Gluten-Free Pizza
Our family has chosen to go Gluten-free 95% of the time. It’s not for everyone. My husband has had the most difficult time with the transition, especially, when it comes to pasta and pizzas. One of my goals is for my family to eat some favorite foods still on occasion but without the gluten and keeping with our healthy lifestyle. I have finally come up with the perfect thin crust.
As a mom, I plan our meals and prepare ahead but let’s face it there are days when we need super simple. I have included a homemade gluten free dough recipe and a store bought one. I usually will keep one on hand in the freezer for those days when we need simple and fast without compromising on healthy.
Recipe
- Gluten Free pizza dough or homemade(see recipe) Gluten Free Italian Thin Crust Pizza Dough
- 1 jar pizza sauce or homemade(see recipe)Organicville – Organic Pizza Sauce
- 1 cup organic mozzarella cheese
- 1/4 cup organic parmesan cheese
- 1 bunch organic asparagus roasted in 2″ pieces
- 1 cup organic roasted broccoli heads
- 1 cup organic diced chicken
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic salt or powder
- olive oil drizzle
Preheat oven to 400 degrees, while the oven is heating arrange asparagus and broccoli in a glass 9×13 baking dish. Drizzle olive oil, salt, pepper and garlic salt/powder over veggies and toss to coat. Bake 15 mins you still want them to be firm when tested with a fork.
Meanwhile on a pizza pan, place store bought pizza crust or rolled out gluten-free dough recipe. Add the desired amount of pizza sauce(I use 1/4 cup). Sprinkle cheeses and diced chicken. When roasted veggies are done chop into bite size pieces, top on pizza. Bake for 15 minutes or until edges are brown. Add a side salad and dinner is complete.
Gluten Free Dough
- 2 cups organic gluten free flour
- 3/4 cup water
- 1/2 tsp salt
- 1 1/2 Tbsp olive oil
- 2 tsp sugar(optional)
- 2 tsp yeast
Place all ingredients in a bread maker, select dough setting and start. Depending upon your model the machine will beep at you when the dough is done rising. I usually leave mine in the machine with the lid closed for an additional hour. I find the longer it rises the fluffier the dough. Roll dough onto floured surface and bake according to the recipe above. Note: this dough freezes well. Make a double batch and save for later. Place unused dough in a ziplock bag, drizzle a small amount of olive oil to gently coat the dough and freeze.
