They say, pizza is like sex, even when it’s bad it’s good. So if you are new to gluten free baking that seems like a good place to start. This recipe has been adapted from my recipe for no knead focaccia, which was based on the Serious Eats website, which was adapted from Mark Bittman’s article in the New York Times, which was adapted from Jim Lahey of Sullivan Street Bakery. Part of the success of this recipe comes from baking it in a pan with high sides. This helps give the dough structure while it bakes, but also creates a delicious crust.
I love having control over the timing of this recipe. The initial proofing phase normally takes about three hours when left on the counter. But that can be sped up by placing the bowl in a slightly warmed oven (about 100F or 38C). Or slow it down by putting it in the fridge over night. After the dough is formed, it can rise for an hour on the counter, 30min in a warm oven, or overnight in the fridge.
What that means is I can mix the dough when I get home, let it rise on the counter, transfer it into pans, then put it in the fridge over night. The next day I can take it out of the fridge when I get home, add some toppings, and then bake it.
If you are at all intimidated by gluten free baking, give this a shot, and make a simple sheet of focaccia. And if you are in the Bay Area, contact me to have delicious gluten free recipes at your next event.
Ingredients
- 2 ½ cups gluten free all-purpose flour
- 1 tablespoon xanthan gum
- 1 tablespoon salt, plus more for topping
- 1 packet of yeast
- 1 ¼ cups warm water
- ½ teaspoon of sugar
- 2 tablespoons olive oil (plus more for the pan)
- tomato sauce and pizza toppings as desired
Procedures
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1
In a large mixing bowl combine the warm water, yeast, and sugar. Stir to combine then give the yeast a few minutes to wake up.
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2
Add the rest of the ingredients and mix well, it should look like really thick pancake batter. Cover with plastic wrap and let sit on the counter for a few hours, or overnight, so the dough can bubble and rise. You can speed this process up by placing the bowl in a slightly warm oven, or slow it down by putting it in the fridge.
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3
At least an hour before dinner, preheat your oven to 350F (180 C). Line a brownie pan, or high-sided pan, with parchment paper, and slightly oil the paper and sides of the pan.
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4
Remove the plastic from the bowl, and lightly drizzle the dough and your hands with olive oil. Transfer the dough into the prepared pan. Then press and stretch the oily dough into your desired shape. Allow the dough to rise for at least an hour in a warm place. This can even be done the night before, and stored in the fridge.
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5
Drizzle the dough with a little more olive oil and sprinkle with sea salt, then cut the dough into fingers. Bake on the lowest rack for 30-45min or until golden brown.
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6
If you want to use this as a pizza, press the dough into the prepared pan and let it rise for at least an hour. Then partially bake it for 20min in a 350F oven. Let cool slightly, top as desired, then finish baking for another 15-20min.