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 4 ounces cooked beef tenderloin, thinly sliced 1/4 cup red onion, thinly sliced 2 button mushrooms, thinly sliced 1 small tomato, thinly sliced 1 cup mozzarella cheese, grated 1/4 cup parmigiano-reggiano cheese, grated 2-3 basil leaves, slivered
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 on).
Spread pizza sauce on top of pizza crust. Distribute ricotta, beef tenderloin slices, red onion, mushrooms, and tomatoes evenly over 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. Garnish with fresh basil.
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