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This week is a very exciting week for the #SundaySupper group because Sara Moulton has joined us this week! For this week’s event we’re sharing recipes inspired by her Everyday Family Dinners book with all of you. The recipe that I’m sharing today is inspired by her Reuben Pizza. I love the concept of turning a sandwich into a pizza, so after some thinking I decided to use a basil, tomato, and mozzarella sandwich as inspiration. I use Sara Moulton’s pizza dough recipe as a base, with some alterations. I use Mama’s Gluten Free Almond Blend Flour, and also used more water than the original recipe. One exciting thing for gluten free pizza dough is you don’t have to spend any time kneading the dough. This is because the purpose of kneading is to work the gluten protein to make a stretchy dough. Since this dough is gluten free, we don’t have to worry about kneading it!
Join our chat this evening and check out the recipes below (including mine at the bottom). Select bloggers will be giving away a copy of this cookbook. 
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Breakfast for Dinner:
Family Dinners:
Spectacular Sides and Salads:
Don’t Skip Desserts and Drinks:
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    Gluten Free Mozzarella Pesto Pizza

    Servings 1 14″ pizza
    Active Prep 15 minutes
    Inactive Prep 45 minutes
    Baking Time 20 minutes
    Ingredients
    2 cups Mama’s Gluten Free Almond Blend Flour
    4 tsp xantham gum
    1 1/4 oz quick rising yeast
    1 tsp sugar
    1 tsp salt
    1 1/4 cup warm water
    1 tbsp olive oil
    3/4 tsp garlic powder
    1/2 tsp onion powder
    Fresh mozzarella
    Basil Pesto
    1 Tomato
    Steps
    In a large bowl, combine the flour, gum, yeast, sugar, salt, and powders. Stir in the warm water and the oil. Mix until this forms a dough and forms a ball. Cover and set the bowl in a warm place for 45 minutes to rise.
    Preheat your oven to 350F. Cover your pizza pan with parchment paper and use your hands to form the dough into a round pizza, about 1/4-1/2″ thick. Brush the top of the dough with olive oil, and then invert the dough onto the pan. Remove the parchment paper, and brush the top side of the dough with olive oil. Bake for 8 minutes. Remove the pizza at the end of the 8 minutes.
    Cover the top of the dough with pesto. Thinly slice the tomato and cover the top of the pizza with the slices. Thinly slice mozzarella and cover the top of the pizza. Place the pizza back in the oven, and bake for 12 minutes.
    Enjoy!

    1. Renee Dobbs says:

      Simple, good ingredients is what really makes a good meal. This pizza is a great example of the lovely combo of pesto, tomato, and mozzarella.

    2. T.R. says:

      Not with this recipe, but if I did I’d probably use a brown rice and potato flour blend. I prefer to avoid using tapioca starch in pizza recipes because of the texture.

    3. Hezzi-Ds Books&Cooks says:

      I love this combination of toppings and it’s great you made a gluten free crust. I’ve yet to find a gluten free crust I like.

    4. T.R. says:

      It’s definitely a struggle finding a good crust. The only premade gluten free crust I’ve been satisfied with is Udi’s. Many of the others have textural issues that I believe stem from the disproportionate use of tapioca starch.

    5. Shannon R says:

      I’ve never used that brand of GF flour, I’ll have to pick some up. I’m always on the hunt for gluten-free products since I have a lot of friends who are intolerant of just down and out allergic. I hate poisoning them and they do deserve really good food!

    6. T.R. says:

      Agreed! I like making my own blends, but Mama’s Gluten Free Almond Flour blend is one of my favorite mixes. You just have to make sure that whoever you make it for doesn’t have any nut allergies with the Gluten Free Almond Flour blend.

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