Crispy bottom, yes please! Pillowy chewy dough topped with fresh home made sauce and mozzarella, most definitely! This pizza is so tasty, you’ll fuggedabout the fact that it’s gluten free.
Ingredients
- 550g (6 Cups) Im Free Perfect Gluten Free Flour (plus extra for dusting)
- 7.5g (2 Tbsp+1tsp) Im Free Perfect Gluten Replacement
- 50g (7 Tbsp+1 tsp) Sodium Caseinate
- 5.5g (2 tsp) Moo Gloo TI
- 75g (¾ Cup + 1 Tbsp) Corn Flour
- 10g (3 Tbsp + 2 tsp) Instaferm Red Yeast
- 11g (2 tsp) Salt
- 5g (1 ½ tsp) Im Free Perfect Baking Powder
- 13g (1 Tbsp) Extra Virgin Olive Oil
- 470g (2 Cups) Water
Equipment
- Stand Mixer
- Pizza Peel
- Pizza Stone
Timing
Active Time: 30 minutes
Total Time: 1 hour
Yield
6 Small Pizzas
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Create Dough
Preheat oven and pizza stone to 500°F
In the bowl of your Stand mixer add all the dry ingredients and mix for 2 minutes to incorporate.
Slowly add the water and EVOO and mix for 2 minutes or until all combined.
Allow the dough to rest for 5 minutes, this will allow the Moo Gloo TI will firm up the dough.
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Shape Pizzas
Place the dough on a GF flour dusted work surface.
Cut dough into 6 pieces (approximately 200g) each, these can be made to your liking if you want a larger pie.
Roll each one out to about ¼ inch thick and place on a GF floured pizza peel.
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Pre-Cook Crust & Dress Pizza
Slide onto the pizza stone in the oven and cook for 3 minutes.
Remove from the oven, and place on your desired toppings. We thoroughly enjoyed ours with our tomato sauce, fresh local tomatoes and high moisture mozzarella.
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Cook Pizza
Return to the oven and cook for another 5 minutes or until Golden Brown.
Remove from the oven, garnish with basil and enjoy.
Summary
Recipe Name
Gluten Free Thin Crust Pizza
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)
Comments (2)
July 8, 2020 8:23 am
Thank you! Thank you! Thank you!
RM vs TI. RM already has sodium caseinate? Not enough?
July 10, 2020 10:48 am
Thank you love the products