Pregnancy Friendly Gluten Free Pepperoni Pizza
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Learn more →Ingredients
4 servings
For the crust
- 1 ½ cups white rice flour
- ½ cup tapioca starch
- 1 tsp xanthan gum
- 2 ¼ tsp instant yeast (1 standard packet)
- 1 tsp sugar
- 1 tsp salt
- 1 tsp garlic powder
- 1 cup warm water (110°f / 43°c)
- 2 tbsp olive oil, plus more for the pan
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
For the sauce
- 1 can (14 oz) crushed tomatoes
- 1 tbsp olive oil
- 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.
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
For the topping
- 1 ½ cups shredded mozzarella cheese
- 3 oz pepperoni slices
Chef's tipUse the same amount wherever pepperoni appears.
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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