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Gluten-Free Multigrain Pizza with Crispy Proscuitto

Author - Alyssa Rimmer

Gluten-Free Multigrain Pizza via @alyssarimmer | #glutenfree #multigrain #starchfree

For the longest time, as in like two years, I haven't been eating red meat. It isn't because I don't like the taste, or that I'm against eating meat in general, I just stopped eating it one day and never started again. Until Eataly.

Have you been to Eataly? It's amazing. I mean for someone who is gluten-free, it's a bit of a torture chamber as you're surrounded by homemade pastas, breads and pizzas, but for someone who is obsessed with Italian food, like me, it's a little slice of heaven in the hustle and bustle of New York City.

Gluten-Free Multigrain Pizza via @alyssarimmer | #glutenfree #multigrain #starchfree

I went there with my mom for the first time a few months ago and was blown away. Not only did they have perfect produce, but the cheeses, the wines, the cured meats, the chocolates, the cookbooks, the gelato…oh the gelato! I literally wanted to stuff my face with everything in site.

Being that that's not humanly possible, I opted for stuffing my face with goat cheese and proscuitto. My first red meat in almost two years. And it was A-M-A-Z-I-N-G. Thinly sliced, just the right balance of salty and fatty. It was O-M-G yum!

And since then, I've been pretty much obsessed. I buy it at the store every week. We love adding it to salads, to bruschetta, and pizza. Oh and with eggs? Holy yum. It's pretty much on everything. Some people are obsessed with bacon, I'm obsessed with proscuitto.

Gluten-Free Multigrain Pizza via @alyssarimmer | #glutenfree #multigrain #starchfree


So the other day I was watching Food Network – Giada at Home to be precise – and she was making something with proscuitto. Honestly, I don't even remember the dish, because what she did with the proscuitto was genius. Rather than slicing the proscuitto into ribbons, which I usually do, and scattering it on top of the dish, she baked it. She placed it on a baking sheet, popped it into a 400 degree oven for about 5 minutes, and bam. Out came this sensationally crispy proscuitto. Like bacon bits but better.

I took this approach with this gluten-free multigrain pizza I made last week. I didn't have any starch on hand, so I decided what the heck, I'll just make a starch-free pizza and see how it goes. The texture is definitely more dense, but not in a bad way. In more of a “Huh, this tastes pretty darn good for a starch-free pizza crust” kind of way. I was pleasently surprised.

Although I can't say that this multigrain pizza crust tops my Best Gluten-Free Pizza Crust recipe, it's a nice alternative for someone who wants to eat whole grains and avoid starches. It's got a richer flavor, a deeper golden color and is loaded with healthy flours.

You know, this is getting me thinking…perhaps I need to start experimenting with more starch-free baked goods. Would you want to see them? Let me know what to play around with in the comments below!

Oh, and totally get your pizza on. That's a given.

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Gluten-Free Multigrain Pizza with Crispy Proscuitto

A nice alternative for someone who wants to eat whole grains and avoid starches. It's got a richer flavor, a deeper golden color and is loaded with healthy flours.

Course Main Course
Cuisine American, Italian
Keyword gluten-free pizza, pizza, proscuitto
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 Servings
Calories 570 kcal
Author Alyssa


for the crust:

for the toppings:

  • 1 1/2 cups grated cheese I used a goat gouda from Trader Joe's
  • 5 - 6 slices spicy sopressata
  • 1/4 cup thinly sliced red onion
  • 1 cup arugula
  • 5 - 6 slices thinly sliced proscuitto


  1. Whisk together all the dry ingredients (minus the yeast) and set aside.
  2. In separate bowl, combine the wet ingredients. Add the yeast and 1/2 cup of the flour mixture. Whisk together then set aside and allow the yeast to bloom for about 30 minutes. Once the yeast has gotten nice and fluffy, add the wet ingredients to the dry ingredients and mix together until and smooth batter forms. Let rise for 30 - 45 minutes.
  3. With 15 minutes left in the rise, preheat the oven to 425 degrees F. Scoop the dough onto a parchment lined baking sheet and spread it out using wet hands until it's about 1/4" thick.
  4. Bake in the center of the oven for 18 - 20 minutes until golden brown and a little crispy.
  5. Assemble the pizza by first starting with a thin layer of grated cheese (about 3/4 cup). Add the onions, then layer on the sopressata. Add the remaining cheese and pop the pizza back in the oven for another 10 minutes until the cheese has melted and is starting to brown.
  6. Remove the pizza from the oven and let cool while you prepare the proscuitto. Grease another baking sheet with non-stick spray and line the pieces of proscuitto along the sheet so that they are not overlapping. Place the baking sheet in the oven and cook for 5 - 7 minutes, until the proscuitto is nice and crispy. Remove the pan and let it cool until you can handle it.
  7. Now that the pizza has cooled slightly, sprinkle the arugula over the top and then crumble the proscuitto on the very top.
  8. Sprinkle with salt, pepper and crushed red pepper and enjoy!

Recipe Notes

adapted from my best gluten-free pizza crust

Nutrition Facts
Gluten-Free Multigrain Pizza with Crispy Proscuitto
Amount Per Serving
Calories 570 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 12g 60%
Cholesterol 59mg 20%
Sodium 1058mg 44%
Potassium 426mg 12%
Total Carbohydrates 50g 17%
Dietary Fiber 7g 28%
Sugars 4g
Protein 23g 46%
Vitamin A 10.9%
Vitamin C 1.8%
Calcium 38.7%
Iron 17.7%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Is there any way to avoid xantham gum when going gluten free? Would tapioca flour give same/similar “stickiness” in the dough?

  2. I used to eat a pizza similar to this on regular crust at a local pizza joint here in Denver. I highly recommend trying this prosciutto and goat cheese combo with roasted red pepper strips and FRESH basil. If will blow your doors off! You can even substitute a light sauce of the peppers (pureed) for tomato sauce if you want to keep the toppings light but still have the pepper flavor. Love the blog thus far. Keep up the good work!

  3. I like your recipes and print them out to save.
    I am planning to try this.
    Excuse my ignorance but what are proscutito’s and Sopressata”s?
    Is that something you can make yourself or something you buy in a special store?

    And yes I am all for more recipes without starches, especially some sand which bread. looking forward what you have to share.

  4. My diet doesn’t allow for tapioca starch or potato starch, so I usually sub arrowroot powder or sweet white rice flour. I would love to see some recipes that are starch-free! Thanks so much for sharing. I love this blog!

  5. i’m a bit confused.
    why is proscuitto red meat? or is this a ‘special’ proscuitto made from beef?
    proscuitto is dry cured ham, made from pork and pork doesn’t count as a red meat as far as i know.

  6. Yes. Yes yes yes. Yes yes yes yes yes. Please! I love your recipes and the pictures always make me swoon, so it makes me sad when I have to skip because of my need to eat low starch. I would be so grateful to see more starch free recipes! Thanks!

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