I’m a meat eater who is sensitive to gluten and beans, and I love pizza. Lots of gluten free pizzas on the market are made from soggy cauliflower, fake cheese and bean based vegan meat. These pizzas make me sad. Here’s a recipe that makes me happy. Please note that I use a flat 10″ cast iron pan to cook the pizza on the stove and then move it into the oven for the toppings.
1 packet of active yeast
1 tablespoon white sugar
1/2 cup warm water
2 cups of gluten free flour
ground Flax (if not included in flour)
1 tablespoon apple cider vinegar
1/2 teaspoon of salt
Whatever you like on your pizza
1. Combine yeast, water and sugar in a cup or small bowl and let rest for 15 minutes. It should expand and become foamy.
2. Combine flour and salt and add wet ingredients (egg, vinegar, yeast mixture)
Mix first with a spoon and then with your hands. The dough should have just enough liquid become a fairly firm ball.
3. Break the ball in half and roll both of the halves of the dough no more than 1/2″ thick on surfaces sprinkled with flour. I like to do one on a round cutting board and the other on a round cast iron griddle. Turn the oven onto 450 as the dough rises for 15 minutes. The dough won’t rise as much as a wheat based crust, but this step still improves the final product.
5. Heat the dough on a hot flat pan or cast iron griddle for eight minutes, or until the bottom side is brown and the dough puffs slightly. Flip the dough over (it will become stiff), and toast on the other side for five minutes.
6. Add toppings and put it the pizza, still on the pan, in the oven for ten minutes.
7. Once the first pizza is done, remove it from the pan and flip over the second pre-rolled out pizza dough from the cutting board onto pan and repeat the cooking process.
The result are two thin crunchy pizzas that don’t taste anything like cauliflower.