The Best Homemade Gluten-Free Pizza
- Pizza Peel
- Pizza Stone
- kitchen scale
Pizza Dough (makes 2 pizzas):
- 500 g all purpose gluten-free flour we used GF Jules
- 16 g kosher salt
- 1 gram or 1/4 teaspoon active dry yeast
- 350 ml water
Simple Pizza Sauce
- Extra virgin olive oil to coat bottom of pan plus a little extra
- 3-5 Garlic cloves finely chopped
- 1 28 oz can of whole San Marzano tomatoes
- dash - 1/8 teaspoon onion powder
- 1/2 - 1 teaspoon kosher salt
- 1 tablespoon dried oregano
- Cornmeal for dusting pizza peel
- Low-moisture mozzarella cheese shredded
- Fresh basil
- Any toppings you desire! ideas include -- fresh tomatoes mushrooms, peppers, eggplant, spinach, pepperoni, bacon, anchovies, olives, rosemary, ricotta, onions
- Olive oil for brushing the edges
Simple Pizza Sauce
- In a medium sauce pan over medium heat, add olive oil to just cover the pan and maybe a little extra, and bring to a shimmer. Add garlic and saute for about 1 minute or until fragrant.
- Add the entire can of whole San Marzano tomatoes (liquid and tomatoes). Stir in and lightly break up the tomatoes. Add onion powder, oregano and stir to combine. Let simmer for 30-45 minutes over medium low heat.
- After simmering 45 minutes, add salt and simmer another 10 minutes or longer.
- Add sauce to a blender and puree for about 10-15 seconds to combine into a smooth sauce.
- In a medium bowl,whisk together dry dough ingredients (flour, salt, yeast). Add the water and, with a wooden spoon mix together until it is a "shaggy dough", or just barely mixed together with no big clumps of dry flour remaining.
- Cover the bowl with plastic wrap and allow it to rise at room temperature for 18-24 hours or until it has more than doubled and become uniform in texture. We usually place the covered bowl in a kitchen cabinet to keep it away from moisture. According to the original recipe Basics with Babish, it will take longer in a chilly room and less time in a very warm one.
After rising for 18-24 hours:
- Place pizza stone in oven and preheat oven and stone to 500 degrees F for one hour.
- Generously flour a work surface and scrape out the dough.
- Divide it into 2 equal parts. Cover 1 part in plastic wrap and work the the other. Note: according to Basics with Babish, if you don’t intend to use the dough right away, you can refrigerate the extra dough wrapped in plastic wrap for up to 3 days. Return to room temperature by leaving it on the counter, covered in a damp cloth, for 2 to 3 hours before needed. We've always used both doughs right away!
- Evenly coat the ball of dough in flour and start gently patting it down into the general shape of a pizza. Do NOT use a rolling pin. Use your hands to gently coax the dough into the shape you want. Dust with more flour as needed so that it's not sticky. "Play with the dough" to stretch and mold it with your hands into a pizza dough shape. We found this to the the toughest part working with gluten-free flour but take the time and use your fingers and knuckles to gently stretch the dough in size and form into the shape you want.
- Dust pizza peel with corn meal. This will help the pizza slide off the peel and onto the pizza stone.
- Slide formed pizza dough onto pizza peel. Make any corrections to get pizza into shape you want.
- Top pizza with a few ladels of sauce, spreading each spoonful. Top with mozzarella along with whatever toppings you’d like. NOTE: the placement of sauce and toppings will determine size of crust.
- Add any additional toppings.
- Brush the edges of the pizza dough lightly with olive oil.
- Slide pizza off the pizza peel and on to pizza stone in your preheated 500°F oven. Bake for 7-9 minutes.
- Using a pair of tongs, grab the pizza and slide back onto the pizza peel to remove from oven.
- Let cool for a few minutes. Serve and enjoy.