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.
- 14.79 ml yeast (normally in 1/4 oz packets which is just fine)
- 314.66 ml milk
- 4.92 ml sugar
- 314.66 ml gluten-free flour (mine was mostly brown rice based)
- 236.59 ml cornstarch
- 9.85 ml xanthan gum
- 4.92 ml salt
- 2.46 ml rosemary
- 2.46 ml garlic
- 2.46 ml oregano
- 9.85 ml olive oil
- 9.85 ml apple cider vinegar
- 510.29 g jarof your favorite marinara sauce, but check the ingredients for gluten (I used Kroger brand)
- 226.79 g can artichokes
- 1 bunch spinach leaves
- 283.49 g bagof shredded cheese (I used Sargento's 4 cheese blend)
- 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.