Thanks to a gluten-free flour mix, pizza is back on the table for anyone on a gluten-free eating plan. Try our marinara sauce with fresh vegetables on your 'za or add any of your other favorite toppings.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
rise:
20 mins
bake:
15 mins
total:
55 mins
Servings:
6
Yield:
2 pizzas
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl stir together Gluten-Free Flour Mix and salt; set aside. In a small saucepan combine milk and the water. Heat and stir over medium-low heat just until warm (105°F to 115°F). Remove from heat. Stir in yeast and sugar. Add yeast mixture to flour mixture; add egg whites and the 2 tablespoons oil. Beat with an electric mixer for 1 to 2 minutes or until smooth, scraping sides of bowl occasionally.

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  • Line two flat baking sheets with parchment paper. Divide dough in half (dough will be soft); place each dough portion on a prepared baking sheet. Drizzle each portion with 1/2 teaspoon additional oil. Using oiled hands, press each portion into a 9-inch circle, building up edges slightly. Let rise at room temperature for 20 minutes.

  • Meanwhile, place a cold pizza stone or flat baking sheet in a cold oven. Preheat oven to 400°F. Gently slide one parchment sheet with pizza crust onto the hot baking stone or baking sheet. Bake for 5 to 8 minutes or until bottom of crust is browned and top appears set. Return crust to cold baking sheet and remove from oven; slide onto a wire rack. Repeat with the remaining crust.

  • Top crusts with desired gluten-free pizza toppings. Return pizzas, one at a time, to hot pizza stone or baking sheet. Bake about 10 minutes more or until bottom of crust is browned and toppings are heated through.

Nutrition Facts

313 calories; fat 10g; cholesterol 9mg; saturated fat 3g; carbohydrates 48g; mono fat 6g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 8g; vitamin a 241.2IU; vitamin c 0.9mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.7mg; vitamin b6 0.2mg; folate 33.2mcg; vitamin b12 0.1mcg; sodium 481mg; potassium 132mg; calcium 133mg; iron 0.5mg.
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