Cast Iron Mediterranean Pizza

Sunday football and gluten-free pizza sounds like a win-win to me! Be the hit of the party when you prepare this flavorful gluten-free option for traditional pizza.

Made with a cornmeal crust and loaded with Mediterranean flavors, this pizza can be served as an appetizer with 8 mini slices, or cut into 4 for a more substantial serving. Cooking with non-gmo cornmeal provides a healthy alternative to using gluten, as it contains a fantastic source of energizing carbohydrates, dietary fiber, and iron.

Ingredients

• 1 cup fine non-gmo cornmeal
• ½ cup gluten-free all-purpose flour
• ½ tsp sea salt
• 1 tsp baking powder
• 1 free-range egg
• ⅔ cup organic almond milk
• ¼ cup grated Parmesan cheese
• ½ cup organic tomato sauce or your favorite organic marinara sauce
• 4 oz. low fat mozzarella cheese, shredded
• ¼ cup marinated artichokes
• 2 tablespoons pitted Kalamata olives
• ½ cup chopped organic spinach leaves
• 1 organic Roma tomato, sliced
• Fresh basil leaves

Preparation

1. Preheat oven to 375 degrees.
2. Mix together the cornmeal, flour, salt and baking powder.
3. Add egg, almond milk, and Parmesan cheese and stir into a batter.
4. Heat an olive-oiled, 10-inch cast iron skillet over medium heat.
5. Spread batter into skillet and cook until the edges are slightly crisp and the center is lightly set.
6. Spoon marinara sauce over top of crust, followed by a light sprinkling of mozzarella, tomatoes, Kalamata olives, spinach leaves and artichokes. Sprinkle a bit more mozzarella over the toppings.
7. Bake for 10-12 minutes until cheese is melted and edges of the crust are golden brown.
8. Garnish with fresh basil leaves and enjoy!

Note: You may substitute any of your favorite healthy toppings for this easy and tasty recipe.

Nutrition Facts*

* Nutrition Facts are based on 1 serving.

Photographer: Carmen Troesser