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“This recipe is another of Judith Fertig's from her book 200 Fast & Easy Artisan Breads. I have not made it, but am posting it by request. You will use half of Easy Artisan Gluten-Free Dough, Easy Artisan Gluten-Free Dough for the crust. Use your choice of preferred toppings, gluten-free of course. Judith uses a cookie sheet & makes a rectangular pizza, I am sure you could make a traditional round pizza, just make sure to use baking parchment on your pizza pan. She says it will feed 8 - 12 people, I have cut that back to 4 - 6 servings. If you are feeding a teenage boy feel free to change this to 1 or 2 servings. I have created a gluten-free recipe book in my shared cookbooks that includes all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan. .”
READY IN:
3hrs
SERVES:
4-6
YIELD:
1 pizza
UNITS:
US

Ingredients Nutrition

  • Prepared Gluten-Free Dough
  • Toppings
  • 1 cup pizza sauce
  • 2 cups thinly sliced mushrooms
  • 2 cups sliced pepperoni (cooked Italian sausage or ham may be used)
  • 2 cups shredded mozzarella cheese (provolone or dairy free are fine)

Directions

  1. Use half of Easy Artisan Gluten-Free Dough, Recipe #446567.
  2. Line cookie sheet with baking parchment.
  3. Pat or spread dough to a 10 x 14 inch rectangle, use a wet plastic spatula, or wet your hands.
  4. Cover with a teatowel & let rest for 40 minutes.
  5. Spread sauce over dough, add toppings & cheese.
  6. Drizzle with a bit of olive oil if desired.
  7. Place cookie sheet on baking stone & bake at 350 F for 25 - 30 minutes.

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