Roasted Onion Garlic Pizza

Appropriate for CKD, Dialysis, Diabetes

Roasted Onion Garlic Pizza

(12 servings)


Pizza Toppings
2 heads of garlic
5 red onions
Dried Rosemary or Thyme

¼ cup warm water, less-than 110° F
1 package dry yeast
2 tablespoons sugar
2 tablespoons canola oil
1 ½ cup rice milk, warmed to 100° to 105° F
3 to 4 cups AP flour


Pizza Toppings
Pre–heat oven to 350 F, peel garlic, place the cloves on foil, spray with olive oil, cover tightly and place in the oven for 30 to 40 minutes. The cloves will be tender. Peel and slice the red onions, place on a baking sheet, spray with olive oil, and stir before placing in the same 350° F oven for 30 to 40 minutes, turning the onions about every 15 minutes. Bake until tender and they turn a rich dark color. Roasted garlic and onions can be prepared up to 1 week prior and kept in air–tight containers in the refrigerator.

Soften the yeast by mixing the yeast with ¼ cup warm water and let set for 5 minutes. In a mixing a bowl, add sugar, oil, rice milk, 2 cups of flour and soften yeast. Slowly add flour until the mixture forms into dough that pulls away from the sides of the mixing bowl. Keep kneading the dough for 5 to 10 minutes. Spray oil into a bowl, add dough and spray the top of the dough. Cover the dough with plastic wrap and let rise until double about 30 minutes. Punch dough down, divide into 6 equal pieces and roll out into the shape of your pizza; smaller circles for thicker crust and larger circles for thinner crust. Spread the roasted garlic cloves on the dough, add the roasted red onions and sprinkle with Rosemary or thyme. Bake in a pre–heated 400° F oven for 12 to 15 minutes, until the dough is browned on the bottom and the top sides. Slice into 6 pieces and serve 3 pieces per person.


Calories 206
total fat 3.4 g
saturated fat 0.3 g
monounsaturated fat 2 g
polyunsaturated fat 1.1 g
cholesterol 0.0 mg
calcium 26 mg
sodium 14.3 mg
phosphorus 82.3 mg
potassium 130 mg
total carbohydrates 39 g
dietary fiber 2 g
sugar 5.4 g
protein 4.6 g