Making tasty pizza is still a matter of flavorful ingredients and good technique: a trustworthy dough recipe, delicious tomato sauce, a blend of cheese, and a hot oven.
When making gluten free pizza, the dough has a much different texture. Once you get used to that, use the same ingredients (assuming they are gluten free) and techniques that you would with regular pizza.
If you’ve longed for the days of good pizza, try this recipe and methodology. It’s nothing like anything you have had from the freezer and worth every bit of effort. If you use fast acting or rapid rise yeast, like Fleischmann’s, it’s a dish that can be made fairly quickly. Make it once or twice and it will seem like old hat.
The recipe below is based on one from but with some variations in the ingredients and directions.The most important differences are using cornmeal on the bottom and heating the pizza stone before baking. It produced a crispier crust. Either way, if you’ve gotten used to saying no to pizza, get ready to say “Yes!” with enthusisam. Enjoy.
Gluten Free Pizza Dough
1. Place your pizza stone (or pan) in the oven and heat the oven to 170 degrees F to get the stone warm. 2. Mix the olive oil, honey, and vinegar in a small bowl and set aside. 3. Place 1/3 c of the warm water in a glass measuring cup. Add the yeast and a teaspoon of sugar. Mix and let it sit for a few minutes until it’s foamy.4. Add the dry ingredients to a bowl of a stand mixer fitted with the paddle (not the dough hook). Using a whisk, mix the dry ingredients.5. Turn the stand mixer on and add the egg and liquid mixture to the dry ingredients for 10-15 seconds. Add the yeast and water mixture. The dough should look like stiff cake batter. If it looks like regular pizza dough, i.e. one piece, then add more water slowly until the right consistency is reac. It should also be very sticky.6. Once you have the pizza dough made, turn the oven off and take the pizza stone out of the oven. Cut a piece of parchment paper (do not use waxed paper) and lightly brush olive oil over the parchment paper (if you don’t have parchment, you can try foil but spray it well and use a lot of cornmeal). Top with cornmeal. 7. Scoop out pizza dough into middle and with greased hands, gently spread the pizza dough batter in a 12-13” circle. You can also add a little rice flour on top to make it easier to handle. Once spread, make a crust on the pizza by pushing it up at the edges. 8. Put the stone back in the oven to rise for 15-20 minutes and then remove from oven. Slide pizza and parchment off of stone (a pizza peel is good for this or the back of a baking sheet). Place stone back into oven.9. Heat the oven to 425 degrees. Once the oven is hot, place just the crust back on the stone and bake for 5-7 minutes.10. Carefully remove from oven, add sauce and toppings. Cook for about 7 minutes or until the crust is brown and the cheese is melted. Cool 3-5 minutes if you can wait that long.11. Use a pizza cutter, or better yet, kitchen scissors to cut into pieces.
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