We started off by making this pizza crust which I would definitely recommend if you’re trying to eat gluten free. We made the crust around lunch time and let it sit in the fridge- we find that it’s easier to mold/control if it’s a little cool. It gets pretty sticky with all the cheese melted together, which results in panic attacks. We pulled it out of the fridge about 45 minutes before we wanted to use it and let it come to room temp. Then, we spread it out on a baking sheet and stuck it in the oven. This is an important step- you should really follow the steps on this awesome gluten free pizza dough recipe. Let the dough start to cook for about 6 minutes (a little more if you want it a bit more crispy), then pull it out and add your toppings. This was my favorite recipe we’ve made so far:
Sage and Sausage Gluten Free Pizza (makes 2 pizzas)
- 1 lb ground pork or sausage
- package shiitake mushrooms
- 3-4 tablespoons EVOO
- 3-4 cloves of garlic, diced
- 16-20 grape tomatoes, quartered
- 1 small container ricotta
- 1 bag mozzarella
- about 3-4 tablespoons fresh sage leaves
- salt and pepper to taste
- Follow the gluten free pizza dough recipe to make the dough (do I have to mention how awesome it is again?)
- Before you start cooking the dough in the oven, brown the ground pork in a pan. When it’s almost done, add the mushrooms and sauté until cooked through.
- Pull the dough out of the oven, then add your toppings. Start with 1-2 tablespoons EVOO and 2 cloves of garlic. Swirl it around until it covers most of the dough. Then add half the pork/mushroom mixture. Top with half the grape tomatoes, half the ricotta, half the bag of mozzarella and half the fresh sage leaves. Sprinkle salt and pepper to your liking.
- Stick it back in the oven for about 8-10 minutes, depending on how brown you like it.
- Once cooked, slide it out of the oven and onto a cutting board. Let sit for a few minutes, then slice to your liking.
- One pizza usually feeds 2 hungry people, or 3 regular people. I usually cook 2 pizzas- mostly for the leftovers