gluten-free mediterranean pizza with creamed leeks


prep timebake timeketo-friendlydifficulty level
10 mins20  minyeseasy

You all know how much I love making homemade pizza! I’ve experimented with so many different crusts - always trying to find a healthier, but tasty option.

Though the crust is gluten-free, it’s thick and fluffy in texture! For those with nut allergies, you’ll be happy to know that this pizza crust contains no nut flours.


  • scotty’s pizza crust mix
  • 3/4 cup water⁠ 
  • 3 tbsp extra virgin olive oil⁠

creamed leeks:

  • 2 tbsp extra virgin olive oil⁠
  • 2 garlic cloves minced⁠ 
  • 1 leek diced⁠
  • 3 tbsp unsweetened plain milk 
  • 1 tsp cornstarch
  • salt

pizza toppings:

  • 1/4 tsp dried rosemary or thyme⁠ 
  • 1 1/2 cup of shredded mozzarella cheese⁠ 
  • 4-5 artichoke hearts
  • 10 green olives
  • 1/4 red bell pepper


  • Preheat oven to 425° F
  • Meanwhile, prepare pizza crust according to scotty's everyday package instructions
  • Heat 2 tablespoons of olive oil in a pan over medium-low heat and add garlic and leeks and stir.
  • Add in milk- I used plain almond milk but any milk works- and cornstarch, whisking together so it becomes slightly thick.⁠
  • Continue sauteeing for about 7-9 minutes, until leeks are soft.⁠
  • Spread creamed leeks on top of pizza crust and sprinkle with rosemary.⁠
  • Add mozzarella cheese followed by any additional pizza toppings of choice.
  • Place in the oven for 15 minutes. Allow to cool for 5 minutes.⁠

scotty's everyday keto
pizza mix

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