1/1 Photo of 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.
My Private Note
Units: US | Metric
- 1 tablespoon yeast (normally in 1/4 oz packets which is just fine)
- 1 1/3 cups milk
- 1 teaspoon sugar
- 1 1/3 cups gluten-free flour (mine was mostly brown rice based)
- 1 cup cornstarch
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 1/2 teaspoon rosemary
- 1/2 teaspoon garlic
- 1/2 teaspoon oregano
- 2 teaspoons olive oil
- 2 teaspoons apple cider vinegar
- 1Preheat oven to 400°F.
- 2Activate 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.
- 3While the yeast is activating, pour the dry ingredients into a mixing bowl.
- 4Add the remaining wet ingredients to the yeast and then combine the wet and dry ingredients.
- 5You want the dough to hold together well, but not be crumbly or runny. It should hold its shape. Add more milk if needed.
- 6dust counter and hands with some more corn starch to keep the dough from sticking, and press out two 12" round pizza crusts.
- 7Rub a tablespoon of marinara sauce over each crust and place into oven for 10 minutes.
- 8Remove from oven and add spinach, marinara sauce, artichokes, and cheese (enough for your liking) and place back into oven for 15 minutes.
- 9Freeze what you don't eat for a quick dinner later.
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Nutritional Facts for Gluten Free Spinach & Artichoke Pizza
Serving Size: 1 (481 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 821.4
- Calories from Fat 325
- Total Fat 36.2 g
- Saturated Fat 18.9 g
- Cholesterol 79.6 mg
- Sodium 2700.4 mg
- Total Carbohydrate 93.8 g
- Dietary Fiber 13.1 g
- Sugars 19.6 g
- Protein 33.1 g
The following items or measurements are not included: