Pepperoni Pizza

 Recipe
Photo: Oxmoor House
You won't miss the gluten in this crust! Topped with cheesy goodness and turkey pepperoni, this pizza is bound to be a hit with the whole family.

Yield:

Serves 6
Total time: 1 Hour, 33 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 17 Minutes
Total: 1 Hour, 33 Minutes

Nutritional Information

Calories 346
Fat 13.8 g
Satfat 4.5 g
Monofat 5.2 g
Polyfat 1.3 g
Protein 17.2 g
Carbohydrate 39.9 g
Fiber 3.8 g
Cholesterol 59 mg
Iron 1 mg
Sodium 599 mg
Calcium 236 mg

Ingredients

1/2 cup warm water (100° to 110°)
2 teaspoons granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
3.65 ounces white rice flour (about 3/4 cup)
1.4 ounces sweet white sorghum flour (about 1/3 cup)
1.4 ounces tapioca flour (about 1/3 cup)
1.7 ounces potato starch (about 1/3 cup)
0.9 ounce flaxseed meal (about 1/4 cup)
1 teaspoon xanthan gum
1/4 teaspoon salt
2 tablespoons olive oil, divided
2 large egg whites
1 large egg
3/4 cup lower-sodium marinara sauce (such as Dell'Amore)
4 ounces part-skim mozzarella cheese, shredded (about 1 cup)
2 ounces sliced turkey pepperoni
2 tablespoons grated fresh Parmesan cheese

Preparation

1. Combine 1/2 cup water, sugar, and yeast in a small bowl, stirring with a whisk. Let stand 5 minutes or until yeast mixture is bubbly.

2. Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, xanthan gum, and salt in a large bowl; beat with a mixer at medium speed until blended. Add yeast mixture, 1 tablespoon oil, egg whites, and egg; beat at low speed 1 minute or until combined. Increase speed to medium; beat 2 minutes.

3. Coat a baking sheet with 1 teaspoon oil. Scrape dough onto pan. Lightly coat hands with oil. Press dough into a 14-inch circle, coating hands with oil as needed to prevent dough from sticking. Coat top of dough with any remaining oil. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, for 30 minutes.

4. Preheat oven to 400°.

5. Remove plastic wrap, and bake crust at 400° for 17 minutes or until bottom lightly browns. Cool completely. Increase oven temperature to 425°.

6. Spread marinara over crust, leaving a 1/2-inch border; top with mozzarella cheese, pepperoni, and Parmesan cheese. Bake at 425° for 16 minutes or until crust is golden and cheese melts.

The Food Lover's Gluten-Free Cookbook,

Cooking Light

July 2014
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