Gluten Free Veggie Pizza Recipe

Looking for an easy Gluten Free Veggie Pizza recipe? Learn how to make Gluten Free Veggie Pizza using healthy ingredients.


Submitted by lrbansbach

Makes 4 servings



gluten free pizza, from making the dough on up!

Recipe Ingredients for Gluten Free Veggie Pizza

1.33 cup Organic Brown Rice Flour
0.5 oz Yeast
1.33 cup Milk, Lowfat, Fluid, 1% Milkfat
1 tsp Sugar in the Raw
8 oz Corn Starch
0.66 tbsp Xanthan Gum
1 tsp Sea Salt
0.5 tsp Fennel Seed
0.5 tsp Rosemary, Dried
1 tsp Garlic Powder
0.5 tsp Oregano, Ground
0.66 serving Apple Cider Vinegar
1.5 oz Feta Cheese, Fat Free
1.5 oz Mozzarella Low Moisture Part Skim Cheese Shreds
1 cup Spinach
1 cup, chopped Broccoli
1 cup, chopped or sliced Tomatoes, Red, Ripe

Recipe Directions for Gluten Free Veggie Pizza

  1. 1. Start by putting all of the ingredients for the pizza sauce, except for the basil, into a saucepan and heat over medium low. The sauce should simmer while you make the crust and prepare the toppings. We?ll come back to it when later after the spices have had time to get happy.

  2. 2. Preheat the oven to 400 degrees.

  3. 3. Heat the milk in the microwave so that it is warm (not so hot that it would burn your finger, just warm). Combine the milk with the sugar and yeast in a small mixing bowl. If you stir the mixture while you slowly pour the milk, then it should all dissolve very nicely. Let this sit while you proceed to the next step ? it needs to have time to get bubbly.

  4. 4. Combine the brown rice flour, corn starch, xanthum gum and spices in a larger mixing bowl. If the rosemary is not crushed, then I usually chop it up a bit with a knife before I put it in the bowl.

  5. 5. Add the oil and vinegar to the yeast mixture, which should have some air bubbles by now. Then pour all of that into the flour mixture and stir well. Once you?ve done this, the dough will be somewhat sticky, and now is a good time to sprinkle some extra rice flour on it. Now that the rice flour is cutting down on the stickiness, form the dough into a ball and let it sit while you get your pans ready.

  6. 6. If you?re using pans or a cookie sheet to cook the crusts, you will need to grease them, so that the pizza crust does not stick. Spread butter, olive oil, shortening, or cooking spray on the pan and then sprinkle a bit of rice flour on top of that. ( I use one round and one square cake pan for the pizzas. To me, it?s easier than rolling it out so that I can use my pizza stone. But if you have a pizza stone, feel free to use that, or a cookie sheet.)

  7. 7. Split the ball of dough into two pieces ? one for each pan. Starting from the middle of the dough, use your fingers to press down on the dough and spread it out towards the edges of the pan. I usually work my way from the center to the edges in a circular pattern. When you get the dough to the edges, continue to push the dough up onto the side of the pan, so that you will have a nice crust. Here are some pictures of me making the crust last weekend.

Categories

Main Dish, Bake, Vegetarian, Gluten-Free

Nutrition Facts
Serving Size 314.5g
Amount Per Serving
Calories
513
Calories from Fat
40
% Daily Value*
Total Fat
4.4g
7%
Saturated Fat
1.9g
9%
Trans Fat
0.0g
Cholesterol
12mg
4%
Sodium
711mg
30%
Potassium
401mg
11%
Total Carbohydrates
103.9g
35%
Dietary Fiber
6.1g
24%
Sugars
7.2g
Protein
13.4g
Vitamin A 46% Vitamin C 56%
Calcium 25% Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B
  Good points
  • Low in saturated fat
  • Low in cholesterol
  • High in vitamin C
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