RECIPE: Gluten-Free Napoli Pizza

Thought I’d share this recipe – it’s 100% gluten-free & vegan if you substitute vegan mozzarella like Miyoko’s Creamery (which is phenomenal).

Without further ado:

Napoli Style Gluten-Free Pizza

Yields 4 pizzas

For dough: 

Ingredients: 670 g Caputo Fiore Glut (gluten free flour), 540 g cold water, 15 g salt, 12 g unfiltered extra virgin olive oil, 1 g yeast

All recommended ingredients are linked.

Instructions

1. Knead 670 g of flour and 540 g of cold water together at a slow speed.
2. Add the yeast and then the salt, increasing the speed after 2 minutes to avoid lumps.
3. Continue to mix for another 4 minutes, then add the oil and mix until fully absorbed (about 2 minutes).
4. Store the mixture in a large bowl and let rest for 30 minutes.
5. Coat hands with oil, then divide dough into four pieces, wrap in foil or place in plastic container to rise for 5 hours at room temperature.

For toppings:

Ingredients: 2 14oz cans of San Marzano DOP peeled tomatoes, 1 ball mozzarella di bufala, flour salt (to taste), unfiltered extra virgin olive oil (to taste), basil (to taste), garlic clove (to taste)

*note that gluten free dough is very soft; be sure to have oil on your hands when spreading to avoid sticking

Instructions

1. Pre-heat the oven with a pizza stone at 550 degrees Farenheit (or highest possible) and then set to broil when oven reaches temperature. 
2. Drain and slice or tear mozzarella.
3. Pour tomatoes into bowl, crush tomatoes with hands, add salt and fresh crushed garlic clove to taste.
4. Using baking parchment paper, dust with flour.
5. Place dough on the paper and flatten with rolling pin.
6. Use a spoon to gently spread the tomato sauce on the dough.
7. Place the mozzarella di bufala and basil on top; drizzle with olive oil.
8. Cook pizza for 3 minutes until it is golden brown.

Slice, or tear and enjoy!