Fresh, vibrant, and full of Mediterranean-inspired flavour, this gluten-free pizza pairs a golden homemade crust with basil pesto, juicy tomatoes, and creamy bocconcini. Finished with Pizza Seasoning and a drizzle of olive oil, it’s a fresh take on pizza night that’s perfect for summer.
- 45 min
- Yield 8 servings
- Calories 440
- Protein 8g
Ingredients
- 1 1/2 tsp dry yeast
- 1 tsp sugar
- 2 cups warm water
- 1/2 tsp Sea Salt
- 2 1/2 cups gluten-free flour mix
- 2 1/2 tsp xanthan gum
- 2 tbsp Pizza Seasoning
- 1/2 cup prepared Pesto
- 8 slices bocconcini
- 2 tbsp olive oil
- 8 slices tomato
- Black Pepper
- Sea Salt
- olive oil (to taste – optional)
Preparation
- Preheat oven to 375° F (190° C).
- Dissolve yeast and sugar, in 1 cup warm water for approximately 5 minutes. Whisk together Sea Salt, flour, xanthan gum, and Seasoning in a separate bowl.
- Make a well in the center of the dry ingredients. Add yeast water, and remaining 1 cup water, and mix together to form a smooth dough. Cover with a clean cloth and let rest for at least 10 minutes.
- Brush a Sheet Pan or crisper with oil. To shape dough, roll or press out into pan.
- Bake blind initially for 15 minutes.
- Spread prebaked pizza crust with prepared Pesto.
- Top each with sliced tomatoes and bocconcini.
- Sprinkle with Sea Salt and Black Pepper. Drizzle olive oil, if you wish. Bake at 375° F (190° C) for an additional 10–15 minutes.
Source: Epicure
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