Really - An Artisan Gluten Free Pizza!

Introduce the recipe for gluten-free artisan pizza.

Measure 160 grams of gluten-free flour and add to a bowl.

Add 40 grams of potato flour to the bowl.

Incorporate 3/4 teaspoon of instant yeast into the flour mixture.

Add 5 grams of salt to the mixture.

Mix the dry ingredients together.

Pour in 160 grams of warm water (80-90 degrees Fahrenheit).

Add 1 teaspoon of extra virgin olive oil to the mixture.

Use a spatula to mix the flour and water until absorbed.

Squeeze the dough with your hands for about 10-15 seconds until it comes together.

Grease a bowl with olive oil and place the dough ball inside.

Cover the bowl and let the dough rest at room temperature for 3 hours.

At the 2.5 hour mark, preheat the oven to 500 degrees Fahrenheit.

After 30 minutes of preheating, check the dough, which should have risen nicely.

Dust a surface with gluten-free flour to prevent sticking.

Take the dough out and shape it into a round, leaving a thicker edge for the crust.

Measure the dough to ensure it is about 12 inches in diameter.

Drizzle extra virgin olive oil over the dough and brush it around, including the crust.

Spread pizza sauce evenly over the dough.

Grate good quality pizza mozzarella cheese and sprinkle it over the sauce.

Add mushroom bruschetta on top of the cheese.

Layer pepperoni slices over the pizza.

Slide the pizza onto a pizza peel and place it in the oven.

Bake the pizza for 9-10 minutes, checking for doneness.

After 10 minutes, check the pizza and add an additional 30 seconds for color if needed.

Remove the pizza from the oven.

Equipment Needed

Spice Level:

Dietary