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