Pesto pizza

October 14, 2009

Pizza is one of this foods I missed most when I first started a gluten-free diet. Even my gluten eating husband looks forward to this pizza! And in some ways this dough is easier to make than regular pizza dough. If the pesto sauce doesn’t seem appealing to you, just pour on a small can of tomato sauce instead.

Pesto sauce:

  • half of a 9z bag of fresh spinach
  • 3 T olive oil
  • 1 tsp chopped garlic
  • 1 small can of tomato paste
  • 1 T dried basil (or a handful of fresh)
  • ¼ C grated parmesan cheese

Pulse spinach and olive oil in food processor until smooth. Add remaining ingredients and blend thoroughly.

Pizza toppings:

  • 3-4 C shredded mozzarella cheese
  • your choice of veggies and/or meat

Pizza dough:

  • 1 C sorghum flour
  • 1 C tapioca flour
  • 2 tsp xanthan gum
  • ¾ tsp salt
  • 1 ½ T sugar
  • 2 ½ tsp of rapid rise yeast (or 1 package)
  • 2 T ground flax seed (optional)
  • ¼ C parmesan cheese
  • 1 egg, beaten
  • 2 T olive oil
  • 1 C warm water (around 120 degrees)

Turn on the oven to 170 degrees and place the greased pizza pan inside to warm up. Mix the dry ingredients together in a mixing bowl. Add egg, olive oil, and warm water. Beat with a mixer for about 3 minutes. The dough should be the consistency of very thick cake batter. Pour the dough onto the warm pizza pan and spread it over pan with a greased spatula. Place pizza dough into the oven and turn the heat up to 425 degrees (the dough will rise as the oven heats up). When the oven arrives at 425 degrees, bake the pizza for another 5 minutes or so. Take the pizza out of the oven, spread on the pesto sauce and cover with shredded cheese and toppings. Return the pizza to the oven and bake for another 15 minutes or so. Keep an eye on it and take it out when cheese is melted and everything is brown to your satisfaction.

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