Gluten Free Sheet Pan Pizza
 
 
Ingredients
  • For the dough:
  • 196 grams (about 1 cup plus 3 tablespoons) white rice flour
  • 87 grams (about ⅔ cup) sorghum flour
  • 43 grams (about ⅓ cup) tapioca starch
  • 128 grams (about ¾ cup) potato starch
  • 11 grams (1 tablespoon plus ½ teaspoon) xanthan gum
  • 127 grams (¾ cup) cornmeal
  • 5 grams (1 ½ teaspoons) granulated yeast
  • 8 grams (1 ½ teaspoons) kosher salt
  • 25 grams (2 tablespoons) sugar
  • 425 grams (1 ¾ cup plus 2 tablespoons) lukewarm water (about 100 degrees F)
  • 55 grams (¼ cup) olive oil
  • 57 grams egg whites (from 2 large eggs)
  • For the Pizza Toppings:
  • 1 28-ounce can whole peeled tomatoes (I only had crushed tomatoes on hand, and they worked great)
  • 2 cloves garlic
  • ½ teaspoon sea or kosher salt
  • Red pepper flakes, to taste
  • Pinch of sugar, if desired
  • A splash of red wine vinegar
  • 16 ounces aged mozzarella (sold in plastic, not water) (use more if you like your pizza with extra cheese)
  • 1 tablespoon olive oil
  • Few leaves of fresh basil, torn or sliced
Instructions
  1. To make the pizza dough: Whisk together the dry ingredients in a 5-quart bowl or a lidded (but not airtight) container. Combine the water, olive oil, and egg whites in another bowl and add the mixture to the dry ingredients, using a spoon or stand mixer fitter with a paddle attachment, until all the dry ingredients are fully incorporated. Cover (not airtight) and allow to rest at room temperature until dough rises, about 2 hours. Dough can be used right after the initial rise, although it is much easier to handle when cold. Cover and refrigerate and use over the next 5 days.
  2. To make the pizza: Place a rack directly underneath broiler in oven; preheat to 450°. Make sure bottom of oven is accessible (that’s right, you’re going to bake directly on the bottom of your oven).
  3. To prepare the sauce, combine the tomatoes, garlic, salt, red pepper flakes, sugar, and vinegar and blend in a blender or with an immersion blender until smooth. This will make more sauce than you need; you can save the remainder in the fridge for up to a week, or in the freezer for longer.
  4. Take a piece of parchment paper (big enough to fit a baking pan) and sprinkle with cornmeal or white rice flour. Take half of the dough, mound it into a ball, and place in the center of parchment paper. Sprinkle dough with more cornmeal or rice flour and roll out into a rectangular-ish shape (it doesn’t have to be perfect- “rustic” is perfectly fine!) that is ⅛-inch thick. Transfer dough (parchment and all) to baking sheet.
  5. Spread ⅓ cup of the tomato sauce over the surface of the dough (a pastry brush works great here!). Resist the urge to cover the dough thickly, as this will prevent the dough from crisping. Scatter mozzarella and sprinkle olive oil over the surface of the sauce.
  6. Transfer the baking sheet to the floor of the oven (not on a rack) until underside is browned and edges are puffed and starting to turn golden, 7–10 minutes (lift up edge of pizza with spatula to peek underneath).
  7. Remove pizza from oven and turn broiler to high. Once broiler is preheated, broil pizza on top rack until cheese is bubbling and browned and edges of crust are deep golden,about 1 to 2 minutes (make sure to check after a minute just to make sure it doesn’t burn!).
  8. As soon as the pizza comes out of the oven, scatter the basil over the top of the pizza. Slide pizza onto cutting board or serving plate and cut into squares or wedges.
  9. Note: this recipe yields enough dough for 2 sheet-pan-sized pizzas. If you are preparing both pizzas at once, bake both pizzas first (individually), then switch to the broiling step and broil each pizza individually before slicing and serving.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-sheet-pan-pizza/