- 2 cups apple juice, baby bottle warm
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 2 cups gluten free flour
- 3/4 cup Masarepa (pre-cooked white corn flour)
- 1 teaspoon salt
- 1 1/2 tablespoons baking powder
- 1 teaspoon xanthan gum (if the gluten free flour you are using does not contain xanthan gum)
- 1 1/2 tablespoons extra virgin olive oil
- Non-stick vegetable spray
- 15 ounces gluten free pizza sauce
- 8 ounces pizza cheese
- additional toppings of your choice
- 1 pizza stone - preheated
This is the Gluten Free Pizza you've been waiting for. Make sure to follow the instructions and notes for the absolute best results.
- Preheat oven to 400°F or 375°F if using a convection oven. Place the pizza stone in the oven to preheat. It should be completely hot before you place the crust in the oven.
- Spray one 15 or 16 inch pizza pan, or two 12 inch pans with non-stick vegetable spray. Set aside.
- In a medium bowl, or large mixing cup, combine the warm apple juice, yeast, and sugar. Allow the yeast to proof (i.e. foam and bubble).
- In a large bowl, combine the gluten free flour, Masarepa corn flour, salt, baking powder, and xanthan gum (if using). Whisk to thoroughly blend.
- Make a well in the center of the flour. Add the proofed yeast and olive oil. Fold the wet and dry ingredients together. Allow the dough to rest for 2 minutes.
- Press the dough onto the prepared pizza pan. You can even use a rolling pin to evenly spread the dough. Press around the edges of the dough to make a crust.
- Spread 1/2 of the sauce (around 1 cup), onto the crust.
- Do not add any additional toppings at this point.
- Place the saucy crust into the pre-heated oven on top of the pizza stone. Bake for 20-30 minutes until the crust starts to brown on the edges. Remove from the oven.
- Spread an additional 1/2 - 1 cup of sauce onto the baked saucy crust. Top with cheese and additional toppings. Bake for an additional 15 minutes until cheese is melted and bubbly.
- Remove from the oven. Let the pizza cool for 5 minutes before slicing.
- Makes 1 large 15 or 16 inch pizza or 2 12 inch pizzas.
- 1. For a crispier pizza crust, slide the pizza directly onto the pizza stone from the pan, after the first baking and all the toppings have been added. Bake as directed above.
- 2. It's really important to have a pizza stone to crisp the crust of this pizza. If you don't have a pizza stone, don't despair. You can bake this pizza in the oven without a stone...the crust wont be as good.
- 3. Preheat the pizza stone. Preheat the pizza stone. Preheat the pizza stone.