Pregnancy Friendly Gluten Free Supreme Pizza
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Learn more →Ingredients
4 servings
For the crust
- 2 cups gluten free flour blend
- 1 tsp xanthan gum (omit if your blend already contains it)
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp fine salt
- 1 tsp garlic powder
- 2 tbsp olive oil, plus more for the pan
- ¾ cup warm water (about 110°f / 43°c)
For the sauce
- 1 can (15 oz) crushed tomatoes
- 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 fine salt
- ¼ tsp black pepper
For the toppings
- ½ lb italian sausage, casings removed
- 2 oz pepperoni slices
Chef's tipUse the same amount wherever pepperoni appears. - ½ cup green bell pepper, thinly sliced
- ½ cup red onion, thinly sliced
- ½ cup cremini mushrooms, thinly sliced
- ¼ cup black olives, sliced
- 2 cups shredded mozzarella cheese
- ¼ tsp crushed red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C). Line a 13×18-inch baking sheet with parchment paper and brush it generously with olive oil.
- 2
In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum, instant yeast, sugar, salt, and garlic powder. Add the 2 tbsp olive oil and warm water, then stir until a soft, slightly sticky dough forms. Let the dough rest for 10 minutes so the flour hydrates fully.
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