Description
This gluten-free pizza topped with homemade kale pesto is delicious and easy to prepare, perfect for any occasion.
Ingredients
Scale
- 1 1/4 cups + 2 tablespoons warm water, 110°F or 43°C
- 2 tablespoons sugar, divided
- 1 tablespoon fast action yeast
- 3 cups gluten free flour blend | 420 grams plus more for rolling if needed
- 1 teaspoon xanthan gum, skip if your GF blend already has xanthan
- 1 teaspoon sea salt
- 3 teaspoons baking powder
- 3 tablespoons extra virgin olive oil, divided
- 1/2 cup homemade kale pesto or pesto of your choice
- 1/2 cup sliced radishes
- 2 cups arugula/rocket
- 1/4 cup chopped almonds
- 1 large | 150 grams mozzarella ball
Instructions
- Preheat the oven to 350°F | 180°C.
- In a small bowl add the warm water and 1 tablespoon of sugar. Stir gently to dissolve the water. Sprinkle the yeast over the top of the water and then stir it in. Set the bowl to the side for 5 minutes to let the yeast activate while you mix together the dry ingredients. When the yeast has activated it should foam up a bit.
- In a large mixing bowl, mix together the flour, xanthan gum, sea salt, baking powder and remaining 1 tablespoon of sugar. Whisk well to combine.
- Once the yeast has activated and the dry ingredients are mixed together, slowly pour in the yeast water and 2 tablespoons of olive oil. Mix until a dough starts to form. Lightly flour your hands and a sheet of parchment paper to roll the dough on and form the dough into a ball. If the dough is far too sticky, add a little more flour a spoonful at a time until it’s easier to shape and handle. Just be careful not to add too much to dry out the crust.
- Roll the dough out to about 1/4 inch thick. Once it’s rolled out fully, brush the entirety of the dough with the remaining 1 tablespoon olive oil. This will help with the browning and keep the dough from drying out too much. Transfer the dough to a baking sheet and pre bake for about 15-20 minutes. Remove from the oven as you prep the rest of the ingredients.
- Spread the pesto over the base of the pizza. Scatter the sliced radishes and almonds over the top followed by the arugula. Break up the mozzarella ball and scatter the cheese over the top.
- Return the pizza to the oven to finish baking for another 10-15 minutes. When the cheese starts to turn golden you’re done. Cut the pizza as it comes out of the oven to let it cool faster. Let sit for 5-10 minutes and serve.
Notes
- This pizza is best fresh out of the oven.
- Adjust toppings according to taste preferences.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: main course
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg