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Blue-cheese, Sausage Flatbread


*Preheat Oven to 425F

Pizza Crust
  1. Dissolve yeast in water and let proof for 5 minutes
  2. Mix all dry ingredients in large bowl
  3. Mix water/yeast combo into dry ingredients, as dough starts to come together add 1.5 tablespoon olive oil
  4. Work dough into a ball, cover with plastic wrap and let proof in a warm area for 20 to 30 minutes
  5. Half dough and work into a thin sheet on a large floured surface
  6. Transfer to a greased pizza tray or cookie sheet
  7. Bake 12-15 minutes in over
  8. Remove from oven and spread out toppings
Ingredients List
Pizza Crust
  • 1.5 cup warm water (about 110F)
  • 1 1/2 teaspoons instant yeast (one 1/4oz. package of Fleischman's Dry Yeast)
  • 3 Cups GF Flour (I recommend blending 2 to 3 different brands Red Mill, Pillsbury, etc.)
  • 1 teaspoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
*This makes enough for two large pizzas. Unused pizza dough can be  stored in a plastic wrap ball in the refrigerator for up to 2 weeks.

Pizza Toppings:
  • Motzorella Cheese (approx 6 oz)
  • Gorgonzola or Blue Cheese (approx 4oz.)
  • Pecorino Romano (approx 3oz)
  • Italian Chicken Sausage (3/4 lbs.)