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.
Servings: 8 pieces
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.