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 the topping: 8 slices bacon, cut into 1 inch pieces 1 Tablespoon olive oil Salt 8 oz. fresh mozzarella cheese, chopped into small pieces 2 Roma tomatoes, chopped 1 small handful of arugula
Make the crust: 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).
Make the topping: While the pizza is rising or baking, cook the bacon in a medium skillet over meidum heat just until the edges begin to brown but the bacon is still somewhat soft and pliable, about 6-8 minutes. Drain on paper towels.
After the pizza has finished it’s first baking, remove it from the oven and brush the rim with olive oil and sprinkle with salt. Increase oven temperature to 500°F.
Scatter the mozzarella cheese over the pizza and sprinkle with the cooked bacon. Bake for 5 minutes. Scatter the tomatoes over the top and continue baking until the cheese is golden in spots and bubbly and the bacon is crisp, about 5-7 minutes longer. Remove the pizza from the oven and lay the arugula over the top.
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