Small Farm Big Life logo
menu icon
subscribe
search icon

Sheet Pan Mini Meatloaves and Sweet Potatoes

This easy dinner recipe for sheet pan mini meatloaves and sweet potatoes makes a healthy weeknight meal. I used ground beef for the meatloaf paired with perfectly roasted sweet potatoes. This one pan meal can be prepped in advance so it's ready to serve in 45 minutes.

a metal sheet pan of sheet pan meatloaves and sweet potatoes right out of the oven

This is my favorite way to make meatloaf! Since they are smaller they cook quicker than full size meatloaf and then you have perfect individual servings. I like that each meatloaf serving is browned on the outside and juice on the inside. It's like everyone gets a corner piece!

You can find more beef recipes here: 10 Easy Gluten Free Beef Recipes

three white plates of sheet pan mini meatloaves and sweet potatoes
[feast_advanced_jump_to]

Ingredients

Instructions

Preheat your oven to 400 degrees.

Chop the sweet potatoes into even cubes. In a mixing bowl stir and coat the sweet potatoes cubes with the olive oil, salt, pepper, rosemary and sage.

Pour the sweet potatoes on ⅔ of the baking sheet pan and bake at 400 degrees for 10 minutes.

While the sweet potatoes are baking make the meatloaf.

In the mixing bowl add the ground beef, finely grated onion, bread crumbs, egg, ketchup, coconut aminos, parsley, salt and pepper. Using your hands or a spoon mix the ingredients together thoroughly.

When the sweet potatoes come out of the oven form the meat mixture into four evenly sized meatloafs and carefully lay them out on the empty ⅓ of the baking sheet pan.

Bake at 400 degrees for 35 minutes more.

Remove from oven and let cool slightly before plating and adding some ketchup to the top of the mini meatloaves.

Supplies

Frequently Asked Questions

Do I have to use sweet potatoes for this recipe?

No, you could easily substitute yukon gold or roasting potatoes cubed for this recipe. I also like to substitute or add brussel sprouts when they are in season. Be sure to chop the brussel sprouts in half and to cube the potatoes into even sizes so they all cook evenly.

How do I make my sweet potatoes not dry?

It is really important to put the cubed sweet potatoes in a bowl with the ingredients and stir them around to really coat the potatoes in oil and herbs. If you pour the sweet potatoes onto the sheet pan and then pour the ingredients over top they may stick or get dry. The key is to really coat the potatoes in the oil on all sides.

More Recipes You Might Enjoy

Gluten Free Tater Tot Breakfast Casserole
Easy Ground Beef Nacho Casserole
10 Easy Gluten Free Beef Recipes
Gluten Free Pasta Taco Bake
Gluten Free Slow Cooker Lasagna Soup

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sheet Pan Mini Meatloaves and Sweet Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy dinner recipe for sheet pan mini meatloaves and sweet potatoes makes a healthy weeknight meal. I used ground beef for the meatloaf paired with perfectly roasted sweet potatoes. This one pan meal can be prepped in advance so it's ready to serve in 45 minutes.

Ingredients

Scale

Sweet Potatoes:
2 Tbsp. Olive Oil
2 large Sweet Potatoes, chopped into even cubes
½ tsp. Sea Salt
½ tsp. Ground Black Pepper
1 tsp. Dried Rosemary
½ tsp. Dried Sage

Meatloaves:
1 pound Ground Beef
¼ cup Yellow Onion, finely grated
¼ cup Gluten Free Bread Crumbs
1 large Egg, beaten
2 Tbsp. Ketchup
1 tsp. Coconut Aminos
1 tsp. Dried Parsley
1 tsp. Sea Salt
1 tsp. Ground Black Pepper

¼ cup Ketchup, topping

Instructions

Preheat your oven to 400 degrees.

Chop the sweet potatoes into even cubes. In a mixing bowl stir and coat the sweet potatoes cubes with the olive oil, salt, pepper, rosemary and sage.

Pour the sweet potatoes on ⅔ of the baking sheet pan and bake at 400 degrees for 10 minutes.

