WHY THIS RECIPE WORKS:
Achieving a crispy crust and a tender interior on a gluten-free pizza was no easy feat. First, we developed a gluten-free flour blend that mimicked many of the properties of wheat flour: white rice flour for starch, brown rice flour for wheaty flavor, potato starch for tenderness, tapioca… read more
Makes Two 12-inch Pizzas
This recipe requires letting the dough rise for 1 1/2 hours and prebaking the crusts for about 45 minutes before topping and baking. If you don’t have almond flour, you can process 2 1/2 ounces of blanched almonds in a food processor until finely ground, about 30 seconds. Psyllium husk is available at health food stores. You can substitute 16 ounces (2 2/3 cups plus 1/4 cup) King Arthur Gluten-Free Multi-Purpose Flour or 16 ounces (2 2/3 cup plus 1/2 cup) Bob’s Red Mill GF All-Purpose Baking Flour for the America’s Test Kitchen Gluten-Free Flour Blend (see related content). Note that pizza crust made with King Arthur will be slightly denser and not as chewy, and pizza crust made with Bob’s Red Mill will be thicker and more airy and will have a distinct bean flavor.
- 16ounces (3 1/3 cups plus 1/4 cup) America’s Test Kitchen Gluten-Free Flour Blend (see related content)
- 2 1/2ounces (1/2 cup plus 1 tablespoon) almond flour
- 1 1/2tablespoons powdered psyllium husk
- 2 1/2teaspoons baking powder
- 2teaspoons salt
- 1teaspoon instant or rapid-rise yeast
- 2 1/2cups warm water (100 degrees)
- 1/4cup vegetable oil
- Vegetable oil spray
- 1(28-ounce) can whole peeled tomatoes, drained
- 1tablespoon extra-virgin olive oil
- 1teaspoon red wine vinegar
- 1garlic clove, minced
- 1teaspoon dried oregano
- 1/2teaspoon salt
- 1/4teaspoon pepper
- 1ounce Parmesan cheese, grated fine (1/2 cup)
- 8ounces whole-milk mozzarella cheese, shredded (2 cups)
1. FOR THE CRUST: Using stand mixer fitted with paddle, mix flour blend, almond flour, psyllium, baking powder, salt, and yeast on low speed until combined. Slowly add warm water and oil in steady stream until incorporated. Increase speed to medium and beat until dough is sticky and uniform, about 6 minutes. (Dough will resemble thick batter.)
2. Remove bowl from mixer, cover with plastic wrap, and let stand until inside of dough is bubbly (use spoon to peer inside dough), about 1 1/2 hours. (Dough will puff slightly but will not rise.)
3. Adjust oven racks to middle and lower positions. Line 2 rimmed baking sheets with parchment paper and spray liberally with oil spray. Transfer half of dough to center of 1 prepared sheet. Using oil-sprayed rubber spatula, spread dough into 8-inch circle. Spray top of dough with oil spray, cover with large sheet of plastic, and, using your hands, press out dough to 11 1/2-inch round, about 1/4 inch thick, leaving outer 1/4 inch slightly thicker than center; discard plastic. Repeat with remaining dough and second prepared sheet.
4. Place prepared sheets in oven and heat oven to 325 degrees. Bake dough until firm to touch, golden brown on underside, and just beginning to brown on top, 45 to 50 minutes, switching and rotating sheets halfway through baking. Transfer crusts to wire rack and let cool.
5. FOR THE SAUCE: Process all ingredients in food processor until smooth, about 30 seconds. Transfer to bowl and refrigerate until ready to use.
6. One hour before baking pizza, adjust oven rack to upper-middle position, set baking stone on rack, and heat oven to 500 degrees.
7. Transfer 1 parbaked crust to pizza peel. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of crust, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Carefully slide crust onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes. Transfer pizza to wire rack and let cool for 5 minutes before slicing and serving. Repeat with second crust, 1/2 cup tomato sauce (you will have extra sauce), remaining 1/4 cup Parmesan, and remaining 1 cup mozzarella.
TO MAKE AHEAD: Extra sauce can be refrigerated for up to 1 week or frozen for up to 1 month. Parbaked and cooled crusts can sit at room temperature for up to 4 hours. Completely cooled crusts can be wrapped with plastic wrap and then aluminum foil and frozen for up to 2 weeks. Frozen crusts can be topped and baked as directed without thawing.
A GLUTEN-FREE CRUST THAT DOESN’T FALL FLAT
With psyllium husk and plenty of water, our dough has the structure and elasticity that others lack.
FORGET THE DOUGH: MAKE A BATTER
Most traditional pizza dough requires a 60 percent hydration level, but gluten-free dough prepared with this ratio will be too stiff. We more than double the hydration—to 133 percent—for a gluten-free dough that can stretch and rise. But because it is so wet, it can’t be shaped like traditional dough.