Gluten Free Vegetable Pizza with Fresh Basil

gluten free vegetable pizza with fresh basil Entree
Gluten Free Vegetable Pizza with Fresh Basil
  • Prep 20 min
  • Total 1 hr 35 min
  • Servings 2

Treat your family to delicious pizza made from scratch, including the crust. Plus, it's gluten free!


  • 1 3/4 cups lukewarm water (about 95°F)
  • 2 teaspoons unflavored gelatin
  • 1 tablespoon fast-acting dry yeast
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon cider vinegar
  • 1 cup sweet white sorghum flour
  • 3/4 cup brown rice flour
  • 1/2 cup garbanzo and fava flour
  • 1/2 cup white rice flour
  • 1/2 cup potato starch flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon guar gum
  • 1 teaspoon salt
  • Cooking spray (without flour)
  • 1 can (15 oz) gluten free pizza sauce
  • 1 bell pepper (any color), cut into thin slices
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1/4 cup sliced fresh basil leaves
  • 2 cups gluten free shredded mozzarella cheese (8 oz)


  • 1
    Spray 2 (12-inch) pizza pans with cooking spray (without flour). In small bowl, stir warm water, gelatin, yeast, oil, honey and vinegar until yeast is dissolved; set aside.
  • 2
    In medium bowl, mix flours, xanthan gum, guar gum and salt. Add yeast mixture; beat with electric mixer on low speed 1 minute.
  • 3
    Divide dough in half. Spread half of dough in each pizza pan. Lightly spray dough with cooking spray (without flour); cover with plastic wrap. Let rise in warm place (80°F to 85°F) until doubled in height, about 45 minutes.
  • 4
    Heat oven to 425°F. Uncover dough; bake 10 minutes or until surface is dry. Remove from oven. Spread pizza sauce over each crust; sprinkle with bell pepper, mushrooms, basil and cheese. Bake 15 to 20 minutes longer or until crust is browned and cheese is melted.

No nutrition information available for this recipe

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