High Fructose Corn Syrup Free Moroccan-Spiced Beef Pizza with Charred Zucchini
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Learn more →Ingredients
4 servings
For the crust
- 1 ½ cups gluten free flour blend
- ½ cup tapioca starch
- 1 tsp instant yeast
- 1 tsp salt
- 1 tsp sugar
- ¾ cup warm water (about 110°f / 43°c)
- 2 tbsp garlic-infused oil, divided
For the sauce
- 1 can (14 oz) diced tomatoes, drained
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper
- salt and pepper to taste
For the beef topping
- 1 lb ground beef (85% lean)
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- ¼ tsp salt
For the charred zucchini
- 2 medium zucchini (about 12 oz total), sliced into ¼-inch rounds
- 1 tbsp garlic-infused oil
- salt and pepper to taste
For assembly
- 1 ½ cups shredded mozzarella cheese
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
- ¼ cup scallion green tops, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C) with a rack in the upper third. Line an 18×13-inch baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the gluten free flour blend, tapioca starch, instant yeast, salt, and sugar. Add the warm water and 1 tablespoon of the garlic-infused oil, then stir until a soft, slightly sticky dough forms. Let the dough rest for 10 minutes — it will firm up slightly as the starches hydrate.
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