While the sweet potatoes are baking make the meatloaf.

In the mixing bowl add the ground beef, finely grated onion, bread crumbs, egg, ketchup, coconut aminos, parsley, salt and pepper. Using your hands or a spoon mix the ingredients together thoroughly.

When the sweet potatoes come out of the oven form the meat mixture into four evenly sized meatloafs and carefully lay them out on the empty ⅓ of the baking sheet pan.

Bake at 400 degrees for 35 minutes more.

Remove from oven and let cool slightly before plating and adding some ketchup to the top of the mini meatloaves.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Gluten Free

Baked Kale and Zucchini Pilaf

This easy recipe for gluten free baked kale and zucchini pilaf is made with jasmine rice and lots of green veggies. It's a perfect side dish with steak, chicken or on it's own for a light meal. This rice casserole has cream cheese and spices for a delicious, creamy flavor.

a white bowl of gluten free baked kale and zucchini pilaf on a tan oven mitt next to two round zucchini and some kale leaves

I'm always looking for ways to use all of the kale and zucchini I grow in our garden. It's my favorite to have savory recipes that aren't the typical baked goods. Don't get me wrong, I love a good gluten free zucchini bread or cookie, but adding more greens to a meal is always a win.

If you are looking for more zucchini recipes try my Gluten Free Zucchini Squash and Corn Casserole, my Air Fryer Roasted Zucchini Squash, my Gluten Free Zucchini Chocolate Chip Cookies, or my Easy Gluten Free Zucchini Brownies.

You can find all of my side dishes here: Gluten Free Side Dish Recipes

a white bowl of gluten free baked kale and zucchini pilaf on a tan oven mitt next to two round zucchini and some kale leaves
[feast_advanced_jump_to]

Ingredients

Instructions

Preheat your oven to 350 degrees.

In an ovenproof, covered dutch oven or pot on medium heat saute the onions and garlic in olive oil until softened, 4-5 minutes. Add zucchini, thyme, tarragon, salt and pepper. Cook 4-5 minutes to soften the zucchini.

Turn off the heat. Add the jasmine rice and vegetable stock to the pot. Stir to combine ingredients.

Bake at 350 degrees for 30 minutes with the lid on the pot.

Carefully remove the pot from the oven. Remove the lid and fluff the rice with a fork. Then add the cream cheese and kale. Stir the kale into the mixture and bury the cream cheese in the middle. 

Place the dutch oven back in the oven and bake at 350 degrees for 2-3 minutes or until the cream cheese is softened and the kale is wilted.

Remove from oven and stir the cream cheese into the mixture to create a creamy sauce. Serve immediately while still warm.

Supplies

Frequently Asked Questions

What is pilaf?

Pilaf is a rice dish that is usually cooked in stock or broth. It includes spices, vegetables and sometimes meat. The idea of pilaf is cooking the rice along with all the other ingredients. I love that pilaf makes for an easy side dish that can be cooking in the oven while I finish the rest of the meal.

How do you keep kale and squash pilaf from getting watery?

It's really important not to skip the step of cooking the zucchini on the stovetop before adding the rest of the ingredients and baking. Cooking down the vegetables will evaporate off some of the moisture. 

Then you will add the rest of your ingredients and bake covered for 30 minutes. It's very important that you use a dutch oven or other dish with a tight fitting cover. This will allow the rice to absorb the vegetable stock and the excess moisture from the zucchini.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Kale and Zucchini Pilaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 52 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free baked kale and zucchini pilaf is made with jasmine rice and lots of green veggies. It's a perfect side dish with steak, chicken or on it's own for a light meal. This rice casserole has cream cheese and spices for a delicious, creamy flavor.

Ingredients

Scale

1 Tbsp. Olive Oil
1 small Yellow Onion, finely diced
1 Tbsp. Minced Garlic
1 cup Jasmine Rice
2 cups Vegetable Broth
2 ounces Cream Cheese
1 tsp. Dried Thyme
½ tsp. Dried Tarragon
½ tsp. Sea Salt
½ tsp. Ground Black Pepper
1 small Zucchini, seeds removed and diced into ½ inch chunks
1 cup Kale, stem removed and chopped

Instructions

Preheat your oven to 350 degrees.

In an ovenproof, covered dutch oven or pot on medium heat saute the onions and garlic in olive oil until softened, 4-5 minutes. Add zucchini, thyme, tarragon, salt and pepper. Cook 4-5 minutes to soften the zucchini.

Turn off the heat. Add the jasmine rice and vegetable stock to the pot. Stir to combine ingredients.

Bake at 350 degrees for 30 minutes with the lid on the pot.

Carefully remove the pot from the oven. Remove the lid and fluff the rice with a fork. Then add the cream cheese and kale. Stir the kale into the mixture and bury the cream cheese in the middle. 

Place the dutch oven back in the oven and bake at 350 degrees for 2-3 minutes or until the cream cheese is softened and the kale is wilted.

Remove from oven and stir the cream cheese into the mixture to create a creamy sauce. Serve immediately while still warm.

  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Gluten Free

Cheesy Gluten Free Summer Squash Casserole

This Gluten Free Summer Squash Casserole is one of those recipes that I look forward to making every single summer when the garden is overflowing with zucchini and yellow squash and I need a delicious way to use it all up. It is rich, creamy, and packed with sharp cheddar cheese in the most comforting and satisfying baked side dish that disappears fast at any dinner table or potluck.

The combination of sour cream, mayonnaise, eggs, and cheese creates the most incredibly creamy filling and the gluten free bread crumb topping gets beautifully golden and crunchy under the broiler for the perfect finish.

a cast iron skillet of gluten free summer squash casserole with some served onto a white plate

The most important thing to know about this recipe is that you need to saute the squash and zucchini on the stovetop before baking. This step cooks out a lot of the moisture from the vegetables which is what keeps your casserole from getting watery. Do not skip it.

After that the rest of the recipe comes together quickly and the oven does all the work. This is genuinely one of my favorite summer side dishes and I think once you make it you are going to feel the same way.

If you are looking for more zucchini recipes try my Gluten Free Zucchini Squash and Corn Casserole, my Air Fryer Roasted Zucchini Squash, my Baked Kale and Zucchini Pilaf or my Easy Gluten Free Zucchini Brownies.

You can find all of my side dish recipes here: Gluten Free Side Dish Recipes

a cast iron skillet of gluten free summer squash casserole with some served onto a white plate
[feast_advanced_jump_to]

Ingredients

Instructions

Preheat your oven to 350 degrees. 

In an oven safe pan or cast iron skillet on medium heat add butter and allow to melt. Add the diced onions and cook until they're almost translucent. Add the minced garlic and cook 1-2 minutes more.

Add the diced yellow squash and zucchini to the onion mixture. Saute on medium heat until the squash starts to soften and the onions are completely translucent.

Add the eggs to the skillet and mix around until they are creamy and mixed into the vegetables. Add 1 cup of cheddar cheese, sour cream, mayonnaise, salt, pepper and 1 cup of gluten free bread crumbs. Stir thoroughly until everything is mixed together.

This mixture will be very thick and almost paste like. This will allow for the squash to continue to cook down in the oven and release water.

Top the mixture with the other ½ cup of cheddar cheese and ½ cup of gluten free bread crumbs.

Bake at 350 degrees for 45-50 minutes. The edges will be bubbling, the cheese will be melted and the top will be slightly browned when the casserole is done.

At this point, I like to turn my broiler on high and broil the casserole for 1-2 minutes. This will brown the top and give it a bit of crunch. Watch the casserole very closely as the browning will happen quickly. 

Supplies

Storage

After the casserole has cooled completely store in an air tight container in the refrigerator for up to 5 days.

Frequently Asked Questions

How do you thicken summer squash casserole?

This recipe has gluten free bread crumbs or rice crumbs in it for a thickener. After cooking the squash on the stovetop there is still a lot of liquid that hasn't evaporated you can add a bit more bread crumbs, but remember, that more moisture will evaporate as you bake this dish.

