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Homemade Gluten Free Pizza

When I want to make something but can’t seem to find the right moment I leave the ingredients on the counter.  It’s my way of constantly reminding myself to make time for something that I actually want.  Well, for about a month I’ve been staring at the box of Arrowhead Mills Gluten Free Pizza Crust mix.  What derailed me for so long was that I wanted to use my bread machine to mix the dough and let it rise, instead of following the box recommendation and mixing it myself.  Rushing home from work to wait roughly 2 hours to eat didn’t sound appealing nor did making the dough the night before.  I wanted to experience what every person out there does when they make a pizza at home or order take out.  Fresh dough, cooked on the spot, and eaten as soon as it’s pulled out of the oven.  So finally, on my day off, I built time in to make my homemade pizza. My way worked pretty good too as you can see….

Straight from the oven 🙂

It tasted as good as it looks.  The dough was a pain to work with, so don’t get frustrated by the extreme stickiness.  No amount of oil could prevent the dough from clinging to my fingers, and it was quite difficult to make it 1/8 of an inch thick.  I went with it, and decided I meant to make a Sicilian style gluten-free pizza.  Topped with pepperoni and fresh basil this pizza was a home run in my world.  Of course I doctored up the pizza mix too by adding a few spices and herbs mentioned below.  Next on the list?  Stromboli perhaps, but if not I think I could suffer through another 1 or 4 slices of pizza.

Look at how thick the crust is!

Pizza Crust

*Yields 2 personal size pizzas with plenty for leftovers

  • 1 box Arrowhead Mills Gluten Free Pizza Crust mix
  • 1 Tbs. apple cider vinegar
  • 1 Tbs. olive oil
  • 1 cup warm water
  • 3 eggs
  • 1 yeast pack (included)
  • 3 eggs
  • Basil
  • Oregano
  • Parsley
  • Garlic
  1. Mix dough according to box directions
  2. Once mixed, add in my top Italian spices:  garlic, basil, oregano, and parsley
  3. Put forth your best effort to tackle the sticky dough, and shape into two 8 in pizzas (it’s worth it!!!!!)
  4. Cook for about 15 minutes until crust is brown (I recommend brushing extra olive oil on top once cooked for about 10 minutes)
  5. Finish cooking for about another 5 minutes, then add your favorite pizza toppings
  6. Remove from oven when cheese is melted
  7. Enjoy and smile if you burn the roof of your mouth – I did 🙂

Pizza Toppings

  • Pizza Sauce
  • Mixture of mozzarella and provolone cheese
  • Fresh Basil
  • Pepperoni

About myglutenfreelifestyle

This is Ann Marie Regan from Philadelphia, PA. A few words to describe me: celiac, runner, cook, traveler. If you're reading my blog chances are you are on a gluten free diet or know someone who is. New information and ideas are constantly surfacing and you can read my blog to learn more :)

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