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.
Tried this recipe?Let us know how it was!