Crispy Gluten-Free Pizza with Basil Pesto : Foodwise
This recipe was demonstrated for CUESA’s Market to Table program on May 31, 2014. Gluten-Free Pizza Dough Makes 2 large (12-inch), 4 medium, or 6 to 8 personal
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Cooking tools:
- Stand mixer
- Food processor
- Pizza stone
- Pizza peel
- Cooling rack
- Parchment paper
- Baking sheet
- Fork
- Airtight container
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Scoop
- Mixing bowl
- Oven
- Refrigerator
Ingredients
- 2½ cups Amy’s Gluten-Free Flour Blend (see recipe below)
- ½ cup sorghum flour
- 4½ teaspoons active dry yeast (2 packets)
- 1 tablespoon xanthan gum
- 1 teaspoon sea salt or kosher salt
- 1⅓ cups warm water (120 to 130°F)
- 1 teaspoon apple cider vinegar or distilled white vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or agave nectar
- Pizza toppings (see recipe below)
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