Antipasto Calabrese Pizza Gluten Free

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"The recipe is for one small pizza, it will serve two for lunch or one with a big appetite. I often make a couple at a time to bring one with me for my work lunch the next day. Make a bunch and cut them into bite-sized wedges and you have a great appetizer."

Original is 2 servings


  • 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 by Step Method

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!


No special items needed.

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