GLUTEN FREE SPINACH & ARTICHOKE PIZZA

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

Time 50m

Yield 2 12, 3-4 serving(s)

Number Of Ingredients 16

Ingredients

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