Dig into these web-exclusive recipes from Artisanal Gluten Free Cooking:
1 recipe Pizza Dough (recipe follows)
1 cup crushed San Marzano tomatoes (about 2⁄3 of a 14.5-ounce can)
4 to 6 ounces mozzarella cheese, shredded
1⁄4 red bell pepper, sliced thin
1⁄4 green bell pepper, sliced thin
1⁄4 red onion, sliced thin
1. Preheat the oven to 425°F. Preheat the grill to 350 to 400°F.
2. Drizzle a liberal amount of olive oil onto a cookie sheet. Use your hand to spread the oil and evenly coat the pan.
3. Transfer the dough ball to the pan, and use your hands to spread the dough into an oval shape that will fit on your grill. Form a slight lip around the edge of the crust. Let rise in a warm location for 10 minutes.
4. Par-bake the naked dough for 10 minutes. Using a spatula, remove the par-baked crust from the pan and transfer it to a wooden pizza paddle lightly dusted with cornmeal. (If you don’t have a pizza paddle, you could use another large, flat surface—such as a cookie sheet—that would make it easy to transfer the pizza with toppings from your work surface to the grill.)
5. Top with the tomatoes, cheese, and vegetables, and then sprinkle with dried oregano and basil.
6. Bake directly on the hot grill for 8 to 10 minutes, until the cheese is melted and slightly golden in places and the toppings are cooked. Remove from the grill and let set for 5 minutes. Slice and serve. (Don’t forget to admire the beautiful grill marks on the underside of your crust!)
1 tablespoon sugar or honey
3/4 cup warm water (about 115 degrees F)
2 and 1/4 teaspoons (1 packet) active dry yeast
1 tablespoon olive oil
1 and 1/3 cups + 1 heaping tablespoon (175 g) artisan GF flour blend
1 teaspoon xanthan gum
1 teaspoon salt
1. Preheat the oven as per the recipe for the pizza you’re making.
2. Dissolve the sugar (or honey) in the warm water in a large bowl, then stir in the yeast and let stand until the mixture foams, about 5 minutes. The foam means your yeast is alive and ready to go.
3. Stir in the olive oil. In a separate bowl, combine the flour, xanthan gum, and salt.
4. Add the liquid and mix to form a dough ball that is soft and slightly sticky to the touch.
5. Drizzle about 1 tablespoon of olive oil into the mixing bowl, and roll the dough ball in it to evenly coat. Continue as per the recipe for the pizza you’re making.
Recipes from Artisanal Gluten-Free Cooking: 275 Great-Tasting, From-Scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-Free Diet - and Even Those Who Aren't, copyright Kelli and Peter Bronski, 2012. Reprinted by permission of the publisher, The Experiment.