Fresh Margherita Pizza- Gluten Free

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It is so beautiful out today!  We had a monsoon sized thunderstorm last night which took away most of  the lingering humidity leaving today with the most perfect sunny day to visit the local farmers market.

I love finding deals. I grabbed a huge bunch of bananas for a dollar, they are perfectly spotted and ready for the freezer, I foresee batches of fresh raw ice cream!! 🙂

I also grabbed a basket of ripe orange tomatoes! They are gorgeous and will pair perfectly with the fresh cheese we picked up from the fromagerie. Together they are going to make a wonderful Margherita pizza!

I ended up having a bunch of tomatoes left over so I threw them in the Vitamix with a halved onion and some basil leaves. It made a bright orange tomato sauce that will go great with our next pasta night!

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Ingredients:

Crust

1.75 Cups of Gluten Free Flour

2 Tsp Xanthum Gum

1/2 Tsp Sea Salt

2 Tsp Dry Yeast

1 Tsp Sugar

3/4 Cup Warm Water

1 Egg- or egg substitute

1 TB Olive Oil

 

Toppings

Fresh Sliced Tomato

Fresh Grated Mozzarella

1/2 Cup Tomato Sauce

Handful of Basil Leaves

 

Pizza Sauce

Remaining Tomatoes- 5 small

1 Small Onion

Handful of Basil

 

Pre heat oven to 425f degrees.

 

Directions:

Step 1. Combine your yeast, sugar and water in a bowl and let it sit for five to ten minutes.

Step 2. Mix your egg & oil together with the yeast mixture and add to your dry ingredients.

Step 3. Grease your pizza sheet and place the dough in the middle working it towards the edge of the pan creating a lip along the edges for your crust. You may need to add more flour if your dough is sticking to your fingers or lightly coat your fingers in the olive oil. Make sure your dough is even so it cooks all the way.

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Step 4. Make your tomato sauce- throw the tomatoes, onion and basil into your blender or Vitamix- I lightly diced the onion and purée. I have about 2 cups left over that I froze, you never know when you need tomato sauce!

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Step 5. Add your toppings and bake at 425f degrees for 15-20 minutes.

Note:

I like to add the basil after its cooked but its your preference. Also if you want a thicker crust let the dough rise for fifteen minutes after you spread it on the pan and before you add your toppings.

This crust is average in thickness, its better for a pizza with more toppings. For this recipe I usually use half the dough and form a thin crust which doesn’t overpower the basil and tomato.

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One thought on “Fresh Margherita Pizza- Gluten Free

  1. Pingback: Need Some New Pizza Recipes? | jovinacooksitalian

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