The gluten-free sheet pan pizza was born out of the need to use only “special flours” for a while. No, I don’t have an issue with gluten but with wheat flours. Intolerances unfortunately come and go. Instead of seeing this as a limitation, I see it as an opportunity. An opportunity to conduct new experiments and learn new things, discover new products, and see how doughs react. Here we have cornstarch, rice flour, and buckwheat flour with the addition of psyllium husk, which is essential for gluten-free leavened doughs because it activates to provide softness and replace the elastic structure of gluten. That’s why the gluten-free sheet pan pizza is crispy on the bottom but soft and tasty. I left it plain, but you can top it like a classic pizza. The recipe is by Monica Bellin. You can find it on her website or in her new book.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.7 cups water
- 0.53 oz fresh baker's yeast
- 1 tsp honey (or sugar)
- 0.8 cup rice flour
- 8.8 oz buckwheat flour
- 0.8 cup cornstarch
- 0.53 oz psyllium husk
- 2 tbsps extra virgin olive oil
- 1 tsp salt
- 7 oz tomato pulp
- to taste oregano (or basil)
- 1 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Lid in reusable fabric
- 1 Baking Pan for pizza
Steps
In the mixer bowl, with the hook attachment, pour the flours and psyllium and mix. Dissolve the fresh yeast in the water with the teaspoon of honey. Add the water to the flours and knead for at least five minutes. When the dough becomes soft and slightly sticky, add the oil and salt. Knead for a few more minutes and then transfer the dough into a bowl greased with a little oil. Cover and let it rise for two hours at room temperature. After the necessary time, turn the dough into the greased or parchment-lined baking pan. With wet hands, spread it well inside the pan. Cover with a cloth and let it rise for about half an hour. Season the tomato pulp with a tablespoon of oil, salt, and oregano and distribute it on the pizza. Bake in a preheated oven at 392 °F for twenty minutes, then top as desired and continue cooking at 356 °F for another fifteen minutes.
