Gluten Free Cheese Pizza


Ingredients:

  • For the Dough:
  • 3/4 cup warm water (between 110-120 degrees F)
  • 1 tablespoon sugar
  • 1 packet yeast (1/4 oz.)
  • 2 cups gluten-free flour blend that includes xanthan gum, I use Bob's Red Mill Gluten-Free 1-to-1
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • For the Pizza:
  • 1/4 cup pizza sauce or marinara sauce, I use Jersey Italian Gravy
  • 1 cup shredded mozzarella cheese
  • Salt, pepper, oregano
  • Toppings of your choice

YIELD: 1 - 6 slice pizza

Nutrition Information:

  • Per Slice
  • Calories - 101cal
  • Total Fat - 4g
  • Carbohydrates - 13.4g
  • Dietary Fiber - 0.5g
  • Total Sugars - 2.4g
  • Protein - 3.1g

DIRECTIONS:

Place a pizza stone in the oven and preheat to 450°F.

Mix water, sugar, and yeast together and let sit for 5 minutes, or until it is foamy.

In an electric mixer, mix flour and salt. Add in egg, olive oil, vinegar, and yeast mixture.

Mix on low speed for 1 minute.

Using an oiled spatula, transfer the dough onto a piece of parchment paper. Using oiled hands and/or oiled rolling pin, spread or roll dough into a 10 to 12 inch circle.

Leaving the dough on the parchments paper, and putting the entire thing ont he pizza stone, par-bake for 8-10 minutes.

Remove dough and parchment from oven, top with sauce, spices, cheese and toppings.

Returning the parchment and dough to the oven, bake for an additional 8-10 minutes.

This recipe for the pizza crust was adapted from the original by the Gluten Free Palate.

We love Friday night pizza night at our house and experimenting with all different types of crusts and toppings. Our go-to crust is the fresh gluten-free dough from the refrigerator section of Trader Joe's, however, this crust recipe is super easy to make and pretty comparable in taste. Although plain cheese is our families favorite, other top picks are prosciutto and fresh mozzarella, mushroom and ricotta, bbq chicken and classic meatball. Whatever topping we pick, we ALWAYS finish each bite off with a big pile of salad, there's just something about the cold, vinegary lettuce on the warm salty pizza, just compliments each other so nice.

Colleen Saltarelli
Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.