Low Sodium Sausage Pizza

Total time50 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the crust

1 ½ cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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1 tsp instant yeast
1 tsp sugar
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp xanthan gum (omit if your flour blend already contains it)
⅔ cup warm water (about 110°f / 43°c)
1 tbsp olive oil
1 tsp apple cider vinegar

For the sauce

1 can (14 oz) diced tomatoes, drained
1 tbsp garlic-infused oil
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the topping

12 oz sausage, casings removed
1 ½ cups shredded mozzarella cheese
Chef's tip
Use low-moisture mozzarella and shred before measuring.
¼ cup scallion green tops, thinly sliced
1 tbsp olive oil, for brushing

For serving

fresh basil leaves (optional)

Instructions

1
Place a pizza stone or an inverted baking sheet on the middle rack of your oven and preheat to 450°F (230°C). Allow at least 30 minutes for the stone or pan to fully heat.
2
In a large mixing bowl, whisk together the gluten free flour blend, instant yeast, sugar, salt, and xanthan gum (if your blend does not already contain it). Add the warm water, 1 tbsp olive oil, and apple cider vinegar, then stir until a soft, slightly sticky dough forms. Let the dough rest for 10 minutes so the flour hydrates and the dough becomes easier to handle.

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