Gluten-Free Pizza with Homemade Dough
When it comes to gluten-free baking and cooking, the best compliment a chef can ever receive is blissful ignorance. In the test kitchen, we’re always hoping our tasters will say, “This is gluten-free? I had no idea.” And that’s just what happened when these beautiful veggie pizzas rolled out of the oven. The crusts baked up exactly like their glutenous cousins — golden brown and fluffy, with a nice, dense chew and a crispy bottom. And here’s the best part: The crust comes together easy peasy, like quick bread. We just whirled it up in our stand mixer!
We do have one solid tip from the test kitchen for you: Everyone loves working with a nice, dry dough, but set that instinct aside for this project. This dough is very sticky, and it can feel a little awkward to work with, but if you add too much flour, your crust will dry out. We’ve given the recipe just enough flour to hold the dough together — and that’s what gives it that light, chewy texture.
Here, we’ve gone classic with the toppings: tomato sauce, mushrooms, plenty of mozzarella, a few dots of ricotta, roasted red peppers, and a scattering of fresh chives for good measure. We love the little pools of milky ricotta — they make a very light, very clean contrast to the rich and flavorsome veggies. That said, we also made a couple plain old cheese pizzas, and our team loved them. By which we mean to say, experiment broadly and find your very own pizza bliss.
Yield: 2 pizza crusts
1 cup warm water
1 pkg active dry yeast
1 tsp sugar
2 ½ cups Cup4Cup multipurpose gluten-free flour, plus more for dusting surfaces
1 ½ tsp kosher salt
2 Tbsp olive oil, plus more for oiling surfaces and drizzling
Special tools: pizza stone and pizza peel
Place a pizza stone in the oven, and preheat the oven to 500°.
Fill a 2-cup measuring cup with 1 cup of warm water and stir in the yeast and sugar. Let the mixture sit for 10 minutes to activate the yeast.
In the bowl of a stand mixer, whisk together the gluten-free flour and kosher salt to incorporate them completely.
With the paddle attachment, and the mixer running on low, slowly add the yeast mixture and olive oil.
Once the ingredients are combined and a dough has formed, turn the mixer up to medium-high, and mix the dough for 30 seconds. The dough should look like whipped butter.
Remove the dough from the mixer; it should be very sticky. Dust the dough with a little flour, and place it in a lightly oiled bowl. Cover the bowl tightly with plastic wrap, and allow the dough to rise at room temperature until it has doubled in size, about 1 hour.
Transfer the bowl to the refrigerator, and allow it to chill for 30 minutes.
Turn the dough out onto a lightly floured work surface, and form it into a ball. Cut the dough in half, and wrap one half in plastic wrap.
Press down on the remaining dough half with your palm to form a circle or disc shape. Using a rolling pin, roll the dough out until it is about ½” thick and 12” in diameter.
Transfer the dough to a sheet of parchment paper. Using your hands, one on the outside edge and one on the inside edge, form a ridge by pressing the dough together.
Transfer the dough and the parchment paper to a pizza peel.
Lightly drizzle some olive oil over the pizza dough, and use a pastry brush to spread the oil over the dough evenly.
Transfer the dough and parchment paper to the pizza stone in the oven, and bake it for 4 to 5 minutes, or until it has risen a bit and some golden brown spots start to form on the bottom of the crust.
Transfer the par-baked crust to a cooling rack, and allow it to cool completely.
Repeat steps 9 to 14 to make the second crust.
If you’re making the pizzas immediately, follow the directions below. Otherwise, you can wrap the crusts tightly in plastic wrap and freeze them for up to 1 month.
Yield: 2 pizzas
2 Tbsp olive oil, plus more for brushing
4 oz crimini mushrooms, sliced
1 small onion, julienned
1 garlic clove, sliced
Kosher salt, to taste
Black pepper, to taste
6 oz pizza sauce, divided
2 par-baked gluten-free pizza crusts (see above)
2 cups shredded, whole milk mozzarella cheese, divided
4 oz ricotta cheese, divided
½ cup roasted red peppers, cut into strips, divided
Minced Gelson’s organic fresh chives, for garnish
Special tools: pizza stone and pizza peel
Place a pizza stone in the middle of the oven, and preheat the oven to 500º.
Pour the olive oil into a medium sauté pan over medium heat, and then add the mushrooms, onions, and garlic, and sauté for 4 to 5 minutes, or until the onions are tender and some of the water has cooked out of the mushrooms. Season with salt and pepper to taste. Set aside to cool.
Spread about 3 ounces of pizza sauce onto 1 par-baked crust, starting in the center and working your way to the edge, spreading the sauce evenly.
Sprinkle about ¾ cup of the mozzarella onto the pizza.
Spoon 2 ounces of the ricotta over the pizza in small dollops.
Sprinkle half of the mushroom mixture and half of the red peppers over the pizza, and then top them with ¼ cup of mozzarella.
Turn the oven up to broil and, using a pizza peel, transfer the pizza to the stone in the oven and cook for 3 to 4 minutes, or until the cheese is bubbling and golden brown.
Let the pizza cool for a couple of minutes. Brush the crust with olive oil, and garnish the pizza with chives. Cut, and serve hot.
Repeat steps 3 to 8 for the second pizza.