Gluten-Free Harvest Pizza
This Gluten-Free Harvest Pizza is comfort food made healthier with grain-free flour and fresh vegetables like arugula, mushroom, and onion.
Gluten-Free Harvest Pizza
Servings: 8 servings
Calories: 352kcal
Ingredients
- 1¼ cups cassava flour
- 1½ cups arrowroot flour, plus more for dusting
- ⅓ cup coconut flour
- 1½ tablespoons ground psyllium husk
- 2½ teaspoons rapid-rise active dry yeast
- 2½ teaspoons baking powder
- 2 teaspoons Himalayan pink salt
- 2 cups warm water (100°F)
- ¼ cup extra-virgin olive oil
- 4 large eggs , at room temperature
Toppings:
- ½ cup gluten-free pizza sauce
- 1 cup dairy-free ricotta cheese
- 1 cup baby arugula
- 1 heirloom tomato , thinly sliced
- 5 shiitake mushrooms , sliced
- ½ red onion , sliced
- 4 pieces prosciutto , pulled apart into smaller bites
- ½ teaspoon Primal Palate Super Gyro Seasoning, optional
Instructions
- In a stand mixer, combine the cassava flour, arrowroot flour, coconut flour, psyllium, yeast, baking powder, and salt. Mix to combine. Add the warm water to the flour mixture while it's running on low speed. Add the olive oil and one egg at a time. Turn the speed to medium and mix the ingredients until you achieve a smooth dough. Grease a medium-sized glass bowl with olive oil and pour the pizza dough into the bowl. Cover the bowl with plastic wrap, and place in a warm spot in your kitchen to rise for 1 hour.
- After 1 hour, set one oven rack on the middle level, and one right below it. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Scoop out equal amounts of dough onto each baking sheet. Since this is a very sticky dough, be sure to dust the dough with arrowroot flour. Press the dough out into a pizza shape, about ½-inch thick. Repeat this process with the other dough. You should have two medium-sized pizza crusts. Place the pizza crusts into the oven and bake for 20 minutes, switching the location of the trays halfway through.
- Once the crusts have pre-baked, turn the oven temperature up to 450°F, and top your crusts with equal amounts of the toppings. We find that a thinner layer of sauce is best, followed by the crumbled dairy-free ricotta, then a sprinkling of arugula, the tomato, mushrooms, onion, and then prosciutto. (We love using our Super Gyro blend to season a pizza, but this is optional.)
- Bake the pizza with the toppings for 15-20 minutes, until the toppings are fully cooked. Once the pizza has baked with the toppings, you can choose to finish it on the grill, if desired. To do this, heat the grill to medium (about 450°F), and oil the grates before putting the pizza on. Grill the pizza for about 3-5 minutes, making sure that it does not burn. Rotate the pizza as needed. Slice and enjoy.
Nutrition
Nutrition Facts
Gluten-Free Harvest Pizza
Amount Per Serving
Calories 352
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g20%
Cholesterol 97mg32%
Sodium 742mg31%
Potassium 357mg10%
Carbohydrates 47g16%
Fiber 6g24%
Sugar 2g2%
Protein 9g18%
Vitamin A 510IU10%
Vitamin C 5mg6%
Calcium 184mg18%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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