Meals

Gluten-Free Gourmet Pizza

This pizza is as pretty as it is delicious. Colorful presentation and simple ingredients make for understated elegance. There’s no need to let this dough rise before baking. However, if you like a thicker crust, let the dough rise for 10 minutes before adding toppings and bake the pizza an additional 3 to 4 minutes.

1 recipe Easy Gluten-Free Pizza Dough
2-4 teaspoons good quality olive oil, divided
4 tablespoons good quality pizza sauce, divided
8 medium tomatoes (red, yellow and orange), thickly sliced
2 handfuls small, pitted, cured black olives, such as Nicoise
½ cup cubed Manchego or dairy-free cheese, optional, divided
-Freshly grated Parmesan cheese or dairy-free Parmesan cheese
-Fresh rosemary, for garnish

1. Preheat oven to 450° F. If using a pizza stone, place it on the lowest rack and preheat the oven. Do this 30 to 60 minutes ahead so the stone is very hot. If you’re not using a stone, it’s not necessary to preheat the oven for an extended period of time.

2. Scoop half the dough onto a lightly oiled sheet of parchment paper. Cover with lightly oiled plastic wrap. Use fingertips and palm to lightly press the dough into a 12-inch circle. Use fingertips to create a rim of dough around the edge.

3. Drizzle half the olive oil over the surface. Top with 2 tablespoons pizza sauce.

4. Scatter half the tomato slices, olives and cheese over the sauce. Sprinkle with freshly grated Parmesan.

5. Repeat with remaining dough and ingredients.

6. Slide each pizza (with parchment paper) onto pizza paddle and transfer to a preheated stone, sliding pizza and the parchment off the paddle and onto the stone. If using a baking sheet, slide each pizza and parchment onto a baking sheet and set it on the lowest rack of preheated oven. Bake 20 to 24 minutes, depending on the thickness. The bottom of crust will be brown.

7. When done, slide the pizza paddle under the parchment and slide pizzas out of the oven. (Don’t worry if the paper tears a little.) Sprinkle pizzas with fresh rosemary and serve.

Each slice contains 110 calories, 4g total fat, 1g saturated fat, 0g trans fat, 4mg cholesterol, 183mg sodium, 53g carbohydrate, 4g fiber, 15g protein.

Living Without food editor Beth Hillson is author of Gluten-Free Makeovers. For more information or to purchase this cookbook, click here.

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