Pregnancy Friendly Sausage Pizza
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Learn more →Ingredients
4 servings
For the crust
- 1 ½ cups gluten free flour blend
- 1 tsp instant yeast
- 1 tsp sugar
- ½ tsp salt
- 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
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.
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For the topping
- 12 oz sausage, casings removed
- 1 ½ cups shredded mozzarella cheese
- 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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