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Gluten free Pizza with Essential oils

An overhead off center shot of a single slice of pizza on a plate

Ingredients

Units Scale

The Pizza Dough

  • 5 cups Bob's Red Mill Gluten free 1 to 1 Flour
  • 1 1/2 cups Cornmeal
  • 1 cup Potato starch
  • 2 tsp Xanthan gum
  • 1 TBS Granulated Yeast
  • 1 TBS Salt
  • 1/4 cup Sugar
  • 3 3/4 cup Warm Water
  • 1/2 cup Avocado oil
  • 4 Egg whites

The Sauce

  • 1 oz Can Tomato sauce
  • 1 Drop Basil Essential oil (Or 2 tsp dried basil)
  • 1 Drop Oregano Essential oil (or 2 tsp dried oregano)
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Brown sugar

The Toppings

  • 2 cups Mozzarella Cheese (Grated)
  • 1/4 cup Cup Parmesan Cheese (Finely grated)
  • Pepperoni

Instructions

The dough

  1. In a large container or mixing bowl combine all the dry ingredients and mix well. Then add the liquid ingredients and thoroughly combine.  Loosely cover with a towel and let rise for 2 hours.
  2. After two hours divide into fourths,  You'll be using 1 and freezing the other 3 for later use (or double of triple the sauce and toppings and have 2-4 pizzas). Place what  you are using in the fridge until ready to assemble.

The sauce

  1. While the dough is rising combine all the sauce ingredients in a small pot and simmer for 30 or so minutes until it cooks down and thickens a bit, almost into a paste. If you leave the sauce thin it could make the pizza soggy.

Making the Pizza

  1. Place your pizza stone into the bottom rack of the oven and preheat to 500F. Allow this to preheat for 30 minutes or more, you want it nice and hot.
  2. Spread a generous amount of cornmeal on your pizza peel or working surface (I use my silpat in case I can't slide the pizza onto the pizza stone. I can place the silpat on the stone and cook the pizza). Put some cornmeal on your hands and the top of the dough, then gently push and shape the dough. You can use a scraper to lift the dough and  put more cornmeal under if needed.
  3. Once your dough is shaped, spread out enough sauce to cover all but the outer edges. Add the cheese and optional toppings.
  4.  Open the oven and slide the pizza onto the pizza stone, it's easier to do with a pizza peel (which I don't have at the moment), so I use my silpat as a back up in case it wont slide onto the stone.
  5. Bake the pizza for 15  minutes or until the cheese has melted and the crust is becoming golden brown.
  6. Allow to cool slightly before serving.

Notes

I highly recommend the following products to make the recipe a bit easier. I always try to recommend a product I love and use, otherwise I'll list things with great reviews that are on my own to buy list.

Baking Stone is a great investment for not only pizza but many other baked goods. I love my old pampered chef baking stones and use them all the time.

A Pizza Peel. This one is on my wish list. Every time I make pizza I kick myself for not have bought one yet.

A Silpat. I love my silpat and use it whenever possible. Its a wonderful addition to any kitchen.

A Scraper... I call it a bench scraper because of my time working at a bakery. These little guys come in super handy especially when you don't want to get your fingers dirty.