bakingover 1 houritalian
Gluten-Free Thin-Crust Pizza
Two thin-crust gluten-free pizzas with a crisp homemade base, seasoned tomato sauce, mozzarella and pepperoni.
From YouTube · Jan 6, 2022
Two thin-crust gluten-free pizzas with a crisp homemade base, seasoned tomato sauce, mozzarella and pepperoni.
1 hr 30 min
Prep time
16 min
Cook time
1 hr 46 min
Total time
2 pizzas
Yield
Ingredients
19 ingredients- 220g or 1c warm water (86F/30c)
- 7g or 2 1/4tsp instant yeast
- 3g or 2/3 tsp baking soda
- 8g or 2tsp sugar
- 5g or 1 tsp salt
- 15g or 1 1/4Tbsp olive oil
- 360g or 3c gluten free ap flour
- 1 28oz can crushed tomatoes
- 12g or 2 tsp salt
- 20g or 1 2/3Tbsp sugar
- 2g or 1tsp onion powder
- 2g or 1tsp garlic powder
- 1g or 1/2tsp Chile flake
- 1g or heaping 1/2tsp dried basil
- 1g or heaping 1/2tsp dried oregano
- 100g or 1/3c tomato paste
- 1 lb or 1/2kg block part skim aged mozzarella, shredded
- 8oz or 1/4 kg fresh mozzarella, cubed
- Pepperonis (or any other toppings)
Equipment
- Large mixing bowl
- Rolling pin
- Parchment paper
- Immersion blender
- High-sided container
- Pizza steel or stone
- Pizza peel
Substitutions
PepperoniOther pizza toppings
The source explicitly allows any other toppings.
Method
15 steps- Add water, yeast, baking soda, sugar, salt, olive oil, and flour to a bowl and stir to combine.
- Once a ball begins to form, finish mixing with a wet hand until a dough ball is formed.
- Cover and let rise on the counter for 90 minutes.
- Divide dough into two even pieces, round into balls, and let rest.
- Oil parchment paper and place dough balls in between, then press out into a wide round.
- Use a rolling pin to press the dough into a 12-inch round.
- Combine all sauce ingredients in a high-sided container and blend with an immersion blender for 20-30 seconds.
- Preheat oven to 550F/287C and place pizza steel or stone on the middle rack.
- Create a raised crust edge with a knife.
- Add about 3 spoonfuls of sauce and spread to the edges.
- Add the fresh mozzarella, shredded mozzarella, and pepperonis.
- Slide the pizza onto the preheated steel or stone and bake for 7 minutes.
- Remove the first pizza, load the second, and bake for another 7 minutes.
- Remove the first pizza from parchment and load directly onto the steel, bake for 2 more minutes.
- Repeat for the second pizza.
Helpful tips
- Use wet hands when mixing the sticky gluten-free dough.
- Roll each crust between oiled sheets of parchment.
- Preheat the pizza steel or stone fully before baking.
Storage
Refrigerate leftover pizza promptly in a covered container and reheat in a hot oven.
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