Savory

Gluten-free pizza

Posted by Simona Gluten Free on

After many attempts, and many failures, I can finally share with you a recipe for gluten-free pizza. First of all I want to thank Ewa Lugowska, whose course on gluten-free breads opened my horizons to the possibilities that psyllium husk offers. I suggest that you take one of Ewa’s courses. They are very affordable, and her breads are incredible! Please use this link to her website if you are interested: Gluten-free Bread Baking Course

I developed this recipe using my flour mix, but omitting xanthan gum – I now have a batch of it always available. Thanks to Ewa, I found out that psyllium husk, when mixed with water, creates a gelatinous mass that gives a lot of elasticity to the gluten-free dough. Psyllium husk is a soluble fiber derived from the seeds of Plantago ovata, an herb grown mainly in India. It is available in the form of husk, granules, capsules, or powder. I use psyllium husk in powder. It can be found in health food stores or on Amazon.

ENJOY!

Gluten-free pizza
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Gluten-free pizza

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Recipe by Simona Gluten-free Course: SavoryDifficulty: Medium
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 11 g 11 Psyllium husk powder – 2 teaspoons

  • 120 g 120 water, at room temperature – 1/2 cup

  • 240 g 240 Simona’s Flour Mix, with no xanthan gum – 1 1/2 cups

  • 6 g 6 granulated sugar – 1 teaspoon

  • 8 g 8 instant yeast – 2 1/4 teaspoons

  • 1 teaspoon 1 salt

  • 15 g 15 apple cider vinegar – 1 Tablespoon

  • 120 g 120 water, at room temperature – 1/2 cup

  • 2 Tablespoons 2 olive oil, or oil spray

  • as desired as desired tomato sauce – I used Pomi, strained tomatoes

  • as desired as desired whole milk mozzarella, shredded

Directions

  • Place 120 g (½ cup) of room temperature water in a small bowl. Sprinkle the psyllium husk in it, and whisk vigorously. It will thicken fast. Let it rest.
  • In a bowl of a stand mixer with a paddle attachment combine the rest of the ingredients, including the remaining ½ cup of room temperature water. Start the mixer on medium speed, then add the gelatinous mass of the psyllium. Increase the speed to high and mix for 3 minutes or so.
  • Line a baking sheet with parchment paper, and grease it with either oil spray of a very light coat of olive oil. Place the dough on the sheet, oil your hands and spread the dough thin, to cover the whole parchment paper. Let it rest in a warm environment for an hour or so, until doubled in height.
  • Heat the oven to 500 degrees Fahrenheit. Move the dough, still on the parchment paper, over a cooling rack. Spoon the tomato sauce on top of the pizza, and then add the mozzarella. Brush the edges with olive oil. When the oven is ready, turn the baking sheet upside down and place the cooling rack with the pizza on top in the oven. In this way the heat will reach the bottom of the pizza more easily.
  • Bake for 12 minutes, then check, and bake for 4 to 6 more minutes if necessary. Eat immediately. Store leftovers in the fridge, and warm up in the oven before eating again.

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