Gluten Free Cassava Flour Pizza

This gluten free pizza is 100% the real deal. It has the perfect gluten free pizza crust, which tastes and looks and feels like pizza. There’s no strange ingredients and no complicated procedure needed. 

INGREDIENTS:

• 2 cups (250 g) Cassava Flour 
• 1/2 tbsp Xanthan gum
• Pinch of salt
• 1 tsp baking powder

WET:

• 3/4 cup (175 g) lukewarm water
• 1/3 oz (9 g) active dry yeast
• 1 tsp sugar
• 1 tbsp olive oil plus more for oiling the proofing bowl

FOR A SIMPLE TOMATO SAUCE: 

• 2 cups (450 g) canned tomatoes, crushed
• salt and pepper to taste
• 1/2 tbsp olive oil
• 1 clove of garlic, finely chopped
• 2 sprigs fresh oregano (or ~1/2 - 1 tsp dried oregano)

OTHER TOPPINGS:

• 2 x 4 1/2 oz (2 x 125 g) balls of mozzarella, torn into smaller pieces
• 10 cherry tomatoes
• fresh basil

INSTRUCTIONS

For gluten free pizza dough:

1. In a large bowl, mix together all dry ingredients.
2. In a smaller bowl, mix together all wet ingredients.
3. Add the wet ingredients to the dry ingredients, and mix until you get a very sticky dough.
4. Turn the dough onto a work surface (don't flour the surface!) and use a bench scraper to work the pizza dough. I like to spread the dough onto the surface, scrape it off, and repeat this for about 2 minutes.
5. Even if the dough is sticky, DO NOT add flour.
6. Place the dough into a well-oiled bowl, cover with cling film and allow to proof for 2 - 3 hours. ***The dough probably won't double in volume, but it should rise slightly.

In the mean time, prepare the tomato sauce and toppings.

For simple tomato sauce:

1. In a saucepan or small pot, add the crushed canned tomatoes, salt and pepper. Cook on medium heat for 15 - 20 minutes with occasional stirring, until slightly reduced (some of the liquid should have evaporated).
2. Add the olive oil, chopped garlic and oregano. Cook for a further 3 - 5 minutes with occasional stirring.
3. Allow to cool.

Assembling and baking the pizza:

1. Pre-heat the oven to 220 ºC and sprinkle a baking sheet with a thin layer of polenta.
2. The shape of the baking sheet or baking tray depends on what kind of pizza you want – the recipe above makes a 12-inch (30 cm) round pizza, but you can also make a square or rectangular pizza.
3. Place the risen dough onto the baking sheet and press it into the shape of choice. The middle of the dough should be ~2-3 mm thick, with a thicker outer edge.
4. Top with the cooled tomato sauce, mozzarella cheese and cherry tomatoes.
5. Bake in the pre-heated oven at (220 ºC) for ~16 - 20 minutes, until the pizza base is crispy and golden brown, and the cheese is melted and bubbling.
6. Sprinkle with fresh basil and enjoy!

Adapted from the Loopy Whisk.