While all of the posts on this blog are obviously dairy-free, one area where I’d like to grow my content is in gluten-free recipes. I don’t really ever bake gluten-free, nor have I ever tried to make a gluten-free pizza at home, so I thought now was a good time to start.

I made this pizza using Pamela’s gluten-free pizza crust mix. The mix and the recipe makes enough for 2 small pizzas which should feed four people. We were pretty hungry and only ate half of our respective pizzas.

In last week’s recipe, I included ingredients not normally found on pizza, and I tried to be equally imaginative with this one. I know potatoes might sound a little different, but trust me, they’re delicious.

One more note before moving forward: This recipe coincides with the directions on the Pamela’s crust mix. The mix requires rising time of at least 1 hour as well as par-baking the crust and cooking some of the toppings prior to adding to the pizza. If you use this mix, or one similar to it, keep that in mind.

Ingredients

1 package Pamela’s gluten-free pizza crust mix

1 cup fresh spinach leaves

3 fingerling potatoes, thinly sliced

1 cup broccoli, finely chopped

¼ bell pepper, diced

1 cup Daiya mozzarella shredded cheese

olive oil

pizza sauce

Directions

Follow the directions on the pizza crust mix to start making the dough. Mix together the gluten-free flour, the yeast that comes in the pack, water, and oil, and form into a ball. Allow to rise for at least 1-2 hours.

While you’re waiting for the dough to rise, you can prep your ingredients. The potatoes, broccoli, and bell pepper all need to be cooked beforehand. Thinly slice the fingerling potatoes using a mandoline, if you have it. Drizzle olive oil in a pan and cook fingerling potatoes over medium heat until brown on both sides. Salt and pepper the potatoes a bit if you wish.

In a separate pan, drizzle a little bit more olive oil and add in the broccoli and bell peppers. Cook over medium heat for a minute or two and season with salt, pepper, and Italian seasoning. Remove from heat.

Once the dough is done rising, preheat the oven to 475 degrees. Split dough into halves or make one big pizza. Handle the dough with gluten-free floured hands or oiled hands and lightly pat into a tighter ball. Smooth out onto parchment paper lined with either gluten-free flour or cornmeal until you reach your desired thickness. Keep in mind, the thicker you keep it, the longer it needs to stay in the oven. We had thicker crusts and cooked it for much longer than the package said.

Put crusts into the oven and bake for about 10 minutes. When they come out, lower the temperature of the oven to 425 degrees. Put on your pizza sauce and all of your toppings. I did spinach first, followed by the potatoes, broccoli, and bell peppers, and topped it all off with Daiya Cheese.

Put back into the oven for 5-10 minutes, according to the package, but for us it took closer to 15.

The crust came out wonderfully and was really delicious. I honestly couldn’t tell it was gluten-free, and that’s when you know it’s good.