Thin-crust pepperoni and mushroom pizza from The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas by Judith Fertig

  • pizza sauce
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  • xanthum gum
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  • EYB Comments

    Can substitute store-bought gluten-free baking mix for the book's "Gluten-free all-purpose baking mix" specified in this recipe; rice milk for milk; white rice flour for brown rice flour; and soy, amaranth, millet, quinoa, sorghum, bean or a combination of flours for chickpea flour; gluten-free Italian sausage or ham for pepperoni; provolone or dairy-free cheese for mozzarella cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought gluten-free baking mix for the book's "Gluten-free all-purpose baking mix" specified in this recipe; rice milk for milk; white rice flour for brown rice flour; and soy, amaranth, millet, quinoa, sorghum, bean or a combination of flours for chickpea flour; gluten-free Italian sausage or ham for pepperoni; provolone or dairy-free cheese for mozzarella cheese.

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