Gluten-Free Pizza

Submitted by Demelza

"This recipe is another of Judith Fertig's from her book 200 Fast & Easy Artisan Breads. I have not made it, but am posting it by request. You will use half of Easy Artisan Gluten-Free Dough, Recipe #446567 for the crust. Use your choice of preferred toppings, gluten-free of course. Judith uses a cookie sheet & makes a rectangular pizza, I am sure you could make a traditional round pizza, just make sure to use baking parchment on your pizza pan. She says it will feed 8 - 12 people, I have cut that back to 4 - 6 servings. If you are feeding a teenage boy feel free to change this to 1 or 2 servings. I have created a gluten-free recipe book in my shared cookbooks that includes all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan. ."

 

• Ready In: 3hrs
• Ingredients: 4
• Yields: 1 pizza
• Serves: 4-6

ingredients

• Prepared Gluten-Free Dough

• Toppings

• 1 cup pizza sauce
• 2 cups thinly sliced mushrooms
• 2 cups sliced pepperoni (cooked Italian sausage or ham may be used)
• 2 cups shredded mozzarella cheese (provolone or dairy free are fine)

directions

1. Use half of Easy Artisan Gluten-Free Dough, Recipe #446567.
2. Line cookie sheet with baking parchment.
3. Pat or spread dough to a 10 x 14 inch rectangle, use a wet plastic spatula, or wet your hands.
4. Cover with a teatowel & let rest for 40 minutes.
5. Spread sauce over dough, add toppings & cheese.
6. Drizzle with a bit of olive oil if desired.
7. Place cookie sheet on baking stone & bake at 350 F for 25 - 30 minutes.