- 1 (28-ounce) can whole peeled tomatoes
- 1 TBS extra-virgin olive oil
- 1 TBS unsalted butter
- 2 medium cloves garlic, grated on microplane grater
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- ¼ tsp dried parsley
- pinch red pepper flakes
- 1 ½ tsp Kosher salt
- 2 (6-inch) sprigs fresh basil with leaves attached
- 1 medium yellow onion, peeled and cut into large chunks that can be removed
- 1 TBS Swerve
- 3 Cups of Cup for Cup Gluten Free Flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 Tbsp Sugar
- 3 Tbsp (37 g) Swerve, divided
- 1 Tbsp (10 g) yeast
- 1 1/4 cup (300 ml) warm water, divided
- 1 Tbsp (15 ml) olive oil
For the Sauce
- Process tomatoes and their juice in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should not have large chunks (this is a pizza sauce). Set tomatoes aside.
- Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and Swerve. Bring to a simmer, reduce heat to lowest setting, and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Discard onions and basil stems- keep basil leaves in the sauce. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks or use immediately on a pizza.
- Preheat oven to 350 degrees F (176 C).
- In a small bowl, combine yeast and 3/4 cup (180 ml) warm water (I use hot water from the tap). If the water is too hot, the yeast will not activate. Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.
- In a separate bowl, combine Cup for Cup Gluten Free Flour, salt, baking powder and 3 Tbsp Swerve. Whisk until well combined.
- Make a well in the dry mixture and add the yeast/water mixture. Add the olive oil and additional 3/4 cup warm water before stirring. Stir together until well combined, using a wooden or batter spatula.
- Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. If this step is missed, getting your cooked crust off your pan or pizza stone will be an issue.
- Using your hands and a little Cup for Cup flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge. You want it to be pretty thin – 1/8 inch and no bigger than a ¼ inch. If you feel your crust is too thick then remove 1/8 of the crust dough from the pan.
- Put the pizza crust in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks can appear, and that is okay.
- Remove from oven and spread generously with Swerved pizza sauce, cheese and desired toppings. We used about three cups of mozzarella cheese because we love cheese. Pop back in oven for another 20-25 minutes. The last 5-10 minutes of baking, change the oven temperature to 425 and watch closely. This will help the cheese brown a bit if you like that on your pizza.
- Cut immediately with a pizza cutter or knife and serve.
Serving Size 1 (142g)
|% Daily Value*|
|Total Fat 40 4.5g|
|Total Saturated Fat 1g|
|Total Carbs 31g|
|Dietary Fiber 4g|
*Percent Daily Values are based on a 2,000 calorie diet.
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