Use the following instructions to bake up your very own gluten-free pizza.
- Defrost the dough ball on the counter 4-6 hours prior to baking. If desired, you can defrost the dough ball in the refrigerator overnight. Dough should be at room temperature.
- Preheat your oven to 550°F along with a pizza stone or cookie sheet. We use a Volrath aluminum cookie sheet.
- Liberally sprinkle work surface with white rice flour. Place dough ball on surface and sprinkle white rice flour on top. Using your palm, squash the ball into a disk. Then switch to a rolling pin to roll out the dough. Lift the dough and sprinkle more rice flour underneath the dough to keep it from sticking. You’ll want to turn the dough regularly as well to keep the dough from sticking. You’ll also want to sprinkle additional flour on top of the dough while rolling to keep it from sticking. Dough should be 1/16-1/8” thick when done, depending on your preference. Crimp edges with your thumbs.
- Rest rolled dough for a half hour. Then transfer to a peel covered with additional rice flour and cornmeal and slide onto pre-heated baking sheet in the oven. Bake crust blind for 6-8 minutes for a crispier crust. Feel free to skip this step.
- Remove dough using the peel. With the crust on the peel, prepare your pizza. Brush crust with olive oil. Then top with pizza sauce. We make our own by diluting a 6-oz can of tomato paste in 12 oz of water, and then adding salt, pepper, and dried oregano. Simmer sauce for 10-12 minutes until the sauce has reached desired consistency and the bitterness from the tomatoes has cooked out. Adjust seasoning as sauce simmers.
- Add cheese and desired toppings to pizza.
- Bake pizza for another 6-8 minutes until cheese is melted and bubbly. Bake pizza for longer or shorter depending on how baked you like the toppings.
- Let cool so that you don’t burn your mouth, slice, and enjoy!