Gluten Free Spinach & Artichoke Pizza

"Having to spend $10 on a tiny gluten free pizza can be frustrating. Thanks to my friend Jess I've now adapted a recipe that can be not only cheaper, but also much better tasting than any of the freezer varieties out there."
 
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photo by hexon photo by hexon
photo by hexon
Ready In:
50mins
Ingredients:
16
Yields:
2 12
Serves:
3-4
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ingredients

  • The Crust

  • 1 tablespoon yeast (normally in 1/4 oz packets which is just fine)
  • 1 13 cups milk
  • 1 teaspoon sugar
  • 1 13 cups gluten-free flour (mine was mostly brown rice based)
  • 1 cup cornstarch
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 12 teaspoon rosemary
  • 12 teaspoon garlic
  • 12 teaspoon oregano
  • 2 teaspoons olive oil
  • 2 teaspoons apple cider vinegar
  • Toppings

  • 1 (18 ounce) jar of your favorite marinara sauce, but check the ingredients for gluten (I used Kroger brand)
  • 1 (8 ounce) can artichokes
  • 1 bunch spinach leaves
  • 1 (10 ounce) bag of shredded cheese (I used Sargento's 4 cheese blend)
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directions

  • Preheat oven to 400°F.
  • Activate the yeast by placing in warm milk with the sugar. If warm enough, the yeast will bubble and thicken. This may take up to 10 minutes.
  • While the yeast is activating, pour the dry ingredients into a mixing bowl.
  • Add the remaining wet ingredients to the yeast and then combine the wet and dry ingredients.
  • You want the dough to hold together well, but not be crumbly or runny. It should hold its shape. Add more milk if needed.
  • dust counter and hands with some more corn starch to keep the dough from sticking, and press out two 12" round pizza crusts.
  • Rub a tablespoon of marinara sauce over each crust and place into oven for 10 minutes.
  • Remove from oven and add spinach, marinara sauce, artichokes, and cheese (enough for your liking) and place back into oven for 15 minutes.
  • Freeze what you don't eat for a quick dinner later.

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