Recipe Redux: Gluten & Dairy Free Croque Madame Provencale Pizza

SONY DSC Who doesn’t like a grilled cheese sandwich? In the U.S., we consider this comfort food. In France, they have a completely different version and a funny name for it, Croque Monsieur. They also add ham to their grilled cheese but if you add an egg on top you have a Croque Madame. You may have also heard of the Monte Cristo sandwich which is a variation of the Croque Monsieur served with preserves.

Living in Europe has presented a huge challenge to me in 2 ways. First, I have a dairy allergy. Second, Europe’s food is covered and smothered in dairy. If there is anything I miss, it’s cheese. I still go into the cheese boutiques in France and just look around and smell it. My favorite non dairy cheeses, Daiya and Go Veggie, aren’t available in my location. Please don’t feel too sorry for me because I have become quite good at modifying regional dishes to fit my dietary restrictions. Recently, I visited Strasbourg, France, and became totally obsessed with French food. So when presented with our pizza theme, I was determined to make a French pizza. It’s was totally worth it, and I don’t even miss the cheese. The sauce or roux on this pizza is amazing with the runny egg. If you don’t like runny yolks, cook it for more than the recommended time.  You won’t believe how easy this recipe is! A traditional Croque Madame doesn’t come with tomatoes or basil. I think it makes a delicious and nutritious addition, giving it more dimension. If you come to Europe, put Strasbourg on your list. It’s amazing!

Strasbourg, France Capital of Christmas

Strasbourg, France
Capital of Christmas


French cheese boutique

French cheese boutique



Are you ready for some delicious, gluten and dairy free French food?

Recipe Redux: Gluten & Dairy Free Croque Madame Provencal Pizzas

Yield: 4

Serving Size: 2 pizzas


  • 4 slices of Gluten Free/Dairy Free Bread (I used Rudi's multigrain)
  • Olive oil for brushing
  • 3 small tomatoes, sliced (I used cherry size vine ripe)
  • 4 basil leaves, chiffonade
  • 5 slices of ham from deli, chopped
  • 4 eggs
  • 1 Tbsp. Earth Balance margarine
  • 1 Tbsp. Rice Flour
  • 3/4 cup Non-Dairy Milk
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Dijon Mustard


  1. Preheat oven to 350 degrees Fahrenheit or 180 degrees Celcius.
  2. Lightly brush olive on bottom of 9x9 glass dish.
  3. Brush both sides of 4 pieces of bread with olive oil.
  4. Place bread in dish.
  5. Place prepared ham, basil, and tomato to the side.
  6. Melt margarine in a small pan over medium heat.
  7. Add rice flour, whisking until it forms a paste.
  8. Remove from heat and let cool 2-3 minutes.
  9. Return pan to heat and add milk, nutmeg, and mustard, whisking frequently or it may burn.
  10. Once sauce thickens, remove from heat. (If you don't eat dairy free, you can add 1/4 cup grated cheese here-preferably a harder cheese)
  11. Spread 2 tablespoons of sauce on top of each slice of bread.
  12. Divide ham and tomato between 4 slices of bread.
  13. Crack eggs one at a time. Remove the majority of the egg white so it doesn't run over and make your pizzas mushy.
  14. Place one egg on each pizza.
  15. Sprinkle with most of basil. If you can eat cheese, sprinkle some reserved cheese over each pizza.
  16. Bake at 350 degrees for 20 minutes.
  17. Bon Appetit!


Recipe adapted from Croque Madame Muffins by Little Paris Kitchen

Bread brushed with olive oil

Bread brushed with olive oil

Ham, tomato, and basil ready to be assembled

Ham, tomato, and basil ready to be assembled


Croque Madame Provencale Pizza (gluten/dairy free)


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Bon Appetit!



  1. Gorgeous photos of France – I’ve loved Croque Monsieur and Croque Madames ever since I learned about in them in 8th grade French 🙂 Such a creative pizza twist – love getting some European culture through your ReDux posts while you are overseas!

    • Thanks, Deanna! I took French too and I am remembering bits and pieces. I hope to use more of it, although it does me no good in Germany. Hopefully, we are heading out to Metz this weekend, home of the Quiche Lorraine.

  2. Looks delicious sans bacon. I’m new to gf for medical reasons and have been looking for a gf bread that tastes good and has a pleasing texture. I’ll look for Rudi’s Multigrain.

    • Jill, Thanks for stopping by. I like both Udi’s and Rudi’s GF breads. I use King Arthur GF flour a ton as well as Bob’s Red Mill GF flours. Lots of good GF choices out there now. An yes, bacon…it would be delicious 🙂

  3. This looks wonderful. I love all the fun ingredients that you incorporated into this pizza. Looks like you are having a lot of fun..

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