30 - 45 minutes
The base of this recipe is Pamela's Gluten-Free Bread Mix.
When we went gluten-free I was obsessed to find gluten free solutions to create truly delicious, wonderful gluten-free bread & pizza. I have bought all the gluten free flours individually, and mixed them myself, but Pamela's gluten-free flour works well in many recipes.
Here is a great price to order Pamela's Gluten-Free Bread Mix at Amazon.
I use MCT Oil in this recipe - this is a healthy oil that works well in salad dressings, and baked in cookies, muffins and baked breads.
(We bought Pamela's Gluten-Free Pizza Mix - but we DO NOT LIKE IT for pizza - the pizza crust becomes mushy inside.)
There are a few extra steps creating this delicious gluten-free pizza crust - but it is worth it!
Don't be put off when you read these extra steps - it is a lot easier than it may seem at first.
Tip: Prepare toppings & sauce and have them warm & ready to top your pizza as soon as the crust is ready.
30 - 45 minutes
One large pizza; 10 - 12 slices OR two medium pizzas
Fresh herbs add extra nutrition and taste amazing - but if you don't have fresh - use dried.
Tools - parchment paper and pizza stone
Use your favorite toppings. We use:
Mushrooms, black olives, bell peppers, onions, chopped spinach, organic mozzarella cheese, and asagio cheese.
1) In a 2 cup liquid measuring cup, measure 1/3 cup MCT Oil, and two eggs and whisk until thoroughly combined.
2) Add warm, filtered water up to the 2-cup measuring line - plus 2 tablespoons. Unless you are at high elevation, then keep to a total of 2 cups liquid.
3) Pour liquid into mixing bowl of a HEAVY DUTY mixer - using the whisk attachment, not the hook. Add Pamela's Bread Mix, salt and yeast and mix for 3 minutes on medium high. Dough will be very thick & sticky.
4) Lightly grease a large mixing bowl with coconut oil and transfer dough to bowl and cover with plastic wrap and let rest 60 - 90 minutes.
Dough will rise somewhat, but it will not double in size. Crust will rise in the oven as it bakes.
While dough is resting & rising prepare sauce & your favorite toppings.
1) For sauce - add all ingredients in medium size sauce pan, cover and let simmer while you wait for the crust to be ready to top & bake.
Vegetable toppings: We've found with gluten-free bread crust it tends to become mushy if toppings are too wet. Also, because you are finishing this pizza off under the broiler - it's best to cut vegetables in small uniform sizes so they cook evenly. Also, if using mushrooms, there is a lot of moisture in mushrooms so saute them slightly first.
Suggestion: Saute mushrooms & veggies together until softened, but not cooked through, before topping your pizza..
This dough will make one LARGE family size pizza - 14 inch diameter.
OR - two medium size pizzas.
This pizza dough keeps well in an air tight container in the refrigerator for up to 5 days. In fact, this dough does very well chilled for an hour after it rests and raises for 2 hours covered on the counter.
1) Preheat oven & pizza stone on middle rack to 500 degrees.
For single large pizza: Slice off two large pieces of parchment paper and place dough in between both sheets. Use a rolling pin, gently roll dough into the desired size for your crust.
For two medium pizzas: Separate dough in half and cook each pizza separately, OR save remaining dough in an airtight container for up to five days.
Tip: The thinner you roll dough, the thinner the crust will become. Do not be concerned with the dough sticking to the parchment paper - it will come off easily once the crust is baked.
2) Place the parchment sealed dough directly on top of the hot pizza stone and bake for 8 minutes.
Carefully remove crust from the oven and place onto a pizza pan or cookie sheet and remove the parchment paper.
CAREFULLY TURN CRUST OVER so that the browned side is on top.
3) Turn Oven onto BROIL - Keep rack in center position:
Add your sauce and toppings and slide prepared pizza back onto the pizza stone - with the oven now set on broil; cook pizza until topping is cooked and cheese is melted approximately 3 - 4 minutes.
Carefully remove pizza onto a pizza pan or cookie sheet, slice and serve!
This is Michele's recipe - through much trial & error with gluten free flours.