Last weekend my son came home from school for a quick visit and he brought a friend with him. I had planned on making pizza for our Friday night dinner, because I figured that’s what all kids like to eat. He did give me a heads-up and told me that his buddy was gluten free, so I pulled out this recipe that I had made several times before. It’s always been a crowd pleaser. And my crowd’s not easy to please necessarily.
I personally don’t like tomato sauce on my pizza. I love to brush the crust with a mixture of olive oil, minced fresh garlic and red pepper flakes. For me, omitting the sauce allows the flavor of the crust and other ingredients to shine through. Since this recipe can make four pizzas, you can make some with sauce and some without. Then the whole gang’s happy.
Gluten Free Pizza with Tomatoes & Basil
Gluten Free Pizza with Tomatoes, Basil and Garlic
1 cup lukewarm water (105 degrees-115 degrees)
3 tablespoons instant dry non-fat milk
1 teaspoon sugar
1 tablespoon of active dry yeast
1 3/4 cup gluten free all purpose flour, sifted (and more for dusting)
1 1/4 cup white rice flour
2 teaspoons baking powder (Clabber Girl is gluten free)
1 teaspoon salt
1/2 teaspoon xanthan gum
1 tablespoon vegetable oil
4 medium tomatoes, sliced thin
one bunch fresh basil
3 cloves garlic
1/4 cup olive oil
2 1/2 cups mozzarella cheese, shredded
1/4 cup parmesan cheese
Place 1 cup of warm water (between 105-115 degrees), in a medium sized bowl. Make sure the water is not too hot (over 140 degrees it will kill the yeast). I use one of these to measure the temperature accurately. Add the dry milk, sugar and yeast and gently stir to dissolve the ingredients. Set the bowl aside and let the mixture get bubbly as in the photo below.
Sift together the gluten-free all purpose flour, rice flour, baking powder, xanthan gum and salt into the bowl of an electric mixer and whisk to evenly combine the ingredients. Set aside.
Whisk the 1 tablespoon of vegetable oil and the egg together in a small bowl. Add this to the dry ingredients, and then add in the yeast mixture, mixing on low speed with the paddle attachment. Sprinkle in small amounts of GF all purpose flour until a soft dough begins to form. This dough will be sticky. Use one of these to scoop your dough out of the bowl and onto a lightly floured surface. With lightly floured hands, begin to knead the dough, adding small amounts of AP flour at a time until the dough is no longer sticky and you are able to roll it out. At this point you can choose to make two, rectangular pizzas, or 4 – 8″ round pizzas. Roll your pizza dough out ON parchment paper, and then place the parchment paper on a baking sheet. Make sure that you roll out the crust evenly (you don’t want it to be thicker in the center).
Cover the dough with plastic wrap, and let it rest for 15 minutes. Preheat the oven to 400 degrees F. While the dough is resting you can make your olive oil mixture by combining 1/4 cup olive oil, 3 cloves of minced garlic and 1/2 teaspoon of red pepper flakes.
Bake the pizza in the oven for 10 minutes, and then remove. Brush the dough with the olive oil mixture (or tomato sauce) and cover the pizza by sprinkling the mozzarella and parmesan cheese on top. Lay the tomato slices and basil on top and add a little more cheese on top of that. Return the pizza to the oven, and bake for an additional 15 minutes, or until the dough is cooked through and the cheese is hot and bubbly. Best to eat right out of the oven.
Makes two large, rectangular pizzas or 4-8″ round pizzas.
Brush the pizza crust with a mixture of olive oil, garlic and red pepper flakes
The yeast mixture getting bubbly
Fresh tomatoes and basil give this pizza lots of flavor