You can be gluten free and enjoy your pizza too with this easy, gluten free pizza recipe. This gluten free pizza dough recipe makes enough for 2 pies.
1 can (15 oz) crushed tomatoes with added purée
2 1/4 tsp extra virgin olive oil
1/2 tsp sugar
1/4 tsp fine sea salt
1/4 tsp dried oregano
1/2 cup whole milk
1/4 cup water
2 1/4 tsp active dry yeast, from 1 (1/4-oz) package
2 tsp sugar
3/4 cup tapioca flour
1/2 cup white rice flour
1/3 cup chickpea flour
1/3 cup sorghum flour
1 tsp xanthan gum
1/2 tsp fine sea salt
2 large egg whites, lightly beaten
1 1/2 Tbsp + 1 tsp extra virgin olive oil
8 oz fresh mozzarella, coarsely grated (about 1 1/2 cups)
1/4 oz Parmigiano-Reggiano, finely grated (about 1 tablespoon)
4 large fresh basil leaves, roughly torn
Make tomato sauce
In a 4-quart saucepan, stir together tomatoes and oil over very low heat. Bring to a simmer, cover partially, and continue simmering for 20 to 25 minutes, stirring occasionally, until sauce is reduced to 1 cup. Add sugar, salt and oregano and stir. Keep warm or refrigerate, covered, for up to 5 days.
Make pizza crust
In a microwave-safe bowl, stir together milk and water and microwave until warm but not hot to the touch, about 30 seconds (the mixture should register between 105°F and 115°F on a candy thermometer). Stir in yeast and sugar. Set aside.
In a large bowl of an electric mixer with a paddle attachment, whisk together the tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthan gum and salt. Add milk-yeast mixture, egg whites, and 1 1/2 tablespoons olive 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 oven to 500°F. (Preheat at least 45 minutes if using pizza stone or 15 minutes if using baking sheet.) Cut two 12-inch squares of parchment paper and lightly coat each with nonstick cooking spray.
Scrape half of dough onto each parchment paper square and form each half into a ball. Coat each ball with 1/2 teaspoon of the remaining olive oil, then use oiled fingertips to pat and stretch each ball into a 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 baker's peel, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 10 to 15 minutes. Using baker's peel, transfer baked crust (without parchment paper) to rack to cool. Bake second crust in same manner. (Baked crusts can be made ahead. Cool completely, wrap in plastic wrap, and freeze for up to 1 month. Thaw in a 350°F oven until hot, 4 to 5 minutes, before topping and broiling.)
Top and broil pizzas
Preheat broiler. Transfer baked crusts to 2 large baking sheets. Spread each crust with sauce, leaving 1/2-inch border bare. Sprinkle each with mozzarella and Parmigiano-Reggiano.
Broil 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.