FAST THIN GLUTEN FREE PIZZA
I accidentally came up with this recipe one night when I was baking mozzarella sticks and accidentally left it in the oven too long! It turned out tasting just like pizza so I'm grateful for my mistake!
Provided by Attainable Health
Categories Free Of...
Time 10m
Yield 1 individual pizza
Number Of Ingredients 6
Steps:
- Move shelf in oven near the top then place oven on broil.
- Grease a cookie sheet.
- Sprinkle some almond flour onto greased cookie sheet in the form of a circle.
- Sprinkle italian seasoning, salt, and onion powder over almond flour.
- Grate cheese over the almond flour.
- Cut a slice or two of tomato into pieces and scatter over the cheese.
- Cook for 2 minutes or just until cheese has melted and the edges are brown.
- Remove from oven and let cool 1-2 minutes. Use a spatula to remove pizza to a plate. If you want you can quadruple the ingredients and make a larger pizza, this size is perfect for one person.
GLUTEN FREE - THIN PIZZA CRUST
The is THE BEST gluten-free pizza crust!!! A terrific solution for those of us who have been deprived of restaurant pizza. I top this crust with garlic butter, parmesan & mozzarella cheeses and have garlic bread! This crust turns out best when made on a pizza stone.
Provided by ukichix
Categories Breads
Time 30m
Yield 1 crust
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Combine yeast, sugar and 1/2 cup of water.
- Let rise till doubled in size.
- Combine flours, shortening and optional seasonings.
- Combine with risen yeast and remaining 1/2 cup of water.
- With oiled fingers, spread dough on pizza stone sprinkled with cornmeal.
- Bake in oven for 15 minutes.
- Remove and add pizza toppings; Return to oven and bake 10 minutes more.
- ***Be generous with the flours as you measure and DO NOT BE AFRAID OF THE DOUGH BEING RUNNY! THIS WILL PRODUCE A SOFTER, LIGHTER CRUST *** (I have been known to even add more water that was is called for).
THIN-CRUST GLUTEN-FREE PEPPERONI PIZZA
My husband can't eat pizza with gluten or sugar in the crust. Because that leaves out boxed mixes and frozen pizzas, I decided to make my own. - Angela Sage, Waxhaw, North Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix the almond flour, salt and baking soda. In another bowl, whisk egg and oil; stir into dry ingredients. Press onto a 12-in. pizza pan coated with cooking spray; build up edges slightly. Bake at 350° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a large skillet, cook and stir sausage and onion over medium heat for 4-6 minutes or until sausage is no longer pink. Spread pizza sauce over crust; sprinkle with garlic. Top with the sausage mixture, red peppers, olives, cheese and pepperoni. Bake 18-20 minutes longer or until cheese is melted.
Nutrition Facts : Calories 232 calories, Fat 17g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 481mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
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- In a small sauce pot add the passata or tomato sauce, balsamic vinegar, oregano, sugar, garlic powder and basil. Stir it all together and warm on a medium low heat for for a couple of minutes. Taste & season with salt & pepper as needed. Once warm remove from the heat and set aside until you need it for topping.
- Preheat the oven as hot as it will go. You'll bake at 425°F/220°C but you want the oven HOT before you bake the pizza. Set the oven rack towards the top so that it's about 6-8 inches from the broiler. Place your pizza stone or baking sheet in the oven while it's heating.
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- Combine the warm water, caster sugar and dried active yeast together in a measuring jug, give everything a good stir and then leave the yeast to activate for 10-15 minutes (no stirring during this time). When a thick layer of foam has formed on top of the liquid (see image below), the yeast has been activated and you can move onto the next stage.
- Add the tapioca starch, plain gluten free flour and salt to a large mixing bowl. Stir really well to fully combine the flours. Now add the olive oil to the dry ingredients and stir through.
- Next pour the contents of the jug (foam and liquid) into the bowl with the flour and mix everything with a spatula or wooden spoon until you have a thick mixture. The consistency should be a cross between a dough and a thick paste (see images below) - it will not resemble classic pizza dough, as gluten free dough needs to be wetter, but have faith and don't worry if it seems like a sticky mess! Ideally, it will come away from the sides of the bowl slightly when you stir it, but if not do not stress, it'll still make great pizza.
- Place a clean tea towel or cloth over the top of the bowl and set aside to allow it to rise. This will take 30-40 minutes, depending on how warm the room is, so pop it in a nice warm place if you want to get a quick rise. I often start heating the oven up about 10 mins before the end of rising time, as this helps the process along (and you need a nice hot oven for pizza making).
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- In a medium-sized bowl, whisk together the lukewarm water and yeast until the yeast dissolves.
- Measure out the flour by gently spooning it into a cup and sweeping off the excess; or by weighing it. Add the flour and the remaining ingredients to the water/yeast, stirring to make a cohesive, somewhat sticky dough. The dough should only be mildly sticky, and easy to work with. If it's sticking to your fingers, mix in additional flour.
- Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper. Let the dough rest for 30 minutes, while your oven gets good and hot.
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