Provided by Zoe Singer
Categories Mixer Tomato Bake Super Bowl Wheat/Gluten-Free Oscars Dinner Lunch Mozzarella Parmesan Poker/Game Night Party
Yield Makes two (10-inch pizzas); 2 to 4 servings
Number Of Ingredients 26
Steps:
- Make tomato sauce
- In a 4-quart nonreactive saucepan over very low heat, stir together tomatoes and oil. Bring to simmer, cover partially, and continue simmering, stirring occasionally, until sauce is reduced to 1 cup, 20 to 25 minutes. Stir in sugar, salt, and oregano, cover. Keep warm or refrigerate, covered, up to 5 days.
- Make pizza crust
- In bowl of electric mixer, whisk together tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum, and salt.
- In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer). Stir in yeast and sugar. Add milk-yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.
- Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 400°F. (Preheat at least 45 minutes if using pizza stone or 20 minutes if using baking sheet.)
- Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball. Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border. Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.
- Using baking peel, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes. Using baking peel and discarding parchment paper, transfer baked crust to rack to cool. Bake second crust in same manner. (Baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until hot, 4 to 5 minutes, before topping and broiling.)
- Top and broil pizzas
- Preheat broiler. Transfer baked crusts to 2 large baking sheets. Brush 1 teaspoon olive oil over each crust. Spread each with sauce, leaving 1/2-inch border bare, then sprinkle each with mozzarella and Parmigiano-Reggiano. Drizzle remaining 2 teaspoons olive oil over pizzas.
- Broil pizzas about 4 inches from heat, rotating as needed for even browning, until cheese is bubbling and browned in places and crust is golden brown, 4 to 8 minutes. Scatter with basil, slice, and serve immediately.
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Saqib Sardar
[email protected]This pizza was the worst pizza I have ever had. The crust was not crispy and the toppings were not very flavorful.
Eliran D.
[email protected]This pizza was a waste of time and money. The crust was not crispy and the toppings were not very flavorful.
Eddie Ford
[email protected]This pizza was not worth the effort. The crust was not crispy and the toppings were not very flavorful.
Pat Pat
[email protected]I would not make this pizza again. The crust was not crispy and the toppings were not very flavorful.
Gabriella McGuire
[email protected]This pizza was a disappointment. The crust was not crispy and the toppings were not very flavorful.
Aishwarya Gupta
[email protected]This pizza was just okay. The crust was not crispy and the toppings were not very flavorful.
Kashif Kashi sk
[email protected]This pizza was not bad. The crust was crispy and the toppings were flavorful, but it was not the best pizza I have ever had.
Falak Soormro
[email protected]This pizza was okay. The crust was crispy, but the toppings were not very flavorful.
logout ujjal
[email protected]I would not recommend this gluten-free pizza. The crust was not crispy and the toppings were not very flavorful.
Money Card
[email protected]I was not impressed with this gluten-free pizza. The crust was not crispy and the toppings were not very flavorful.
Sebastian Barrera
[email protected]This pizza was a bit bland. The crust was not crispy and the toppings were not very flavorful.
Emmilee Childress
[email protected]I was pleasantly surprised by this gluten-free pizza. The crust was crispy and the toppings were flavorful. I will definitely be making this again.
Jazlynn Pruitt
[email protected]This pizza was amazing! I loved the crispy crust and the flavorful toppings. I will definitely be making this again.
Sugam Gaming YT
[email protected]This was the best gluten-free pizza I have ever had. The crust was crispy and the toppings were fresh and flavorful. I will definitely be making this again.
Francesca Burnett
[email protected]I'm not a big fan of gluten-free pizza, but this recipe was really good. The crust was crispy and the toppings were flavorful. I would definitely make this again.
Mudassir Husain
[email protected]This pizza was a hit with my family and friends. Everyone loved the crispy crust and the flavorful toppings. I will definitely be making this again.
Rehan Yousaf
[email protected]I was skeptical about making a gluten-free pizza, but this recipe proved me wrong. It was easy to follow and the pizza turned out great. The crust was thin and crispy, and the sauce and toppings were flavorful.
RJ Jack Vai_14
[email protected]This gluten-free pizza turned out amazing! The crust was crispy and flavorful, and the toppings were fresh and delicious. I'll definitely be making this again.