Gluten Free Pizza!

We love pizza night!  Use the crust recipe below for two medium sized pies that are crispy on the outside and chewy on the inside.  Top with your favorite ingredients, bake, and devour.  

This time around we decided to make two different pizza’s – one heart shaped pepperoni for Valentine’s day and one regular veggie lovers.

Preheat your oven to 450 degrees and lightly grease two pizza pans or pizza stones.

Here’s What You Will Need:

3 C. Superfine Rice Flour

1 1/2 C. Corn Starch

2 tsp. Xanthan or Guar Gum

1 tsp. Salt

1 T. yeast

2 T. Baking Powder

1 T. Sugar

1/4 C. Grated Parmesan Cheese

3 oz. Cream Cheese, softened

2 C. Warm Water

2 T. Olive Oil, plus a few tablespoons more – reserved

1/4 C. Cornmeal, reserved for sprinkling on your oiled pizza pan

1 15 oz. Can of Your Favorite Gluten Free Pizza Sauce, reserved – my all time favorite is Muir Glen’s

Various toppings:  cheese, cut up veggies, pepperoni, etc.

Using the paddle attachment of your mixer, combine all dry ingredients including the sugar and mix on low speed to combine.

Add the olive oil, cream cheese, and warm water mixing for a minute on medium speed until the dough forms and pulls away from the mixing bowl.

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Sprinkle the reserved cornmeal evenly over the two prepared pizza pans.  We used one pizza stone and one vented pizza pan.

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Using the reserved 2 T. of oil, grease up your hands, divide the dough into two equal portions and evenly press to form your pizza crust.  You will want the crust to be no more than 1/4″ thick.

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Using a fork, prick the crust all over.

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If you like a crispier crust, pre-bake it for 5 minutes before removing from the oven and adding toppings.

Bella wanted her heart pizza to have more of a crunch so she pre-baked hers.

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Add your sauce.

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Add your toppings and bake for 12-15 minutes or until the cheese has melted and browned slightly.  Allow to rest for 1-2 minutes before slicing and serving.

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