Gluten Free Spinach & Artichoke Pizza

READY IN: 50mins
SERVES: 3-4
YIELD: 2 12
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 2
    teaspoons xanthan gum
  • 1
    teaspoon salt
  • 12
    teaspoon rosemary
  • 12
    teaspoon garlic
  • 12
    teaspoon oregano
  • 2
    teaspoons olive oil
  • 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)
Advertisement

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.
Advertisement