Thick Crust Gluten-Free Pizza
Ingredients – Dough
- 2 cups gluten-free flour (I use Bob’s 1:1)
- 1/4 cup coarsely ground cornmeal
- 1 tbsp. active dry yeast
- 1 tbsp. sugar
- 2 tsp. salt
- 4 tbsp. extra virgin olive oil (plus 1 tbsp. for coating the dough)
- 3/4 cup warm water (about 100 degrees)
Ingredients – Sauce and Toppings
- 1 14 oz. can crushed tomatoes (make sure there are no onions and garlic in the tomatoes)
- 2 fresh basil leaves
- 1 clove garlic (in muslin bag)
- 1 tsp. salt
- 3 tbsp. grated parmesan cheese
- 1/2 block grated mozzarella cheese
- 1 tbsp. ricotta cheese
Preheat oven to 425 degrees F. Coat a deep baking dish with olive oil to prevent sticking.
In a medium-size bowl, place the gluten-free flour, cornmeal, yeast, sugar and salt and stir to combine.
Create a hole in the middle of the flour mixture and add the warm water and olive oil. Slowly stir the flour into the water mixture until it begins to come together. Begin to mix the dough with your hands if needed to combine further. If the dough becomes too sticky, sprinkle additional flour until the mixture forms a ball without sticking to your hands.
Coat the outside of the dough with the remaining olive oil and press down into the baking dish. Flatten so the crust is about 3/4 in. thick, with a higher wall around the outside. Bake for 10 – 15 minutes or until the crust begins to lightly crack.
While the crust is cooking, heat tomatoes, garlic, basil and salt over medium heat.
Remove dough from oven and coat with sauce, ricotta, parmesan and mozzarella. Cook for another 10 – 15 minutes or until the cheese is beginning to brown and bubble.
Allow the pizza to cool for 10 minutes before serving. Sprinkle with hot pepper flakes for some extra flavor! Enjoy!
I’d love to hear from you! Let me know your FODMAP experience with cheese / pizza – leave feedback in the comments 🙂