How to Make Gluten-Free Three-Cheese Pizza
This gluten-free pizza is so far beyond the traditional concept. There’s no sauce, but it doesn’t need any because the cheeses melt and meld and mingle together to form a covering that surpasses sublime. It’s more than cheese bread, so the only appropriate name has to be “cheese pizza.”
Use this pizza base to make the traditional pizza with tomato sauce, mozzarella, or provolone cheese, and your favorite toppings. Or you can make your own calzones by dividing the dough into 4 pieces; pat each piece out on a sheet of wax paper, place your favorite filling on one half, then fold the other half of the dough over and seal well (forming a half-moon shape), then bake your calzone at 425 degrees for 20 minutes or until lightly browned.
The challenge with gluten-free pizza dough is in the spreading. To get a light textured crust, the dough must be sticky to work with. You can add extra flour if you want to roll out the dough, but the baked crust won’t be as light as one that isn’t rolled.
When spreading the crust in the pan, dip your fingers in warm water to keep the dough from sticking to your hands.
Tools: Electric mixer
Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: 6 servings
2 teaspoons sugar
1 packet (2 1/2 teaspoons) quick rising yeast
2/3 cup warm water (115 degrees)
1 1/3 cup gluten-free flour mixture (scroll down for the recipe)
3/4 cup nonfat dry milk powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon unflavored gelatin
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 teaspoon plus 2 tablespoons grated Romano cheese
1 tablespoon plus 1/2 teaspoon olive oil
1 teaspoon cider vinegar
1 teaspoon honey
1 tablespoon cornmeal
4 ounces feta cheese, crumbled
1 cup shredded mozzarella cheese
Preheat the oven to 425 degrees.
In a small bowl, dissolve the sugar and yeast in warm water. Set aside for 5 minutes.
In a medium mixing bowl, whisk together the flour mixture, milk powder, salt, baking powder, gelatin, Italian seasoning, garlic powder, and 1 teaspoon of the Romano cheese.
In another small bowl, whisk together 1 tablespoon of olive oil, the vinegar, and honey.
Add the oil mixture to the flour mixture and stir until well blended.
Add the yeast water to the flour mixture, and use the electric mixer to beat the mixture on high speed for 3 minutes. The dough should be very soft and moist.
Grease the bottom of a 12-inch pizza pan with 1/2 teaspoon of olive oil and then sprinkle it with cornmeal.
With dampened hands, press the dough into the bottom of the pan, building up the sides a bit to hold in the toppings.
Bake the dough at 425 degrees for 10 minutes and then remove it from the oven and put on the toppings.
First sprinkle the feta cheese, then the mozzarella, then the remaining 2 tablespoons of the Romano cheese on top of the crust.
Return the pizza to the oven and bake it at 425 degrees for an additional 15 minutes, or until the top is nicely browned.
Per serving: Calories: 306; Total fat: 10g; Saturated fat: 6g; Cholesterol: 30mg; Sodium: 517mg; Carbohydrates: 39g; Fiber: 2g; Sugar: 8g; Protein: 14g.
Gluten-free flour mixture
Preparation time: 5 minutes
Yield: 5 cups
2 1/2 cups rice flour
1 cup potato starch flour
1 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup cornstarch
2 1/2 tablespoons xanthan gum
Sift all the ingredients into a large bowl.
Stir ingredients together with a whisk.
Spoon the mixture into a self-seal freezer bag and freeze until needed.
Per 1/4 cup: Calories: 138; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrates: 32g; Fiber: 2g; Sugar: 0g; Protein: 1g.