This one is for all of the non-gluten eaters out there. Whether you’re celiac or you just like to pretend, we don’t discriminate… especially when it comes to pizza.
Prep Time – 10 minutes
Cook Time – 40-50 minutes
Servings – 2-4
- Pizza Crust
- 3 cups gluten-free flour blend (I used Bob’s Red Mill brand)
- 1 tsp salt
- 1/2 tsp baking powder
- 1 Tbsp Honey
- 1 Tbsp yeast
- 1 1/4 cup warm water
- 1 Tbsp olive oil
- Pesto
- 1 ½ cup fresh basil
- ½ cup cilantro
- 1 cup raw pistachios
- 2-3 cloves garlic
- ¼ – ⅔ cup olive oil
- 1 tsp lemon zest
- ¼ cup grated parmesan or asiago
- Preheat oven to 350 F
– - In a small bowl, combine yeast and 3/4 cup warm water – Not too hot or it will kill the yeast! Let set for 5 minutes to activate. Add the honey a few minutes in.
– - In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining and then stir until well combined.
– - Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon or your hands.
– - Lightly coat a baking sheet with non-stick spray or parchment and place down your dough. Using your hands, push to spread the dough out to the edge. You can use water and flour to help mold the dough if it gets too sticky. You want it around ¼ inch thick.
– - Put the pizza in the oven to pre-bake for 25-30 minutes. Cracks may appear in the dough but don’t sweat, it’s supposed to!
– - Remove from oven and add your favourite pizza toppings. I used pesto, olives, tomatoes, red onion, basil, goat feta, artichoke with a balsamic glaze. Place back in the oven for a remainder of 20-25 minutes until the toppings are cooked to your liking. Serve immediately.
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