Really – An Artisan Gluten Free Pizza!

Seriously? An Artisan Gluten Free Pizza that tastes like real pizza? Yes, an artisan Gluten Free Pizza that looks and tastes like your typical pizza, in fact, it’s amazing! If I didn’t tell you this pizza was gluten free, you wouldn’t know the difference, it’s that good.

Need the food and gear?
amazon.ca – GF flour
amazon.com – GF flour

amazon.ca – pizza stone
amazon.com – pizza stone

amazon.ca – Pizza Peel
amazon.com – Pizza Peel

amazon.com – round plastic container with lid:

00:00 Intro to GF Pizza
00:29 Prepping the dough
05:14 Pre-heating the over
05:45 Shaping the pizza
08:02 Adding the toppings
11:07 Into the oven
11:38 Out of the oven
12:08 First look
13:55 Taste test
14:55 Outro
15:51 Extra

Artisan Gluten-Free Pizza – makes one 12 inch (30 cm) pizza
Prep Time: 10 minutes + 3 HR rest
Cook Time: 10 – 11 minutes
Serves: 1 – 2

Ingredients:
For the Dough
• 160 grams (5.6 oz) Caputo Brand “Fioreglut” Gluten-Free Flour (this is essential – if you substitute, ensure it is equivalent)
• 40 grams (1.4 oz) potato flour
• 160 grams (5.6 oz) Luke-warm water (around 80 – 90 deg. F)
• 1 TSP Extra Virgin Olive Oil (EVOO)
• 5 grams (0.176 oz) salt (about 1 tsp)
• ¾ TSP (2.25 grams) (0.079 oz) Instant Yeast
• More Gluten free flour for dusting (any brand)

Pizza Toppings – use whatever you like…this is an example:
• Extra Virgin Olive oil (EVOO) (enough to lightly coat the dough)
• Tomato sauce (enough to cover the dough)
• Shredded mozzarella cheese
• Mushroom tapenade (bruschetta) (alternate fresh sliced mushrooms)
• Pepperoni

Process
• In a bowl, add both the Caputo and potato flour, the salt and the yeast and mix to distribute.
• Then add the water and the 1 TSP EVOO, and with a spatula, mix until all flour is incorporated (only takes a minute)
• To ensure smoothness, put a bit of EVOO on your hand and squeeze the dough a few times (about 15 – 20 seconds) (yes, it will stick to you)
• Then, with EVOO on your hands, form your dough into a round shape, like a round ball
• Place it in a lightly oiled container and cover it with plastic. Let stand at room temp for 3 hours (After 2 ½ hrs., Preheat your oven to 500 deg. F. with pizza stone in it)
• Sprinkle some gluten-free flour on the counter, remove the dough from the container and place it on the floured counter.
• With EVOO on your hands, start to form the dough into a 12-inch round, by pushing down from the middle of the dough, and working your way outwards – leaving a higher ridge for your crust.
• Lightly dust some gluten free flour on a pizza peel and place the 12-inch round dough on top
• Drizzle EVOO on the dough and with a brush, spread it all around, ensure you coat the crust part as well (this is key for added color)
• Add your toppings – i.e. sauce first, then cheese, then mushrooms then peperoni
• Slide your pizza into your pre-heated oven, onto your pre-heated pizza stone
• Cook for 10 – 11 minutes, depending on your oven
• Enjoy

NOTES:
• GF Pizza Dough does not handle like regular dough – it’s totally different and must be shaped by hand (i.e you cannot toss this dough). It feels more like a solid paste, and that’s normal.
• When cooked, it will have color, but not get blackened, like your regular pizza does
• I also like to brush some EVOO on the crust after the pizza comes out, for added flavor
• Another option for more color is to cook your pizza for 8 – 9 minutes on the lower rack, then bump it up to the top rack and broil for the last minute or 2 😊 (but watch it closely)
• Instead of using your dough same day, you can refrigerate it for next day use – if so, remove from fridge 2 – 3 hours prior to using it
“Finally, an Artisan Gluten Free Pizza, that actually takes like regular pizza!!”

My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.

“My Bread Book” by Jim Lahey
► USA
► Canada

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada
► USA (similar)

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Thank you!

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