s also on one of our favorite crusts – a fermented gluten-free crust from the family business of Alkeme Foods.

Enjoy this delish pizza, the goat cheese on top with the unsweetened cranberries will delight you in a way that only good pizza can!


1 T of unsweetened dried cranberries
1/4 c organic red onion thinly sliced
1/4 c organic broccoli or asparagus, thinning diced into super small pieces
1/2 c organic spinach, diced
1/4 c organic red pepper, thinly sliced
Avocado oil

1 Alkeme gluten-free pizza crust
1/2 c of organic strained tomatoes
1 c of Daiya mozzarella cheese shreds
1/8 c organic goat cheese or vegan cashew cheese

Step one: Preheat oven to 375 degrees.

Step two: Sauté all veggies in avocado oil until soft on stovetop.

Step three: Coat a cookie sheet or pizza pan with avocado oil and place crust on sheet (you can also bake it straight on the oven rack, but I’m always worried about dropping the pizza or messing it up that way :)).

Step four: Spread tomato sauce on crust, top with Daiya mozzarella.

Step five: Spread sautéed veggies on top, then place the cranberries on top of all of that throughout the pizza – as many as desired.

Step six: Sprinkle goat cheese crumbles over the top of all of this goodness – at whatever level you desire.

Step seven: Bake 7-10 minutes until crust is golden and cheese is melted.

Bless this epic pizza and enjoy! Xo

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