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Thin-Crust Gluten-Free Pepperoni Pizza

 Thin-Crust Gluten-Free Pepperoni Pizza
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
8 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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.
  • 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

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Thin-Crust Gluten-Free Pepperoni Pizza (continued)

Directions (continued)

  • sausage mixture, red peppers, olives, cheese and pepperoni. Bake
  • 18-20 minutes longer or until cheese is melted. Yield: 8 servings.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.