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Gluten-Free Spinach Stuffed Pepperoni Pizza Recipe

by Elyse the Gluten-Free Foodee
gluten-free spinach stuffed pepperoni pizza recipe.

When I first went gluten-free, pizza and pasta were on my top 5 list of foods I had to figure out in a hurry. Maybe it’s because I’m Italian, but I was raised eating excellent variations of these items on the reg and I was not willing to give them up.

Luckily, the gluten-free pasta market had many options (Rummo is my personal favourite) but the pizza dough market was another story. If I had to sum that story up in one word, the word would be cardboard. So, I went to work mastering the perfect gluten-free pizza dough recipe and, after much testing, I got it. This gluten-free dough is light and fluffy, yet still has a bit of a chew to it and a bottom that crisps. The kind of pizza dough that people who eat gluten would gladly eat. It’s that very same perfect gluten-free pizza dough that forms the base of this gluten-free spinach stuffed pepperoni pizza recipe. What can I say? Ooey, gooey deliciousness with the perfect gluten-free crust. I think I heard the pizza angels singing in the distance when I took it out of the oven. It’s on another level and you are going to love it.

Gluten-Free Spinach Stuffed Pepperoni Pizza Recipe

Ingredients:

For The Spinach:
  • 1 lb spinach
  • 2 Tbs olive oil
  • 1 clove garlic, diced
  • 1 shallot, diced
  • Package of gluten-free (or regular) pepperoni slices (use as needed)
  • 1 tsp basil oil or chopped basil leaves
For The Pizza:
  • 1/2 batch the best gluten-free pizza dough recipe
  • 1c grated mozzarella cheese
  • 1/4c grated Parmesan cheese
  • 1/2c grated Provolone cheese
  • 9 inch spring form pan
  • Vegetable oil for greasing.
  • 1/2 c roasted cherry tomatoes or passata
  • 2 pieces of foil

Directions:

For The Spinach:
  • Chop spinach into bite size pieces. Wash and dry in a strainer.
  • In a pot, over medium heat warm oil and add spinach, garlic and shallot. Keep stirring until spinach is completely wilted.
  • Using a strainer, drain out any excess liquid and return to the pot.
  • Add in 1 tsp of basil paste or freshly chopped basil.
  • Season with salt, pepper, granulated onion, granulated garlic, to taste.
  • Turn off pot and let cool.
For The Pizza:
  • Grate your cheeses into a container and mix well.
  • Take your 8 inch spring form pan and grease the bottom and sides lightly with oil.
  • Using roughly 2/3rds of the pizza dough and roll it out to about 1/4 inch thick and drape over the spring form pan. Press it lightly into the sides and bottom of the pan. Patch any holes or cracks that might have occurred.
  • Sprinkle 1/4c of your cheese mixture on top of the dough in the bottom of the pan.
  • Layer spinach mix evenly overtop the cheese.
  • Place a layer of pepperoni on top of the spinach.
  • Roll out the remaining 1/3 of your dough and make a lid. Place on top of the pepperoni. Fold the sides of the original crust down to seal the lid. Crimp edges like a pie to hold edges together.
  • Top lid with cherry tomatoes. Then add most of your cheese and a layer of pepperoni. Sprinkle with a little more cheese for presentation.
  • Place two layers of foil under and up the sides of the springform to catch any oil that may seep out and place on a cookie baking sheet.
  • Bake at 350° for 30 minutes. Then turn up your oven to 375° and bake for 15 more minutes.
  • Place it under the broiler for 1-2 minutes to get that top cheese extra bubbly.
  • Remove from springform, allow to cool slightly, and serve.
Finished pizza uncut 
Tips:
  • You can change up the fillings and toppings with whatever you like. The possibilities for this beautiful pizza are endless.
  • Served along side a fresh green salad for a complete dinner.
  • If gluten-free isn’t your thing, feel free to use regular homemade or store bought pizza dough made with gluten.
This gluten-free spinach stuffed pepperoni pizza recipe is both mouth-watering to look at and gets better when you eat it. It will be a crowd-pleaser for sure. As always, please be kind to yourself and others.
gluten-free spinach stuffed pepperoni pizza recipe.

Gluten-Free Spinach Stuffed Pepperoni Pizza Recipe

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

For The Spinach:

1 lb spinach
2 Tbs olive oil
1 clove garlic, diced
1 shallot, diced
Package of gluten-free (or regular) pepperoni slices (use as needed)
1 tsp basil oil or chopped basil leaves

For The Pizza:

1/2 batch gluten-free, regular or whole wheat pizza dough
1c grated mozzarella cheese
1/4c grated Parmesan cheese
1/2c grated Provolone cheese
9 inch spring form pan
Vegetable oil for greasing.
1/2 c roasted cherry tomatoes or passata
2 pieces of foil

Instructions

For The Spinach:
  • Chop spinach into bite size pieces. Wash and dry in a strainer.
  • In a pot, over medium heat warm oil and add spinach, garlic and shallot. Keep stirring until spinach is completely wilted.
  • Using a strainer, drain out any excess liquid and return to the pot.
  • Add in 1 tsp of basil paste or freshly chopped basil.
  • Season with salt, pepper, granulated onion, granulated garlic, to taste.
  • Turn off pot and let cool.
For The Pizza:
  • Grate your cheeses into a container and mix well.
  • Take your 8 inch spring form pan and grease the bottom and sides lightly with oil.
  • Using roughly 2/3rds of the pizza dough and roll it out to about 1/4 inch thick and drape over the spring form pan. Press it lightly into the sides and bottom of the pan. Patch any holes or cracks that might have occurred.
  • Sprinkle 1/4c of your cheese mixture on top of the dough in the bottom of the pan.
  • Layer spinach mix evenly overtop the cheese.
  • Place a layer of pepperoni on top of the spinach.
  • Roll out the remaining 1/3 of your dough and make a lid. Place on top of the pepperoni. Fold the sides of the original crust down to seal the lid. Crimp edges like a pie to hold edges together.
  • Top lid with cherry tomatoes. Then add most of your cheese and a layer of pepperoni. Sprinkle with a little more cheese for presentation.
  • Place two layers of foil under and up the sides of the springform to catch any oil that may seep out and place on a cookie baking sheet.
  • Bake at 350° for 30 minutes. Then turn up your oven to 375° and bake for 15 more minutes.
  • Place it under the broiler for 1-2 minutes to get that top cheese extra bubbly.
  • Remove from springform, allow to cool slightly, and serve.

NOTES/TIPS

You can change up the fillings and toppings with whatever you like. The possibilities for this beautiful pizza are endless.
Served along side a fresh green salad for a complete dinner.
Can also be made with regular homemade or store bought pizza dough made with gluten if you prefer.

Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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