Muffuletta Pizza
Muffuletta Pizza is a thin crust gluten free garlic olive herb studded pizza topped with red roasted bell pepper and sun dried tomato pesto, ham, salami and special olive Muffuletta toppings.
Servings: 8
Calories: 376kcal
Ingredients
Olive Studded Gluten Free Pizza Crust
- 2 cups Brown Rice Flour
gluten-free - 3 tablespoon Brown rice flour total 2 cups plus 3 tablespoons
- 1 package yeast
dry - 1 teaspoon salt
- 1 teaspoon maple syrup
- 1.5 tbsps margarine
melted dairy free margarine (I used an olive oil spread) - 2 tbsps olive oil
- 1 cup water
warm (105 to 110 degrees F) - ½ teaspoon garlic powder
- ½ teaspoon basil
- ½ cup green olives - sliced (I used stuffed green olives with pimentos)
Muffuletta Pizza Toppings (optional)
- ¾ cup 3- Minute Vegan Sun- Dried Tomato Pesto
or store bought - ¼ pound ham sliced thin and cut into matchsticks about 2 inches long
- ¼ pound salami
sliced thin and cut into matchsticks about 2 inches long - 4 ounces roasted red peppers Capsicum) sliced into match sticks
- ⅓ cup green olives
chopped - ⅓ cup kalmata olives
pit removed - ½ onion small red cut into thin strips
- ⅓ cup basil to garnish (optional)
Instructions
- Make your olive studded herbed gluten free pizza crust- In a large bowl mix brown rice flour, yeast, salt, maple syrup, melted margarine, olive oil, warm water (105-110 degrees F). Set Aside with a damp tea cloth on top in a warm place for 30 minutes. Preheat oven to 450 degrees F (or 232 degrees C).
- Grease a pizza pan or baking sheet and press your dough into about a 14 inch pizza crust. Sprinkle the pizza dough with garlic powder and basil. Press the green olive slices into the outer edge of the pizza dough and bake in oven for about 15-18 minutes or just until the edges of the crust start to get golden brown.
- Remove pizza crust from oven and spread the 3 minute Vegan sun-dried tomato pesto onto the pizza crust and spread evenly. Keep about a 1 inch rim around the edge with the olive studded crust without any pesto sauce. Add the chopped ham, salami, roasted red pepper slices, chopped olives and onion.
- Bake completed pizza for another 10 minutes just until the crust in golden and the vegetables, ham and salami are aromatic. (Keep an eye on the crust so it does not burn, if you need to you can wrap a little aluminum foil around the edges to the crust does not burn)
- Remove pizza from oven, garnish with basil leaves, slice and enjoy.
Notes
If you do not have a dairy sensitivity, feel free to top with cheeses of choice.
Nutrition
Serving: 1g | Calories: 376kcal | Carbohydrates: 40g | Protein: 11g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 1524mg | Potassium: 258mg | Fiber: 4g | Sugar: 3g | Vitamin A: 448IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg