Simply Quinoa · by Alyssa
Gluten-Free Multigrain Pizza with Crispy Proscuitto
NUTRITION · PER SERVING90M COOK
CAL 31%·PRO 56%
CARBS 57G37% OF CAL
5G FIBER45G OTHER6G TOTAL SUGAR
FAT 31G46% OF CAL
14G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy gluten-free pizza with a multigrain crust topped with prosciutto, arugula, and cheese. Hearty and grain-free with Italian flavors.
mainitalianpizzapork🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup brown rice flour
- 1/2 cup teff flour
- 1/4 cup millet flour
- 1/4 cup raw buckwheat flour (or more millet flour)
- 1/4 cup quinoa flour
- 3/4 teaspoon fine sea salt
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 cup warm water (80 - 90 degrees F)
- 2 1/2 teaspoons active dry yeast
- 2 teaspoons honey
- 2 tablespoons olive oil
- 1 1/2 cups grated cheese (I used a goat gouda from Trader Joe's)
- 5 - 6 slices spicy sopressata
- 1/4 cup thinly sliced red onion
- 1 cup arugula
- 5 - 6 slices thinly sliced proscuitto
At a glance
PER SERVING · TIME 90M
CAL 31%·PRO 56%
CARBS 57G37% OF CAL
5G FIBER45G OTHER6G TOTAL SUGAR
FAT 31G46% OF CAL
14G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 30m
- Sodium
- 1282mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 386mg
- Calcium
- 427mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1282MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.