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
Topping: 1 roasted garlic clove, chopped 1 Tablespoon olive oil 1 red bell pepper, roasted and cut into strips 3 oz. feta cheese, coarsely crumbled 1/2 Tablespoon finely chopped oregano 1/2 Tablespoon finely chopped basil
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. The dough should be soft enough to cling to the sides of the bowl. If it is too stiff, add warm water, 2 tablespoons at a time until dough softens.
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).
In a small bowl, combine the olive oil and roasted garlic clove. Brush the top of the pizza crust with the garlic-olive mixture. Spread the roasted peppers over the top of the pizza. Sprinkle the feta, oregano, basil, salt and freshly ground black pepper over the top. Bake for 15-20 minutes or until crust is lightly browned and cheese is slightly melted.
To roast garlic, place a bulb of garlic on the center of a square piece of aluminum foil. Cut off the top 1/4 inch of garlic, exposing the cloves. Drizzle garlic oil over the top of the bulb. Gather up the sides of the aluminum foil and place in a 350°F oven. Roast for 45 minutes to 1 hour or until the cloves are very soft. Let cool until cool enough to handle.
To roast a pepper, place the whole pepper on a baking sheet lined with aluminum foil. Place directly under the broiler. Broil until all sides are blackened. Transfer blackened pepper to a bowl and cover with plastic wrap. Let steam for 15 minutes. When cool enough to handle, peel off the blackened skins and discard the core and seeds.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.