Preheat oven to 350 degrees. Spray two 12-inch-round pizza pans with nonstick spray; set pans aside.
Gluten-free and missing pizza? Miss pizza no more with our delicious blue cheese & pear flavor combo with a homemade gluten-free crust.
Want step-by-step instructions for making the crust? We've got a how-to you can follow along with!
Servings and Ingredients
|3 ¾ c. tapioca flour|
|1 tsp. Hy-Vee baking powder|
|1 tsp. kosher salt|
|½ tsp. Hy-Vee Italian seasoning|
|1 c. Hy-Vee shredded mozzarella cheese|
|3 Hy-Vee large eggs, lightly beaten|
|1 ½ c. Hy-Vee whole milk|
|½ c. Hy-Vee unsalted butter, melted|
|1 tbsp. bottled minced roasted garlic|
|1 (8-oz.) pkg. Fontina cheese, shredded|
|1 Bosc pear, ripe, cored, and thinly sliced|
|½ c. blue cheese crumbles|
|2 tbsp. fresh thyme leaves, chopped|
Things To Grab
- Two 12-inch-round pizza pans
- Hy-Vee nonstick cooking spray
- Large bowl
Whisk together tapioca flour, baking powder, salt, and Italian seasoning in a large bowl; stir in mozzarella cheese. Whisk together eggs, milk, melted butter, and roasted garlic in another bowl. Pour milk mixture over flour mixture; stir until well combined (batter will be thick).
Divide and evenly spread batter into the prepared pans. Bake for 20 minutes. Sprinkle partially baked crusts with Fontina cheese. Top with pear slices, red onion, blue cheese crumbles, and thyme. Bake for 8 to 10 minutes or until crusts are golden and crispy and cheeses are melted. Let stand 5 minutes before serving. Cut into 12 slices.
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 210mg
- Sodium: 1050mg
- Total Carbohydrates: 79g
- Protein: 22g