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Gluten Free Pizza & Kafta (Lebanese beef kebabs)


Ingredients for Gluten Free Pizza Dough:

  • 1 pound of all-purpose gluten free flour
  • 8 oz. Water 
  • 2 teaspoons instant yeast
  • 2 teaspoons of honey
  • 1 teaspoon salt 
  • 1 large egg 
  • 2 tablespoons of olive oil

    *If your flour does not contain in the blend Xanthan gum add 1 teaspoon of Xanthan gum to your flour.


  1. Place all the dry ingredients in a bowl and  mix well. 
  2. In another bowl mix all the wet ingredients together.
  3. Turn the dry ingredients onto a table and make a well in the center of the dry ingredients add the liquid in the center of the dry ingredients and mix to form a dough.
  4. Knead until smooth. 
  5. Place the dough in a bowl and allow rising for about 1 hour.
  6. After rising is finished, divide the dough in half and flatten with hands to form the pizza.
  7. Brush with olive oil and add your topping of choice. 
  8. Bake at 450 F for about 10 minutes or grill the dough on both sides for 3 minutes each, or until golden brown. Please note the grill dough must be grilled on both sides before placing toppings.

Suggestions for toppings:

  • Goat cheese, caramelized onions, fresh basil, Kalamata olives, dry oregano 
  • Tomato sauce, salami Kalamata olives, fresh mozzarella, basil
  • Hummus, spring mix, fresh tomatoes
Were to buy: Dean’s Mediterranean store, Bouchards, Madison, Mount Kofinas, and Silver Glades

*Makes 22 skewers (find skewers at Dean's Mediterranean Imports)

  • 8 oz. grassfed ground lamb (find at Dean's)
  • 2 tbsp. finely chopped parsley (find at Catanzaro Produce or Roth's Produce)
  • 2 tbsp. finely chopped sun-dried tomatoes (find at Dean's)
  • 2 tbsp. Aleppo pepper (find all your spices at Dean's or Colonel De Gourmet Herbs & Spices)
  • 1⁄4 tsp. ground allspice 
  • 3⁄4 tsp. dried mint
  • 1⁄2 tsp. ground cumin
  • 1⁄2 tsp. ground coriander
  • 1⁄4 tsp. ground cinnamon
  • 1⁄2 medium yellow onion, grated, drained in a strainer (find at Catanzaro Produce or Roth's Produce)
  • Kosher salt and freshly ground black pepper, to taste

  1. In a large bowl, stir together beef, parsley, tomatoes, Aleppo, allspice, mint, cumin, coriander, cinnamon, onions, salt, and pepper.
  2. Form 1 tbsp. beef mixture each around the end of 22 skewers; grill, turning, until lightly charred, about 4 minutes.