It seems as though everyone is about more aware of gluten these days.
Whether you have a real allergy or you just feel like cutting down – it’s never been easier.
You don’t have to go without any of your faves… even pizza.
Check out this delicious recipe:
For the gluten free base
2/3 cup warm low-fat milk
1 tablespoon active dry yeast
2 1/2 teaspoons granulated sugar
2/3 cup, plus 3 tablespoons potato starch
3 tablespoons sorghum flour
2 tablespoons tapioca flour
1 tablespoon olive oil, plus more for coating the parchment paper and brushing on the crust
2 teaspoons cider vinegar
2 teaspoons xanthan gum
3/4 teaspoon fine salt
White rice flour, for dusting
What to do:
Heat the oven to 350°F and arrange a rack in the bottom third. Line a large baking sheet with parchment paper and generously coat the paper with olive oil; set aside.
Place the warm milk in a small bowl and sprinkle in the yeast and sugar. Let sit until foamy, about 5 minutes.
Place the yeast mixture, potato starch, sorghum flour, tapioca flour, measured oil, vinegar, xanthan gum, and salt in a food processor fitted with a blade attachment and process until a sticky mass forms around the blade, about 30 seconds.
Scrape the dough out into the center of the prepared baking sheet. Dust the top of the dough liberally with the rice flour. Dusting your hands with rice flour as needed to prevent sticking, gently push the dough into an even 12-inch circle that is slightly thicker at the edges.
Bake until lightly browned on the edges, about 10 minutes. Remove from the oven and brush the top all over with olive oil, then flip the crust over. It is now ready to be topped and baked, or you can cool it completely and store it in the refrigerator until ready to use.
When you’re ready to make your pizza, heat the oven to 425°F and arrange a rack in the middle. Add your desired sauce, cheese, and toppings to the pizza crust and bake until the cheese is brown and bubbling, about 15 minutes.