Gluten Free Pizza Recipe - Gluten Free with Alex T

Bloom the yeast by adding 1 packet of yeast and 1 tablespoon of sugar to 1/2 cup of warm water. Stir and set aside.

In a mixing bowl, combine 3/4 cup gluten-free flour, 3/4 cup tapioca starch, 1 tablespoon dried buttermilk powder, 1 teaspoon xanthan gum, and 1 teaspoon agar agar powder.

Add the bloomed yeast mixture, 1 tablespoon apple cider vinegar, and 2 teaspoons olive oil to the dry ingredients. Mix until combined.

Dust a board with extra tapioca starch and knead the dough a couple of times. No resting is needed for this dough.

Roll out the dough using a rolling pin and place it on a baking sheet.

Drizzle olive oil on the dough and sprinkle with salt, pepper, and fresh thyme.

Bake in the oven at 400°F for 10 to 15 minutes.

While the dough is baking, prepare the pesto by blending parsley, fresh basil, 2 garlic cloves, and the juice of 1 lemon with 1/2 cup olive oil until smooth.

Once the pizza crust is done, spread a layer of pesto on top, followed by homemade ricotta and fresh arugula.

Finish with shaved Parmesan cheese on top, cut into pieces, and serve.

Equipment Needed

Spice Level:

Dietary