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Gluten Free Pizza Margherita
Gluten Free Pizza Margherita
- Recipe Submitted by maryjosh on 01/25/2017
Ingredients List
- Gluten Free Flour Mix:
- 3 cups Corn Starch
- 1 1/2 cups brown rice flour
- 1/2 cup potato starch
- 1 tablespoon xanthan gum
- Pizza Crust:
- 2 cups Gluten Free Flour Mix
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 3 tablespoons sorghum flour
- 1/2 teaspoon Baking Powder
- 1 cup very warm water (120º to 130ºF)
- 1 envelope Pizza Crust Yeast
- 2 tablespoons extra virgin olive oil
- Toppings:
- 7 oz (1/4 can of a 28-oz can) whole peeled tomatoes
- 10 leaves basil, chopped
- 1/4 teaspoon salt
- 1/2 heaping cup shredded mozzarella cheese
- 3 basil leaves, for garnishing
- 1/2 tablespoon extra-virgin olive oil
Directions
Mix all the ingredients for Gluten Free Flour Mix together thoroughly. Store the remaining flour in a tightly closed container.
To make the Pizza Crust, whisk together the Gluten Free Flour Mix flour, sorghum flour, sugar and salt in a mixing bowl and set aside. Combine water, yeast and 1 tablespoon oil in a large mixer bowl; stir to dissolve then add 1/2 cup of the flour mixture and stir well to blend. Allow to rest for 15 minutes or until mixture becomes foamy.
Preheat oven to 450F.
Add the remaining flour mixture to yeast mixture. Mix for 3 minutes on medium speed using a stand mixer with a dough hook. Scrape the sides of the mixing bowl to gather the dough into a ball. Cover the mixing bowl and set aside for 30 minutes.
In a food processor, blend the while peeled tamatoes into a sauce. Heat up a sauce pan, add the tomato sauce and chopped basil. Reduce the sauce to a thicker consistency, on low heat for about 10 minutes. Add the salt. Stir to combine well. Set aside.
Grease a non-stick 12-inch pizza pan with the remaining olive oil. Scrape the dough out of mixing bowl and onto the pizza pan. Coat the dough with oil using oiled hands. Spread the dough to a 10-inch diameter pizza crust. Bake on lower oven rack for 10 to 12 minutes or until edges begin to brown. Remove the partially baked crust from oven, add the tomato sauce, mozzarella cheese, basil leaves and drizzle the olive oil on top of the toppings, then return to oven to complete baking for 5 to 8 minutes or cheese is melted.
To make the Pizza Crust, whisk together the Gluten Free Flour Mix flour, sorghum flour, sugar and salt in a mixing bowl and set aside. Combine water, yeast and 1 tablespoon oil in a large mixer bowl; stir to dissolve then add 1/2 cup of the flour mixture and stir well to blend. Allow to rest for 15 minutes or until mixture becomes foamy.
Preheat oven to 450F.
Add the remaining flour mixture to yeast mixture. Mix for 3 minutes on medium speed using a stand mixer with a dough hook. Scrape the sides of the mixing bowl to gather the dough into a ball. Cover the mixing bowl and set aside for 30 minutes.
In a food processor, blend the while peeled tamatoes into a sauce. Heat up a sauce pan, add the tomato sauce and chopped basil. Reduce the sauce to a thicker consistency, on low heat for about 10 minutes. Add the salt. Stir to combine well. Set aside.
Grease a non-stick 12-inch pizza pan with the remaining olive oil. Scrape the dough out of mixing bowl and onto the pizza pan. Coat the dough with oil using oiled hands. Spread the dough to a 10-inch diameter pizza crust. Bake on lower oven rack for 10 to 12 minutes or until edges begin to brown. Remove the partially baked crust from oven, add the tomato sauce, mozzarella cheese, basil leaves and drizzle the olive oil on top of the toppings, then return to oven to complete baking for 5 to 8 minutes or cheese is melted.
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