Gluten-Free Pizza

Ingredients for Gluten-Free Pizza

• 1 (425g) can crushed tomatoes with added purée

• 4 1/2 teaspoons extra-virgin olive oil

• 1/2 teaspoons sugar

• 1/2 teaspoons fine sea salt

• 1/4 teaspoons dried oregano

• 90g tapioca flour

• 60g white rice flour*

• 40g chickpea flour

• 40g sorghum flour

• 1 teaspoon xanthum gum

• 1 teaspoon fine sea salt

• 120ml whole milk

• 2 1/4 teaspoons active dry yeast, from 1 (5g) package

• 2 teaspoons sugar

• 2 large egg whites, lightly beaten

• 45ml plus 1 teaspoon extra-virgin olive oil

• 20ml extra-virgin olive oil

• 230g fresh mozzarella, coarsely grated (about 230g )

• 5g Parmigiano-Reggiano, finely grated (about 1 tablespoon )

• 4 large fresh basil leaves, roughly torn

• *Be sure to use white rice flour

• brown will result in gritty pizza dough.

• Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

In a 4-quart nonreactive saucepan over very low heat, stir together tomatoes and oil. Bring to simmer, cover partially, and continue simmering, stirring occasionally, until sauce is reduced to 240ml , 20 to 25 minutes. Stir in sugar, salt, and oregano, cover. Keep warm or refrigerate, covered, up to 5 days.

In bowl of electric mixer, whisk together tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum, and salt.

In small saucepan over moderate heat, stir together milk and 60ml water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 41°C and 46°C on candy thermometer). Stir in yeast and sugar. Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.

Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 204°C. (Preheat at least 45 minutes if using pizza stone or 20 minutes if using baking sheet.)

Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball. Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border. Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.

Using baking peel, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes. Using baking peel and discarding parchment paper, transfer baked crust to rack to cool. Bake second crust in same manner. (Baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 177°C oven until hot, 4 to 5 minutes, before topping and grilling.)

Preheat grill. Transfer baked crusts to 2 large baking sheets. Brush 1 teaspoon olive oil over each crust. Spread each with sauce, leaving 1/2-inch border bare, then sprinkle each with mozzarella and Parmigiano-Reggiano. Drizzle remaining 2 teaspoons olive oil over pizzas.

Grill pizzas about 4 inches from heat, rotating as needed for even browning, until cheese is bubbling and browned in places and crust is golden brown, 4 to 8 minutes. Scatter with basil, slice, and serve immediately.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.