Gluten-Free Pizza

Gluten-Free Pizza
Photo by Zoe Singer

Ingredients

  • 2 large egg whites
  • pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper
  • 4 ½ teaspoons extra-virgin olive oil
  • 2 teaspoons sugar
  • 1/3 cup chickpea flour
  • 1 teaspoon xanthum gum
  • ¼ ounce Parmigiano-Reggiano
  • + 14 more ingredients
    • ½ teaspoon sugar
    • ½ cup whole milk
    • ½ cup white rice flour
    • 4 large fresh basil leaves
    • 1/3 cup sorghum flour
    • 1 teaspoon fine sea salt
    • 2 ¼ teaspoons active dry yeast
    • 4 teaspoons extra-virgin olive oil
    • ¼ teaspoon dried oregano
    • ½ teaspoon fine sea salt
    • 8 ounces fresh mozzarella
    • 1 15-ounce can crushed tomatoes with added purée
    • ¾ cup tapioca flour
    • 10 teaspoons extra-virgin olive oil

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 ...

View full recipe at Epicurious

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