Pizzeria Style Gluten-Free Pizza
2014-10-11 07:07:02
Serves 12
Gluten-Free Pizza never tasted this good!
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Nutrition Facts
Serving Size
146g
Servings
12
Amount Per Serving
Calories 219
Calories from Fat 51
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 15mg
5%
Sodium 340mg
14%
Total Carbohydrates 33g
11%
Dietary Fiber 2g
9%
Sugars 6g
Protein 9g
Vitamin A
10%
Vitamin C
57%
Calcium
12%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gluten free pizza crust
- 3 cups gluten free flour blend (1 cup brown rice flour, 1 cup white rice flour, 1 cup tapioca flour, 1/2 tsp xanthan gum)
- 1 tsp salt
- 1/2 tsp baking powder
- 3 Tbsp sugar, divided
- 1 Tbsp yeast
- 1 1/4 cup warm water, divided
- 1 Tbsp olive oil
My favorite pizza sauce
- 1 small can of tomato paste
- 1/2 cup water
- equal pinches salt, pepper, dried basil, oregano, thyme and garlic powder.
Toppings
- Mozzarella cheese (I used Daiya to keep this recipe dairy-free)
- Fresh tomatoes
- Yellow bell pepper
- White onion
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, combine yeast and 3/4 cup warm water - about 110 degrees (too hot and it will kill the yeast). Set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.
- In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar. Whisk until well combined.
- Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Using a wooden spoon, stir it all together until well combined.
- Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge. You want it to be pretty thin - less than 1/4 inch.
- Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally fine.
- Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings (pepperoni is perfect for this recipe too).
- Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
- Cut immediately and serve with your favorite Chianti wine. Reheats well the next day in the oven or microwave.
Notes
- If your dough gets finicky or sticky when spreading out, just sprinkle on a little more brown rice flour. That will keep it from sticking.
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The gluten free flour blend is important in this recipe, but feel free to try your own blend.
If you’re not going gluten free, just sub it with all-purpose flour.
Dry + Wet = Dough!
You can use your preferred pizza sauce or use my favorite simple sauce recipe :))
So proud it looks so good.. and it tasted good too!
Serve this with your favorite wine and don’t forget to share :))
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About the author /
Jean Fermano
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