Gluten Free Bubble Up Pizza
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Yield: 4 servings
This recipe is so quick and easy that it makes for the perfect lunch or weeknight dinner. Gluten-free pizza dough is rolled into bite-sized balls and spaced apart in a baking dish. As the pizza balls bake, they rise and expand slightly, creating a "bubble-up" effect. Then, the pizza balls get covered in pizza sauce, shredded mozzarella cheese, and chopped pepperoni. Or, your toppings of choice.
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Ingredients
For the Gluten Free Pizza Dough:
(Yeast Proof)
- 1 packet Fleishmann's Rapid Rise Instant Yeast
- ¾ cup warm water (between 110-120 degrees)
- 1 tablespoon granulated sugar
(Dough)
- 2 cups high quality gluten-free all-purpose flour containing xanthan gum Tested with Great Value GF All Purpose, Bob's Red Mill GF 1:1 Baking Flour, and King Arthur's GF Measure for Measure
- 1 teaspoon salt
- 1 large egg
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
Toppings:
- 8 oz. shredded mozzarella cheese
- pizza sauce (I used about ¾ cup, but this is personal preference)
- 4 oz. chopped pepperoni
- grated parmesan cheese for serving
Instructions
- Preheat oven to 425 F.
- Grease a 9x13 casserole dish with butter or non-stick cooking spray.
- For the Yeast Proof: Take the temperature of the water using a meat thermometer until 110-120 degrees. Combine warm water, sugar, and yeast packet in a small bowl. Let sit for 5 minutes, or until foamy.
- For the Dough: In a large bowl, stir flour and salt together. Add egg, vinegar, olive oil, and proofed yeast. Mix on low speed for 1 minute. Tip: Grease mixer attachments with a little oil first to prevent sticking.
- Lightly flour the surface of the dough. Then, scoop 1 tablespoon measurements of the dough and roll it into balls using the palms of your hands. Add a light dusting of flour as needed to roll out the dough. You can also rub the flour on your hands.
- Place the dough balls at least 1 inch apart from one another and the sides of the prepared casserole dish. Note: This is an important step. There needs to be space in-between the dough balls to see the "bubbles".
- Bake 8-10 minutes, or until the center of the dough balls have cooked through.
- Spoon pizza sauce around the dough balls/into the cavities, as well as spoon a little on top of each dough ball.
- Sprinkle shredded mozzarella cheese all over the surface.
- Place toppings over the cheese, being careful not to completely cover the space between the pizza bubbles. Tip: It's best to use chopped, diced, or crumbled ingredients.
- Bake for an additional 8-10 minutes, or until the cheese has completely melted and the ingredients have heated through. Optional: Broil on Low for the last 2 minutes.
- Serve.
Notes
This pizza dough will rise. If you want to "double" the dough without increasing the recipe, roll the dough into smaller balls (about 2 teaspoon size). Space an inch apart from one another and all sides of the baking dish. Cover the dish with plastic wrap, set it in a warm place (like in the oven, on the stovetop, or underneath a light), and allow it to rise for 45-60 minutes. Then, follow all baking and topping instructions. Note: This dough becomes fluffier the longer it rises and is more of a "deep dish" pizza consistency.
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