Gluten-Free Cheese Pizza

A delicious Gluten Free Pizza

... with a pizza crust that might have you guessing, ' is it really gluten free'?

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About this dish

I have had one too many gluten-free pizzas whose taste left me wondering, are we being punished for not eating gluten? Ofcourse we aren't. That is dramatic.

Instead of being a gluten-free womp, I have been experimenting with flour combinations & methods to make the pizza I wish I had. And here she is.

Come and get it wizards & fairies. I've saved you a slice.

This recipe is easy to follow, a great base to get creative with and a perfect dish for your next gathering.

This recipe utilzes yeast. Stay tuned for my gluten-free sourdough version. Which, is basically this recipe with a few modified steps.

I encourage everyone during tomato season, to hit the local farmers markets/vendors in your area for fresh ripe tomatoes. As well, if you're utilizing animal cheese, to search for a local dairy that loves their animals to the max. It makes the pizza taste and feel all the better.

You can make this pizza vegan by omitting the dairy cheese and choosing your own dairy-free option.

MAKE AHEAD OF TIME AND PLACE SOME DOUGH BALLS IN THE FREEZER!

Check my notes below on how to prep some dough balls - to thaw on the day and make a fresh pizza.

Enjoy!

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Gluten-Free Cheese Pizza

Servings: 2 medium pizzas (4-6 slices each)

Ingredients

CRUST

• 1 Cup Organic Quinoa Flour

• 2 Cups organic Arrowroot Starch/Flour (OR, 2 Cups Tapioca Starch/Flour)

• 1 tsp Garlic Powder

• 1/2 tsp Onion powder

• 1.5 tsp Salt (I'm using Celtic Sea Salt)

• Approximately 2 1/4 tsp Instant Yeast

• 1 1.5 Cups Water

• 1.5 tsp Sugar (I'm using Organic Cane Sugar)

• 1 Tbsp Psyllium Husk

• 2-3 Tbsp Organic Extra Virgin Olive Oil

TOMATO SAUCE

• Approximately 14 oz Fresh Tomatoes (I used a mix of heirloom tomatoes), cut into small bits

• 1-2 Tbsp Extra Virgin Olive Oil

• 2-3 Garlic, minced

• 1/2 tsp Onion Powder

• 1/2 tsp Pepper

• 1.2-1 tsp Salt (I'm using Celtic Sea Salt)

• 1 tsp dried Oregano

CHEESE

• Fresh local Mozarella to your liking

• Fresh local Romano to your liking

TOPPINGS

• Dried Oregano

• Dried Chili Flakes

Recipe

CRUST

1. Warm 1.5 cups Water in a pot/kettle. Not boiling, but warmed nicely. About 110-115 degrees.

2. Into a small dish, add Sugar and warmed water, dissolve sugar

3. Add Yeast and let it bloom. This may take a few minutes. You want the yeast to start reacting with the sugar creating foam/puffs/a nice layer of activity on top

4. Then add Psyllium Husk and stir in until it becomes thick and slightly gelatinous

5. Add dry ingredients to a large deep mixing bowl (Quinoa Flour, Arrowroot/Tapioca Starch Flour, Garlic Powder, Onion Powder, Salt)

6. Mix dry ingredients very well

7. Add wet mixture (yeast/psyllium husk water) to the dry ingredient bowl

8. Begin to combine & 'knead' with a rubber/silicon spatula

9. The motion of 'kneading' can be grabbing the dough from the outside and bringing it inwards to the center of the bowl - the dough becoming more worked and consistent with each stroke

10. After a few minutes (2-5) the dough should be smooth and more formed

11. Add in 2-3 Tbsp Olive Oil dirently on top of the dough and continue to 'knead' and create a dough ball at the base of the mixing bowl (1-2 minutes)

12. Preheat oven to 150 degrees, then turn it off as soon as it reaches this heat

13. Add formed dough ball to an oven safe dish that can hold its expanding 3x its size

14. Drape a cotton/linen cloth on top, tucking under the dish if needed to keep taught. This is going to create a closed off environment that will help the bread keep warm &'proof'

15. Then, place it in the oven, and let it proof untouched for 1.5-2 hours, or until it's grown in size a bit. Mine can double or triple in size depending on the day.

16. After the proofing time, you can set it in an airtight container in the fridge until ready to use/ or use right away

17. When ready to make your pizza, place your pizza stone/baking tray inside the oven & preheat to 500 degrees

18. Grab some parchment paper, place on a flat kitchen surface and throw on a nice dash of gf flour (i used Organic Rice Flour, although any gf flour will do)

19. Take your dough and separate into 2 big even pieces

20. Lightly ball into a dough shape and place at the center of the floured parchment paper

21. Drizzle some Olive Oil on your hands (keeps the dough from sticking) and being pressing the dough evenly into a pizza shape

22. You can work your crust to be 1/4-1/2 inch thick and press the edges to form a more raised perimeter for the 'crust'. Have fun here!

23. Then, with scissors, cut the excess exposed parchment paper around the pizza (the part where the pizza dough isn't lying). This will help the parchment paper from burning.

24. With mitts - take your preheated pizza stone/baking tray out of the oven and carefully slide the parchment paper lined dough onto the pizza stone/baking tray

25. Then, pop it back into the oven on the middle rack

26. Let it cook undistrubed for 8-10 minutes. You're looking for the dough to rise slightly and start to turn a deeper color

27. Then, with mitts again, take the pizza stone out and place it on your stove top to arrange pizza toppings

28. Tomato sauce or fresh chopped tomatoes, cheese, herbs, vegetables - whatever you like!

29. Pop your pizza stone back into the oven to finish the bake, about 10-15 minutes - or until the bottom of the pizza has a nice crisp and the toppings are cooked to your liking

30. Repeat with remaining dough to make another pizza (beginning at step 20)

31. Enjoy!

PIZZA SAUCE

1. In a small pot, add 2-3 Tbsp olive oil on low heat

2. When warmed, add in chopped tomatoes

3. Sweat them/saute them for a few minutes until they release water

4. Then add spices Garlic Powder, Dried Oregano, Celtic Sea Salt, Black Pepper & mix to combine

5. Saute for a few more minutes, adding a dash of water if you feel the sauce is too thick

6. Place to the side until ready to use with a lid on top

NOTES

• This recipe can work with a combination of Quinoa Flour + Arrowroot Starch/Flour OR Quinoa Flour + Tapioca Starch/Flour

• The baking time for your crust and pizza will vary on your oven, so keep a watch on it while its cooking - making a note for future pizza making

• MAKE DOUGH BALLS FOR THE FREEZER:

  -after step #15 in the recipe, begin these steps

  -Grab a freezer-safe container with a lid

  -Drizzle a little olive oil into the container and rub it all around

  -Take your proofed dough and carefully separate into 2 portions

  -Lightly form each portion into a ball-like shape

  -Use a piece of parchment paper to create a divide in the container - so that each dough 'ball' isn't touching.

  -Then place the lid on and place in the freezer, until ready for use

  -I won't leave them in the freezer for more than 1 week. This is because i'm not using plastic film and they are less protected from freezer burn

  -to use the dough, remove the 'ball' you want to work and thaw in the fridge the night before. Letting it cool on the countertop for 5-10 minutes before using

  -then, continue with step #17