Spin Pizza Gluten Free Crust Ingredients

1. Spin Pizza Gluten Free Crust Ingredients Labels
2. Spin Pizza Gluten Free Crust Ingredients List

Quick, easy, and the perfect party food, this gluten free enchilada pizza with shredded chicken and cilantro is a deliciously easy spin on a classic meals! This post is sponsored by Three Bakers. All opinions are my own. Pizza Time I love pizza, I love enchiladas, so it only makes sense to combine them. This gluten free Enchilada Pizza is perfect. So much so, my husband ate basically the whole.

Steps:

• Make tomato sauce
• In a 4-quart nonreactive saucepan over very low heat, stir together tomatoes and oil. Bring to simmer, cover partially, and continue simmering, stirring occasionally, until sauce is reduced to 1 cup, 20 to 25 minutes. Stir in sugar, salt, and oregano, cover. Keep warm or refrigerate, covered, up to 5 days.
• Make pizza crust
• In bowl of electric mixer, whisk together tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum, and salt.
• In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer). Stir in yeast and sugar. Add milk-yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.
• Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 400°F. (Preheat at least 45 minutes if using pizza stone or 20 minutes if using baking sheet.)
• Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball. Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border. Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.
• Using baking peel, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes. Using baking peel and discarding parchment paper, transfer baked crust to rack to cool. Bake second crust in same manner. (Baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until hot, 4 to 5 minutes, before topping and broiling.)
• Top and broil pizzas
• Preheat broiler. Transfer baked crusts to 2 large baking sheets. Brush 1 teaspoon olive oil over each crust. Spread each with sauce, leaving 1/2-inch border bare, then sprinkle each with mozzarella and Parmigiano-Reggiano. Drizzle remaining 2 teaspoons olive oil over pizzas.
• Broil pizzas about 4 inches from heat, rotating as needed for even browning, until cheese is bubbling and browned in places and crust is golden brown, 4 to 8 minutes. Scatter with basil, slice, and serve immediately.

Here, the Neapolitan classic is reimagined for those on a gluten-free diet with the help of Cup4Cup Pizza Crust Mix. Get the recipe for Gluten-Free Pizza Margherita »Yossy Arefi

This spin on a classic Neapolitan pizza was inspired by one served at Don Antonio’s by Starita in New York City.

Gluten-Free Pizza Margherita

This spin on a classic Neapolitan pizza was inspired by one served at Don Antonio's by Starita in New York City.

Ingredients

• 1 (¼-oz.) packet active dry yeast (included with pizza crust mix)
• 1 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
• 1 (15-oz.) can whole peeled tomatoes, drained
• White rice flour or fine corn meal, for dusting
• 12 oz. fresh mozzarella, thinly sliced
• 10-12 fresh basil leaves

Instructions

Spin Pizza Gluten Free Crust Ingredients Labels

1. Combine yeast, oil, sugar, egg and 1 cup cold water in bowl of a stand mixer fitted with a dough hook; let sit until yeast begins to foam and float on surface of the water, about 10 minutes. Mix flour and 1 tsp. salt in a bowl. With the motor running, slowly add flour mixture; mix until a smooth dough forms, about 10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature for 1 hour.
2. Place a pizza stone under the broiler; heat for 30 minutes. Cut tomatoes in half lengthwise and, using your fingers, remove and discard seeds (don’t rinse). Place tomatoes and salt in a food processor and pulse until just crushed but not pureed. Divide dough into 2 balls; working in batches, dust 1 ball of dough with rice flour. Roll dough into a 12″ round about ¼” thick. Transfer to a rice flour-dusted pizza peel. Spread half of tomato mixture over dough, leaving a ½” border. Top with half each of cheese and basil; drizzle with oil. Slide pizza onto stone; bake until cheese melts and crust is puffed and charred in spots, about 3 minutes. Serve hot.

Spin Pizza Gluten Free Crust Ingredients List

MORE TO READ