Gluten Free Pizza with toppings
From peetabear 15 years ago
- 30 minutes to make
- Serves 2
this recipe makes 2 10-inch pizzas...I did recipe in two steps... the first recipe is just the pizza crust for people who want to do their own toppings.... this second recipe is for a more indepth instructions and baking. Read more .... make sure your sauce is thick or your crust will get soggy... this is what they say about the pizza...Crisp on the bottom and chewy in the center, this gluten-free pie gives pizzeria fare a run for its money. Feel free to vary the toppings to suit your taste (keeping in mind that processed pepperoni and even some brands of pre-grated cheese may contain gluten, so read ingredients carefully.) also the crust got top reviews...the recipe and photo and brief comments are from Epicurious | March 2008 See less
Ingredients
- For tomato sauce shopping list
- 1 (15-ounce) can crushed tomatoes with added purée shopping list
- 4 1/2 teaspoons extra-virgin olive oil shopping list
- 1/2 teaspoon sugar shopping list
- 1/2 teaspoon fine sea salt shopping list
- 1/4 teaspoon dried oregano shopping list
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- For pizza crust shopping list
- 3/4 cup tapioca flour shopping list
- 1/2 cup white rice flour* shopping list
- 1/3 cup chickpea flour shopping list
- 1/3 cup sorghum flour shopping list
- 1 teaspoon xanthum gum shopping list
- 1 teaspoon fine sea salt shopping list
- 1/2 cup whole milk shopping list
- 2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package shopping list
- 2 teaspoons sugar shopping list
- 2 large egg whites, lightly beaten shopping list
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil shopping list
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- For topping shopping list
- 4 teaspoons extra-virgin olive oil shopping list
- 8 ounces fresh mozzarella, coarsely grated (about 1 1/2 cups) shopping list
- 1/4 ounce parmigiano-Reggiano, finely grated (about 1 tablespoon) shopping list
- 4 large fresh basil leaves, roughly torn shopping list
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- *Be sure to use white rice flour; brown will result in gritty pizza dough shopping list
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- Special equipment: shopping list
- Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper shopping list
How to make it
- Make tomato sauce
- In a 4-quart nonreactive saucepan over very low heat, stir together tomatoes and oil. Bring to simmer, cover partially, and continue simmering, stirring occasionally, until sauce is reduced to 1 cup, 20 to 25 minutes. Stir in sugar, salt, and oregano, cover. Keep warm or refrigerate, covered, up to 5 days
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- Make pizza crust
- In bowl of electric mixer, whisk together tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum, and salt.
- In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer). Stir in yeast and sugar. Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.
- Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 400°F. (Preheat at least 45 minutes if using pizza stone or 20 minutes if using baking sheet.)
- Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball. Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border. Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.
- Using baking peel, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes. Using baking peel and discarding parchment paper, transfer baked crust to rack to cool. Bake second crust in same manner. (Baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until hot, 4 to 5 minutes, before topping and broiling)
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- Top and broil pizzas
- Preheat broiler. Transfer baked crusts to 2 large baking sheets. Brush 1 teaspoon olive oil over each crust. Spread each with sauce, leaving 1/2-inch border bare, then sprinkle each with mozzarella and Parmigiano-Reggiano. Drizzle remaining 2 teaspoons olive oil over pizzas.
- Broil pizzas about 4 inches from heat, rotating as needed for even browning, until cheese is bubbling and browned in places and crust is golden brown, 4 to 8 minutes. Scatter with basil, slice, and serve immediately.
- excellent reviews
The Rating
Reviewed by 3 people-
Awesome - I want it now! Great 55555!
lincolntoot
in Freehold loved it
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Sounds great Peeta. :)
lura
in Welcome To loved it
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