Gluten Free Fresh Veggie Pizza with Cream Cheese Filling

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Gluten Free Veggie Pizza

Pizza Crust:

2 Cups Gluten Free Bisquick Mix

2 Eggs

2/3 Cup Milk

2/3 Cup GF Oil

Preheat oven to 325*F.

In medium size mixing bowl, whisk eggs and milk, add oil, and fold in Bisquick mix. Mix well and set dough in refrigerator for at least 30 minutes. The Bisquick is a little gritty, so I like to let it set to absorb the liquids as long as possible. When ready to bake, grease a 12 inch pizza stone or nonstick round baking pan. Pour dough onto pan and spread dough with your hands until completely covering pan and forming a raised crust around the edges. Bake for 25 to 30 minutes or until crust is lightly browned. Let crust cool and cover with filling below.

Filling:

2 – 8oz. packages additive free cream cheese ( I use Philadelphia)

1 Heaping Tablespoon of Gluten Free Mayonnaise ( I use Hellmann’s)

1 Heaping Tablespoon Gluten Free Dry Ranch Mix( see recipe in Vegetables and Dressings)

1 Large head of Broccoli chopped (just florets do not use large stalks)

1 Sweet Red Bell Pepper, washed, seeded and cubed into small pieces

1 Sweet Orange or yellow Bell Pepper, washed, seeded and cubed also

1 medium tomato cubed or about 1 ½ cups of cherry tomatoes sliced in half

In food processor blend cream cheese, mayonnaise, and dry ranch dressing mix, until smooth and creamy. Spread cheese mixture onto cooled crust, then cover with chopped vegetables. Slice into small pizza slices and serve. ( Note: add any vegetables you like, or you can even add chopped avocado, or if you want to turn this into a meat pizza, then add some chopped GF ham. )

Gluten Free Pizza

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Pizza Dough

2  1/4 Cups of a good Gluten Free Flour (I use Better Batter or Tom Sawyer/Betty Crocker GF Flour Mix)

¼  Teaspoon Salt

¼ Teaspoon Baking Soda

1 Teaspoon Gluten Free Baking Powder

¼ Cup White Granulated Sugar

1 ½ Teaspoons Dry Active Yeast

1/2 Cup Pure Butter Milk

2/3  Cup Pure Egg Whites

1/8 Cup Oil

In mixing bowl or food processor, whisk all dry ingredients together, including yeast. Then add all liquid ingredients. Mix or blend until dough is smooth and there are no more lumps. Place dough in bag or bowl with a sealable lid and refrigerate for at least 30 minutes. You can leave dough in refrigerator overnight. When you are ready to bake remove from refrigerator and dust with GF flour.  Place on greased pizza pan,( or parchment paper for personal pan size in a small cast iron skillet) and roll out to desired thickness. This should make 1 large thin crust pizza, or 2 small personal pan pizzas.. (Or several pizza pockets.) Cover dough with desired toppings.  and bake at 375* for 25 – 30 minutes, or until crust is browned to desired crispness.

For these two pizzas use cooked and drained GF sausage. GF pizza sauce and freshly grated GF mozzarella and pepper cheese. The other is GF ham or Canadian bacon, GF pizza sauce and mozzarella cheese. I layer cheese, meat, and sauce, then repeat again for 2 layers and bake. You can add Gf parmesan after you remove from oven. Enjoy!