Square-Pan Tomato Pizza
Ingredients
- 1 1/2 cups Bobs Red Mill All-Purpose Gluten-Free Baking Flour
- 1/2 cup brown rice flour ⓘ
- 1/2 cup sorghum flour ⓘ
- 1 tablespoon baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon xanthan gum ⓘ
- 6 tablespoons melted refined coconut oil or canola oil ⓘ
- 1 tablespoon agave nectar ⓘ
- 1 garlic clove, minced
- 1 cup cold water
- 4 tablespoons melted refined coconut oil, canola oil, or high-grade olive oil ⓘ
- 5 Roma tomatoes, thinly sliced ⓘ
- 4 garlic cloves, minced ⓘ
- 2 teaspoons salt ⓘ
Instructions
- Preheat the oven to 350F.
- Line a rimmed baking sheet with parchment paper and set aside.
- To make the crust, in a medium bowl whisk together the flours, baking powder, salt, and xanthan gum.
- Add the coconut oil, agave nectar, garlic, and cold water and mix with a rubber spatula until a thick dough forms.
- Cover the dough with plastic wrap and refrigerate for 20 minutes.
- To make the topping, in a medium bowl stir together 1 tablespoon of the coconut oil, the tomatoes, garlic, salt, and chili flakes and stir to combine.
- Set aside.
- Dust a clean work surface with the cornmeal.
- Place the dough onto it and sprinkle the top with some of the cornmeal.
- Roll the dough out into a 1/4-inch-thick rectangle.
- Transfer the dough to the prepared baking sheet and trim any excess dough from around the edges.
- Brush the dough with the remaining 3 tablespoons coconut oil.
- Bake until golden, about 15 minutes.
- Remove from the oven and arrange the tomato mixture on top.
- Sprinkle with the basil.
- Bake until the vegetables are soft, about 15 minutes more.
- Cut into nine squares.
Nutrition & Diet Analysis (per serving)
633
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).