Best gluten free pizza
The best gluten free pizza, using the best ingredients. Try it yourself
Ingredients
- 270 gram gluten-free flour blend See link
- 7 gram instant or active dry yeast
- 5 gram sugar
- 240 gram warm water (approx. 45°C)
- 5 gram salt
- 25 gram olive oil
Toppings
- 25 gram olive oil
- 1 onion
- 400 gram tomatoes (1 can)
- 25 gram tomato puree
- 5 gram sugar
- 1/2 bunch basil
- 250 gram mozzarella
- 5 cherry tomatoes
Instructions
Make the dough
- In a small bowl or measuring cup, combine the warm water, sugar or honey, and yeast. Let the mixture sit for about 5-10 minutes, or until it becomes frothy.
- In a large mixing bowl, combine the gluten-free flour blend and salt.
- Gradually add the yeast mixture to the flour mixture, stirring as you go. Add the olive oil and continue to mix until a dough forms. The dough will be slightly stickier than regular pizza dough due to the absence of gluten.
- Lightly oil your hands and shape the dough into a ball. Place the dough ball in a bowl greased with a little olive oil, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has slightly increased in size.
Make the sauce
- In a small saucepan: heat the oil in and cook the onion with a pinch of salt for 5 to 10 minutes over a low heat. Add the can of tomatoes, the tomato puree and sugar and bring to a simmer. Cook, uncovered, for 30 minutes, stirring regularly. Blitz the sauce with a (hand) blender until a smooth sauce. (Optionally: add a few drops of sweet chilli sauce for a twist). Season to taste and stir through the basil.
Preheat the oven
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.
Prepare the pizza bases
- Place a piece of parchment paper on your work surface and lightly dust it with gluten-free flour. Transfer the dough to the parchment paper and use your hands or a rolling pin to shape it into a pizza crust, about 1/4-inch (0.6 cm) thick.
- Finish the bases with a thin layer of the sauce, thinly sliced cherry tomatoes and torn up mozzarella. Avoid overloading the pizza, as the gluten-free crust is more delicate than a regular crust.
- Slide the parchment paper with the prepared pizza onto a baking sheet or a preheated pizza stone. Bake for 12-15 minutes, or until the crust is golden brown and the toppings are cooked to your liking.
- Remove the pizza from the oven, let it cool for a few minutes, then slice and serve. Enjoy your homemade gluten-free pizza!
Tried this recipe?Let us know how it was!