I recently purchased the Daniel Plan cookbook (not to be confused with the Daniel Fast…they’re two totally different plans), which if you haven’t picked yours up yet then get crackin’. Currently, mine looks like it is being held hostage by a sticky-note army as I have tabbed most every single recipe in the cookbook. So I tab this one in particular, gluten free venetian style arugula pizza, that took priority over all recipes in my never ending and always growing queque of recipes to make.It had my mouth watering with it’s photo. The original recipe calls for honey wheat pizza crust. Now, I am not a gluten-free strict cook but I do like to leave out the gluten on occasion so I substituted gluten free pizza crust mix from Bob’s Mill. If you’re local to wherever shopping is a pleasure…A.K.A. Publix, just know that most of them carry this mix now too. I further adapted the recipe to use Asiago cheese instead of mozzarella…just for variety sake since I’ve made and had Margherita pizza way too many times.
Also, a highly recommend baking this, and any pizza for that matter, on this pizza stone from Pampered Chef. My mother-in-law is always getting me super snazzy kitchen gadgets and this is one of the those that I use the most.
Gluten Free Venetian Style Arugula Pizza
Ingredients
- 1 16 oz. package of Bob’s Red Mill Gluten Free Pizza Crust Whole Grain Mix
- 1 1/2 cups warm water
- Yeast packet (enclosed in pizza crust packet)
- 2 eggs
- 2 tbsp olive oil
- 3/4 cup organic pizza sauce (I used Mia’s Kitchen Organic Tomato and Basil Pasta Sauce)
- 1 vine tomato, thinly sliced (I used a mandoline)
- 1/4 cup sliced black olives (6 oz.)
- 12 fresh basil leaves
- 1/2 cup shaved asiago cheese (plus additional for serving)
- 1 cup arugula
- 1/4 cup shaved parmesan
- Mama Francesca’s Basil & Oregano Basil for Serving
Prepare
- First, preheat oven to 425 degrees Fahrenheit.
- Next, in a large bowl combine water and yeast and let stand for about five minutes.
- Add oil and eggs to mixture and blend briefly, add whole bag of GF pizza crust mix and blend on medium speed, until well combined.
- Leave dough in bowl, split in half and covered with plastic and allow to rise for 20 minutes.
- Then place dough on pizza stone.
- Using wet hands, spread out dough to cover the full pizza stone.
- Bake dough for 9 minutes without toppings.
- Remove from oven, cover with sauce and toppings and bake for 15-18 minutes.
- Spread pizza sauce over crust. Lay tomato slices on top, followed by black olives, basil leaves, and cheeses.
- Bake on pizza stone for 10-12 minutes. Remove from the oven, and spread arugula over the hot pizza.
- Finally, sprinkle with additional Asiago cheese and grated parmesan cheese to taste.
