LEGIT grain/gluten free Pizza Oven Pizza (Edit recipe)

Personal pizza ovens are all the rage right now and this is the grain free, gluten free, nut free and allergy friendly pizza crust you never thought you’d get to enjoy, from our friends at LEGIT BREAD COMPANY! Each PIZZA CRUST MIX will give you two, 9” personal pizzas cooked in that pizza oven. The bulk of the leg work on this pizza is the prep of toppings and sauces you’ll want to have ready to go before you make the dough. Pizza ovens are so HOT, that there is little time to pivot and cut anything up once it’s preheated and ready to go.

30 minutes

1 minute to 2 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	906
Fat:	56 g
Carbohydrates:	30 g
Protein:	74 g
Cholesterol:	128 g
Sodium:	2158 mg
Fiber:	3 g
Sugars:	2 g
Calculated for total recipe.

by Back Porch Paleo

Serves: 2-4

Ingredients

1 whole Legit Pizza Crust + Pretzel Mix
1 whole Egg, optional, whisked with 1 tbsp of water for egg wash

Toppings

.5 cup Marinara Sauce, or sauce of choice
1 lb Mozzarella Cheese, shredded
4 oz Uncured Pepperoni

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep all toppings ahead of time, as cooking pizzas in a pizza oven moves quickly! If you’re going to use any meats or other proteins, have those cooked and diced ahead of time as well.
Prepare your work station as well as a cutting board or surface to place cooked pizza(s) on top of after they come out, so you can work quickly.
Prepare dough as instructed on the bag and divide in half.
Grab a standard baking sheet, flip over and lay a piece of parchment on it. This provides a solid work surface that you can pick up with the dough on it, when it’s time to move it to the pizza peel. Sprinkle parchment paper liberally with cassava flour.
Press the first half of the dough into a disc with your hands, then place on the parchment. Press out into a 9” circle, leaving the outer edge a bit thicker, creating your classic pizza crust edge. Grab onto the parchment paper and give the dough a little shimmy so you know it will slide off onto the pizza peel.
Sprinkle pizza peel with cassava flour, then carefully slide dough off the parchment paper onto the peel.
Apply egg wash on the outer edge if you want at this point. Keep in mind, this will make for a darker crust that’s not necessarily burned (see picture), but dark. The egg wash is totally optional of course. Add sauce and toppings of choice without pressing too heavily onto the dough. It’s IMPORTANT that the dough slides off the peel onto your pizza oven, so you want to gently add toppings.
Bake pizza according to the manufacturer's directions. Since there are several brands, you’ll know best when you need to turn your pizza then remove. Our Ooni 16” gas oven takes no more than 60-90 seconds to cook. Your times may vary.
Remove from the pizza oven and repeat the process with your second crust.

Notes

Watch IG Reel linked below for demo. Toppings listed are for a two, 9" pepperoni pizzas. If you want to make a "salad" type pizza, add minimal toppings before cooking, then after it comes out of the pizza oven, add toppings of choice, we added arugula, marinated onions and cheese pearls. <br>You can make 1 large pizza, however it's not recommended. As it will largely depend on the size of your oven and you have to get that dough pretty thin as well, otherwise since it cooks so quickly, you could have dough that isn't cooked before the upper crust and toppings are burned.