Gluten-Free Family Favorites by Kelli Bronski

Author:Kelli Bronski [Bronski, Kelli and Peter]
Language: eng
Format: epub
Publisher: The Experiment
Published: 2014-06-20T04:00:00+00:00

OPTIONAL TOPPINGS

Pepperoni

Browned sausage

Diced pepper

Diced onion

Sliced mushrooms

Sliced olives

Fresh basil

1. Preheat the oven to 400°F (205°C). Cut parchment paper into six 8-inch (20 cm) squares.

2. Combine the water, sugar, and yeast in a bowl and allow the mixture to rest for 5 minutes, until the yeast is active and the mixture bubbly with a layer of foam on top.

3. In a separate bowl, whisk together the flour, xanthan gum, and salt. Add 2 tablespoons olive oil to the yeast mixture, then pour it into the whisked flour. Mix to form a dough that is soft and slightly sticky to the touch. Drizzle the remaining 1 tablespoon olive oil on the dough and turn to coat the dough and your hands.

4. Divide the dough into 6 equal balls. Press each ball into individual pizzas about 6 inches (15 cm) in diameter, one on each piece of parchment paper. Make sure there is a small lip on the edge of each pizza crust to hold in the sauce and toppings. Transfer the pizzas-on-parchment onto 2 baking sheets. Bake the crusts for 8 minutes, until slightly golden on the edges. Remove from the oven and increase the oven temperature to 425°F (220°C).

5. Top the pizzas with the tomatoes, cheese, dried herbs, and desired toppings. Place the pizzas-on-parchment directly on the top oven rack (no pan), and bake for 12 to 15 minutes, until the crust and cheese are brown. Depending upon the size of your oven you may need to bake the pizzas in batches.

NOTE: This recipe can also be used to make two 12-inch (30 cm) pizzas or one 9 × 11-inch (23 × 28 cm) deep dish pizza. For either of these options, par-bake for 10 minutes.

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