Cummulative Rating Servings
Makes 1 medium pizza Difficulty
Easy
Ingredients
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) 4 ounces gf ricotta cheese (we used Frigo) 1/4 cup sun-dried tomatoes, drained and thinly sliced 4 ounces gf canned artichokes 1/4 of a red onion, thinly sliced 1/2 green bell pepper, thinly sliced 8 ounces mozzarella cheese, grated 1/3 cup parmesan cheese, grated
Directions
In a small bowl combine warm water, sugar and yeast. Stir and proof for about 5 minutes or until foamy.
In the 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 dough 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. Distribute ricotta, sun-dried tomatoes, artichokes, red onion, and bell pepper around pizza. Sprinkle with mozzarella and parmigiano-reggiano cheese.
Bake at 400°F for 20 minutes or until cheese is melted and lightly browned in spots.
Tips
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
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
