Brace yourselves, everyone. I have found a gluten-free pizza that TASTES DELICIOUS.
If you’re gluten free, and want a pizza that doesn’t taste like toppings on a piece of cardboard (Pizza Hut, I’m talking to you) make this. Honestly, I wouldn’t be advertising it like this if I hadn’t already made it a bunch of times and gotten rave reviews from one of the pickiest eaters you’ll find (ahem Dan). He even requested it for his birthday dinner!
It’s a little bit of work, but no more work than homemade non-gluten free dough. It takes some time to mix and rise and you also have to par-bake it (bake the dough alone before you top it) but I promise that it’s worth it! It uses almond flour to add some necessary fat to the dough (to help give it some chew) and it pretty sticky (so you can’t throw it in the air like the traditional Italian pizza makers) but everything about it yields a gluten free dough that’s actually amazing. Honestly, though, if you’re really into gluten-free baking, you probably have a pantry something like mine…
I’ll stop touting its perfection and give you the recipe! If you’re been in search for a gluten free pizza, hopefully your search can finally stop!
PS Obligatory dog photos:
makes 2 10 x 18 inch pizzas
3 1/3 + 1/4 cup ATK gluten free flour blend
1/2 cup + 1 tablespoon almond flour*
4 1/2 teaspoons powdered psyllium husk**
2 1/2 teaspoons baking powder
2 teaspoons salt
1 teaspoon instant yeast***
2 1/2 cups warm water (about 100 degrees F)
1/4 cup vegetable oil
Vegetable oil spray, parchment paper, and plastic wrap
Pizza toppings (ideas: marinara, mozarella, parmesan, pepperoni, Italian sausage, chicken sausage, sweet peppers, olives, basil, anything your heart desires!)
In the bowl of a stand mixer (using the paddle attachment), mix the flour, almond flour, psyllium husk, baking powder, salt and yeast together until combined. Slowly pour in the water and vegetable oil and increase the speed to medium. Beat the dough until sticky and well-combined, about 6 minutes. It will seem more like a thick batter than a pizza dough. Cover the bowl with plastic wrap and let stand in a moderately warm spot until the dough has risen a little and the inside of the dough is bubbly, about 90 minutes.
Line two baking sheets with parchment paper or a silicon baking sheet and spray with vegetable oil spray. Divide the dough evenly onto each sheet and spread the dough out toward the edge of the pan using a well-greased spatula, stopping to re-grease the spatula as necessary. Spray the top of the dough with vegetable spray and cover it with a large sheet of plastic wrap, gently pressing the dough to about 1/4 inch thick with your hands. It should take up almost the entire pan.
Adjust the oven racks to the lower and middle position and place the baking sheets in the oven. Turn the oven on to 325 degrees and bake the dough until firm to the touch and golden on the underside, about 45 to 50 minutes, rotating the sheets halfway through baking.
Transfer the crusts to a wire rack to cool for at least 15 minutes before topping, or cool completely and store in the freezer. When ready to bake, preheat the oven to 500 degrees and place a pizza stone or foil-covered inverted baking sheet in the oven. Top the pizza crust with marinara sauce, cheese, meat, vegetables, or whatever your heart desires. Place the pizza on the preheated stone and bake for 6-10 minutes, until the cheese has melted and is beginning to brown. Let cool for 5 minutes before slicing.
*I’ve made this with almond meal, instead of almond flour, and it’s worked just fine.
**Do NOT omit the pysllium husk. It’s necessary for the structural integrity of the dough! If you’re wondering, it comes from mushrooms, and you can buy it in bulk at most organic-type grocery stores (I get mine in bulk from PCC or Whole Foods).
***I’ve used both instant and regular yeast, and both have worked out just fine.