Gluten-Free Pizza Night
Pizza night has become a weekly tradition in our house. We like to call it PIZZA FRIDAY.
It all started a couple of years ago when I was doing lots of experimenting with homemade pizza. It started out a little questionable, and we had some pizzas turn out better than others, but I think I finally got the hang of it and can crank out some pretty amazing pizzas at this point.
And it’s probably important to note that I don’t have a fancy pizza oven (maybe one day!), so this means that we can all make delicious pizzas in our ovens at home!
I used to make the dough from scratch with various types of flour mixes, and while those were good, I’ve come to realize that I need a little more ease in my life. I mean, I have an 18 month old hanging on my leg at all times, so I need something a little more simple to put together quickly.
Enter, BOB’S RED MILL GLUTEN-FREE PIZZA CRUST MIX. We have tried SO many different crust mixes/flour mixes over the years, and nothing really compares to this one.
*also important to note that this post is not sponsored at all by Bob’s Red Mill, they have no idea who I am, I just reeeeeally love their crust mix, and I needed to tell you about it too!
Using a packaged crust is so helpful in ensuring that the crust is going to turn out well every time. Then you’re able to get a little creative with your toppings!
A few tips
- When making the dough, follow the directions exactly how they are on the box, except add your favorite dried herbs! My favorites are basil, oregano, and thyme. This gives the dough so much more flavor.
- Add those same dried herbs to the top of the pizza after cooking the pizzas. It gives an extra little layer of flavor that makes it taste like you are eating pizza from a restaurant.
- According to the package, it says to BAKE the pizzas after you put the toppings on. But I don’t do that. I BROIL them. So you are going to partially bake the dough, then put the toppings on, then BROIL. It makes a huge difference, and makes everything much more crispy and delicious. I’ll explain more in the recipe below.
Topping Ideas
- sauces ( red sauce, barbecue sauce, pesto, etc.)
- pepperoni
- ground turkey
- rotisserie chicken
- bell peppers
- mushrooms
- onion
- broccoli
- cheese
- garlic puree
- olive oil
- nutritional yeast
- leeks
- spinach or kale
- brussels sprouts
- and the list goes on!
I made two different pizzas for you guys! One is with a classic red sauce, pepperoni, broccoli, bell peppers, and manchego cheese. And the other has a homemade kale pesto, mushrooms, ground turkey, and onion. These are our two favorite combos over here, but you can get creative with your pies!
Gluten-Free Pizza with Pepperoni, Broccoli, Peppers, and Manchego
Ingredients
Dough
- 1 pkg Bob's Red Mill Gluten-Free Pizza Crush Mix
- 2 eggs
- 2 tbsp olive oil
- 1.5 cups warm water
- 2 tsp dried italian herbs i.e. basil, oregano, thyme
Toppings
- 1/3-1/2 cup jarred red sauce
- 1/4 cup pepperoni slices (I used turkey pepperoni)
- 1 small head of broccoli cut into florets
- 1/2 bell pepper thinly sliced
- 1/3 cup shredded manchego cheese
- 2 tbsp olive oil
- pinch of salt and pepper
Instructions
- Preheat the oven to 425 degrees. You are basically going to follow the package instructions on the Bob's Red Mill Crust Mix, but I will walk you through it here.
- In a large mixing bowl, combine the yeast package that is provided with 1.5 cups of warm water. Let it sit for 5 minutes to let the yeast activate. Then add in the eggs, olive oil, and dried herbs, and whisk to combine.
- Next, add in the flour mixture. Use a wooden spoon to start mixing the flour into the wet ingredients until it starts to form a dough. At this point, you can start using your hands to knead the dough a little bit. You want it to form into one large ball of dough.
- Once you have a ball of dough, cover it with a kitchen towel and let it rest for 20 minutes. While the dough is resting, you can prep all of the topping ingredients.
- Preheat a large skillet over medium heat, and add 1-2 tbsp of olive oil. Saute the broccoli for 3-4 minutes, until it starts to soften a bit. Then, add in the sliced bell pepper, and saute for another 2-3 minutes, until the peppers start to soften slightly. Remove from the heat and set aside.
- Once the dough has rested for 20 minutes, it is time to form the pizza crusts. I used a round pizza pan, but you can use any kind of baking sheet you have. Lay parchment paper down over your pan, and spread a little bit of olive oil around to prevent sticking. Split the dough into two equal balls, this makes two pizzas.
