Gluten Free Meat Lover Pizza
Satisfy your pizza craving, even if you’re on a gluten-free diet. We pre-bake our dough before adding the toppings to prevent them from getting soggy, which also gives it a nice chewy texture you expect in a good pizza dough!
These ingredients are for this model. If this is not your breadmaker, please select from the available models below.
Home Bakery Supreme® 
Home Bakery Virtuoso® 
Home Bakery Virtuoso® Plus These ingredients are for this model. If this is not your breadmaker, please select from the available models below.
These ingredients are for this model. If this is not your breadmaker, please select from the available models below.
Home Bakery Supreme®
Breadmaker
BB-CEC20
Home Bakery Virtuoso®
Breadmaker
BB-PAC20
Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20
Ingredients (for BB-CEC20):
Gluten Free Pizza Dough (makes 2 pizzas):
Topping (for 1 pizza):
Each pizza serves 2.
Ingredients (for BB-PAC20):
Gluten Free Pizza Dough (makes 2 pizzas):
Topping (for 1 pizza):
Each pizza serves 2.
Ingredients (for
BB-PDC20):
Gluten Free Pizza Dough (makes 2 pizzas):
Topping (for 1 pizza):
Each pizza serves 2.
In a
large bowl, mix the flour ingredients (brown rice flour, teff flour, tapioca
flour, corn starch, xanthan gum and baking powder) well with a whisk.
Make sure
the kneading blade(s) are properly attached and add the liquid ingredients
(water, olive oil and honey) to the baking pan. Add the flour mixture from step
1, salt, garlic powder and dried oregano to the baking pan. Make a small
indentation in the flour with a spoon and place the yeast there. Make sure that
the yeast does not touch the liquid and salt.
Place
the baking pan in the Home Bakery and select course 11 for DOUGH course for
BB-PDC20 model, REGULAR DOUGH course for BB-PAC20 model, or BASIC DOUGH course
for BB-CEC20 model, and press START.
When Add Beep sounds, thoroughly scrape down the
flour and other ingredients from the sides of the Baking Pan to the bottom
using a rubber spatula.
When
the course completes, remove the dough from the baking pan onto a lightly
floured surface. Cut the dough in half and form 2 smooth balls. If the dough is
wet, lightly dust the surface of the dough. Cover with a cloth and allow to
rest for 30 minutes.
Preheat
oven to 375°F. Place parchment paper over a pizza pan and grease with 1
tablespoon of olive oil (not listed in ingredients). Wet your hands with water,
take one of the dough and flatten to create a 10” circle with slightly raised
edges. Use a fork and poke holes on the dough. Bake in a preheated oven for 15
minutes. It is recommended to bake the second pizza within the same day to
prevent the dough from over-proofing.
Heat olive oil in a frying pan, sauté ground beef
over medium heat for 2 minutes, then add onion and garlic, sprinkle
with salt and black pepper. Cook for 2 minutes more and set aside.
When the crust is baked, spread pizza sauce. Add
meat mixture from step 6. Sprinkle shredded mozzarella cheese and arrange
cherry tomatoes. Bake for 8-10 minutes or until cheese is melted.
Remove the pizza from the oven and top with parsley. Slice and serve hot.
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