Low Sodium Gluten Free Pepperoni Pizza

Total time1 hr 15 min

Prep time25 min

Cook time20 min

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Ingredients

4 servings

For the crust

1 ½ cups white rice flour
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
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½ cup tapioca starch
1 tsp xanthan gum
2 ¼ tsp instant yeast (1 standard packet)
1 tsp sugar
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp garlic powder
1 cup warm water (110°f / 43°c)
2 tbsp olive oil, plus more for the pan
1 large egg

For the sauce

1 can (14 oz) crushed tomatoes
1 tbsp olive oil
1 tsp dried oregano
½ tsp dried basil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the topping

1 ½ cups shredded mozzarella cheese
Chef's tip
Use low-moisture mozzarella and shred before measuring.
3 oz pepperoni slices

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Preheat the oven to 450°F (230°C). Lightly brush a 12-inch round pizza pan or a rimmed baking sheet with olive oil and line with parchment paper.
2
In a large mixing bowl, whisk together the white rice flour, tapioca starch, xanthan gum, instant yeast, sugar, salt, and garlic powder until evenly combined.

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