Gluten-Free Dairy-Free Pizza with Lamb and Mushrooms

Ingredients

• 0.5 cup Warm Water (about 110°F)
• 7 g Active Dry Yeast (one 7 g packet)
• 0.5 tsp Coconut Sugar (half teaspoon)
• 2 tbsp Extra Virgin Olive Oil (high quality)
• 1 tbsp Apple Cider Vinegar (organic)
• 1 piece Egg (large, room temperature)
• 0.5 cup Rice Flour (fine texture)
• 2.5 cup Almond Flour (finely ground)
• 4 tbsp Organic Tomato Sauce (no added sugar)
• 0.5 lb Grass‑Fed Ground Lamb (lean, crumbled)
• 1 cup Baby Bella Mushrooms (sliced, generous amount)
• 1 cup Dairy‑Free Mozzarella Cheese (shredded)

Instructions

1. Activate Yeast

   In a mixing bowl combine warm water, active dry yeast, and coconut sugar. Stir briefly and let sit for 5 minutes until foamy.

   Time: PT5M

2. Add Wet Ingredients

   Add olive oil, apple cider vinegar, and the cracked egg to the bowl. Whisk until fully incorporated.

   Time: PT2M

3. Incorporate Flours

   Add rice flour and almond flour to the bowl. Mix with a spatula until a shaggy dough forms with no dry pockets.

   Time: PT3M

4. Knead and Shape Dough

   Lightly oil your hands with olive oil, knead the dough in the bowl briefly, then shape it into a ball. Transfer to a parchment‑lined pizza tray and flatten with your hands to the desired pizza size.

   Time: PT5M

5. Pre‑bake Crust

   Place the tray in a pre‑heated oven and bake at 360°F for 14 minutes until the edges are lightly golden.

   Time: PT14M

   Temperature: 360°F

6. Add Toppings

   Remove the partially baked crust, spread tomato sauce evenly, then top with ground lamb, sliced baby bella mushrooms, and shredded dairy‑free mozzarella.

   Time: PT5M

7. Bake Finished Pizza

   Return the pizza to the oven and bake at 370°F for 15 minutes, or until the cheese is melted and the crust is golden brown.

   Time: PT15M

   Temperature: 370°F

8. Cool and Serve

   Remove the pizza from the oven, let it rest for 5 minutes, then slice and serve.

   Time: PT5M

Nutrition Facts

Calories

760

Protein

15g

Carbohydrates

18g

Fat

38g

Fiber

3.5g