Makes 1 12-inch pizza. Difficulty
For crust: 3/4 cup warm water (105-115°F) 1 Tablespoon sugar 2-1/4 teaspoons dry active yeast 2 cups gf flour (see note below in Tips section) 1-1/2 teaspoons kosher salt 1-1/2 Tablespoons olive oil Extra olive oil for forming dough
For topping: 1 Tablespoon balsamic vinegar 3 Tablespoons extra virgin olive oil 1 garlic clove, minced 1/2 teaspoon sugar Salt and freshly ground black pepper to taste
1/2-3/4 cup gf pizza sauce (we use Muir Glen organic pizza sauce) 1/2 cup mozzarella cheese, grated 1/4 cup parmigiano-reggiano cheese, grated 3 Roma tomatoes, sliced 3 cups gourmet mixed greens (mesclun) 1/4 cup feta
In a small bowl combine warm water, sugar and yeast. Stir and proof for about 5 minutes or until foamy.
Mix gf flour and salt in work- bowl of a heavy-duty mixer fitted with a paddle.
Add 1-1/2 tablespoons olive oil to proofed yeast. Pour yeast mixture into flour mixture and mix on medium speed for 6-7 minutes.
Turn dough out onto a greased pizza pan. Drizzle dough with olive oil and rub your hands with a little olive oil. Press dough into an even layered circle, creating a little lip around outer edges. If it starts to stick to your hands rub your hands with a little more olive oil.
Cover pizza crust with plastic wrap and let rise in a warm place for about 20 minutes.
Preheat oven to 400°F. Bake pizza crust for 7 minutes. Remove from oven (keep oven on).
Combine balsamic vinegar, olive oil and sugar. Adjust seasonings to taste with salt and freshly ground black pepper. Set aside.
Top baked pizza crust with mozzarella, parmigiano-reggiano cheese and Roma tomatoes. Bake at 400°F for 20 minutes or until cheese is melted and lightly browned in spots.
Toss mixed salad greens with balsamic vinaigrette. Arrange greens on top of pizza. Sprinkle with feta.
We used the following flour combination for our pizza crust:
1-1/2 cups brown rice flour 1-1/2 cups white rice flour 2/3 cup potato starch 1/3 cup corn starch 2 teaspoons xanthan gum