Gluten-Free Thin Crust Sausage Pizza
Elevate your pizza night with this Gluten-Free Thin Crust Sausage Pizza, a perfect blend of crisp and flavor-packed goodness. Crafted with a homemade gluten-free dough enriched by xanthan gum and instant yeast, this recipe ensures a thin, crispy crust ideal for pizza lovers who crave texture and taste. Topped with a delectable trifecta of pizza sauce, gooey mozzarella, and savory crumbled Italian sausage, this dish bursts with bold flavors, enhanced further by a sprinkle of Parmesan and optional oregano. Ready in under 35 minutes, it’s your go-to recipe for quick, gluten-free indulgence that everyone can enjoy. Serve it fresh and piping hot for a crowd-pleasing meal that’s gluten-free yet full of traditional pizzeria charm!
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Recipe Information
Ingredients
- 1.5 cups Gluten-Free All-Purpose Flour
- 1 teaspoon Xanthan Gum (if not included in the flour mix)
- 1 packet Instant Yeast
- 1 teaspoon Granulated Sugar
- 0.5 cups Warm Water (about 110°F/43°C)
- 2 tablespoons Olive Oil
- 0.5 teaspoons Salt
- 0.5 cups Pizza Sauce
- 1 cup Shredded Mozzarella Cheese
- 0.5 cups Cooked Italian Sausage (crumbled)
- 2 tablespoons Grated Parmesan Cheese
- 0.5 teaspoons Dried Oregano (optional)
- 1 tablespoon Cornmeal (for dusting the parchment paper)
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5 minutes until the mixture becomes frothy.
In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if needed), and salt.
Add the olive oil and the yeast mixture to the dry ingredients. Mix with a spatula until the dough comes together.
Turn the dough out onto a lightly floured surface and knead gently for 2 minutes until smooth. If the dough is sticky, sprinkle a small amount of additional gluten-free flour.
Place the dough on a sheet of parchment paper dusted with cornmeal. Use a rolling pin or your hands to press the dough into a thin circle (about 10-12 inches in diameter).
Transfer the parchment paper with the shaped dough onto a pizza peel or an inverted baking sheet for easy sliding onto the hot pizza stone or baking sheet.
Spread the pizza sauce evenly over the crust, leaving a small border around the edges.
Sprinkle shredded mozzarella cheese over the sauce, followed by the crumbled cooked sausage.
Sprinkle grated Parmesan cheese and optional dried oregano on top.
Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is crispy and the cheese is melted and bubbling.
Remove the pizza from the oven and let it cool for 2-3 minutes. Slice and serve hot. Enjoy!
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 4022 mg | 175% | |
| Total Carbohydrate | 194.9 g | 71% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 12.9 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1025 mg | 79% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1135 mg | 24% | |
*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.
