Fresh, vibrant, and full of Mediterranean-inspired flavour, this gluten-free pizza pairs a golden homemade crust with basil pesto, juicy tomatoes, and creamy bocconcini. Finished with Pizza Seasoning and a drizzle of olive oil, it’s a fresh take on pizza night that’s perfect for summer.
Ingredients
1 1/2 tsp dry yeast
1 tsp sugar
2 cups warm water
1/2 tsp Sea Salt
2 1/2 cups gluten-free flour mix
2 1/2 tsp xanthan gum
2 tbsp Pizza Seasoning
1/2 cup prepared Pesto
8 slices bocconcini
2 tbsp olive oil
8 slices tomato
Black Pepper
Sea Salt
olive oil (to taste – optional)
Preparation
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 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.
