Pat's GF Pepperoni Pizza

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 127.4
  • Total Fat: 5.6 g
  • Cholesterol: 15.3 mg
  • Sodium: 476.6 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 7.3 g

View full nutritional breakdown of Pat's GF Pepperoni Pizza calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 32


    Pizza Dough:
    3 and 2/3 c. Hodgson Mill GF Baking Mix
    1 T. Salt
    1 T. Spenda
    1and 1/3 cups warm water
    2 and 1/2 tsp. dry active yeast
    Additional 1/2 c. GF baking mix to add while kneading
    Makes 4 pizza rounds

    pizza topping:
    2 cup marinara sauce
    1 cup pepperoni slices
    2 cup shredded mozzarella cheese
    1 cup shredded Parmesan cheese
    Divide ingredients into 4 pizzas


I freeze baked pizza dough and use them for later


Put warm water and yeast in Kitchen Aid Mixing Bowl and let sit and dissolve. Mix dry ingredients together and mix into yeast mixture beat low speed for a couple minutes. Turn to medium speed with kneading hook and knead 10 minutes adding the extra 1/2 c. Baking mix until ball forms, Grease bowl with olive oil, place dough ball in bowl and cover. Rise in warm place for 1 hour. Divide dough into 4 equal balls. Place between parchment paper and roll out. Put olive oil on fingertips and make dents in to of pizza dough. Bake 400 degrees for 10 minutes. Take out of oven and arrange toppings on precook end dough. Remove parchment paper and return to oven and bake 10 minutes until cheese melts.

Serving Size: 4 pizza rounds make 8 slices each pizza

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.