- Use your hands to form the pizza shape. Just use your fingers and palms to gently flatten out the dough as you rotate the pan. You can use your fingers to pinch and form a crust on the edges. If your hands are sticking to the dough, just wet your hands with water and that will help with the stickiness. Next, bake the dough for 7 minutes at 425 degrees.
- Once baked, remove from the oven and assemble the toppings. Use a large spoon to spread the red sauce all over, next add a thin layer of the broccoli and peppers, then top with the pepperoni. Sprinkle your desired amount of manchego cheese over the top.
- Now this part is where we differ from the Bob's Red Mill package instructions. You are going to broil the pizza to get crispy toppings. Turn your oven to broil on high.
- Broil on the top rack for 5-6 minutes, until the toppings are golden brown and crispy. Make sure you check on it because it can burn quickly.
- Once pizza is broiled, sprinkle more of the dried herbs over the top to finish it. Let it cool for at least 5 minutes before cutting into it.
Gluten-Free Pizza with Kale Pesto, Ground Turkey, Mushrooms, and Onions
Ingredients
Dough
- 1 pkg Bob's Red Miss Gluten-Free Pizza Crust Mix
- 2 eggs
- 2 tbsp warm water
- 2 tbsp olive oil
- 2 tsp dried italian herbs i.e. basil, oregano, thyme
Toppings
- 1 cup mushrooms thinly sliced
- 1/2 onion thinly sliced
- 1/2 lb ground turkey
- 3-4 tbsp olive oil divided
- pinch of salt and pepper
- 1/2 tsp garlic powder
Kale Pesto
- 1 bunch kale stems removed
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- pinch of salt and pepper
- 1/2 cup olive oil
Instructions
- Preheat the oven to 425 degrees. You are basically going to follow the package instructions on the Bob's Red Mill Crust Mix, but I will walk you through it here.
- In a large mixing bowl, combine the yeast package that is provided with 1.5 cups of warm water. Let it sit for 5 minutes to let the yeast activate. Then add in the eggs, olive oil, and dried herbs, and whisk to combine.
- Next, add in the flour mixture. Use a wooden spoon to start mixing the flour into the wet ingredients until it starts to form a dough. At this point, you can start using your hands to knead the dough a little bit. You want it to form into one large ball of dough.
- Once you have a ball of dough, cover it with a kitchen towel and let it rest for 20 minutes. While the dough is resting, you can prep all of the topping ingredients.
- Preheat a large skillet over medium heat, and add 1-2 tbsp of olive oil. Add the ground turkey, season with salt, pepper, and garlic powder, and cook for 6-8 minutes, until it is completely cooked through and slightly brown. Next, add the sliced onion to the same skillet, and add more oil if needed. Season with a pinch of salt and pepper, and saute for 3-4 minutes, until the onions start to soften a bit. Then add the mushrooms, another pinch of pepper, and saute for another 3-4 minutes, until the mushrooms start to turn brown. Remove from the heat and set aside.
- To make the pesto, add the kale, cashews, nutritional yeast, garlic powder, salt and pepper to a food processor. Pulse it a few times to break down the kale, and then turn the food processor on and let it run as you slowly stream in the olive oil. Stop the processor once you have added all of the oil. Set aside.
- Once the dough has rested for 20 minutes, it is time to form the pizza crusts. I used a round pizza pan, but you can use any kind of baking sheet you have. Lay parchment paper down over your pan, and spread a little bit of olive oil around to prevent sticking. Split the dough into two equal balls, this makes two pizzas.
- Use your hands to form the pizza shape. Just use your fingers and palms to gently flatten out the dough as you rotate the pan. You can use your fingers to pinch and form a crust on the edges. If your hands are sticking to the dough, just wet your hands with water and that will help with the stickiness. Next, bake the dough for 7 minutes at 425 degrees.
- Once baked, remove from the oven and assemble the toppings. Use a large spoon to spread the pesto all over, next add a thin layer of the ground turkey, then top with a layer of the mushrooms and onions. Sprinkle your desired amount of manchego cheese over the top.
- Now this part is where we differ from the Bob's Red Mill package instructions. You are going to BROIL the pizza to get crispy toppings. Turn your oven to broil on high.
- Broil on the top rack for 5-6 minutes, until the toppings are golden brown and crispy. Make sure you check on it because it can burn quickly.
- Once pizza is broiled, sprinkle more dried herbs over the top. Let it cool for at least 5 minutes before cutting into it.
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