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Raddest Radicchio Pizza

Ditch delivery and make this babe instead.

GF. V. SF.



1 tbsp sugar

1 cup warm water

1 tbsp active dry yeast

2 cups GF AP flour (I use Pamela's Artisan Blend)

2 tbsp olive oil

1 tsp salt


2 green onions (chopped)

1 clove of garlic (grated)

1 tbsp olive oil

1 tbsp tahini

pinch of salt & peppa

*whisk togetha*


5 sun dried tomatoes (chopped)

1 cup radicchio leaves (ripped)

your fav vegan mozz (I used Miyoko's Fresh VeganMozz)

a few fresh parsley leaves (ripped)



Make dat dough:

Combine sugar, warm water, and yeast in a glass and let sit until foamy (usually 5 mins) - if your mixture doesn't get foamy, your water is too hot or too cold. Or your yeast is old and dead. Try again!

In the bowl of a stand mixer, add flour, oil, and salt

Dump in your yeast mixture and mix dough using hook attachment (or use your hands if you don't have a mixer) just until the dough forms a ball and pulls away from the sides of the bowl

If your dough is too dry - add more warm water, if it's too wet - add more flour

Put dat dough in an oiled bowl, cover, and let sit for 30 minutes

Bake dat dough:

Preheat oven to 425°

Press dough out on some parchment - medium thin crust is my fav

Add yer sauce & toppings (I always finish my pizzas with a little salt & pep)

Bake for 15-20 minutes (I usually throw on the broiler for the last minute or two to finish the top)



Vicious Variations:

A pizza is a pizza. You can use whatever sauce or toppings you have in your fridge. I just like to be fancy.

A killer touch to this particular pizza is to finish with some balsamic reduction... ooooh yeah.


Cocktail Mate:

Seattle Cider - Oaked Maple

Soft and warm. Sounds gross. Complete opposite.


Sound Mate:

Vader - The Ultimate Incantation

Pizza calls for a face melter. This beaut doesn't disappoint.

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