Pepperoni Pizza #glutenfree

Gluten-free Pepperoni Pizza

One of the things I have desperately missed is a decent pepperoni pizza.  After trying many different flour combinations for the pizza crust, nothing really tasted right.  Of course, when I started using Better Batter gluten-free flour, it did the trick.  Not only does it make a delicious pizza crust, but the texture is perfect!  I just had to share…

Pizza Crust (I followed the Better Batter recipe for Super Versatile Bread Dough with some minor adjustments):
1 1/2 cup Lactose-free whole milk
2 tbsp raw sugar
2 tsp salt
4 tbsp unsalted butter
1 tsp bulk active dry yeast
1 egg
3 1/2 cups Better Batter Gluten Free Flour

Toppings:
1 tbsp extra virgin olive oil
1 – 1 1/2 cups mozzarella cheese, grated
1/3 lb Boar’s Head pepperoni, sliced and chopped
1/3 jar Mama Mary’s traditional style pizza sauce (or your preferred gluten-free pizza or red sauce, see Note).


(Please Note: Mama Mary’s pizza sauce is not labeled or advertised as gluten-free but we tried it because the listed ingredients are natural and seem safe. I did not get glutened, but that is not an assurance that it is gluten-free).

If you store flour and yeast in the freezer, measure what is needed for the recipe and let it come to room temperature.

When ready to make the pizza, preheat the oven to 425 degrees F.

Heat milk, sugar, salt, and butter in a small sauce pan and let cool.  In a separate bowl, beat the egg and combine with the yeast.  Then add the yeast/egg mixture to the lukewarm milk (if too hot, it will kill the yeast).  Let yeast bloom (or froth) for 10 minutes or so.  Add 3 1/4 cups Better Batter gluten-free flour to the bowl of a stand alone mixer.  Pour in the milk/yeast mixture and gently mix together.  Once combined, beat with a dough attachment for 3 minutes at high speed.

Dust a pizza stone with gluten-free flour.  With wet hands or a rolling pin, spread 1/2 of the dough into a flat circle on the pizza stone. Polk a few holes with a fork.  Let rise for about 1 hour (sometimes it doesn’t rise very much, but that is okay).

Place in oven and bake for 7-10 minutes, until the top and edges are brown.

Remove from oven.  Brush with olive oil to prevent the sauce from absorbing into the crust.

Spread pizza sauce on crust.

Layer with sliced Boar’s Head pepperoni (cover the entire pizza with a single thin layer).

Add the grated mozzarella.  Sprinkle the chopped Boar’s Head pepperoni over the top of the cheese. Bake for about 10 minutes.

It is ready when cheese starts to bubble and brown around the edges.  Enjoy!

The other half of the dough mixture can be used to make another pizza, pizza pockets, or a loaf of bread.  

For Bread:  
Put the remaining dough into a greased cake tin and let it rise.  Bake at 375 degrees F for 25-35 minutes.  The top will brown and it will smell done.  Let the bread cool.  Can be sliced and frozen.  Makes great bread crumbs for using in other recipes.

For Pizza Pockets: 

I roll out four squares of dough.  Add shredded mozzarella and chopped pepperoni to the middle.

Wet the edges with water and fold over to make what looks like a spanish empanada.

I then put each one in a vacuum sealed bags and freeze.

When ready to bake, brush with olive oil and bake at 450 degrees F until brown, about 15-20 minutes.  Use your favorite red sauce or ranch dressing as a dip.  MMMMM!

Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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