Gluten-Free Cafeteria-Style Pizza
Associate kitchen director Judy Haubert developed this recipe for a classic pepperoni pizza using Thomas Keller's gluten-free pizza crust mix.
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Cooking tools:
- Stand mixer
- Food processor
- Pizza stone
- Pizza peel
- Skillet
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Rolling pin
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plastic wrap
Ingredients
- 1 (¼-oz. packet) active dry yeast (included with pizza crust mix)
- 5 tbsp. olive oil, plus more to taste
- 1 tsp. sugar
- 1 egg
- 1 (18-oz.) package Cup 4 Cup pizza crust mix (3⅓ cups)
- 1 tsp. kosher salt, plus more to taste
- 3 cloves garlic, roughly chopped
- 1 small onion, roughly chopped
- 1 (15-oz.) can whole peeled tomatoes, drained
- 1⁄2 tsp. dried oregano
- 1⁄4 tsp. dried thyme
- 1⁄4 tsp. crushed red chile flakes
- White rice flour or fine corn meal, for dusting
- 2 cups grated mozzarella (about 10 oz.)
- 18-20 slices pepperoni (about 2 oz.)
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