Recipes: Gluten Free Pizza Crust with homemade tomato sauce, cheese, basil and olives!
2/3 Cups water (110 degrees)
1/2 tsp sugar
1 Tbsp dry yeast
2/3 cup Bob’s Red Mill Garfava Flour
1/2 cup + 2 Tbsp Bob’s Red Mill Tapioca Flour
3 tsp Bob’s Red Mill Xantham Gum
1/2 tsp salt
1 tsp oregano
1 tsp olive oil
1 tsp cider vinegar
Preheat oven to 425 degrees. In medium bowl dissolve sugar in water and then sprinkle yeast over top. Let sit until foamy (5 minutes). Add in oil and vinegar.
In separate large bowl, combine all dry ingredients and mix will. Make a well in dry ingredients and slowly mix in the wet. Mix thoroughly with fork. *Add more flour as needed, as sometimes the flour is so fresh it still has quite a bit of moisture to it and the original dough can be too sticky. The dough should be perfect “doughy,” do not over mix or knead, just knead very lightly on a floured surface until smooth. Shape dough into desired pizza shape. (Large pan, 3 small pans, rectangle, etc…)
Coat a cast iron skillet with olive oil and place in dough. Bake for 10-15 minutes until dough is golden and toasty. Remove from oven. Next up: Sauce!
3 cloves garlic
8 organic tomatoes (we used heirloom)
Mince garlic and add to large saucepan. Remove stems from tomatoes and cut into large chunks, add to pan. Lightly coat with olive oil and place on medium high heat and cook about 10-15 minutes until liquid is gone.
Parmesan & Mozzarella Cheese
*Sauce & Crust from above
Grate parmesan and break up mozzarella into small strips, by hand. Chop basil into small pieces. Cut olives into slivers. Spoon sauce on crust, cover with cheese, basil & olives. Bake under a low broil until cheese is bubbly and lightly golden (about 5-10 minutes, depending on your broiler). Remove from heat, slice, enjoy!