Gluten-free Caprese Pizza
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
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 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.
Epicure Products Used
Nutritional Information
Per serving: Calories 440, Fat 7 g (Saturated 1 g, 0 0 g), Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 93 g (Fiber 7 g, Sugars 2 g), Protein 8 g.