How do you keep squash casserole from getting watery?

It's really important not to skip the step of cooking the squash and zucchini on the stovetop before adding the rest of the ingredients and baking. Cooking down the vegetables will evaporate off some of the moisture.

Then you will add the cheese, sour cream, mayonnaise, eggs, seasoning and bread crumbs. After adding these the casserole will be almost paste like and very thick. This is perfect because as the squash and zucchini continue to cook down and release water in the oven you will be left with a super creamy hot dish.

How do I tell if this casserole is done?

The edges will be bubbling and then cheese will be completely melted on top. The top will just be starting to brown a bit. I like to turn the broiler on high and finish browning the top of the casserole to give this dish a bit of crunch on top at this point.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Summer Squash Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This Gluten Free Summer Squash Casserole is a rich, creamy, and cheesy baked side dish made with fresh zucchini and yellow squash, sharp cheddar cheese, sour cream, and gluten free bread crumbs for the most delicious and satisfying summer vegetable casserole you will ever make. The squash is sauteed with butter, onion, and garlic before baking which prevents a watery casserole and creates incredible depth of flavor with a beautifully golden and crunchy bread crumb topping. Naturally gluten free and perfect for summer dinners, potlucks, and using up garden zucchini and yellow squash all season long!

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees. 

In an oven safe pan or cast iron skillet on medium heat add butter and allow to melt. Add the diced onions and cook until they're almost translucent. Add the minced garlic and cook 1-2 minutes more.

Add the diced yellow squash and zucchini to the onion mixture. Saute on medium heat until the squash starts to soften and the onions are completely translucent.

Add the eggs to the skillet and mix around until they are creamy and mixed into the vegetables. Add 1 cup of cheddar cheese, sour cream, mayonnaise, salt, pepper and 1 cup of gluten free bread crumbs. Stir thoroughly until everything is mixed together.

This mixture will be very thick and almost paste like. This will allow for the squash to continue to cook down in the oven and release water.

Top the mixture with the other ½ cup of cheddar cheese and ½ cup of gluten free bread crumbs.

Bake at 350 degrees for 45-50 minutes. The edges will be bubbling, the cheese will be melted and the top will be slightly browned when the casserole is done.

At this point, I like to turn my broiler on high and broil the casserole for 1-2 minutes. This will brown the top and give it a bit of crunch. Watch the casserole very closely as the browning will happen quickly. 

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

If you made this Gluten Free Summer Squash Casserole I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite summer side dish recipes and I hope it becomes one of yours too!

Top Tip

Do not skip the step of sauteing the squash and zucchini on the stovetop before adding the remaining ingredients and baking. This is the most important step in the entire recipe. Summer squash holds a tremendous amount of water and cooking it down first allows that moisture to evaporate before the casserole goes into the oven. If you skip this step your casserole will be watery and soupy rather than creamy and set. Cook the squash until it has softened and the onions are completely translucent before moving on.

Gluten Free Herbes de Provence Keto Bread

This easy recipe for gluten free herbes de Provence keto bread is made with almond flour and eggs. This ketogenic and low carb recipe does not use yeast. I love this bread with butter or to make sandwiches.

a wooden cutting board with a loaf of gluten free herbes de provence keto bread with a few slices next to two plates of sandwiches made from the bread

For the toasted sandwich pictured I added butter on the outside of the bread. Then, I put mayonnaise, mustard, turkey and swiss cheese on the sandwich. I air fried the sandwich with toothpicks to hold it together at 360 degrees for 5 minutes to melt the cheese. Then, I carefully flipped the sandwich over and air fried it at 380 degrees for 5 more minutes.

If you are looking for more bread recipes try my Gluten Free Italian Keto Bread, my Gluten Free Sourdough Bread, my Gluten Free Cornbread or my Gluten Free Buttermilk Drop Biscuits.

