Fast Thin Gluten Free Pizza Recipes

FAST THIN GLUTEN FREE PIZZA

Steps:

• Move shelf in oven near the top then place oven on broil.
• Grease a cookie sheet.
• Sprinkle some almond flour onto greased cookie sheet in the form of a circle.
• Sprinkle italian seasoning, salt, and onion powder over almond flour.
• Grate cheese over the almond flour.
• Cut a slice or two of tomato into pieces and scatter over the cheese.
• Cook for 2 minutes or just until cheese has melted and the edges are brown.
• Remove from oven and let cool 1-2 minutes. Use a spatula to remove pizza to a plate. If you want you can quadruple the ingredients and make a larger pizza, this size is perfect for one person.

GLUTEN-FREE PIZZA

Steps:

• 1 part of rice flour to 4-5 corn flour (specialized to bread, not confectionery), salt (18gr for 1 Kg.) and 1 dash of xantana gum.
• Dissolve fresh leavening (less than recommended amount) in warm water (26-30ºC).
• Add 1 tablespoon of oil (olive or sunflower) in the warm water.
• Mix it!
• Knead dough by hand,.
• Repose. Let the dough rise for about 10-12 hours in the fridge. If it's not possible, 1 hours minimum at outside (20ºC).
• Finally, kneading again.
• Expand the dough (make flat according preferences), use rolling pin if necessary, well floured always.
• Pre-baked: Only the dough with tomato, bake 1-2 minutes (200ºC) at the bottom of the oven.
• Take out of the oven and put the rest of ingredients except the fresh ones (as anchovy). Bake again at the middle/upper slot (up to 250ºC).
• Check when finished (cheese and pizza edges must be toasted).
• Finally, grate parmesano cheese and spill olive oil. Oregano and fresh basil on top.
• The secret of the italian's nonna is the homemade tomate sauce, but italians use usually passata di pomodoro bought in a supermarket.

GLUTEN FREE - THIN PIZZA CRUST

Steps:

• Preheat oven to 450 degrees.
• Combine yeast, sugar and 1/2 cup of water.
• Let rise till doubled in size.
• Combine flours, shortening and optional seasonings.
• Combine with risen yeast and remaining 1/2 cup of water.
• With oiled fingers, spread dough on pizza stone sprinkled with cornmeal.
• Bake in oven for 15 minutes.
• Remove and add pizza toppings; Return to oven and bake 10 minutes more.
• ***Be generous with the flours as you measure and DO NOT BE AFRAID OF THE DOUGH BEING RUNNY! THIS WILL PRODUCE A SOFTER, LIGHTER CRUST *** (I have been known to even add more water that was is called for).

GLUTEN-FREE PIZZA

Steps:

• Heat the oven to 220C/200 fan/gas 7 and put two baking sheets inside.
• Make the sauce: heat the oil in a small saucepan and cook the onion with a generous pinch of salt for 10 mins over a low heat until softened. Add the chopped tomatoes, purée and sugar and bring to a gentle simmer. Cook, uncovered, for 25 - 30 mins or until reduced and thick, stirring regularly. Blitz the sauce with a hand blender until smooth. Season to taste and stir through the basil. Allow to cool a little.
• Make the dough: mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Lightly flour two more baking sheets. Split the dough into two and flatten with your fingers into 20 - 25cm rounds on the sheets.
• Finish the bases with a thin layer of the sauce and torn up mozzarella. Place the baking sheets on top of the hot baking sheets in the oven and cook for 8 -10 mins or until crisp around the edges.