Gluten Free Pizza Bread
This delicious bread is great as a tasty appetizer or as a meal. It’s an easy to make recipe but it does take time because of the double proofing needed. In an easy 10 minute assembly however, this is a mostly set it and forget it dough.
The dough is easiest to make in a stand mixer with a dough hook attachment but it is possible to mix with your hands too. You will bloom the yeast right into the mixing bowl and add the flour in batches. If you mix by hand, you will still want to mix the flour into the yeast in batches. Gluten free flour is optional in this recipe. You can use unbleached whole wheat flour too. The ratios are the same. If you can find it in your area, I prefer the Pillsbury brand gluten free flour. It acts the same as regular flour and the taste is great. King Arthur gluten free 1:1 flour is a good choice too.
My favorite aspect of this bread is that it’s basically a delicious catchall for whatever vegetables you want to use up. When I made this, I had a lot of mushrooms that I needed to use up so I roasted them first for just a few minutes (350 for 10 minutes) and add them along with some other odds and ends like a few end of the bag cheeses, some green pepper and a few dollops of marinara. It’s a delicious snack and a great way to use up the odds and ends, grilled meat or leftover veggies. Enjoy!
If you make this recipe, be sure to tag @emeraldmenus on your social media.
Gluten Free Pizza Bread
A delicious easy to make pizza snack that is great with almost any kind of topping on it.
Ingredients
- 1⅓ cup warm water approximately 110 degrees F
- 2 tsp sugar
- 1 pkg active-dry yeast
- 3½ cups gluten free flour
- 2 tsp salt
- 1 tsp Italian seasoning
- 3 cups cheese
- 3 cups vegetables this is a great vessel for leftover vegetables
- 2 cups cooked meat – such as leftover chicken, pepperoni or ham *optional ingredient * you will want to used precooked meat
- ½ cup marinara sauce *optional*
Instructions
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Bloom the yeast in the bowl of the stand mixer with the dough hook attachment by mixing the yeast, sugar and water together. Give the mixture a quick stir and let it sit for 5 to 10 minutes until the mixture becomes foamy.
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Mix the flour, Italian seasoning and salt together in the separate bowl. Set the stand mixer to low speed and gradually add the flour mixer. Continue mixing for 5 minutes. If the dough seems sticky and isn't pulling away from the sides, you can add ¼ cup more of flour while mixing.
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Take the dough out of the mixer and using your hands, shape the dough into a soft circle. Put the dough back into the bowl, cover with a cloth and put the bowl in a warm and dry place for the first dough rise for 1 hour.
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After the dough has risen, take it out of the bowl and lay it into a 9×13 cake pan. Shape the dough into the pan by pulling it to the shape of the pan and cover it again with the cloth. Let it rise again for about 20-25 minutes.
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Preheat the oven to 400 degrees. After the second rise, cook the dough for 10 minutes. Then pull the dough out of the oven. It should be halfway cooked. Top it with all of your vegetables, cheese and whatever else ingredients.
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Finally, bake the dough for an additional 10 minutes.
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After the bread is done, let it sit for 5 to 7 minutes before cutting pieces. Enjoy!
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