1.13. 2021
GLUTEN-FREE PIZZA
Made with gluten free, vegan and Lactose products.
Preheat the oven to 425F
One 9 to 12” pizza or 8 to 10 smaller
How many pizza crusts will depend on the thickness of each crust.
Unfortunately, the crust for this pizza can’t be made by hand, it needs the power of a stand mixer or an electric hand mixer; which will take you longer to get the dough ready as it will not have the power of a stand mixer.
Most people love pizza. As you discovered your intolerance to gluten, you had to leave the ‘joy of pizza’ behind. There is a pizza place at almost every corner in New York City the smells used to make me want to go and have a slice! I did that a couple of times, got so very ill and had to stop this futile effort.
So, once again, I have to make something gluten-free from scratch. I have been doing this for years but we have never been quite happy with the results.
Last night I made pizza again and this time I made some adjustments to the King Arthur’s Gluten-Free pizza crust recipe I had been using.
This was one of the best gluten-free crusts that I have made or bought, we LOVED it. What came out of my oven last night was crispy and chewy as a pizza should be! I didn’t even use my quarry stones!
From the photograph above you will see I had made 6” pizzas. As the dough is rather fragile, I found making smaller pizza crusts infinitely easier than trying to make one large one. As Peter can’t tolerate regular mozzarella, (which I can even though I am lactose intolerant, and I don’t like the vegan options I have tried so far), I always make separate pizzas for us.
Use any toppings you want.
Dry stuff: measure into the bowl of your stand mixer and whisk well with a hand whisk.
King Arthur Gluten-Free All-Purpose Flour - 224 g
‘Saco Pantry’ cultured buttermilk blend – 21 g or 21 g nonfat dry milk powder (neither seem to bother Peter’s tum) pass through a fine sieve as the buttermilk blend will be clumpy.
Baking powder - 1 t
Baking Soda – ½ t
Kosher salt – 1 t
Wet stuff:
Water - 227g at 110F
Olive oil – 25 g
Instant yeast - 2 t
Sugar – 1 T or agave/honey (remove 1 T water if you use a liquid sweetener)
To form crusts:
Olive oil – 25 g
Toppings:
Hunt's fire roasted diced tomato with garlic – one 14 oz can
Tomato paste – 4 T
Caramelized onion – ½ to ¾ c
Mushrooms – sliced and oven dried ½ c
Italian sausage – 1 link, hot or sweet, raw, sliced and quartered, ½" chunks of any sort of meat you want, or skip the meat.
Mozzarella and Vegan mozzarella – 1 to 2 c or any cheese that will melt and doesn’t upset your tummy
‘Mario’ black olives – 2.25 oz can, sliced
Let's get the toppings ready and set aside:
Whir the diced tomato and the tomato paste together until pureed. If you prefer chunks of tomato in your sauce just whisk together till well mixed.
Slice and caramelize the onions with a pinch of salt and ½ t oil. Place these in the oven with the sliced mushrooms that you want to dry lightly while the oven is preheating. Keep eye on the onions and mushroom to see that they don’t burn. A small foil covered sheet pan works well.
Let's make the dough:
Whisk all the dry stuff in the bowl of your stand mixer.
In a small bowl, whisk together sugar/agave/honey, warm water, olive oil, yeast, and 75 g of the dry mixture, a few lumps are fine. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.
Add this mixture to the dry ingredients, using the paddle attachment, stir for 1 minute. Increase speed to medium high and beat for 2 minutes increase to high scrape down and beat for 2 more minutes. The dough will be thick and sticky.
Place the bowl in a large plastic bag, fold under the open end and refrigerate for 30 minutes. Remove from the refrigerator and divide into 8 and shape into balls and place in a baking pan. Place the pan back in the plastic bag and refrigerate for another 30 minutes.
Cover two sheet pans with aluminum foil/silpats. Dip the bottom of the balls in olive oil and place on to the sheet pans and begin to shape the crusts with oiled finger tips. Flatten each ball into 6” rounds with a slight rim. Let the dough rest for 15 minutes, covered on the counter. Brush olive oil on the dough and bake for 5 – 10 minutes until beginning to be golden on the middle rack of the oven.
Remove from the oven. Spread with a medium amount of tomato sauce. Sprinkle a small amount of cheese on the sauce, pile on the caramelized onions, mushrooms, and olives, then more cheese on top. Then place the cut up raw sausage on top.
Bake for 12 –15 minutes on the middle rack.
Remove and let cool for 10 minutes, cut up into pieces and serve with a salad.
Pizza is good food!
Enjoy!