Gluten-free Caprese Pizza
45 min
8 servings
440 calories
Ingredients
1 1⁄2 tsp dry yeast
2 cups warm water
1 tsp sugar
1⁄2 tsp Sea Salt
2 1⁄2 cups gluten-free flour mix
2 1⁄2 tsp xanthan gum
2 tbsp Rosemary Garlic Seasoning
2 tbsp olive oil
1⁄2 cup prepared Pesto
2 tbsp Pesto Sauce Mix
2 tbsp water
2 tbsp pine nuts or pistachio nuts, optional
1 tbsp grated Parmesan cheese
1⁄4 cup olive oil
8 slices tomato
8 slices bocconcini
Sea Salt
Black Pepper
olive oil, to taste – optional
Instructions
Preheat oven to 375° F (190° C).
Dissolve yeast and sugar, in 1 cup warm water for approximately 5 minutes. Whisk together Sea Salt, flour, xanthan gum, and Rosemary Garlic Seasoning in a separate bowl.
Make a well in the center of the dry ingredients. Add yeast water, and remaining 1 cup water, and mix together to form a smooth dough. Cover with a clean cloth and let rest for at least 10 minutes.
Brush a Sheet Pan or crisper with oil. To shape dough, roll or press out into pan.
Bake blind initially for 15 minutes.
Spread prebaked pizza crust with prepared Pesto.
Top each with sliced tomatoes and bocconcini.
Sprinkle with Sea Salt and Black Pepper. Drizzle olive oil, if you wish. Bake at 375° F (190° C) for an additional 10–15 minutes.
Nutritional Information
Per serving: Calories 440, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 93 g (Fiber 7 g, Sugars 2 g), Protein 8 g.