Pregnancy Friendly Gluten Free Veggie 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 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
For the sauce
- ½ cup marinara sauce
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
For the toppings
- 1 cup shredded mozzarella cheese
- ½ red bell pepper, thinly sliced
- 1 small zucchini, thinly sliced into half-moons
- ¼ red onion, thinly sliced
- ¼ cup black olives, sliced
- 1 tbsp olive oil
- salt and pepper, to taste
For serving
- 2 tbsp fresh basil leaves, torn (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 it 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 egg, then stir with a wooden spoon or spatula until a soft, slightly sticky dough forms — it will be thicker than a batter but softer than a traditional pizza dough.
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