Twelve Months of Healthy Eating: Mini Tomato Basil Pizzas (gluten-free, dairy-free, grain-free, nut-free, vegan)

In Johnna's Kitchen Five mini pizzas

If you’ve been following along for awhile, you’ve seen my previous recipes inspired by the calendar I got a Fausto’s Market in Key West.  I’ve been working through the recipes in the calendar, coming up with a variation that fits into my eating plan.  This month’s recipe was for Tomato and Cheese Mini Pizzas.

In Johnna's Kitchen pizza calendar

My variation isn’t as large as the pizzas in the calendar.  It also doesn’t have cheese, but instead a wonderful sunflower seed cream that is a bit like ricotta.  The sauce is a raw sauce, which makes these perfect nibbles for dinner on a hot evening.  I make the crusts in advance and keep them handy in the freezer.  Just defrost them on the counter and you’ll have a quick dinner for a Summer night when the oven is best left off.

In Johnna's Kitchen Mini Socca Pizzas

To make these, you will need three recipes: Mini Socca Pizza Crusts, Sunflower Seed Cream and Rawmato Pizza & Pasta Sauce.  I’ve created a separate printable recipe for each in case you want to make just one component of this recipe.  To assemble, top a crust with a spooonful of Rawmato Sauce, a spoonful or Sunflower Seed Cream and a fresh basil leaf.  No baking required!

The pizza crusts are terrific topped with much more than I’ve shared here.  I like them with hummus and a strip of a roasted red pepper on top.  The sunflower seed cream is terrific on raw zucchini noodles or even as a sandwich condiment.  And the Rawmato sauce is great on anything that resembles pizza or pasta.  It’s my go-to marinara type sauce.  I hope you enjoy all of these as much as I do!

Mini Socca Pizza Crusts (gluten-free, dairy-free, grain-free, nut-free, vegan)


  • Makes 24 mini crusts
  • 1 1/4 cups garbanzo bean flour
  • 1 1/4 cups water
  • 1/2 t. sea salt
  • 1/2 t. dried oregano
  • 1/2 t. dried basil
  • 1/2 t. parsley flakes
  • 2 T. olive oil, don't measure out though, read thru instructions first


  • Preheat oven to 350 degrees.
  • Prepare two muffins tins with 12 cavities each by pouring 1/4 t. of olive oil into each cavity. It's not much oil but the perfect amount for this recipe!
  • In a medium mixing bowl, mix garbanzo bean flour, water, salt, oregano, basil and parsley. Mix until well combined, set aside.
  • Place the muffin tins in the oven with nothing but the olive oil in them. Heat for 3 minutes.
  • Carefully remove from the oven. Fill each cavity with 1 Tablespoon of Socca batter. Return to the oven and bake for 8 to 9 minutes. You will see the batter starting to pull away from the sides of the pan just a little.
  • While these are still warm (but not so hot you will burn yourself), gently run a small knife around and slightly under each crust, popping them loose. Remove from the pan and cool on a rack.

In Johnna's Kitchen mini pizzas

Rawmato Pizza and Pasta Sauce (gluten-free, dairy-free, grain-free, nut-free, vegan)


  • 4 Roma tomatoes, rough chopped
  • 1-3 oz. bar sundried tomatoes NOT in oil
  • 2 Medjool dates, pitted
  • 2 cloves garlic
  • 1 T. fresh basil or 1 t. dried basil
  • 1 T. dried oregano
  • 2 t. fresh squeezed lemon juice
  • 1/4 t. salt
  • Filtered water OR water reserved from soaking sundried tomatoes


  • Place sundried in a bowl and cover with water. Let soak for at least an hour.
  • Drain off water, reserving water for later in the recipe.
  • Combine all ingredients in high speed blender or food processor. Blend until well blended.
  • Add a little bit of water (or reserved water from the sundried tomatoes) until desired consistency is reached.
  • If you are making pizza sauce, you probably will not want to add any water. If you are making marinara sauce, you may want to thin the sauce with a bit of water.

Sunflower Seed Cream (gluten-free, dairy-free, grain-free, nut-free, vegan)


  • 1 cup raw sunflower seeds
  • 3/4 cup filtered water
  • 1/4 cup lemon juice
  • 2 cloves garlic
  • 1/2 t. onion powder


  • Combine all ingredients in high speed blender or food processor, blending until smooth.
  • If the cream is too thick, you may add a bit more water, no more than a teaspoon at a time, until the desired thickness is reached.

I’m linking this post up with Gluten Free Homemaker’s Gluten-Free Wednesday.  Be sure to click over to see all of the terrific gluten-free submissions!


    • says

      Such great memories, Shirley! Yes, these are the crusts I shared in Key West. That thought struck me while making these, that I was using something I had made in Key West to re-create a recipe from my Key West calendar. I vote for another trip soon for more recipe inspiration. :)


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