Pepperoni Pizza

Pepperoni Pizza Recipe
Photo: Oxmoor House
Enjoy the same great taste of classic pepperoni pizza, gluten-free!


6 servings (serving size: 2 wedges)

Recipe from

Nutritional Information

Calories 350
Fat 12.8 g
Satfat 4.4 g
Monofat 3 g
Polyfat 0.6 g
Protein 17.7 g
Carbohydrate 42.9 g
Fiber 1.9 g
Cholesterol 28 mg
Iron 3.2 mg
Sodium 782 mg
Calcium 274 mg


Cooking spray
2 cups thinly sliced cremini mushrooms (about 4 ounces)
1 (16-ounce) package frozen fresh gluten-free pizza crust dough (such as Gillian's), thawed
1 tablespoon cornmeal (such as Bob's Red Mill)
2 teaspoons olive oil
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated fresh Parmesan cheese
2 ounces sliced turkey pepperoni {Check for Gluten}


1. Place 1 oven rack in the middle position. Place another rack in the lowest position. Preheat oven to 500°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced mushrooms to pan, and sauté 5 minutes or until moisture evaporates.

3. Place dough on a rimless baking sheet sprinkled with 1 tablespoon cornmeal. Press dough into a 12-inch circle (about 1/4 inch thick). Crimp edges of dough with fingers to form a 1/2-inch border. Brush oil over dough. Bake on lowest oven rack at 500° for 8 minutes. Remove from oven.

4. Spread Basic Pizza Sauce in an even layer over crust to the border. Top sauce with mushrooms. Sprinkle mushrooms evenly with mozzarella and Parmesan. Arrange pepperoni in an even layer on top of cheese. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts. Cut into 12 wedges.


The Basic Pizza Sauce is chunky; if you prefer a smoother consistency, you can puree the sauce in a food processor with 1 tablespoon water. Prepare the Basic Pizza Sauce a day or two ahead, and refrigerate it; or make a double batch, and freeze the extra for up to 1 month.

Kathryn Conrad,

Cooking Light Gluten-Free Cookbook

August 2011
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