The Pioneer Woman Tasty Kitchen
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Gluten-free Pizza

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Level: Easy

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Description

Gluten-free veggie pizza with feta cheese. Tastes like whole wheat!

Ingredients

  • FOR THE DOUGH:
  • 1 cup Tapioca Flour
  • ¼ cups Flaxseed Meal
  • ½ cups Gluten-Free Oat Flour
  • ½ cups Millet Flour
  • 2 Tablespoons Millet Flour
  • ½ cups Sorghum Flour
  • 1 Tablespoon Xanthan Gum
  • 3 whole Large Eggs
  • 2 Tablespoons Vegetable Shortening (palm)
  • 1 teaspoon Sea Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¾ cups Water
  • 2 teaspoons Apple Cider Vinegar
  • ¼ teaspoons Garlic Salt
  • 3 Tablespoons Sugar
  • 1 Tablespoon Garlic Powder
  • 1 teaspoon Dried Oregano
  • 1 Tablespoon Extra Virgin Olive Oil (optional)
  • FOR SPRINKLING ON THE DOUGH:
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Garlic Powder
  • ¼ cups Grated Romano Cheese
  • TO ASSEMBLE THE PIZZA:
  • Pizza Sauce
  • Desired Toppings
  • Cheese

Preparation

1. Add all ingredients into large mixing bowl; stir until dough starts to form.

2. Add to a stand mixer bowl and use the dough hook to mix or use a food processor set to the dough setting (if you have either). If you don’t have one, knead dough by hand. Mix well until everything is incorporated.

3. Optional: Coat another bowl with extra virgin olive oil and transfer dough to that bowl. Coat well with extra virgin olive oil, cover, and let sit for about a half hour before using.

4. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or nonstick foil or grease with cooking oil. Spread the dough evenly, using your hands, in the shape and thickness of choice. I suggest a thinner, not thicker crust to ensure thorough cooking. Sprinkle with dried oregano, garlic powder, and grated (romano) cheese. I used 1/3 of the dough to make a veggie pizza for myself, and the rest for a meat pizza for Dustin and mom.

5. Precook crust at 450ºF for 8-10 minutes; take out and add on sauce, toppings, and cheese. Pop back in the oven at 450ºF for another 15-18 minutes or until desired crispiness. I suggest baking towards the upper end of the time frame.

Important: If using a thick crust, pre-bake longer.

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