Gluten-Free Pizza
Published May 31, 2011
Andrew Scrivani for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
7 grams flaxseed meal (about 1 tablespoon)
500 grams gluten-free flour blend about 4 cups, purchased or homemade (see recipe)
1 ½ teaspoons kosher salt
15 grams active-dry yeast (about 4 teaspoons)
¼ cup extra virgin olive oil, more as needed
Cornmeal for dusting
2 garlic cloves, peeled and sliced paper-thin
½ cup grape tomatoes, halved lengthwise
⅓ cup roughly chopped olives
½ pound regular or buffalo mozzarella, sliced
½ cup grated parmesan cheese
Crushed red chile flakes to taste
Flaky sea salt, optional
Nutritional analysis per serving (4 servings)
94 grams carbs; 57 milligrams cholesterol; 803 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 13 grams saturated fat; 37 grams fat; 14 grams fiber; 697 milligrams sodium; 34 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour 2 tablespoons boiling-hot water over flaxseed. Whisk quickly until you have a thick paste. Cool.
- Step 2
In a stand mixer fitted with a paddle attachment, combine the flour and salt.
- Step 3
In a separate small bowl, gently stir together the yeast and olive oil with ½ cup warm water. Let it rest a few minutes to activate the yeast.
- Step 4
Add the flaxseed to the dry ingredients and mix for 10 seconds. Pour the yeast-oil-water mixture into the dry ingredients. With the mixer on medium, mix for a few moments, until the dough comes together into a soft ball around the paddle and feels soft and pliable. If the dough feels too dry, add a little more warm water in small amounts until the dough feels soft and pliable. Let the dough rise in a warm place for 1 hour.
- Step 5
Meanwhile, heat the oven to 450 degrees, with a rack in the upper third. If you have a pizza stone, put it on the rack and let it heat. If not, sprinkle a pizza tray or baking sheet with gluten-free cornmeal.
- Step 6
Divide the dough in half. Roll out each piece between two pieces of parchment paper into ¼-inch thick rounds. (Put one in the refrigerator while baking the first.) Remove the top parchment layer, and gently flip the dough onto the pizza stone or baking tray. Remove the other piece of parchment paper. Crimp the edge if you like. Brush the top with olive oil.
- Step 7
Bake until the dough has started to crisp up and brown at the edges, 8 to 10 minutes.
- Step 8
Remove the crust from the oven and add half the garlic slices, grape tomatoes, olives, mozzarella, parmesan and chile flakes. Drizzle with olive oil and bake for about 8 minutes, until the cheese is melted and bubbling. Drizzle with more oil and, if you like, flaky salt.
- Step 9
Repeat with remaining dough and toppings.
Private Notes
Comments
Step 4. For more clarity, add to instructions, "roll into a ball and place in a large bowl" Then, "let dough rise in warm place". I heated my warming oven while preparing the dough, turned it off and then placed bowl in the warming oven for an hour. Same could be accomplished with a conventional oven by turning on to lowest setting and then turning off before placing bowl in oven to rise.
I made the recipe as written without a mixer and it turned out great! Just good old fashioned mixing with a wooden spoon
I’m new to gluten free baking, but quite pleased with the texture and taste. It has a nice “whole wheat” flavor, which I really appreciate in something gluten free. I’ve made this 4 times now and used the accompanying gluten free flour mix recommended in the recipe. Despite this, I need to add a significant amount of water during the last stage of the dough in order to make it dough-like. I do make it in food processor instead of stand mixer.
The water to flour ratio seems off with this. At 4 cups dry to 3/4 liquid it yields a crumbly mixture. I need to add a lot of water and it was barely pliable, using Robin Hood gluten free blend. Other recipes would be closer to 2 cups liquid.
My husband was just diagnosed with celiac so I’m hunting for all the substitutes — this isn’t one of them. I had found a great gf pizza dough recipe in the past and thought this was it. This came out like cardboard or a less flavorful cracker. There also wasn’t the chew that you look for in a pizza dough. I did have to add a lot more water to get the dough to come together. Flipping onto a 450 degree pizza stone is for the birds! One cracked all over, the other got bubbles. I only ate the toppings off of my first piece and then decided to eat a mango rather than anymore pizza. We threw out the whole second pizza - who does that?!?! I removed this recipe from my “saved” and recycled the print-out. I recommend everyone try the ATK “Best Gluten-Free Pizza”. It really is the best!
This is, hands down, the best GF pizza crust I have made. Thank you, AGAIN, Melissa! It is reminiscent of a wonderful little place we used to go to in San Francisco years ago. Vicalo. There’s wasn’t GF but it was with cornmeal and was fabulous!