Gluten-Free Classic Anchovy Pizza
Savor the bold, savory flavors of this Gluten-Free Classic Anchovy Pizza, a perfect fusion of indulgence and dietary friendliness. Crafted on a light and crispy gluten-free crust made with a delicate blend of gluten-free flour, xanthan gum, and olive oil, this pizza is layered with rich tomato sauce, melty mozzarella, and umami-packed anchovy fillets. The addition of black olives, grated Parmesan, and a sprinkle of oregano brings a Mediterranean flair, while a hint of red chili flakes offers a subtle kick. Baked to golden perfection and garnished with fresh basil, this quick and easy recipe, ready in just 35 minutes, is an ideal dinner option for seafood lovers or anyone seeking a gourmet pizza night, minus the gluten.
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Instant yeast
- 1 teaspoon Salt
- 180 milliliters Warm water
- 2 tablespoons Olive oil
- 12 pieces Anchovy fillets
- 120 milliliters Tomato sauce
- 150 grams Mozzarella cheese, shredded
- 2 tablespoons Parmesan cheese, grated
- 50 grams Black olives, pitted and sliced
- 1 teaspoon Oregano, dried
- 0.5 teaspoon Red chili flakes
- 10 leaves Fresh basil leaves
- 1 tablespoon Cornmeal
Instructions
In a large mixing bowl, combine gluten-free flour, xanthan gum, instant yeast, and salt. Stir well to ensure even distribution.
Add warm water and olive oil to the dry ingredients. Mix until a smooth dough forms. The dough will be slightly sticky.
Cover the bowl with a damp cloth and let the dough rise in a warm place for approximately 30 minutes or until it doubles in size.
Preheat the oven to 220°C (425°F). Place a pizza stone or baking sheet in the oven while it preheats.
Lightly flour a parchment paper-lined surface with some gluten-free flour or use the cornmeal to prevent sticking. Transfer the dough onto this surface.
Roll out the dough into a 12-inch circle, approximately 1/4-inch thick. Ensure it's even.
Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border around the edges for the crust.
Distribute the shredded mozzarella cheese evenly over the sauce.
Arrange the anchovy fillets on top of the cheese, followed by the sliced olives.
Sprinkle grated Parmesan, oregano, and red chili flakes over the toppings.
Carefully transfer the pizza onto the preheated pizza stone or baking sheet using the parchment paper.
Bake in the oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and starting to brown.
Remove the pizza from the oven. Allow it to rest for a couple of minutes before garnishing with fresh basil leaves.
Cut into slices and serve hot. Enjoy your gluten-free classic anchovy pizza!
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 16523 mg | 718% | |
| Total Carbohydrate | 246.6 g | 90% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 5.9 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 24.0 mcg | 120% | |
| Calcium | 2000 mg | 154% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 1361 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
