The Best Gluten-Free Pizza

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A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

SERVES4 to 6 (Makes two 12-inch pizzas)

TIME3 hours, plus 1½ hours resting

The How Can It Be Gluten-Free Cookbook

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

WHY THIS RECIPE WORKS

Achieving a crispy crust and a tender interior on a gluten-free pizza was no easy feat. First, we developed a gluten-free flour blend that mimicked many of the properties of wheat flour: white rice flour for starch, brown rice flour for whe... Read More

GATHER YOUR INGREDIENTS

Crust

Sauce

Cheese

*

BEFORE YOU BEGIN

This recipe requires letting the dough rise for 1 1/2 hours and prebaking the crusts for about 45 minutes before topping and baking. If you don’t have almond flour, you can process 2 1/2 ounces of blanched almonds in a food processor until finely ground, about 30 seconds. Psyllium husk is available at health food stores. You can substitute 16 ounces (2 2/3 cups plus 1/4 cup) King Arthur Gluten-Free Multi-Purpose Flour or 16 ounces (2 2/3 cup plus 1/2 cup) Bob’s Red Mill GF All-Purpose Baking Flour for the America’s Test Kitchen Gluten-Free Flour Blend (see related content). Note that pizza crust made with King Arthur will be slightly denser and not as chewy, and pizza crust made with Bob’s Red Mill will be thicker and more airy and will have a distinct bean flavor.

1

INSTRUCTIONS

FOR THE CRUST: Using stand mixer fitted with paddle, mix flour blend, almond flour, psyllium, baking powder, salt, and yeast on low speed until combined. Slowly add warm water and oil in steady stream until incorporated. Increase speed to medium and beat until dough is sticky and uniform, about 6 minutes. (Dough will resemble thick batter.)

2

Remove bowl from mixer, cover with plastic wrap, and let stand until inside of dough is bubbly (use spoon to peer inside dough), about 1 1/2 hours. (Dough will puff slightly but will not rise.)

3

Adjust oven racks to middle and lower positions. Line 2 rimmed baking sheets with parchment paper and spray liberally with oil spray. Transfer half of dough to center of 1 prepared sheet. Using oil-sprayed rubber spatula, spread dough into 8-inch circle. Spray top of dough with oil spray, cover with large sheet of plastic, and, using your hands, press out dough to 11 1/2-inch round, about 1/4 inch thick, leaving outer 1/4 inch slightly thicker than center; discard plastic. Repeat with remaining dough and second prepared sheet.

4

Place prepared sheets in oven and heat oven to 325 degrees. Bake dough until firm to touch, golden brown on underside, and just beginning to brown on top, 45 to 50 minutes, switching and rotating sheets halfway through baking. Transfer crusts to wire rack and let cool.

5

FOR THE SAUCE: Process all ingredients in food processor until smooth, about 30 seconds. Transfer to bowl and refrigerate until ready to use.

6

One hour before baking pizza, adjust oven rack to upper-middle position, set baking stone on rack, and heat oven to 500 degrees.

7

Transfer 1 parbaked crust to pizza peel. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of crust, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Carefully slide crust onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes. Transfer pizza to wire rack and let cool for 5 minutes before slicing and serving. Repeat with second crust, 1/2 cup tomato sauce (you will have extra sauce), remaining 1/4 cup Parmesan, and remaining 1 cup mozzarella.

TO MAKE AHEAD: Extra sauce can be refrigerated for up to 1 week or frozen for up to 1 month. Parbaked and cooled crusts can sit at room temperature for up to 4 hours. Completely cooled crusts can be wrapped with plastic wrap and then aluminum foil and frozen for up to 2 weeks. Frozen crusts can be topped and baked as directed without thawing.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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