2 Serves
81 Mins
Prepare the gluten-free pizza dough on a clean surface, ensuring it is well-kneaded according to the package instructions.
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Vitamin K
30 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
60 µg / 400 µgCalcium
423 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
610 mg / 1,250 mgPotassium
605 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
88 µg / 55 µgFiber
12 g / 28 gSugar
26 g / 50 gSaturated Fat
12 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
84 gAlcohol
0 g
Roll out the gluten-free dough to your desired thickness using a rolling pin on a lightly floured surface.
Spread the tomato sauce evenly over the surface of the rolled-out dough, leaving a small border for the crust.
Sprinkle the mozzarella cheese and any desired toppings over the tomato sauce layer.
Place the pizza on a baking sheet and bake in a preheated oven at 245°C for 12 to 15 minutes until the crust is golden and the cheese is bubbling.
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