You can find all of my side dish recipes here: Gluten Free Side Dish Recipes

a sandwich made from this gluten free herbes de provence keto bread on a white place with a dill pickle next to it
[feast_advanced_jump_to]

Ingredients

Instructions

Preheat your oven to 350 degrees. Grease a 9x5 loaf pan with coconut oil or butter. Set aside.

In the bowl of your stand mixer add the eggs and beat them until they are combined. Add the melted butter and avocado oil to the eggs and beat until they are slightly frothy.

Add the almond flour, baking powder, xanthan gum, sea salt, herbes de Provence and parmesan cheese to the egg mixture and beat just until combined.

Pour the batter into your greased 9x5 loaf pan.

Bake at 350 degrees for 45-50 minutes or until the top is golden brown and toothpick comes out clean from the center.

Let cool slightly and then transfer to a cutting board or cooling rack to finish cooling.

After the bread has completely cooled you can store it in an air tight container on the counter for up to two days, store in the refrigerator or wrap in tinfoil and then put in a freezer safe container and freeze for up to a month.

Supplies

Frequently Asked Questions

What is Keto bread made of?

Keto bread usually has a base of almond flour and/or coconut flour. Then eggs, baking powder, milk and an oil are added to form the bread. For this gluten free Herbes de Provence bread I also added spices, parmesan cheese and olive oil to give the bread a delicious flavor. 

My bread may be a bit more yellow than yours because I used farm fresh duck eggs for this recipe. Duck eggs tend to have a darker yolk than chicken eggs and will give your bread a darker color.

How do I store my Keto bread?

This gluten free herbes de Provence keto bread is best stored in the refrigerator. Since there are no preservatives this bread won't last for more than a couple of days on your countertop before it goes bad. Especially if the temperature is warm or if moisture gets into the container you are storing the bread in.

Can I freeze this keto bread?

Yes! This bread recipe freezes really well. I love to make extra loaves to freeze and then defrost when I want them to go with dinner or for lunches. I wrap the bread in tinfoil and then store it in a freezer safe bag. You could also store this bread in a freezer safe container.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Herbes de Provence Keto Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 55 minutes
  • Yield: 1 loaf 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free herbes de provence keto bread is made with almond flour and eggs. This ketogenic and low carb recipe does not use yeast. I love this bread with butter or to make sandwiches.

Ingredients

Scale

2 cups Almond Flour
1 tsp. Baking Powder
½ tsp. Xanthan Gum
1 tsp. Sea Salt
1 Tbsp. Herbes de Provence
¼ cup Parmesan Cheese, finely grated
7 large Eggs
½ cup Unsalted Butter, melted
2 Tbsp. Avocado Oil

Instructions

Preheat your oven to 350 degrees. Grease a 9x5 loaf pan with coconut oil or butter. Set aside.

In the bowl of your stand mixer add the eggs and beat them until they are combined. Add the melted butter and avocado oil to the eggs and beat until they are slightly frothy.

Add the almond flour, baking powder, xanthan gum, sea salt, herbes de Provence and parmesan cheese to the egg mixture and beat just until combined.

Pour the batter into your greased 9x5 loaf pan.

Bake at 350 degrees for 45-50 minutes or until the top is golden brown and toothpick comes out clean from the center.

Let cool slightly and then transfer to a cutting board or cooling rack to finish cooling.

After the bread has completely cooled you can store it in an air tight container on the counter for up to two days, store in the refrigerator or wrap in tinfoil and then put in a freezer safe container and freeze for up to a month.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Gluten Free, Keto, Low Carb

Top Tip

This sandwich is amazing on it's own or with soup. I also like to slather butter on this bread, sprinkle it with garlic powder and make quick garlic toast in the air fryer or oven. There are lots of possibilities with this recipe!

Gluten Free Pizza Crust

This easy recipe for gluten free pizza crust is a staple recipe for Friday night pizza. The recipe uses yeast and is a basic pizza crust that you can top with anything. I like to go classic with lots of meats and veggies, but you would also make a dessert pizza with cinnamon and sugar.

a gluten free pizza crust topped with sauce, cheese, mushrooms, black olives, basil and turkey chorizo on top

My gluten free pizza crust recipe is a simple and versatile solution for creating a delicious pizza base at home, perfect for those with gluten sensitivities or anyone following a gluten free lifestyle.

