Gluten Free Pizza Night


I love having pizza nights, such a fun dinner. This one is a gluten free pizza crust and it is delicious. So great being able to have a healthier way to have a pizza night. Homemade is always better!


Ingredients:


Dough

4 cups gluten free flour *I used Caputo brand

2 tsp salt

2 1/2 tsp instant yeast

1/8 tsp garlic powder *optional

1 Tbsp honey

1/8 tsp white wine vinegar

1 1/2 cups warm water

2 Tbsp oil


Tomato Sauce

1 can tomato sauce (213ml)

1 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried thyme

1/4 tsp salt

1/2 tsp balsamic vinegar


low fat shredded pizza cheese

desired toppings *see notes for list of toppings


Makes 4 pizza doughs


In a large bowl mix together flour, salt, instant yeast and garlic powder. In separate bowl combine honey, vinegar, warm water and oil. Gradually add liquids to dry ingredients. Form into a ball with your hands and kneed dough for 5 minutes. Separate dough into 4 equal portions. Place onto floured counter and cover with a warm damp cloth. Let rise on counter for 1 hour until doubled in size.


While dough is rising make your tomato sauce. Add all ingredients to a bowl and mix until well combined. Set aside. Gather all your toppings and set aside.


Once dough has risen preheat oven to 475˙F convection with a pizza stone in the oven. I like placing the stone in the middle of the oven. Ensure you warm up the oven with the stone in the oven so it gradually heats up with the oven.


Once ready to assemble pizzas. Place dough onto floured pizza paddle. Use a rolling pin and roll out dough to 1/8" thickness. Since this is a gluten free dough it has a different texture then if you were making a regular dough, so the easiest way is to roll it out with a rolling pin. Hand rolling doesn't work well for this one. Once fully rolled out ensure the dough hasn't stuck onto the pizza paddle, make sure you can still shake it off.


Spread an even layer of tomato sauce onto rolled dough. Top with cheese and then desired topping. Slide pizza onto warm pizza stone in the oven. Bake for 5 minutes and then rotate pizza and bake for another 5 minutes. Using tongs pull baked pizza off of the stone and onto the paddle. Let cool on a wire rack for 5 minutes before slicing. Enjoy!

Pizza Toppings:

Classic Margarita: Tomato sauce, shredded cheese, sliced fresh mozzarella & once baked sliced basil.


Salami Mushroom: Tomato sauce, shredded cheese, salami, thinly sliced mushroom & once baked sliced basil.


Mediterranean: Tomato sauce, shredded cheese, diced tomato, diced bell pepper, diced red onion, feta cheese & once baked top with more crumbled feta cheese & sliced basil.


Ham & Pineapple: Tomato sauce, shredded cheese, ham & diced pineapple.


BBQ Chicken: Tomato sauce, shredded cheese, shredded cooked chicken, sliced peppers, sliced red onions & once baked drizzle of bbq sauce.

Notes:

For the pizza dough active dry yeast would also work if you don't have instant yeast just add to warm wet ingredients before adding to flour and let sit for 15 minutes.


This recipe works best using a pizza stone, best way to ensure to get a crispy crust.


This dough can be frozen, I usually place one dough in a ziplock bag and then freeze. When I want to use it I will either pull the night before and leave in the fridge overnight. Or I will defrost in water a few hours before use (ensure your bag is sealed really tight though!)

Below is the equipment I use for my pizza nights! All of these I have had for quite a few years and they have been working out so well. Also that is the gluten free flour I used.