Recipe: Gluten Free Pizza

Gluten free pizza that’s easy and good. I did make one little mistake, but with my tips, you’ll make a delicious GF pizza!

First off, I don’t suggest using gluten free all purpose flour – it’s not that it’s not good, but it’s that it could be better. There are different blends (like rice flour, or potato flour, even corn flour) that are better used in baking, pancakes versus bread or pizza crust. It’s a bit of trial and error, but as long as you’re patient, you’ll be good.

Okay, back to this recipe.

Ingredients

• Bob’s Red Mill Gluten Free Pizza Curst Mix (1/2 the bag)
• 1/2 the ingredients to make the crust
• 2 tomatoes
• about 2 tablespoons of olive oil
• 2 garlic cloves
• 1 tablespoon of oregano
• 200-300g of cheese

First, let’s mix up the dough. In order to ensure I was using half, I weighted it out – better to be accurate than have the crust not turn out well.

Mix everything up according to the directions. Also, be sure to use half of the yeast packet if you’re halving the recipe like I did.

When it comes to spreading out the crust, wet hands work best. This is where I messed up a bit – I made the curst far too thick. It ended up still being good, but it would have been way, way better if it were a little thiner and not as chewy (in my opinion)…but if you like chewy crust, then make it thick! That’s my tip.

Time for the sauce. This sauce is simple and easy – and it’s a great compliment to a plain cheese pizza.

Get out the tomatoes, garlic cloves, olive oil, and the oregano. Oh, and your food processor.

I love my food processor. So amazing.

Here, I’m using the baby bowl (because I’m not making 14 cups of pizza sauce) since I’m just making enough sauce for this recipe.

Use the food processor to break down the tomatoes – about 1 minute on high. Then add in the olive oil, garlic, and oregano. Once it’s done, put it in a pan and heat for about 10 minutes. It’ll start to thicken.

Now, time to top the half cooked crust – cook the crust according to Bob.

Top with cheese and anything else you might want…for me, it’s just cheese. Like Kevin McAllister. 100% just cheese.

That’s it.

Done.

Cut it up and eat it hot.

So good.

I’ll be sure to add an update the next time I make this…and cook the curst a bit thinner.

Recipe

Print Recipe

Gluten Free Pizza

Author: Ali

Servings: 8 pieces

Gluten free pizza that’s easy and good. I did make one little mistake, but with my tips, you’ll make a delicious GF pizza!

First off, I don’t suggest using gluten free all purpose flour – it’s not that it’s not good, but it’s that it could be better. There are different blends (like rice flour, or potato flour, even corn flour) that are better used in baking, pancakes versus bread or pizza crust. It’s a bit of trial and error, but as long as you’re patient, you’ll be good.

Okay, back to this recipe.

Prep Time20 minutes minutes

Cook Time20 minutes minutes

Total Time40 minutes minutes

CourseDinner

CuisineItalian

Ingredients

• Bob's Red Mill Gluten Free Pizza Curst Mix 1/2 the bag
• 1/2 the ingredients to make the crust
• 2 to matoes
• about 2 tablespoons of olive oil
• 2 garlic cloves
• 1 tablespoon of oregano
• 200-300 g of cheese

Instructions

• First - make the crust according to Bob. If you use half of the package, be sure to only use half of the yeast, too.
• Follow his directions and don't discount Bob's comment about using wet hands - it's the best way to spread out the dough. I made mine a bit too thick for my liking. Probably because I was getting frustrated with the dough.
• Next, make the sauce. In your food processor break down the two tomatoes. On hight for about 1 minute.
• Add in the olive oil, garlic, and oregano to the tomatoes. Blend well.
• Put the sauce in a hot pan and let it thicken for about 10 minutes.
• Once the crust is done it's first round of cooking, top with sauce, then cheese.
• Return it to the oven to finish cooking.
• When it's done, cut away and then eat it up.