The Best Gluten-Free Pizza Crust
makes 1 pizza
recipe adapted from King Arthur Flour
1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour
2 tablespoons powdered coconut milk or buttermilk powder/nonfat dry milk powder
1 tablespoon sugar or honey
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1 1/2 teaspoons instant yeast
1 cup warm water
2 tablespoons olive oil (for dough)
2 tablespoons olive oil (for pan)
1. Place the dry ingredients (except the yeast) into the bowl of a stand mixer. Mix until thoroughly blended.
2. Place the warm water, olive oil, yeast, and about 1/2 cup of the dry mixture into a small bowl. Stir to combine (a few lumps are ok). Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.
3. Add the yeast mixture to the dry mixture and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky. Cover the bowl and let the dough rest for 30 minutes or so. Preheat the oven to 425 F.
5. Drizzle 2 tablespoons olive oil onto the center of a baking sheet or 12" round pizza pan. Scrape the dough from the bowl onto the puddle of oil. Using wet fingers, press the dough into a 12" to 14" circle. Let the dough rest, uncovered for 15 minutes.
6. Bake the crust for 10-12 minutes just until it's set. Remove from the oven and add whatever toppings you'd like. Return to the oven to finish baking about 10-12 minutes depending on the toppings you've chose.
7. Remove from the oven, slice, and enjoy!
Now on to the Arugula, Pine Nut and Tomato pizza! This pizza was inspired by a pizza at one of my favorite restaurants, Pizzeria 712. You would think you'd miss the cheese with such a simple pizza but you totally won't! This pizza is a shining example of simple flavors combined in the best possible way with delicious results. Since Pizzeria 712 doesn't offer a gluten-free crust, this is my replication of their pizza. I could eat this everyday I love it so much!
Arugula, Pine Nut & Tomato Pizza
makes 1 pizza
1 recipe dough (see above)
1 teaspoon Italian seasoning
1/4 teaspoon garlic salt
1 can of Muir Glen Organic Diced Tomatoes with Garlic and Onion
1 bunch of fresh basil, sliced thinly
2 large handfuls of arugula
1/2 tablespoon olive oil
1/2 tablespoon lemon juice
salt & pepper
1/4 cup pine nuts, toasted
1. Pour the canned tomato sauce into a bowl and smash/break-up the tomatoes as best you can using a potato masher or kitchen sheers. Add about 1 tablespoon of thinly sliced fresh basil and mix.
2. After you have prebaked your crust (step 6 above) remove from the oven and brush with a little olive oil. Sprinkle the Italian seasoning and garlic salt on the crust. Spread the sauce evenly over the crust. Bake for a few minutes, just until sauce is warmed through, about 3-5 minutes.
3. Remove pizza from oven. Toss the arugula, 1/2 tablespoon olive oil and lemon juice in a large bowl. Season with salt and pepper.
4. Top the pizza with the arugula then sprinkle with pine nuts. Enjoy!