Gluten-Free Pizza

Name: Gluten-Free Pizza
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Gluten free flour mix 5 cups; Water 2 ¾ cups; Extra virgin olive oil 2 tbsp; Gluten free brewer's yeast 1 tbsp; Sugar 1 tbsp; Fine salt 2 tsp; Peeled tomatoes 2 cups; Pizza mozzarella cheese 10.6 oz; Basil to taste; Extra virgin olive oil 2 tbsp; Fine salt 1 tsp; Extra virgin olive oil to taste

Difficulty: Average
Prep time: 20 min
Cook time: 30 min
Makes: 6 pieces
Note + the rising time (approximately 3 h 45 min. total)

PRESENTATION

Do you think a gluten-free pizza can't be as tasty and flavorful as the traditional one? With our recipe, you'll definitely change your mind! A Thick and soft tray pizza baked in the oven and topped like a simple Margherita, which you can easily personalize with your favorite ingredients, taking inspiration from classic recipes like spicy pizza or Capricciosa pizza. The dough with high hydration does not develop the gluten network, so it is advisable to use a stand mixer to handle it more easily. The double rising and the two-stage baking will take care of the rest! Is your mouth watering just looking at it? Then get to work, the gluten-free pizza deserves a taste right away!

Also try these gluten-free leavened recipes:

Gluten-free Focaccia with Herbs
Gluten-free Mini Focaccias
Gluten-free Focaccia

INGREDIENTS

For the dough (for a 12x16 inch baking tray): Gluten free flour mix 5 cups (700 g); Water 2 ¾ cups (650 g); Extra virgin olive oil 2 tbsp (30 g); Gluten free brewer's yeast 1 tbsp (15 g); Sugar 1 tbsp (15 g); Fine salt 2 tsp (12 g)

for topping: Peeled tomatoes 2 cups (400 g); Pizza mozzarella cheese 10.6 oz (300 g); Basil to taste; Extra virgin olive oil 2 tbsp (30 g); Fine salt 1 tsp

for greasing: Extra virgin olive oil to taste

Preparation

How to prepare Gluten-Free Pizza

To prepare the gluten-free pizza, first pour the universal gluten-free flour mix, the water 1, the dried yeast 2, the salt, and the sugar 3 into the bowl of a stand mixer.

Also add the oil 4 and attach the paddle 5. Work with the mixer for 2 minutes, or until the ingredients are combined, then replace the paddle with the dough hook 6 and run the mixer on medium speed for another 2 minutes.

The dough cannot form a gluten network due to the absence of gluten, but it should become uniform 7. With a wet spatula, detach the dough and transfer it to an oiled bowl 8, then cover with plastic wrap and let it rise in the turned-off oven with the light on for 3 hours or until it doubles in size 9.

After the rising time 10, turn the dough onto a baking tray lined with parchment paper. Oil your hands slightly 11 and gently spread the dough to cover the entire surface of the tray; be careful not to use too much force, or it will tear 12. Let it rise for 45 minutes, still in the turned-off oven with the light on.

In the meantime, prepare the topping: crush the canned tomatoes with your hands 13, then season with salt 14 and 2 tablespoons of oil 15.

After the 45 minutes, spread the topping over the surface of the pizza 16. Bake in a preheated static oven at 430°F for 20 minutes, on the lower rack 17. Once baked, remove and transfer the pizza to the oven rack, without the parchment paper. Sprinkle the mozzarella over the tomato 18.

Add the basil leaves 19 and bake again for 7 minutes with the grill function at maximum power, positioning the rack in the middle-upper part of the oven. Remove from the oven 20 and enjoy your gluten-free pizza cut into slices 21!