Let's see what we've got here - rustic gluten-free crust, onions, spinach, artichoke hearts, roasted red peppers, sun-dried tomatoes, crumbled goat cheese, and fresh oregano. It should have had some kalamata olives on top too, but I sort of, maybe forgot about those...next time!
Because this is so overloaded with hearty, healthy toppings, I baked the crust first and then added the toppings at the end - just enough to warm them through a bit. I used to think having leafy greens on my pizza was crazy, but over the last few years I have really grown to enjoy it. I've used spinach here, but chard, kale or even arugula would be really great here.
One note about the crust. If you're not GF, by all means use your favorite crust. But if you are GF, this really is the best crust recipe I've used. I use it over and over. I slightly adapted it according to the flours I had on hand. Either way, the recipe works great. If you have leftover pizza, keep in mind it won't last for more than a day, two at the most. This goes for all GF baked goods. They just don't hold up as well. So, eat up that pizza! You can make the crust ahead of time, wrap it tightly and freeze it. If you do that, I would recommend making several smaller crusts. Also, don't let my picture fool you. The crust can be much prettier. I was in a hurry and went for a more rustic look. :)
Honestly, the only thing this pizza needs is a nice, cold drink and a good show on Netflix.
Find all of my pizza recipes here.
Greek-Style Veggie Pizzacrust recipe adapted slightly from Gluten Free Goddess
For gluten-free crust:1/2 cup tapioca starch
1/2 cup sorghum or millet flour
1/2 cup potato starch
1/4 cup brown rice flour
1/4 cup glutinous rice flour
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 tablespoon organic light brown sugar
1/2 cup plus 2 Tablespoons warm water (between 110 - 115ºF)
1/2 teaspoon organic light brown sugar - for proofing the yeast
1 1/8 teaspoons active dry yeast
2 Tablespoons good olive oil, plus more for pan
2 egg whites, lightly beaten (for vegan, use egg replacer)
1/8 teaspoon light tasting rice vinegar
coarse corn meal, for sprinkling
For toppings:2 teaspoons olive oil
1/2 cup onion, diced
2 cups fresh spinach, cut into ribbons
1/2 cup marinated artichoke hearts, drained well and chopped
1-2 roasted red peppers, cut into slices or diced (rinsed well if from jar)
1/2 cup sun-dried tomatoes, julienned (drained well if packed in oil)
1/2 to 1 cup crumbled fresh goat cheese (or feta)
Handful fresh oregano leaves
For gluten-free crust:Preheat oven to 400 degrees F.
Stir the yeast and 1/2 teaspoon of brown sugar together with 1/2 cup of the water and let stand for 10 minutes until dissolved.
Whisk dry ingredients together in a large bowl. In a smaller bowl, whisk the olive oil, egg white and rice vinegar together. Add the liquid ingredients along with the yeast to the dry ingredients. Using a wooden spoon or electric mixer, mix until well combined. If it's too dry, add a little more of the reserved water. The dough will be very soft, almost like a stiff batter, but not like traditional bread dough.
Brush a large pizza pan or baking sheet with a little olive oil and sprinkle with a thin layer of corn meal. Transfer the dough to the pan. Lightly oil your hand and press into the pan all the way to the edges. (If you're using a rectangular baking sheet, it probably won't reach the edges.) Make sure it's even. Add a little more oil to your hands if you need to.
Let crust stand for about 15-20 minutes while the oven is heating up. Bake for 10 minutes or until lightly golden on the edges. Remove and brush the crust with a little more olive oil. Set aside until ready to layer with toppings.
For toppings:Heat the olive oil in a pan. Add the onion and cook for about 5 minutes or until softened. Add the artichoke hearts and cook for another 1-2 minutes, then add the spinach. Turn off heat and let spinach wilt a little in the pan. Spread over the partially baked crust. Top evenly with remaining ingredients except for the fresh oregano leaves.
Place pizza back in the oven and bake for an additional 5-10 minutes or until the crust is golden on the edges and the toppings are warmed through. Remove and transfer to a cutting board. Sprinkle with the oregano leaves and serve.
Makes on 16 by 10" (give or take) pizza, 4-6 servings
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