Pizza Loaf

Get Ready To Fall In Love With This Unique and Delicious Pizza Loaf!

Dough

1 Package active dry yeast

¾ warm water (105°-115°F)

2 C GF Pizza or Bread flour

¾ t salt

½ t sugar

1 T Fat

Combine yeast, sugar, and water in a large bowl. Let sit for about 5 minutes for the yeast to activate. Add the balance of the ingredients and blend into dough. Knead until smooth, possibly, adding a teaspoon of water at a time if necessary. Cover with a dish towel & let rise in a warm, draft free spot for about 60 minutes or so. If needed, punch down.

Roll out about ¾’s of the dough on a lightly floured surface for the bottom of the loaf. The last 1/4th will be rolled out and used for the top of the loaf.

 

Loaf

¾ - 1 lb cheese

¾ - 1 lb Italian sausage

1/2 – 1 Cup pizza sauce

½ large yellow onion

½ large green pepper

1 egg, beaten

12 ounces spinach

1 small can sliced, black olives

Fat for inside the pan

 

While the dough is resting, cook sausage thoroughly in a skillet with onions & peppers until they are soft. If using links, once cooked, slice or leave whole.

Steam the spinach (may use frozen, thawed) and squeezed dry. Mix the egg with the spinach.

 

Line the inside of the loaf pan (8.5 x 4.5 x 2 ½”) with fat. Carefully, place the dough inside the pan. Use water to help with any cracks in the dough.

 

Layering the loaf:

  1. 1/2 of the cheese goes on bottom

  2. Sausage

  3. Pizza sauce

  4. Spinach/egg

  5. Olives

  6. ½ Cheese

Use the remaining 1/4th of the dough for the top of the loaf. Seal the sides of the loaf the best that you can. Make a few slits in the top of the loaf so the steam can get out.

 

Bake in a preheated oven of 400° for about 50 – 60 minutes. The GF crust doesn’t get too browned so don’t over cook as the crust will be too hard.

 

NOTES

I prefer ground sausage and the onions and peppers to be in strips. Do what you prefer. Also, the loaf pans are not all as tall/large as others. Also, the reason for the different amounts of cheese and sausage and sauce will be determined by the size of the pan you use and preference. My glass loaf pans, I can cut the loaf in it and not worry. Whereas with my metal pans, they are larger, but it’s tough to cut in them and not damage the surface of the pan. I’ve not mastered this recipe to be able to take the loaf out in one piece yet…. I believe it has to do with the missing gluten….but I am trying.