Nitrate & Nitrite Free Gluten Free Meat Lovers Pizza
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Learn more →Ingredients
4 servings
For the crust
- 1 ½ cups gluten free flour blend
- 1 tsp xanthan gum (omit if your blend already contains it)
- 1 tsp instant yeast
- 1 tsp sugar
- ½ tsp salt
- ½ tsp garlic powder
- ⅔ cup warm water (about 110°f / 43°c)
- 2 tbsp olive oil, plus more for the pan
- 1 tsp apple cider vinegar
For the sauce
- 1 can (15 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
For the toppings
- ½ lb italian sausage, casings removed
- 3 oz pepperoni slices
- 4 strips bacon, cooked and crumbled
- 1 ½ cups shredded mozzarella cheese
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Lightly oil a 12-inch round pizza pan or a rimmed baking sheet and line with parchment paper.
- 2
In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum, instant yeast, sugar, salt, and garlic powder. Add the warm water, 2 tbsp olive oil, and apple cider vinegar, then stir until a soft, slightly sticky dough forms — it will be wetter than a wheat dough and will not knead like one.
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