savor (v) - to taste and enjoy completely. // A weekly blog series from our kitchen, celebrating the simple pleasure of good food.
For when you're craving pizza super-fast, but want to still feel healthy. (Because, I mean, you can eat this entire thing for about 520 calories - depending on your specific brands/ingredients.) Don't care about gluten-free and want a more pizza-like crust with yeast? Use these topping and our thin & crispy crust from the Garlic Chicken Pizza.
Gluten-free + Yeast-free + relatively low carb
Makes two servings, at about 260 calories each.
- 1/2 cup gluten-free flour blend
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. onion powder
- 1/2 T olive or coconut oil
- 1 t dried Italian herbs (optional, but takes the crust up a level)
- 1 T corn meal (optional)
- 1/4 cup water
- 1/2 cup marinara sauce
- 2/3 cup mozzarella (shredded, part-skim)
- 1 tomato, sliced
- fresh basil, torn (about 2-3 tablespoons)
- 1/4 cup feta (crumbled, fat-free)
- 3-4 slices prosciutto, torn
1. Heat oven to 450 degrees with your pizza stone (or pan) inside.
2. For the crust: Mix dry ingredients together in a large bowl. Add oil and stir until combined and crumbly. (I used the coconut oil instead of olive because I'm on a coconut oil kick lately...) Add the water a little bit at a time until your dough holds together. If it's still too crumbly, just add a little more water.
3. Form dough into a ball, and place between two sheets of parchment or wax paper - this lets you get the gluten-free crust super thin without it crumbling everywhere and falling apart. (It happened to me..until I tried this method.)
4. Roll out (once again...I use a glass because I don't own a rolling pin.) Peel off the top layer of paper.
5. Remove your pizza stone from the oven and sprinkle with the corn meal (if using) - otherwise just spray your pan with some cooking spray. Pick up the bottom layer of paper with the rolled-out dough on top, and flip upside down onto your stone. Wait a few seconds and then peel back your paper - perfect rustic thin-crust with no cracks. Success!
6. Spread with your marinara sauce, sprinkle 1/3 cup of your mozzarella, and add remaining toppings.
7. Sprinkle remaining 1/3 cup of mozzarella (add more if you prefer), and bake for 7-8 minutes or until edges are lightly-browned and crispy, and cheese is melted and bubbly.
8. Let cool a minute or two, then slice and enjoy!
Serving suggestions: Side garden salad + cabernet sauvignon + a selection of antipasto.