This week marks the two year anniversary of being diagnosed with Celiac Disease and having to go gluten-free overnight. Nothing could have prepared for completely changing my lifestyle in the blink of an eye and, to be honest, most days I wish I could squeeze them both shut and have this all disappear when I open them back up. While it’s easy to feel like I’ve got a raw deal, I know that in terms of serious health issues I’m extremely lucky that my disease doesn’t require me to take drugs or therapies so I feel awful complaining about it when I know things could be so much worse. Truly, I do. After all, I still get to eat foods like Gluten Free Steak House Pizza!
Gluten-free pizza crust is topped with steak house staples like garlicky extra virgin olive oil, caramelized red onions, pan-seared steak, creamy fontina cheese, bold gorgonzola cheese, fresh arugula, and sweet and syrupy balsamic reduction. This pizza will make you ask Domi-WHO? (Because it’s way better than Dominos…get it?)
Start by making the caramelized onion topping which can be cooked up at least a day ahead of time. Saute 1 thinly sliced red onion in 2 Tablespoons extra virgin olive oil with a dash of salt over medium heat until the onions are sticky and caramelized, 20-25 minutes. Your kitchen is going to smell INSANE while this is happening, by the way!
Meanwhile, simmer 1 cup balsamic vinegar over medium heat until it’s the consistency of thin maple syrup. I always take the pan off the heat when I think it’s done and scrape a spatula across the bottom. When the vinegar holds back for just a moment, the reduction is done. It’ll get thicker as it cools, FYI.
Finally, rub a 12oz steak with extra virgin olive oil then season it extremely generously with salt and pepper. I used a 1-1/2″ thick ribeye but would also recommend a strip steak or flank steak. You can either grill or sear it on the stovetop, which is what I did. Heat a large, heavy-bottomed skillet (cast iron works best,) over medium-high heat until it begins to smoke, then turn the heat down to medium for a minute. Add the steak then sear for 2 minutes on the first side, and then 2 minutes on the second side for medium doneness. If your steak is thicker or thinner, adjust your cooking time accordingly.
Let the steak rest for at least 10 minutes then slice it extremely thin against the grain. You can do this a day ahead of time too – the steak slices will warm right up in the oven because they’re sliced so thin.
Pizza time! Line a baking sheet with foil and spray with nonstick spray, then arrange premade gluten free pizza crusts on top. Brush each with a mixture of extra virgin olive oil and minced garlic then bake for 3 minutes at 375 degrees. This initial baking step will help the crust hold up to our heavy toppings, which is what we add next.
Divide the caramelized onion and steak slices between the pizzas, then split 4oz shredded fontina cheese and 1-1/2oz gorgonzola crumbles between the two crusts.
Pop the pizzas back into the oven for 5-6 minutes then slice, top with fresh baby arugula, and a drizzle (or heavy pour!) of the sweet balsamic reduction, and then dig in!
This pizza is so decadent and delicious, it’s going to make you forget all about being gluten-free! I love the subtle taste of garlic, sweet caramelized onions and balsamic vinegar, the salty steak and fresh, peppery arugula. This pizza is hitting all the marks – I hope you love it! OH, and how could I forget?! Just like it’s gluten-filled counterpart, this gluten-free pizza is KILLER cold from the fridge. Just something to think about. ;)
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