Gluten-Free Turkey Meatball Personal Pizzas

Why choose between sausage and meatballs on your pizza? Enjoy them both by rolling spicy turkey sausage into tiny balls-a naturally gluten-free pizza topper for our favorite gluten-free dough.
Save Recipe
  • Level: Intermediate
  • Total: 3 hr 10 min (includes rising time)
  • Active: 30 min
  • Yield: 4 pizzas (4 servings)
  • Nutrition Info
Share This Recipe

Ingredients

Gluten-Free Pizza Dough, recipe follows

Nonstick cooking spray

4 ounces turkey sausage, casings removed

1 teaspoon olive oil

2 cloves garlic, thinly sliced

One 15-ounce can no-salt-added crushed tomatoes

4 to 5 fresh basil leaves, plus extra for garnish

Kosher salt

1 cup shredded part-skim mozzarella

2 tablespoons grated Parmesan

Gluten-Free Pizza Dough:

2 large all-purpose potatoes (about 14 ounces)

1/3 cup warm water (110 degrees F)

2 teaspoons agave syrup or honey

One 1/4-ounce package active dry yeast

1 cup white rice flour

1/2 cup tapioca starch

Kosher salt

1 large egg white

1 tablespoon extra-virgin olive oil

Directions

  1. Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 500 degrees F. Divide the pizza dough into 4 balls. Spray 2 baking sheets with cooking spray and press each ball out into a thin 8-inch round. Put the baking sheet on the preheated stone and parbake until the dough just starts to brown on the bottom and edges, about 10 minutes for a softer crust or about 15 minutes for a crisper crust. Remove and let cool slightly.
  2. Meanwhile, roll the turkey sausage into very small balls, about 1 teaspoon per ball (using damp hands helps). Heat the oil in a medium nonstick skillet over medium-high heat. Add the meatballs and cook until browned on most sides, turning as needed, about 5 minutes. Remove the meatballs and set aside. Add the garlic to the skillet and stir until fragrant, about 30 seconds. Add the tomatoes, 1/2 cup of water, basil and 1/4 teaspoon salt. Bring to a simmer, then cook until the sauce begins to thicken, about 10 minutes. Return the meatballs to the skillet and continue to simmer until the sauce is very thick, 3 to 5 minutes more. Remove from heat. (The meatball sauce can be made and refrigerated up to 2 days ahead.)
  3. Divide the sauce and meatballs among the 4 parbaked pizza crusts. Divide the mozzarella among the pizzas evenly. Bake, one baking sheet at a time, on the preheated stone until the crust is golden brown and the cheese melts, 8 to 10 minutes. Sprinkle each pizza with Parmesan and garnish with basil leaves.

Cook’s Note

The secret ingredient in this easy-to-work dough is potato-it provides just the right texture and flavor as well as potassium. You'll need a ricer to ensure smooth potatoes for your dough, but we love this gluten-free recipe so much that we think you'll agree it's worth the small investment.

Gluten-Free Pizza Crust

Gluten-Free Pizza Dough

Gluten Free Jerk TurkeyTM Breakfast Pizza

Gluten-Free Mushroom and Ricotta Pizza

Gluten-Free Pineapple and Ham Pizza

Gluten-Free Spaghetti and Meatballs with Garlic Crumb Topping