Ingredients
For the Crust
1¾ cup warm water
1 packet dry active rapid rise yeast
1 tsp sugar
2 ½ cups gluten-free, all-purpose flour
1 tbsp gluten-free baking powder
3 tsp xanthan gum, disregard if it’s already in your flour
1 tsp salt
2 tbsp olive oil
1 tsp apple cider vinegar
For the Toppings
1 cup allergy-friendly pizza sauce
1 cup allergy-friendly shredded mozzarella
6-8 Ian’s Chicken Meatballs, halved
½-1 cup cherry or grape tomatoes, halved
Fresh basil, for garnish
Red pepper flakes, for garnish
Instructions
INSTRUCTIONS
1. Preheat oven to 400°F and prepare a baking sheet with parchment paper.
2. Arrange Ian’s Meatballs on prepared baking sheet and bake for 20 minutes or until an internal temperature of 165°F is reached.
3. Meanwhile, combine yeast, sugar, and warm water in a large bowl and let stand about 5 minutes to activate yeast.
4. In a separate large mixing bowl, combine flour, baking powder, xanthan gum, and salt. Stir to combine.
5. To flour mix, add olive oil, apple cider vinegar, and yeast mixture. Mix until fully combined and sticky.
6. Once Ian’s Meatballs are out of the oven, increase oven to 425°F and scoop dough onto a greased pizza sheet. Wet your hands a bit to spread and shape the dough smoothly over the pan. Bake for 30-40 minutes until if feels cooked through in the center and is golden.
7. Remove from oven, cover with sauce, cheese, Chicken Meatballs, and tomatoes then bake until cheese is melty, about 10 minutes. Finish with a broil for 2-3 minutes to get toppings golden!
8. Top with fresh basil and red pepper flakes, slice, and enjoy!
