Grahame's Gluten-Free Pizza Recipe

Okay, I might be a little bias but...the hubby makes the best Gluten-Free Pizza at home! It is so yummy, one taste and I'm telling you, you too will be a gluten-free pizza snob. What is great about pizza is that you can really add any toppings you want, of course for us, we try to keep it on the healthier side using either organic uncured turkey pepperoni or organic chicken apple sausage, sun-dried tomatoes, goat cheese...Mmm Mmm. Here is the recipe for Grahame's Gluten-Free Pizza:

For this recipe you will need a pizza stone! We got ours from Crate & Barrel but you can most likely find one at Bed Bath and Beyond or a store like Sur La Table.

Here is your grocery list for the crust and toppings:

• One bag of Bob's Red Mill Gluten-Free Pizza Dough. And for this you will need:

• dry yeast packet (included)

• 1 1/2 cups warm water

• 2 eggs

• 2 tbsp olive oil

Each bag of pizza dough will make two pies!

Tip! The dough tastes better and cooks better if it is made way in advance (ie.1 or 2 days). Keep in refrigerator in covered container.

Toppings:

• 3 large cloves finely chopped garlic

• 3/4 jar of pizza sauce (we use cucina antica)

• roughly 6 oz goat mozzarella or goat cheddar (Whole Foods should have this)

• uncured organic pepperoni or organic chicken apple sausage (we love Applegate)

• If using the sausage, cook in a frying pan first with a TBSP of olive oil or coconut oil and slice it in thin rounds.

• fresh basil

• 2 tbsp finely sliced sun dried tomatoes

• 1 tbsp olive oil

What's next?

Preheat oven to 485 with the pizza stone inside. Once oven reaches temp, remove the pizza stone (careful, super hot) and sprinkle a little gluten-free flour on top to prevent pizza from sticking. Don't forget the flour part...you don't want to get the pizza stuck on the stone.

Using wet hands (I keep a bowl of water handy to keep applying to dough) spread the dough out on the stone until crust is 1/8" thin (be very careful, stone is very hot)

Poke holes all over the dough with a fork

Spread a little olive oil (1tbsp) on the crust and return to oven After 7-10 minutes (crust should have just a hint of brown) remove from oven (better to undercook here than overcook). Add toppings and drizzle 1 tbsp of olive oil all over top. Return to oven until cheese and sauce are bubbling Carefully remove and let cool for 5 minutes...add a bit of torn fresh basil before serving and...enjoy!

#glutenfreepizza