Savor the authentic taste of Naples with Anna Crucitt’s Gluten-Free Contadina Neapolitan Pizza. Crafted with a delicate gluten-free crust, topped with San Marzano tomato sauce, creamy mozzarella, fresh basil, eggplant, roasted red peppers, parmigiano, and finished with a drizzle of extra virgin olive oil. Indulge in the traditional flavors of Italy, without compromising on taste or dietary preferences.
Ingredients
Gluten Free Pizza Dough: (Makes 3 pizzas)
Pizza Toppings: (for one pizza)
Instructions
To mix by hand:
Tip! Use a glove to keep the dough from sticking while mixing
1) in a large bowl mix flour and yeast
2) add cold water to flour and mix continuously until most water is absorbed
3) sprinkle half of the salt and mix completely then sprinkle remaining salt and mix again. This will help prevent salt deposits
4) add half of the olive oil and mix then add second half of olive oil and mix completely
5) form a ball with the dough and leave it in the mixing bowl covered and sealed for 1-2 hours on the counter. Put in the refrigerator to rise if planning to use the dough later than 2 hours.
6) portion the dough into balls at 300 grams each. Cover in plastic wrap and put in refrigerator until ready to use.
Leave dough in refrigerator until ready to make.
Remove the gluten free dough from the sealed plastic wrap and press into a ball. Using rice flour, press out the dough using your hands or a rolling pin until the pizza is about 10 inches.
Ladle tomato sauce about an inch from the edge of the dough. Add basil, eggplant, roasted red peppers, parmigiano, and mozzarella. Drizzle extra virgin olive oil around the edge of the crust and in the center of the pizza.
Cook in wood fired oven until finished.
More Recipes
