Yeast Free Gluten Free Pizza | Two Ways

• servings: 2 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

3 cups gluten free bread flour blend (plus more for sprinkling, See Recipe Notes)

4 1/2 teaspoons baking powder

1 teaspoon kosher salt

2 tablespoons extra virgin olive oil

1 tablespoon honey

1 cup lukewarm water (you'll need 11 to 11 1/2 ounces if using all purpose gluten free flour in place of bread flour)

1 cup tomato sauce

1 pound freshly grated mozzarella cheese

2 tablespoons extra virgin olive oil (only if using all purpose gluten free flour in place of bread flour)

Directions

Make the pizza crust dough.

In the bowl of a stand mixer fitted with the bread hook (or fitted with the paddle attachment if using all purpose gluten free flour in place of bread flour), place the flour blend, baking powder and salt, and whisk to combine well.

Add the olive oil, honey and water, and mix on low speed with the dough hook (or paddle if using all purpose flour) until combined.

Raise the mixer speed to medium and knead (or mix) for about 5 minutes. The dough will begin as a rough ball and become very sticky, but should be smooth and somewhat stretchy (if using all purpose flour, the dough will first clump and then come together in shards, more like play-doh).

Chill the dough.

Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket.

Cover the bowl or bucket with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and place in the refrigerator to chill for about 10 minutes. This will make it easier to handle.

Shape the pizzas.

Once the pizza dough has chilled, place it on a lightly floured surface and sprinkle lightly with more flour.

Shape into a smooth ball (this will be much, much easier if you used bread flour) and divide the dough evenly into two separate pieces and shape each into a separate ball.

Sprinkle both lightly with flour, and cover one with a moist tea towel so that it doesn’t dry out.

Using well-floured hands and a rolling pin, pat and roll out the first piece of dough on a lightly floured surface into a 12-inch round, rotating the dough and flouring it frequently, to prevent sticking.

Roll and pat the dough more thickly as you work from the center of the dough to the edges to create a crust.

Transfer the round of dough to a piece of unbleached parchment paper.

Repeat with the second piece of dough.

Place a pizza stone (or overturned rimmed metal baking sheet) on the bottom rack of your oven and preheat the oven to 375°F (350°F if using all purpose gluten free flour).

Bake the pizzas.

If using bread flour, top your pizzas with tomato sauce and scatter with cheese, then place the pizzas, one at a time, on the pizza stone.

Bake for about 10 minutes or until the cheese is melted, the sauce is bubbling and the crust is puffed and browned. Allow the pizza to set for a few minutes before slicing and serving.

If using all purpose gluten free flour, brush the entire surface of each pizza crust with the olive oil to aid in browning. Bake for about 15 minutes, or until the crust begins to puff and brown. Remove it from the oven.

Top your pizza with tomato sauce and scatter with cheese, then place the pizzas again, one at a time, back on the pizza stone. Bake just until the cheese is melted.

Allow the pizza to set for a few minutes before slicing and serving.