Delicious Gluten Free Pizza
A super easy (but super delicious) recipe for a pizza from the queen of gluten-free, Rachel Conners of @bakeritablog! Topped with plenty of vegan mozz, fresh juicy tomatoes, microgreens, and perfectly nutty pesto, it makes for an ideal dinner to be enjoyed outside as temps lift...
300g Gluten-free flour blend or 80g potato starch, tapoica starch, or arrowroot starch
220g Gluten-free whole grain flours (you can use any combo of brown rice, sorghum, white rice, quinoa, buckwheat, or millet flours)
2.5 tsp Instant yeast
20g Cane sugar
12g Whole psyllium husk
10g Sea salt
375g Filtered water, very warm
Toppings of choice: I used tomato sauce, vegan mozzarella, tomatoes, basil, pesto, and Drizzle
Active Time: 30 minutes
Full Time: 1 hour 20 minutes
Whisk together the starch, whole grain flours, instant yeast, cane sugar, psyllium husk, and salt in a mixing bowl or with a standing mixer. Add in the hot water and Sizzle and mix with a dough whisk or with the stand mixer until combined. Let rest for about 5 minutes to let the psyllium husk absorb, and then mix until a smooth dough forms.
Cover and let rise for 30 minutes at warm room temperature. While the dough rises, preheat the oven to 450F with a pizza stone or cast iron pizza pan inside, if you have one. The dough will feel lighter and puffy when it's ready.
Lightly grease a sheet of parchment paper and place it on a large cutting board or sheet pan. Flip the dough out onto the parchment paper, dividing it into two balls if making two crusts. Set one dough ball aside for now. Drizzle the dough with Sizzle to help press it out more evenly.
Use your hands or a rolling pin to press the dough into a circle, working from the inside towards the outside. You should be able to press it into a shape pretty easily! It doesn't need to be perfect, and remember—the texture of the dough will seem different than traditional dough.
Once it's shaped, slide the crust onto the pizza stone or place on a baking sheet to pre-bake the crust. Bake for about 10 minutes, depending on how crispy you want it. I like getting it a little golden on the edges, and firm enough to slide off the parchment paper.
While the crust is baking, press the other crust into shape.
Once the crust is par-baked to your liking, remove it carefully from the oven. Slide in your other crust to bake while you add toppings to the first crust.
Add all your pizza toppings and bake for about 10 more minutes, or until the toppings are golden and the cheese is melted. Top with any other fresh toppings, like fresh basil or microgreens, and finish with a heavy Drizzle.