Antipasto Calabrese Pizza - Gluten Free

2
Servings

20m
Prep Time

25m
Cook Time

45m
Ready In

Recipe: #24841

September 04, 2016

recipe by:
QueenBea

Save
recipe

Rate &
Review

Get
Cooking

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
QueenBea

"This pizza is one we make often here. The recipe is for one small pizza, it will serve two for lunch or one with a big appetite."

Original recipe yields 2 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

1/2 cup gluten-free biscuit mix (I use Bob's Red Mill)
1 cup mozzarella cheese, grated (or more to taste)
1/4 cup cornmeal
1/4 cup water

1 large egg
1/3 cup antipasto (jarred)
Calabrese salami, thin sliced (to taste)
2 tablespoons bacon bits (cooked, crushed)

Nutritional

Serving Size: 1 (144.9 g)
Calories 326.6
Total Fat - 17.1 g
Saturated Fat - 8.6 g
Cholesterol - 144.6 mg
Sodium - 639.3 mg
Total Carbohydrate - 19.4 g
Dietary Fiber - 1.3 g
Sugars - 0.8 g
Protein - 23.7 g
Calcium - 529.7 mg
Iron - 3.5 mg
Vitamin C - 3.8 mg
Thiamin - 0.2 mg

Step 1

Mix together the biscuit mix, cornmeal and 1/2 cup of the mozzarella cheese.

Step 2

Whisk together the water and egg and stir into the biscuit mixture.

Step 3

Spread the mixture into a 8 inch circle over a well greased baking sheet. (I put vegetable oil over my hands to spread the dough and it works well.)

Step 4

Spread the antipasto over the dough, sprinkle the remaining cheese over the antipasto and top with the calabrese and bacon.

Step 5

Place into a preheated 350 degree Fahrenheit oven and cook for 20 minutes; turn the broiler on and continue to cook until the cheese bubbles and starts to brown, about 3 to 4 minutes.

Step 6

Remove from oven and allow to cool for a few minutes, until the cheese starts to harden; slice and enjoy!

Tips & Variations

No special items needed.

Tags : Dinner Lunch Main Dish Pizza

Write Review