Enjoy the same great taste of classic pepperoni pizza, gluten-free!

Kathryn Conrad
Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

Yield:
6 servings (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Chef's Notes

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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

350 calories; fat 12.8g; saturated fat 4.4g; mono fat 3g; poly fat 0.6g; protein 17.7g; carbohydrates 42.9g; fiber 1.9g; cholesterol 28mg; iron 3.2mg; sodium 782mg; calcium 274mg.
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