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Crust

• 1 3/4 Cups Measure for Measure GF Flour (King Arthur)
• 2 tablespoons Heavy Cream
• 1/2 tsp Baking Powder
• 1 tsp Salt
• 2 tsp Sugar
• 1 cup warm water
• 2 tbsp Olive Oil
• 1 packet instant quick rise yeast
• Corn Meal on the side, NOT in the mix.

Toppings

• Chicken Breast Cubed
• Bacon Cubed
• White Onions
• Optional Red Onions
• Cilantro
• Oregano
• BBQ Sauce (Sweet Baby Rays)
• Minced Spinach
• 1 tsp Black Pepper
• 1 tsp Salt
• 1 pinch MSG
• Mozzarella Cheese

Of course a pizza really is what you make of it, so i will gloss over the toppings and focus on the crust.

Gluten free dough is tough. its sticky, its fickle, if this was my old style of making pizza that would be simple in comparison. This is more tailored to my tricks to making this close cousin.

My wife is a Celiac, she cannot eat gluten lest her body have an auto immune attack. She misses her baked goods especially the easy of access to things like pizza and fast food. Ultimately this works out well given my proclivities towards all things food.

Making the crust is more of a batter. So treat it that way with some flour on hand to prep for touching it so no sticking.

1. Mix the dry ingredients into a mixing bowl of a stand mixer without the yeast.
2. Mix those ingredients to distribute.
3. In a separate container add the wet ingredients, yeast and a pinch of sugar. Wait for this to start bubbling.
4. Add this wet mix into the mixer and start mixing on medium for about a minute.
5. Cover and let rise for 30 minutes.
6. On parchment paper drop some flour and corn meal distributed as a landing spot.
7. Sprinkle some flour lightly on top of the risen dough.
8. Using a baking spatula, slowly coerce the dough out of the bowl onto the corn meal and flour.
9. sprinkle some flour on top and use that to slowly spread the dough into desired shape and diameter.
10. Take some warm tap water into your hand and flick it at the dough to get the top slightly hydrated, you are sprinkling not drenching.
11. Let sit for 30-60 minutes.
12. Sprinkle Corn Meal around edges of crust.
13. Add toppings
14. Drop on the hottest pizza stone you can manage, i get my Weber Propane Grill from 500-700. Make sure its hot hot.
15. Slide the pizza on parchment onto the stone, give it a moment to cook up a little.
16. Slide the parchment paper out from under the pizza using a pizza paddle or spatula.
17. Cook until desired done-ness, typically i go until the Cheese is browning.

This is very much a feeling endeavor and there are ways to make this easier or harder. below is a link to King Arthur recipes which recommends a close recipe of how i do it but they use a pan. There are many ways to do this, it’ll make a good crust, but hard to replicate the Gluten stretch and chew. Hope you enjoy!

A more precise recipe can be found at https://www.kingarthurflour.com/recipes/gluten-free-pan-pizza-recipe