This easy to follow recipe ensures that you can enjoy a homemade pizza from scratch, with the flexibility to adapt for additional dietary preferences like egg free, dairy-free, or vegan options.

Whether you're making pizza for kids or preparing a quick weeknight dinner, this recipe is designed to be hassle-free while delivering great results every time.

I also have a gluten free sourdough pizza crust recipe that is delicious too.

a slice of gluten free pizza crust topped with sauce, cheese, mushrooms, black olives, basil and turkey chorizo on top
[feast_advanced_jump_to]

Ingredients

Instructions

Preheat your oven to 400 degrees.

In a food processor or your stand mixer add the gluten free flour, salt, xanthan gum, sugar and yeast. Pulse or beat until ingredients are mixed together. 

Add the warm water and olive oil to the dry ingredients. Turn the food processor or stand mixer on and process the dough until it begins to stick to the sides. This will be past the dough ball stage.

Place the dough in an oiled and sealed container in a warm spot to rise for 1-2 hours.

If the dough is sticky and hard to work with refrigerate it for 20 minutes.

Roll out the dough on a lightly floured surface or between two sheets of parchment paper.

Bake the crust at 400 degrees for 5-7 minutes or until dough begins to crisp underneath.

Add your toppings to the crust and bake at 400 degrees for another 10-15 minutes or until the cheese is melted and the edges of the crust are browned.

Let your pizza cool slightly and then cut to serve.

Supplies

Frequently Asked Questions

Do I have to use yeast in this recipe?

Yes. The dough will not rise if you don't use yeast for this recipe. You will make the dough in your food processor or mixer and then put it in a sealed container. The gluten free pizza dough will stay in the sealed container for 1-2 hours where it will rise.

What should I do if the dough is hard to work with?

If you find the dough sticky or too hard to work with, put it in the refrigerator for 20 minutes. Cooling the dough should help so you can roll out your crust easily. Be sure you are using a surface lightly dusted with flour and add a bit of flour to your rolling pin also.

If neither of these options work for you I would roll the dough out between two pieces of parchment paper. Be sure to peel both sheets of parchment off the crust before baking it.

Is yeast gluten free?

Most yeast is gluten free. I use Fleischmann's Active Dry Yeast for this recipe. This brand says on the bottle that it is gluten free. Always check ingredient lists and containers to make sure they state they are gluten free.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Pizza Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 37 minutes
  • Yield: 8 slices 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free pizza crust is a staple recipe for Friday night pizza. The recipe uses yeast and is a basic pizza crust that you can top with anything. I like to go classic with lots of meats and veggies, but you would also make a dessert pizza with cinnamon and sugar.

Ingredients

Units Scale

Instructions

Preheat your oven to 400 degrees.

In a food processor or your stand mixer add the gluten free flour, salt, xanthan gum, sugar and yeast. Pulse or beat until ingredients are mixed together. 

Add the warm water and olive oil to the dry ingredients. Turn the food processor or stand mixer on and process the dough until it begins to stick to the sides. This will be past the dough ball stage.

Place the dough in an oiled and sealed container in a warm spot to rise for 1-2 hours.

If the dough is sticky and hard to work with refrigerate it for 20 minutes.

Roll out the dough on a lightly floured surface or between two sheets of parchment paper.

Bake the crust at 400 degrees for 5-7 minutes or until dough begins to crisp underneath.

Add your toppings to the crust and bake at 400 degrees for another 10-15 minutes or until the cheese is melted and the edges of the crust are browned.

Let your pizza cool slightly and then cut to serve.

Notes

I made one thick crust with this recipe. If you want a thinner crust you could divide the dough into two parts.

  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Meals
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

I use this recipe to make one thick crust pizza, however you could split this dough in half and make two thin crust pizzas. You can also divide the dough into smaller pieces and make personal pizzas. This is great for making everyone exactly what they want!