Ingredients
Instructions
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1.
In a large bowl whisk together flours, yeast and salt
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2.
In a separate bowl mix warm water, olive oil and coconut sugar and add to dry ingredients. Using a spatula mix to combine, then using your hands combine everything together until you form a ball of dough. Gluten-free pizza dough does not have to be kneaded
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3.
Place the dough onto a large sheet of parchment paper and roll it out into a circle about 14-inch in diameter. I rolled out my dough into an oblong shape. The dough should be about 1/3-inch thick. Brush the crust with olive oil and lightly cover with plastic wrap. Using the parchment paper lift the crust onto a pizza pan or baking sheet. Place the pizza pan in the oven and let it rise for 45 minutes. I like to use the oven because there is no draft.
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4.
Remove the dough from the oven and preheat the oven to 475 F
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5.
Remove the plastic wrap and bake for 10 minutes. Then remove from the oven and immediately start with the toppings
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6.
For the toppings; start with pizza sauce, then 1/2 cup of cheese, then toppings of choice ending with 1 cup of cheese. I never use more than 4 toppings plus the sauce and cheese. In this recipe, I used spinach, mushrooms, onions and jalapeno in addition to the pizza sauce and cheese. Bake for 8 - 10 more minutes or until the crust starts to brown and the cheese has melted. Just before serving I scatter fresh basil leaves over the pizza
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