Back to List
GF Pizza
*Preheat Oven to 425F

Pizza Crust
  1. Dissolve yeast in water and let proof for 5 minutes
  2. Mix all dry ingredients in large bowl
  3. Mix water/yeast combo into dry ingredients, as dough starts to come together add 1.5 tablespoon olive oil
  4. Work dough into a ball, cover with plastic wrap and let proof in a warm area for 20 to 30 minutes
  5. Half dough and work into a thin sheet on a large floured surface
  6. Transfer to a greased pizza tray or cookie sheet
  7. Bake 12-15 minutes in over
  8. Remove from oven and spread out tomato sauce, cheese and any topings (I recommend covering the entire crust with tomato sauce - it helps keep the crust from burning and adds some needed moisture)
  9. Place the pizza back in the over and back for 15 to 20 minutes (until cheese is bubbly and crust is golden brown)
  10. Remove from oven and garnish with fresh chopped basil

Pizza Sauce
Warm sauce over a medium heat, stirring constantly for approx 5 to 8 minutes, giving the spices enough time to meld into the sauce. Taste to see if additoinal spices are needed. At this point, my tweaking usually involves garlic, thyme and/or salt.
Ingredients List
Pizza Crust
  • 1.5 cup warm water (about 110F)
  • 1 1/2 teaspoons instant yeast (one 1/4oz. package of Fleischman's Dry Yeast)
  • 3 Cups GF Flour (I recommend blending 2 to 3 different brands Red Mill, Pillsbury, etc.)
  • 1 teaspoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
*This makes enough for two large pizzas. Unused pizza dough can be  stored in a plastic wrap ball in the refrigerator for up to 2 weeks.
 
Pizza Sauce
  • 28-30oz Tomato Sauce (canned - no salt added)
  • 1 Tablespoon olive oil
  • 3/4 to 1 Tablespoon fresh minced garlic (depending on how much garlic you prefer)
  • 1 teaspoon Thyme
  • 2 teaspoons of dried basil
  • 1/2 teaspoon of red pepper flakes
  • 1 to 1 1/2 teaspoons salt (to desired taste preference)
  • 1/2 teaspoon onion powder 

Cheese
8 to 12 oz. Mozarrella
2 to 3 oz. Parmesan or Pecorino Romano