Do you want to learn how to make gluten-free pizza? Well, achieving a tender interior and crispy crust on gluten-free pizza is no easy feat. You have to first develop flour blend (gluten-free) that mimics properties of what flour: brown rice flour to give the wheat flavor, white rice flour to give starch, potatoes for tenderness, milk powder for structure and browning, and tapioca starch for stretch and spring.
Here’s a recipe to make homemade gluten-free pizza (two 12-inch pizzas for the whole family).
There are several ingredients that you should have on your kitchen table before you proceed to make the pizza.
- · 16 ounces gluten-free flour blend.
- · Two and half ounces of almond flour
- · One and half tablespoons of powdered psyllium husk
- · Two and half teaspoons of baking powder
- · 1 teaspoon rapid or instant-rise yeast
- · Two and a half cups of warm water, preferably 100 degrees
- · Quarter cup of vegetable oil
- · Vegetable oil spray
- · 1-28 ounce can of whole peeled tomatoes
- · 1 tablespoon of extra-virgin olive oil
- · 1 garlic clove, preferably minced
- · 1 teaspoon of dried oregano
- · Half teaspoon of salt
- · Quarter teaspoon of pepper.
- · 1 ounce of parmesan cheese, half cup grated fine
- · 8 ounces of whole milk mozzarella cheese, 2 cups shredded
1. Using stand mixer that’s fitted with paddle, start by mixing flour blend, psyllium, almond flour, baking powder, yeast, and salt on low speed until you see the whole mixture combines. Now slowly add oil and warm water until incorporated. Start increasing speed until the dough is uniform and sticky. This should take about 6 minutes.
2. Cover the mixture using a plastic wrap after removing the bowl, and let it stay that way until the dough appears to be bubbly. You can use a spoon to determine this.
3. Change your oven racks and adjust them to middle and lower position then line 2 rimmed baking sheets and spray oil spray equally on all parts. Put half the dough right to the center of one of the sheets then spread it to 8-inch circle. Again, spray with oil spray and cover before repeating the same procedure with the remaining dough.
4. Adjust the heat to 325 degrees and bake the dough until it is firm and golden brown. When the color begins to change, transfer the crust and put it to the wire rack, letting it cool.
5. Process all the sauce ingredients until they are smooth. Transfer the mixture to a bowl and refrigerated.
6. Take one parbaked crust and transfer it to pizza peel then spread half cup of tomato sauce over the crust’s surface, making sure you leave about quarter inch boarder around the edges. Now sprinkle about quarter cup of parmesan, ensuring it is even over the sauce, then 1 cup of mozzarella. Bake until the whole crust appears to be browned, and the cheese is bubbly and starting to change the color to brown. This should take about 12 minutes.
7. That’s it! Wait for it to cool and serve when warm.
Note: you can refrigerate the sauce up to one week and the crust can stay at room temperature for a period of up to 4 hours.