{Gluten-Free} Pizza with Ham and Asparagus
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 ¼ tsp yeast covered with 3 tsp warm water
  • 1 tbsp olive oil
  • 2 ½ tsp apple cider vinegar
  • 1 ½ cups Tuscany Blend
  • 1 tsp salt
  • ½ tsp sugar
  • ¼ tsp baking powder
  • ¾ cup warm water
  • Extra oil for coating the pan
  • Extra flour for dusting
  • 2 cups marinara sauce, I used Rao's
  • 8 oz shredded mozzarella
  • 2 oz shredded parmesan
  • 2 oz thinly sliced ham, torn into pieces
  • 6 asparagus spears, thinly sliced on mandoline
  • crushed red pepper, to taste
  • dried oregano, to taste
  1. In a large bowl or the bowl of a stand mixer cover the yeast with 3 tsp warm water and let the yeast dissolve for 2 minutes. In a medium bowl, whisk together Tuscany Blend, baking powder, salt and sugar.
  2. With the mixer on low speed, mix in olive oil and apple cider vinegar. Add the dry mix and gradually pour the ¾ cup of warm water into the mixing bowl. Increase to medium-high speed until dough is fully mixed with no lumps. The dough should feel soft and sticky, not like a batter. Add more Tuscany Blend if dough is too wet. If the dough is too warm, you can refrigerate it for an hour to make it firmer and easier to shape.
  3. Lightly flour your work surface with Tuscany Blend or white rice flour and shape the dough into a ball. Place the ball in an oil-coated bowl, and cover with plastic wrap or a towel. Let sit in a warm area until the dough ball doubles in size (about 45 min- 1½ hours). Preheat oven to 450 degrees while dough is rising.
  4. Remove the cover from the dough and punch it down. Divide the dough in half. Form two round equally sized balls of dough. Take one ball of dough and place it in the center of a round or rectangular pan coated with oil. Sprinkle flour on top of the dough and flatten it with your hands. Starting at the center and working outwards, spread the dough out with your hands, making it as thin as possible. Oil your hands to prevent them from sticking to the dough. You can pinch the edges to form a crust.
  5. Brush the top of the dough with oil. To ensure a crispy crust, par-bake the pizza shells for about 10 minutes. Remove from the oven. Spread tomato sauce over crusts and top with mozzarella and parmesan cheeses, ham, asparagus, crushed red pepper and oregano. Return to the oven and bake for 8-10 more minutes, until the edges are crispy and the cheeses are melted. Remove from oven and cool for 2 minutes before slicing and serving.
Recipe by Jackie Ourman at http://jackieourman.com/gluten-free-pizza-with-ham-and-asparagus/