Makes 1 medium 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: 1/2-3/4 cup gf pizza sauce (we use Muir Glen organic pizza sauce) 1 cup mozzarella cheese, grated 1/2 cup pepperoni, sliced thin (we used Hormel’s sliced pepperoni)
In a small bowl combine warm water, sugar and yeast. Stir and proof for about 5 minutes or until foamy.
In work-bowl of a heavy-duty mixer, fitted with a paddle, mix gf flour and salt.
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 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).
Spread pizza sauce on top of pizza crust. Sprinkle with mozzarella and top with pepperoni.
Bake at 400°F for 20 minutes or until cheese is melted and lightly browned in spots.
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
Surprise, surprise! Hormel Pepperoni is gluten-free. It is marked gluten-free on the package.