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Gluten Free Pizza

So for dinner last night, I made my very first gluten free pizza.  I attended the annual Celiac Disease Fair this past April in Long Island, and Bob’s Red Mill was giving out their gluten free pizza crust and all purpose flour for free.  How great is that?  I have tried a lot of gluten free pizza since being diagnosed as Celiac, but for some reason I have never tried to make my own pizza.  Maybe it’s because I think pizza is bad for you, and should only be eaten on special occasions or when you’re really craving it.  Well I need to change my way of dealing with things like pizza (being bad) because the pizza I made was great and had very healthy toppings.  This is the package of gluten free pizza mix.DSC00988

The package makes two 12″ pizzas.  I didn’t think I needed to make two pizzas, so I just halved the flour and yeast packet and will be able to make another pizza some other time.  The mix is really easy to make.  All you need is

– Half the mix

– Half the yeast packet

– 3/4 cup of warm water

– 1tbsp of olive oil

– 1 egg

– sprinkling of garlic powder and Italian seasoning (optional)


– your favorite tomato sauce (I used Classico Mushroom and Olive; probably not even half the jar)


– Mozzarella Cheese

– Toppings (I like lots of veggies…I used zucchini, a few leftover mini heirloom tomatoes and spinach mmmmmmmmmm!)



First you leave the yeast and warm water in a bowl for a few minutes.  Then add the olive oil and egg and blend together.  Then I added the mix and the seasonings.  I mixed them and left it to rise for a little more than the 20 minutes the directions on the package say.  Here is the dough.


Then I stretched out the dough and pulled it as much as I could to spread it out on the pan.  Next time it probably needs to be stretched out even more.  The dough was pretty sticky and probably wouldn’t have worked with a rolling pin.  I popped it in the oven and cooked it for about 10 minutes on 425.  Then I topped the pizza with the sauce, cheese, and veggies.  Here is the picture before topping and after.



Then I cooked the pizza for about 25 minutes more, and it probably could have stayed in even longer for a crispier crust.  Once I took the pizza out, I let it sit for about 5 minutes before slicing it.  Here is the final work of art.


It was so good…oh and I had some wine too.  It’s one I’ve never had before and it was so good.


More tomorrow!


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