GLUTEN FREE VENETIAN STYLE ARUGULA PIZZA

August 24, 2015
gluten free venetian style pizza, pizza, gluten free, weeknight dinner, kid approved, Italian, Daniel Plan

Life has been becoming increasingly difficult it feels. I know I am in an adjustment period of the “new norm” with school being back in session and handling my new position and then cue in balancing the photography business, keeping up with this blog, and most importantly helping my parents as they’ve needed so much lately since my dad has been ill and the home life with the other new norm of doing homework with my sons now that they are both going to school. Yes, that’s a run-on sentence, which is a prime example of what every moment of everyday with the last two weeks has felt like. But, I am keeping the faith and keeping in mind who this struggle is for, as I am a servant of God.

In that daily madness I try to plan a weekly menu that includes meals that are healthy, and that I definitely want to try/eat, kid approved, and no I haven’t forgotten…husband approved too…which is really next to near impossible to disappoint my husband when it comes to my cooking. 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, that took priority over all recipes in my never ending and always growing queque of recipes to make, and this gluten free venetian style arugula pizza is that recipe. 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 pizza, pizza, gluten free, weeknight dinner, kid approved, Italian, Daniel Plan

Gluten Free Venetian Style 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

1. Preheat oven to 425 degrees Fahrenheit.

2. In a large bowl combine water and yeast and let stand for about five minutes.

3. 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.

4. Leave dough in bowl, split in half and covered with plastic and allow to rise for 20 minutes.

5. Place dough on pizza stone.

6. Using wet hands, spread out dough to cover the full pizza stone.

7. Bake dough for 9 minutes without toppings.

8. Remove from oven, cover with sauce and toppings and bake for 15-18 minutes.

9. Spread pizza sauce over crust. Lay tomato slices on top, followed by black olives, basil leaves, and cheeses.

10. Bake on pizza stone for 10-12 minutes. Remove from the oven, and spread arugula over the hot pizza. Sprinkle with additional Asiago cheese and grated parmesan cheese to taste.

Gluten Free Venetian Style Arugula Pizza
Serves 6
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Prep Time
25 min
Cook Time
27 min
Total Time
52 min
Prep Time
25 min
Cook Time
27 min
Total Time
52 min
Ingredients
  1. 1 16 oz. package of Bob's Red Mill Gluten Free Pizza Crust Whole Grain Mix
  2. 1 1/2 cups warm water
  3. Yeast packet (enclosed in pizza crust packet)
  4. 2 eggs
  5. 2 tbsp olive oil
  6. 3/4 cup organic pizza sauce (I used Mia's)
  7. 1 vine tomato, thinly sliced (I used a mandoline)
  8. 1/4 cup sliced black olives (6 oz.)
  9. 12 fresh basil leaves
  10. 1/2 cup shaved asiago cheese (plus additional for serving)
  11. 1 cup arugula
  12. 1/4 cup shaved parmesan
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a large bowl combine water and yeast and let stand for about five minutes.
  3. 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.
  4. Leave dough in bowl, split in half and covered with plastic and allow to rise for 20 minutes.
  5. Place dough on pizza stone.
  6. Using wet hands, spread out dough to cover the full pizza stone.
  7. Bake dough for 9 minutes without toppings.
  8. Remove from oven, cover with sauce and toppings and bake for 15-18 minutes.
  9. Spread pizza sauce over crust. Lay tomato slices on top, followed by black olives, basil leaves, and cheeses.
  10. Bake on pizza stone for 10-12 minutes. Remove from the oven, and spread arugula over the hot pizza. Sprinkle with additional Asiago cheese to taste.
Adapted from Daniel Plan Cookbook
Adapted from Daniel Plan Cookbook
Florida Girl Cooks http://floridagirlcooks.com/
gluten free venetian style pizza, pizza, gluten free, weeknight dinner, kid approved, Italian, Daniel Plan

gluten free venetian style pizza, pizza, gluten free, weeknight dinner, kid approved, Italian, Daniel Plan

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

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