Italian · Dinner
Four Seasons Pizza (Gluten-Free)
Gluten-free thin-crust pizza divided into four quadrants, each topped with a different seasonal ingredient: mushrooms, artichoke hearts, cooked ham, and black olives, with mozzarella and tomato sauce on a rice-flour and cornstarch crust baked until crispy.
$6
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
680Calories
45.8gProtein
24.9gFat
62.5gCarbs
5.2gSugar
5.5gFiber
2847mgSodium
93mgChol
10.7gSat Fat
753mgPotassium
372mgCalcium
3.4mgIron
1.4mcgVitamin B12
8.2mgVitamin C
gluten-free
high-fiber
protein-rich
gluten-free
Instructions
1
Prep
Whisk rice flour, cornstarch, yeast, and salt together, then stir in warm water and 1/2 tsp olive oil to form soft dough.
2
Rest
Cover bowl with cloth and leave in warm spot 15 minutes until dough puffs visibly.
3
Bake
Press dough onto parchment into 9-inch round, place on tray, bake at 475°F for 5 minutes until surface is dry and set.
4
Build
Spread canned tomatoes over crust, scatter mozzarella, then arrange mushroom, artichoke, ham, and olives in separate quarters, drizzle with remaining 1 tsp olive oil.
5
Plate
Bake at 475°F for 7 minutes until cheese bubbles and crust edges are golden, sprinkle oregano, slide onto plate, serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ham-cooked
- 2/3 cup80g rice flour
- 4 tbsp32g cornstarch
- 1/2 tsp1/2 tsp yeast, dried
- 1/2 tsp1/2 tsp salt
- 6 tbsp90ml warm water
- 1 tsp1 tsp olive oil, for the dough
- 1/2 cup60g, a quarter of a 14.5 oz can canned tomatoes
- 3.6 oz100g mozzarella
- 4 oz110g mushroom
- 44 artichoke hearts
- 1010 black olives, pitted
- 2 tsp2 tsp olive oil, for drizzling
- 2 pinch2 pinch dried oregano
