Italian · Dinner
Ham and Mushroom Pizza (Gluten-Free)
A single-serving gluten-free pizza on an almond and rice flour crust, topped with tomato sauce, sautéed mushrooms, cooked ham and melted mozzarella. Baked until the crust crisps and cheese browns in spots, it delivers classic pizzeria flavor without wheat-based dough or gluten-containing toppings.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
619Calories
48.2gProtein
28.5gFat
42.8gCarbs
4.6gSugar
6.8gFiber
1810mgSodium
106mgChol
9.8gSat Fat
540mgPotassium
375mgCalcium
2.8mgIron
1.6mcgVitamin B12
5.2mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Whisk together almond flour, rice flour, tapioca starch, baking powder and salt, then stir in olive oil and water until a soft, sticky dough forms.
2
Rest
Cover the dough and let it sit at room temperature for 10 minutes so the rice flour hydrates.
3
Build
Press dough into a thin 8-inch round on oiled parchment, patch cracks with damp fingers, spread crushed tomatoes, scatter garlic and oregano.
4
Sauté
Heat 1 tsp olive oil in a small pan over medium heat, add mushrooms and cook 5 minutes until tender and lightly browned.
5
Bake
Bake the crust alone at 450F for 8 minutes until pale golden, then top with mushrooms, ham and mozzarella and bake 7 more minutes until cheese browns.
6
Plate
Slide onto a plate, season with black pepper and slice into wedges to serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g cooked ham
- 5.2 oz150g mozzarella
- 4.2 oz120g mushroom
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 cup112g almond flour
- 1/2 cup80g rice flour
- 2 tbsp16g tapioca starch
- 1 tsp1 tsp baking powder
- 1/2 tsp1/2 tsp salt
- 2 tbsp28g olive oil, plus extra for greasing
- 4 tbsp60ml water, as needed
- 2 clove2 clove garlic
- 1 tsp1 tsp dried oregano
- 2 tsp10ml olive oil, for the mushrooms
- 2 pinch2 pinch black pepper
