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. So, we’re sharing our gluten-free spinach stuffed pepperoni pizza recipe with you.

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
• 8-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 1 tsp of basil paste or freshly chopped basil.
• Season with salt, pepper, granulated onion, and granulated garlic, to taste.
• Turn off the pot and let it cool.

For The Pizza:

• Grate your cheeses into a container and mix well.
• Take your 8-inch springform 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 over top of 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 the 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.

Tips:

• You can change up the fillings and toppings with whatever you like. The possibilities for this beautiful pizza are endless.
• Served alongside 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.

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