This is our favorite rendition of homemade gluten-free pizza. The thought of making your own pizza from scratch at home might seem daunting, but trust me… this is so easy (other than waiting for the dough to rise!). P.S. No kneading necessary!
(makes one 14” pizza = 8 slices)
In a small bowl, combine…
1 cup warm water
1 Tbs. yeast
1 Tbs. coconut sugar or honey
2 Tbs. olive oil
In a large bowl, combine…
1 cup brown rice flour (Bob’s Red Mill just started selling an organic version!)
1 cup all-purpose gluten free flour (I use Bob’s Red Mill)
2 Tbs. coconut flour
1 tsp. xanthan gum
1 tsp. salt
Pizza Toppings, in order from bottom to top:
½ cup tomato puree/sauce
1 tsp. oregano
1 cup cooked, chopped chicken
1 small onion, sautéed
¼ cup barbeque sauce (We like Stubb’s Original!)
8 oz. shredded mozzarella cheese
¼ cup barbeque sauce (That’s right… MORE bbq sauce. This is not a typo.)
4 leaves kales, chopped
Also have on hand…
Organic corn meal
Once your yeast mixture has had time to “wake up” and you notice a nice layer of foam at the top (this should take about 10 minutes), it’s time to combine all ingredients!
Pour your wet ingredients into your dry ingredients, and mix well with a spatula or spoon. It will form a loose dough ball pretty quickly, but keep mixing (remember, since it’s gluten-free, there’s really no such thing as “over-mixing.” In fact, you want to mix it for a while to make sure your xanthan gum gets a chance to develop it’s glutinous qualities. I like to use the back of my spoon or spatula to kind of “smoosh” the dough onto the sides of the bowl (think of how you would smash bananas) to make sure I’m really getting all of the ingredients well-incorporated.)
Once your dough is thoroughly mixed, use a spatula to form it into somewhat of a ball in the center of your bowl. Loosely cover the bowl with plastic wrap or a kitchen towel, and place it in a warm area of the kitchen. (I usually place mine right next to the stove where I’m prepping my pizza toppings!)
Allow your dough to rise for 45-60 minutes.
Preheat your oven to 375˚ F. (If you have a pizza stone, now would be the time to put it in the oven so it can heat up as your oven preheats.)
Heat a small amount of olive oil in a skillet over medium heat. Saute the onions until softened and slightly caramelized. Turn off the burner, and set the onions aside.
Lay a large piece of parchment paper on a sheet pan that has been turned upside-down (this allows you more space to work). Evenly sprinkle a few tablespoons of corn meal onto the parchment paper where your pizza crust will lay. Dump your pizza dough onto the center of the parchment paper. Using the back of a spoon or a spatula, spread the dough evenly into a 12” circle. *Tip: Have a bowl of cold water nearby to dip the spoon spatula into. This will keep the spoon/spatula from sticking.
Use a fork to poke several small holes into the crust (this keeps your crust flat and ready for lots of toppings!). Bake your crust for 12-15 minutes, until firm to the touch and slightly golden. *If your pizza stone has been preheating in the oven, carefully slide your parchment paper and pizza crust onto the pizza stone to bake.
Remove crust from the oven, and add your toppings.
Return pizza to the oven for about 12 minutes, or until cheese is melted and begins to bubble and turn golden around the edges.
Remove your pizza from the oven (stone and all, to keep it warm!), cut into 8 slices, and enjoy!
By the way, this pizza is just as delicious without the kale!