Monday, April 16, 2012

Crispy Thin Crust Gluten Free Pizza Recipe

WE do a fair amount of gluten free cooking as a part of Principles of Healthy Cuisine. 
This GF pizza recipe is one of the items we used as inspiration. 
The recipe came off of  Unfortunately, I did not pin it and can not find it right now.  I wish I could, so I could give credit where credit is due.
So....I hope you enjoy.  We made ours with pepperoni, fresh mushrooms and fresh mozzarella cheese and our house made sauce.

Crispy thin crust GF pizza

* vegetable or olive oil for greasing baking sheet
* 3/4 cup superfine rice flour
* 1/3 cup potato starch
* 1 teaspoon sugar
* 1 teaspoon xanthan gum
* 1-1/2 teaspoon instant yeast
* 1/2 teaspoon salt
* 3/4 cup warm water
* 1 teaspoon apple cider vinegar
* 1 Tablespoon olive oil
* sweet rice flour

* 1/2 cup prepared tomato sauce
* 1-1/4 cup shredded mozzarella cheese
* your choice of toppings (optional)
* 1/8 to 1/4 teaspoon crushed red pepper
* 1/8 teaspoon dried basil leaves
* salt

Preheat oven to 400 degrees and generously grease a 12-inch or larger round baking sheet with your choice of oil.
In a medium bowl, combine the rice flour, potato starch, sugar, xanthan gum, yeast, and salt.  Mix well and set aside.
In a large bowl (or in the bowl of your electric mixer), combine the water, vinegar and oil and mix on the lowest speed of your electric mixer.  Slowly add the dry ingredients and mix for one minute.
Use a wet spoon to transfer dough to a baking sheet.  Sprinkle generously with sweet rice flour and use your hands to press out into a 12-inch circle, adding more sweet rice flour as needed.   Set aside in a warm area and let rise for 20 minutes. 
Bake in the preheated oven for 18-20 minutes.  Remove from oven and increase oven temperature to 450 degrees. 
Top pizza with tomato sauce and cheese.  Sprinkle with the crushed red pepper, basil and salt.  Place in the oven and bake an additional 12-15 minutes, or until the crust is golden and the cheese has browned.

Makes one 12-inch pizza.

Until next time
Happy Cooking and Eating
Chef Leslie Bartosh

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