SEASONS PIZZA GLUTEN FREE RECIPES

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GLUTEN-FREE BLUE CHEESE & PEAR PIZZA | HY-VEE



Gluten-Free Blue Cheese & Pear Pizza | Hy-Vee image

Gluten-free and missing pizza? Miss pizza no more with our delicious blue cheese & pear flavor combo with a homemade gluten-free crust. 

Want step-by-step instructions for making the crust? We've got a how-to you can follow along with!

Provided by Hy-Vee Seasons Magazine

Prep Time 20 minutes

Cook Time 35 minutes

Yield 16 2 slices each

Number Of Ingredients 13

3.75 c. of tapioca flour
1 tsp. of Hy-Vee baking powder
1 tsp. of kosher salt
0.5 tsp. of Hy-Vee Italian seasoning
1 c. of Hy-Vee shredded mozzarella cheese
3 Hy-Vee large eggs
1.5 c. of Hy-Vee whole milk
0.5 c. of Hy-Vee unsalted butter
1 tbsp. of bottled minced roasted garlic
1 (8-oz.) pkg. Fontina cheese
1 Bosc pear
0.5 c. of blue cheese crumbles
2 tbsp. of fresh thyme leaves

Steps:

  • 1.

    Preheat oven to 350 degrees. Spray two 12-inch-round pizza pans with nonstick spray; set pans aside. 

  • 2.

    Whisk together tapioca flour, baking powder, salt, and Italian seasoning in a large bowl; stir in mozzarella cheese. Whisk together eggs, milk, melted butter, and roasted garlic in another bowl. Pour milk mixture over flour mixture; stir until well combined (batter will be thick). 

  • 3.

    Divide and evenly spread batter into the prepared pans. Bake for 20 minutes. Sprinkle partially baked crusts with Fontina cheese. Top with pear slices, red onion, blue cheese crumbles, and thyme. Bake for 8 to 10 minutes or until crusts are golden and crispy and cheeses are melted. Let stand 5 minutes before serving. Cut into 12 slices.  

Nutrition Facts : Calories 760, FatContent 39g, SaturatedFatContent 24g, TransFatContent 0.5g, CholesterolContent 210mg, SodiumContent 1050mg, CarbohydrateContent 79g, FiberContent 1g, SugarContent 7g, ProteinContent 22g

GLUTEN-FREE SUPREME PIZZA - HY-VEE RECIPES AND IDEAS



Gluten-Free Supreme Pizza - Hy-Vee Recipes and Ideas image

There's a darn good reason we call this recipe supreme. 

Provided by Hy-Vee Seasons Magazine

Yield 8 1 wedge each

Number Of Ingredients 17

2 c. of gluten-free all-purpose flour blend
1 (1/4 oz) pkg quick-rise active dry yeast (2-1/4 tsp)
1 tsp. of xanthan gum*
0.5 tsp. of Hy-Vee salt
0.5 tsp. of Hy-Vee granulated sugar
0.666 c. of Hy-Vee skim milk, warmed to 105 to 115 degrees
1 Hy-Vee large egg
2 tbsp. of plus 1/2 tsp Hy-Vee select olive oil, divided
0.5 c. of Hy-Vee pizza sauce
0.25 lbs. of bulk Italian sausage, cooked and drained
0.5 c. of chopped red bell pepper
0.5 c. of chopped green bell pepper
0.5 c. of sliced fresh mushrooms
0.5 c. of Hy-Vee sliced black olives
1 c. of Hy-Vee shredded pizza blend cheese
20 slice(s) of pepperoni
0.25 c. of sliced green onion

Steps:

  • 1. In a large bowl, combine gluten-free flour, yeast, xanthan gum, salt and sugar. Add warm milk, egg and 2 tablespoons olive oil; beat with electric mixer on low speed to combine, then on high speed for 1 minute. Transfer to a parchment-lined cookie sheet; roll out dough to a 12- or 13-inch circle.** Cover dough with plastic wrap and let rise for 20 minutes.
  • 2. Preheat oven to 400 degrees. If using pizza stone, preheat stone on lowest rack in oven while oven preheats; slide pizza dough and parchment onto baking stone. Or, place parchment-lined cookie sheet on middle rack of oven. Bake for 12 minutes. Remove from oven.
  • 3. Brush remaining 1/2 teaspoon olive oil on outer 1-inch rim of crust. Spread pizza sauce to within 1/2 inch of edge. Top with cooked sausage, red pepper, green pepper, mushrooms and olives. Sprinkle with cheese and pepperoni. Bake for 14 to 16 minutes or until cheese is melted and crust is golden. Sprinkle with green onion. Cool slightly; cut into wedges.
  • 4. *If your gluten-free all-purpose flour contains xanthan gum, cut the xanthan gum in this dough to 1/2 teaspoon.
  • 5. **If dough is too sticky to roll out, cover hand with a plastic sandwich bag lightly coated with olive oil or nonstick cooking spray and pat dough evenly onto parchment-lined cookie sheet.

Nutrition Facts : Calories 380, FatContent 19g, SaturatedFatContent 4g, TransFatContent 0g, CholesterolContent 40mg, SodiumContent 850mg, CarbohydrateContent 41g, FiberContent 2g, SugarContent 3g, ProteinContent 11g

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