Recipe: The Best Gluten Free Pizza
The best gluten free pizza – it truly is. I posted this recipe a while back – gluten free pizza – and I’ve made some improvements. Necessary improvements. As you know it’s been a hard week, saying goodbye to Bella was tough, and still is at times. We’ve spent the week talking and sharing about our sweet pup and tonight we’re going to do what we did last Friday night – sit on the couch, eat delicious food and watch The Americans. Bella loved to snuggle and so does our Great Dane, Lily. This Friday I’ll have a bit more of the blanket compared to last Friday. It’s going to be a great relaxing night.
Okay – if you’re up for some tasty eats this weekend, you need to try this pizza. And, be sure to read the directions – mine vary from the instructions on the Bob’s Red Mill package.
Ingredients
- Bob’s Red Mill Gluten Free Pizza Mix (plus ingredients listed to make)
- 1/4-1/2 cup of water
- 3-4 off the vine tomatoes
- 1 tablespoon of garlic
- 1/2 teaspoon of oregano or Italian seasoning
- 1-2 tablespoons of olive oil
- 250 grams of high quality pizza mozzarella cheese
- 1 tablespoon of cornmeal
First up, gather your ingredients.
I’d already made the dough – but I’ll walk you through the process because it’s vital to this recipe.
It’s easy. First, follow the instructions and combine the yeast packet with the water. Then, after it’s set, add the egg and olive oil according to the directions. In your mixer, using your dough attachment, add the wet mixture to the dry ingredients. Now, this is where I vary from the instructions. Maybe it’s the altitude where I live, or maybe it’s just my tastebuds (and my husbands) but this recipe needs more water. That’s where the additional 1/4-1/2 cup of water comes in. I’d start with one or two tablespoons at at time. I think I usually add just over 1/4 of a cup, yet I’ve been known to get heavy handed and add a bit too much and it still turns out well.
At this point I divide the dough in half and place each half on a piece of plastic wrap and let it sit for 20 minutes. Then I make one and put one in the fridge. It’ll last in the fridge for 3-4 days.
Okay, now that you’ve got your dough made, let’s get going. Set the oven to 410 degrees.
I’m using the second batch of dough, and it does need to sit out of the fridge for at least 20 minutes.
Take your tomatoes and cut them into quarters. Drop them into your Vitamix and add the garlic, oregano and the olive oil (just start with 1 tablespoon). Mix on high. It should blend well. If it needs a bit more moisture, which happens if your tomatoes aren’t that ripe, then slowly add in more olive oil. Once it’s blended, put on a small pot on the stove to bring to a small boil and then take off the heat.
Time to shred the cheese while the sauce is cooking.
You’ll need half of the mozzarella block, so 250g.
Time to roll out the crust. This part took me some creative ways to figure out. Bob’s Red Mill suggests using your hands that have water on them – no, don’t do that.
Roll out the curst between two sheets of plastic wrap. It’s so much easier to manage and lift onto the pizza pan.
I’ll admit, it took me a few pizzas before I got really good at eyeballing the size of the dough.
Sprinkle the pizza pan with the cornmeal before you put the dough on the pan – mine is this awesome Le Creuset cast iron pizza pan that I got from my in-laws this past Christmas, get it if you make a lot of pizzas, or just get it and then make a lot of pizzas! haha.
When you’re ready to put the pizza dough on the pan, take off one layer of the plastic wrap. Then, us the other layer to lift the pizza and lay it down on the cornmeal crusted pan. Then, remove the other layer of plastic. Now, if needed, you can use a wet finger to push the dough around if there’s a spot that’s open. Just mush it around.
Bake the curst only for 9–10 minutes, turning half way through. Then, top with the sauce and cheese. You can add other toppings if you like, but we stick to just cheese!
Put the pizza back in the oven for 13-15 minutes until the cheese starts to bubble and look so good.
That’s it! It’s just about time to eat it.
Use a large spatula and loosen the pizza from the pan – it should slide right off onto a cutting board. Then, cut away and eat.
See how clean the pan is? Awesomeness.
This pizza is so good – really. The only part that’s bad is that you have to make it and can’t get it delivered!
Thanks so much for visiting and I hope you have a relaxing Friday night planed, too!
Recipe
The Best Gluten Free Pizza
Ingredients
- Bob's Red Mill Gluten Free Pizza Mix plus ingredients listed to make
- 1/4-1/2 cup of water
- 3-4 off the vine tomatoes
- 1 tablespoon of garlic
- 1/2 teaspoon of oregano or Italian seasoning
- 1-2 tablespoons of olive oil
- 250 grams of high quality pizza mozzarella cheese
- 1 tablespoon of cornmeal
Instructions
- First up, gather your ingredients. I'd already made the dough - but I'll walk you through the process because it's vital to this recipe.
- The dough is easy. First, follow the instructions and combine the yeast packet with the water. Then, after it's set, add the egg and olive oil according to the directions. In your mixer, using your dough attachment, add the wet mixture to the dry ingredients. Now, this is where I vary from the instructions. Maybe it's the altitude where I live, or maybe it's just my tastebuds (and my husbands) but this recipe needs more water. That's where the additional 1/4-1/2 cup of water comes in. I'd start with one or two tablespoons at at time. I think I usually add just over 1/4 of a cup, yet I've been known to get heavy handed and add a bit too much and it still turns out well.
- At this point I divide the dough in half and place each half on a piece of plastic wrap and let it sit for 20 minutes. Then I make one and put one in the fridge. It'll last in the fridge for 3-4 days. Okay, now that you've got your dough made, let's get going. Set the oven to 410 degrees.
- Take your tomatoes and cut them into quarters. Drop them into your Vitamix and add the garlic, oregano and the olive oil (just start with 1 tablespoon). Mix on high. It should blend well. If it needs a bit more moisture, which happens if your tomatoes aren't that ripe, then slowly add in more olive oil. Once it's blended, put on a small pot on the stove to bring to a small boil and then take off the heat.
- Time to shred the cheese while the sauce is cooking. You'll need half of the mozzarella block, so 250g.
- Time to roll out the crust. This part took me some creative ways to figure out. Bob's Red Mill suggests using your hands that have water on them - no, don't do that. Roll out the curst between two sheets of plastic wrap. It's so much easier to manage and life onto the pizza pan.
- Sprinkle the pizza pan with the cornmeal before you put the dough on the pan - mine is this awesome Le Creuset cast iron pizza pan that I got from my in-laws this past Christmas, get it if you make a lot of pizzas, or just get it and then make a lot of pizzas! haha.
- When you're ready to put the pizza dough on the pan, take off one layer of the plastic wrap. Then, us the other layer to lift the pizza and lay it down on the cornmeal crusted pan. Then, remove the other layer of plastic. Now, if needed, you can use a wet finger to push the dough around if there's a spot that's open. Just mush it around.
- Bake the curst only for 9--10 minutes, turing half way through. Then, top with the sauce and cheese. You can add other toppings if you like, but we stick to just cheese!
- Put the pizza back in the oven for 13-15 minutes until the cheese starts to bubble and look so good.
- That's it! It's just about time to eat it. Use a large spatula and loosen the pizza from the pan - it should slide right off onto a cutting board. Then, cut away and eat. This pizza is so good - really. The only part that's bad is that you have to make it and can't get it delivered!
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