Pregnancy Friendly Gluten Free Flatbread Pizza
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Learn more →Ingredients
4 servings
For the flatbread
- 1 ½ cups white rice flour
- ½ cup tapioca starch
- 1 tsp xanthan gum
- 1 tsp baking powder
- ½ tsp fine salt
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ½ cup warm water
- 3 tbsp olive oil, divided
For the topping
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- ¼ tsp red pepper flakes (optional)
For serving
- fresh basil leaves, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper and brush each with 1 tbsp of the olive oil.
- 2
Whisk together the white rice flour, tapioca starch, xanthan gum, baking powder, salt, and dried oregano in a large mixing bowl until evenly combined.
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