Gluten Free Peanut Butter and Jelly Pizza
Are you looking for a fun and unique twist on pizza night? Look no further than this gluten-free PB&J Pizza recipe. This recipe takes the classic peanut butter and jelly sandwich and transforms it into an amazing pizza. Perfect for a fun dessert or a late-night snack, this recipe is sure to be a crowd-pleaser.
Equipment
- Mixer with dough hook
- Pizza cutter or sharp knife
- Cooling rack
- timer
Ingredients
- 2 cups warm water
- 2 teaspoons granulated sugar
- 2 ½ teaspoons active dry yeast I use caputo yeast
- 4 cups flour no xanthan gum
- 2 teaspoons salt
- ½ cup peanut butter
- ¼ cup strawberry jam
- 1 tablespoon coarse sugar for sprinkling on crust
- 2 tablespoons avocado oil for brushing unbaked crust
Instructions
- Whisk sugar, warm water together. Add yeast and let bloom for 15 min
- Mix flour and salt together. Add wet ingredients and mix until just combined.
- Cover with warm damp towel and let rise for 1 hour in a warm place.
- Preheat the oven to 450 degrees.
- Punch a fist into dough once it’s risen and divide into 4 sections for mini pizzas or 2 sections for large pizzas.
- Form dough into pizza rounds on a clean floured surface
- Transfer crust to a parchment lined baking sheet.
- Brush crust with avocado oil
- Spread a layer of peanut butter in the center of the unbaked crust, leaving 1 inch on the edges
- Top with dollops of strawberry jam. Use a toothpick to gently swirl with the peanut butter.
- Bake in the oven for 15 minutes and let cool for 10 minute before cutting.
Notes
You can make the dough ahead of time and store it in the refrigerator for up to 3 days before shaping and baking it.
Nutrition
Serving: 1servingCalories: 490kcalCarbohydrates: 75gProtein: 13gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 869mgPotassium: 217mgFiber: 4gSugar: 7gCalcium: 24mgIron: 4mg
Tried this recipe?Let us know how it was!