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Gluten Free Vegetable Pizza with Fresh Basil

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  • Prep 20 min
  • Total 1 hr 35 min
  • Servings 2
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Treat your family to delicious pizza made from scratch, including the crust. Plus, it's gluten free!
Created Sep 8, 2011
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Ingredients

  • 1 3/4 cups lukewarm water (about 95°F)
  • 2 teaspoons unflavored gelatin
  • 1 tablespoon fast-acting dry yeast
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon cider vinegar
  • 1 cup sweet white sorghum flour
  • 3/4 cup brown rice flour
  • 1/2 cup garbanzo and fava flour
  • 1/2 cup white rice flour
  • 1/2 cup potato starch flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon guar gum
  • 1 teaspoon salt
  • Cooking spray (without flour)
  • 1 can (15 oz) gluten free pizza sauce
  • 1 bell pepper (any color), cut into thin slices
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1/4 cup sliced fresh basil leaves
  • 2 cups gluten free shredded mozzarella cheese (8 oz)

Steps

  •  
    1
    Spray 2 (12-inch) pizza pans with cooking spray (without flour). In small bowl, stir warm water, gelatin, yeast, oil, honey and vinegar until yeast is dissolved; set aside.
  •  
    2
    In medium bowl, mix flours, xanthan gum, guar gum and salt. Add yeast mixture; beat with electric mixer on low speed 1 minute.
  •  
    3
    Divide dough in half. Spread half of dough in each pizza pan. Lightly spray dough with cooking spray (without flour); cover with plastic wrap. Let rise in warm place (80°F to 85°F) until doubled in height, about 45 minutes.
  •  
    4
    Heat oven to 425°F. Uncover dough; bake 10 minutes or until surface is dry. Remove from oven. Spread pizza sauce over each crust; sprinkle with bell pepper, mushrooms, basil and cheese. Bake 15 to 20 minutes longer or until crust is browned and cheese is melted.

Nutrition Information

No nutrition information available for this recipe
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