YIELD: 1 - 6 slice pizza
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 on the pizza stone, par-bake for 8-10 minutes.
While the dough is par-cooking, combine 1/2 cup of tomato sauce, pasta and a 1/2 cup of mozzarella. Set aside.
Remove dough and parchment from oven, top with the remaining 1/2 cup of tomato sauce, pasta and ricotta mixture, remaining 1 cup of mozzarella cheese and parmesan cheese. Season to taste.
Returning the parchment and dough to the oven, bake for an additional 8-10 minutes.
Remove from oven, slice and enjoy.
This recipe for the pizza crust was adapted from the original by the Gluten Free Palate.
I had a ton of leftover Banza chickpea pasta in the fridge and knew exactly what to do with it, make a gluten-free version of my brother-in-law’s favorite, baked ziti pizza. Say what? Yup, you heard that right Gluten-Free Baked Ziti Pizza.
This carb-tactic beauty was everything I thought it would be, cheesy, melty, warm and delicious. I was able to squeeze 2 slices of this pie into my meal plan last week, it was tight, but I made it work. I am so glad that I did.
I never knew that putting pasta on pizza was even a thing until my brother-in-law introduced it to me. Am I the only one that was in the dark for years, or is this new for you as well?
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