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Gluten Free Cast Iron Pizza 

Pairing: 2016 Eola-Amity Cuvée Pinot Noir

Serving Size: 2-3, 12 inch pizzas 

Created by, Tasting Room Ambassador: Miss Elyssa Ternay

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For the Dough: 

1 Package of Bob’s Red Mill Gluten Free Pizza Crust Mix 

1 ½ cups of warm water 

1 yeast packet (included in the mix) 

2 tablespoons of olive oil 

2 large eggs  

**Vegan option: combine 2 tbsp flaxseed meal with 6 tablespoons of water – add this to recipe instead of eggs; you can also use ¼ c applesauce per egg if you do not have flaxseed meal.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Margarita Pizza: 

2 cups of shredded mozzarella  

½ cup of tomato sauce  

You can make your own or grab some pre-made. I typically go for tomato basil/garlic 

Pinch of Salt and Pepper (to taste) 

2 vine-ripened tomatoes  

Fresh basil  

*save a little fresh basil to top the pizza with before serving 

Optional: Red pepper flakes

 

Mushroom Pizza: 

2 cups of mozzarella 

½ cup of tomato sauce  

½ cup of sautéed garlic mushrooms 

Grated parmesan for topping  

*Ingredients are for ONE pizza – this dough yields 2-3, 10.5 in-12 in pizza’s  

** You can make this pizza with whatever toppings you please. I recommend using the first 2 ingredients as starter for any pizza.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Directions: 

  1. Preheat the oven to 425 degrees 
  2. Add a little drizzle of olive oil to the cast iron skillet(s) and lightly grease; I sometimes use a paper towel and lightly spread the oil around to ensure full coverage.  
  3. If you do not have a cast iron that is ok – you can use a pizza tray, sheet tray or any oven-safe skillet  
  4. Combine the water and yeast in a large bowl – I do this by hand to ensure there are no lumps of yeast left behind. Let this sit for about 5 minutes, until the yeast is fully dissolved and the water looks cloudy.  
  5. Add the eggs and oil to the yeast mixture. Once combined add the pizza crust mix and stir until fully incorporated. Split the dough in 2 or 3 portions into separate bowls and let it rest for about 20-30 minutes. 
  6. I typically put the bowls on the stove top (not on a burner) as a warm area helps the yeast rise.  
  7. After the dough has risen – place the dough in the middle of an oiled cast iron skillet. Use a piece of plastic wrap to cover the dough and gently start to flatten. Create a crust by gently pushing the dough up along the edges of the skillet. 
  8. The dough is very wet/sticky – the plastic wrap will help you flatten the dough.  
  9. Remove the plastic wrap and par-bake the crust for 8 minutes – or until it starts to show signs of color. Add the toppings! 
  10. For margarita I add the tomato sauce, fresh tomatoes, chopped basil and then cheese on top & top with fresh basil before serving 
  11. For the Mushroom pizza I add the sauce, a little bit of cheese, mushrooms and more cheese. I top with a tiny bit of olive oil, salt and parmesan cheese. *Red pepper flakes can be added to both pizzas  
  12. Bake for about 15-20 minutes or until the crust is nice and golden 
  13. Let the pizzas sit for 5 minutes and allow the cheese to set before cutting. 

Enjoy with Dobbes Family Estate
2016 Eola-Amity Cuvée Pinot Noir!

Recipe by Elyssa Ternay
Tasting Room Ambassador
***Also known as Dobbes Family Estate’s Resident Culinary Expert