GLUTEN-FREE MUSHROOM AND RICOTTA PIZZA

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Gluten-Free Mushroom and Ricotta Pizza image

For this vegetarian, gluten-free pizza (using our favorite potato-based dough), we used a couple of tricks: The cheese, garlic and red pepper flakes maximize flavor, and tossing the mushrooms with a little oil before baking gives them a boost while letting us cut down on fat.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h50m

Yield 2 pizzas (serves 4)

Number Of Ingredients 19

Gluten-Free Pizza Dough, recipe follows
Cooking spray
1 cup shredded part-skim mozzarella
1/2 cup part-skim ricotta
2 cloves garlic, thinly sliced
Kosher salt
Pinch crushed red pepper
4 ounces mushrooms, thinly sliced
2 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves
2 large all-purpose potatoes (about 14 ounces)
1/3 cup warm water (110 degrees F)
2 teaspoons agave syrup or honey
One 1/4-ounce package active dry yeast
1 cup white rice flour
1/2 cup tapioca starch
Kosher salt
1 large egg white
1 tablespoon extra-virgin olive oil

Steps:

  • Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 500 degrees F. Divide the pizza dough into 2 balls. Spray a baking sheet with cooking spray and press each ball out into a thin 10-inch round. Put the baking sheet on the preheated stone and parbake until the dough just starts to brown on the bottom and edges, about 10 minutes for a softer crust or about 15 minutes for a crisper crust. Remove and let cool slightly.
  • Combine the mozzarella, ricotta, garlic, 1/4 teaspoon salt and crushed red pepper in a small bowl. Toss the mushrooms, olive oil, thyme and 1/4 teaspoon salt together in another small bowl.
  • Dollop the cheese mixture evenly on the 2 pizza crusts and spread out, then divide the mushrooms between them. Bake the pizzas until the crust is golden brown and the cheese browns in some spots, 8 to 10 minutes. Cut each into 4 pieces and serve.
  • Cover the potatoes with water in a medium pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove. Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups). Set aside.
  • Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
  • Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is combined and forms a fine, crumbly meal. Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky). Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.
  • Form the dough into 2 or 4 balls, for small or medium pizzas, then either cook them as desired or wrap them well and freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook.

Farhan Ziddi
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This pizza was a bit too spicy for my taste. I would use less chili flakes next time.


Ibrahim Mwanje
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I would definitely recommend this recipe to others. It's a great way to make a delicious and healthy meal.


Kill Dwight
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This pizza was the perfect meal for a busy weeknight. It was quick and easy to make and it was delicious.


MOHAMED SALIM
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This pizza was a bit too expensive to make. I would use cheaper ingredients next time.


bujar drevinja
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I made this pizza with my kids and they loved it. It was a fun and easy way to get them involved in the kitchen.


Awais khan Zadroo
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This pizza was a great way to use up leftover mushrooms. The ricotta cheese added a nice richness and creaminess.


Adil Tariq
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This pizza was a bit too greasy for my taste. I would use less oil next time.


Ma Mun
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I'm not a fan of mushrooms, but I loved this pizza. The ricotta cheese and the crispy crust made up for it.


Yelsoma Akumperigya
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This pizza was amazing! The crust was perfectly crispy and the toppings were flavorful and delicious. I would definitely make this again and again.


Hammad hayat
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This pizza was a bit bland for my taste. I would add more spices and herbs next time.


Fc Maruf islam sagor
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This pizza was easy to make and turned out great. I used a store-bought gluten-free crust and the pizza still turned out delicious. I would definitely recommend this recipe.


Sarah Jane Frizzell
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I made this pizza for a party and it was a huge success. Everyone loved it! The crust was crispy and the toppings were flavorful. I would definitely make this again.


Brenda Tillis
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This pizza was a disappointment. The crust was soggy and the toppings were bland. I would not recommend this recipe.


mohammad faizyab
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The crust was a little dry, but the toppings were delicious. I would try this recipe again with a different crust.


Israel Polatchek
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I followed the recipe exactly and the pizza turned out perfectly. The crust was golden brown and the toppings were cooked to perfection. I will definitely be making this again.


Zubair Raza Qadri
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This pizza was easy to make and turned out great. The crust was crispy and the toppings were flavorful. I would definitely recommend this recipe.


Shanti Tajpuria
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I'm not a huge fan of gluten-free pizza, but this recipe changed my mind. The crust was surprisingly good and the toppings were tasty. I would definitely make this again.


Emmanuel phiri
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This gluten-free mushroom and ricotta pizza was a hit with my family! The crust was perfectly crispy and the toppings were flavorful and delicious. I especially loved the combination of mushrooms and ricotta cheese.