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.

Recipe by Cooking Light

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Oxmoor House

Recipe Summary

hands-on:
17 mins
total:
1 hr 33 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Preheat oven to 400°.

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

  • 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.

Source

The Food Lover's Gluten-Free Cookbook

Nutrition Facts

346 calories; fat 13.8g; saturated fat 4.5g; mono fat 5.2g; poly fat 1.3g; protein 17.2g; carbohydrates 39.9g; fiber 3.8g; cholesterol 59mg; iron 1mg; sodium 599mg; calcium 236mg.