Rizzo's Italian Gluten Free Pizza!

Directions

Pizza Crust:

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.

Pizza Sauce:

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..  

Crust Preparation: 

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!