I wanted to leave this post for tomorrow, but I’ve tried this new GF pizza crust recipe today and the results have been spectacular, so I keep thinking about it. I never thought I would ever eat pizza this scrumptious again. I’m quite shaken with delight, I must say.
Unlike many GF doughs, which yield gummy pastries on account of too much starch, this GF pizza dough comes together in a crust with amazing taste (subtly flavorful in a rather addictive way—no bread taste here) and texture (puffy and so pleasantly chewy—not gummy at all).
My brother, who is quite a pizza fiend, considers this GF pepperoni to be “exceptional.”
NB: My quick and easy GF pizza crust recipe is an adapted and simplified version of one by Audrey at Mama Knows Gluten Free.
So here’s what you need for this pizza.
Ingredients for the crust (for a 30 cm/~12” pizza pan):
400 grams/14 oz + 2 tbsp gluten-free all-purpose flour (I used a universal GF flour blend from Schär that includes cornstarch, cornflour, and carob gum)
1 packet gluten-free yeast (I used one from Schär)
1 packet gluten-free baking powder (I used a regular Dr. Oetker one from the store; it happens to be GF)
1/2 tsp salt
300 ml/10 fl oz water
1 tsp apple cider vinegar
125 ml/4.25 fl oz + 25 ml/0.85 fl oz olive oil
250 g/9 fl oz pizza sauce or tomato sauce (I used a Panzani blend)
200 g/7 oz mix of shredded cheese
150 g/5.3 oz salami (I used a Romanian variety with pork’s meat and fat)
Preheat the oven to 80°C/175°F for five minutes. Keep the oven door shut.
In a bowl mix the flour (400 grams) with the yeast, baking powder, and salt.
Warm the water in a large mug to 45°C/113°F. Make sure it’s only slighter warmer than lukewarm, or else it will be too hot for the yeast.
Dissolve the honey in the water.
Add the water and honey mix to the flour mixture.
Also add to the bowl the olive oil (125 ml) and the apple cider vinegar.
Mix the ingredients in the bowl with a spoon.
Blend the resulting dough with a mixer with paddle attachments for 3 minutes.
Grease an ovenproof pot with olive oil (25ml) and place dough in the pot with a plastic scraper.
Place the dough in the oven for 30 minutes.
Remove the pot from the oven.
Preheat the oven to 220°C/428°F.
Place 1 tbsp of flour on a parchment paper and spread it into a circle about the size of your pizza pan. Turn the pot with the dough upside down over the parchment paper and add the second tbsp of flour. Spread the dough into a circle. (Technically you should pat the dough with the palm of your hand, not with the fingertips as I did 🙂 )
Pick up the parchment paper with the dough and place it into a pizza pan. Trim the parchment paper around the pan and then work the dough up the sides with your fingers.
Now you’re ready to add the tomato/pizza sauce and the toppings (cheese and salami).
And voilà, you’re done preparing the pizza. Place it in the oven (at 220°C/428°F) and bake it for 30 minutes.
When it’s done, leave it to cool for 15 minutes before slicing, as it’s harder to slice if you want to tuck into it right away (as I did).
After you’ve indulged in a few slices, store the leftover pizza in the fridge, covered with aluminum foil.
Have fun and happy eating!
Here are some photos of the process. As a side note, this gluten-free pizza dough is so wonderful to work with: so soft and delicate, and yet so full of goodness. I enjoyed every moment of it!
To a happier, healthier life,
P.S. I’d appreciate a pin/share if you found my post helpful. Thank you! 🙂