Thin-Crust Gluten-Free Pepperoni Pizza Recipe
Thin-Crust Gluten-Free Pepperoni Pizza Recipe photo by Taste of Home

Thin-Crust Gluten-Free Pepperoni Pizza Recipe

Publisher Photo
My husband can't eat pizza with gluten or sugar in the crust. Because that leaves out boxed mixes and frozen pizzas, I decided to make my own. — Angela Sage, Waxhaw, North Carolina
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 8 servings

Ingredients

  • 1-1/2 cups almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1 tablespoon grapeseed or olive oil
  • 1/4 pound Italian turkey sausage links, casings removed
  • 1 medium onion, chopped
  • 1/2 cup pizza sauce
  • 1 garlic clove, minced
  • 1/2 cup julienned roasted sweet red peppers
  • 1/4 cup sliced ripe olives
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 17 slices turkey pepperoni

Nutritional Facts

1 slice equals 232 calories, 17 g fat (3 g saturated fat), 47 mg cholesterol, 481 mg sodium, 9 g carbohydrate, 3 g fiber, 13 g protein.

Directions

  1. In a small bowl, mix the almond flour, salt and baking soda. In another bowl, whisk egg and oil; stir into dry ingredients. Press onto a 12-in. pizza pan coated with cooking spray; build up edges slightly. Bake at 350° for 8-10 minutes or until edges are lightly browned.
  2. Meanwhile, in a large skillet, cook and stir sausage and onion over medium heat for 4-6 minutes or until sausage is no longer pink. Spread pizza sauce over crust; sprinkle with garlic. Top with the sausage mixture, red peppers, olives, cheese and pepperoni. Bake 18-20 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Thin-Crust Gluten-Free Pepperoni Pizza in Taste of Home August/September 2012, p56

Nutritional Facts

1 slice equals 232 calories, 17 g fat (3 g saturated fat), 47 mg cholesterol, 481 mg sodium, 9 g carbohydrate, 3 g fiber, 13 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Thin-Crust Gluten-Free Pepperoni Pizza

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed Jul. 16, 2013

This is the worse Pizza dough I have ever made. I would never recommend this to anyone.

MY REVIEW
Reviewed Jun. 23, 2013

Crust fell apart while eating it. We like crispy thin crusts. Good flavor. I made it on a pizza stone and not a metal pizza pan. Would that make a difference?

MY REVIEW
Reviewed Feb. 10, 2013

Did not turn out the way recipe says it does. It was too dry and gritty texture. I even added more egg and olive oil.

MY REVIEW
Reviewed Oct. 18, 2012

My sister and I both have Gluten and wheat sensitivities. Recipes that fit this category are very hard to find. This Thin-Crust Gluten-Free Pepperoni Pizza can easily be adapted into a wheat-free recipe as well. Thank you very much for this recipe. It is a keeper!

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