So let me preface this by saying, this recipe IS gluten free…. but my crust recipe can also be made regular. I’ll link my original Authentic pizza crust here.
As for this beauty, it was simple, and delicious and FULL of flavor. And we ate them all. This recipe made about 8 personal sized pizzas, and it was fun.
We topped them with some lemon arugula salad and Parmesan shavings with fresh basil leaves.
1 3/4 c warm water
1 tbsp. active dry yeast
4 cups Bob’s Red Mill 1 + 1 Gluten Free Four mix
1-2 tsp. kosher salt
Mix water, yeast in a large bowl, or your mixing bowl. Let stand 10 minutes to proof your yeast. Add the flour and salt and mix until combined and dough comes together. Knead for 10 minutes. Pour the dough into a greased bowl and let rise for 1 hour. Divide the dough into 8 portions, for personal servings, or 2 portions for large pizzas.
Shape your pizzas and top with a sprinkle of kosher salt, (extra toppings if you desire and bake.
If making the naked pizza, bake without toppings, at 10-15 minutes at 475 degrees and broil at 500 degrees for 2 minutes. Remove from the oven and top with this mixture:
1 tbsp. Gourmet Garden chunky garlic
1 tbsp. Gourmet Garden basil paste
1 tbsp. olive oil
1 tbsp. melted butter
Whisk together and brush on the warm crusts just after you pull them out of the oven. Top with fresh arugula, Parmesan cheese and more fresh basil. You can also serve it with a side of marinara sauce for dipping. Yum.
Happy pizza baking!