GLUTEN FREE SPINACH & ARTICHOKE PIZZA

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Gluten Free Spinach & Artichoke Pizza image

Having to spend $10 on a tiny gluten free pizza can be frustrating. Thanks to my friend Jess I've now adapted a recipe that can be not only cheaper, but also much better tasting than any of the freezer varieties out there.

Provided by hexon

Categories     Brown Rice

Time 50m

Yield 2 12, 3-4 serving(s)

Number Of Ingredients 16

1 tablespoon yeast (normally in 1/4 oz packets which is just fine)
1 1/3 cups milk
1 teaspoon sugar
1 1/3 cups gluten-free flour (mine was mostly brown rice based)
1 cup cornstarch
2 teaspoons xanthan gum
1 teaspoon salt
1/2 teaspoon rosemary
1/2 teaspoon garlic
1/2 teaspoon oregano
2 teaspoons olive oil
2 teaspoons apple cider vinegar
1 (18 ounce) jar of your favorite marinara sauce, but check the ingredients for gluten (I used Kroger brand)
1 (8 ounce) can artichokes
1 bunch spinach leaves
1 (10 ounce) bag of shredded cheese (I used Sargento's 4 cheese blend)

Steps:

  • Preheat oven to 400°F.
  • Activate the yeast by placing in warm milk with the sugar. If warm enough, the yeast will bubble and thicken. This may take up to 10 minutes.
  • While the yeast is activating, pour the dry ingredients into a mixing bowl.
  • Add the remaining wet ingredients to the yeast and then combine the wet and dry ingredients.
  • You want the dough to hold together well, but not be crumbly or runny. It should hold its shape. Add more milk if needed.
  • dust counter and hands with some more corn starch to keep the dough from sticking, and press out two 12" round pizza crusts.
  • Rub a tablespoon of marinara sauce over each crust and place into oven for 10 minutes.
  • Remove from oven and add spinach, marinara sauce, artichokes, and cheese (enough for your liking) and place back into oven for 15 minutes.
  • Freeze what you don't eat for a quick dinner later.

Nutrition Facts : Calories 821.5, Fat 36.2, SaturatedFat 18.9, Cholesterol 79.6, Sodium 2700.4, Carbohydrate 93.8, Fiber 13.1, Sugar 19.7, Protein 33.1

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