Discover Really – An Artisan Gluten Free Pizza! Enjoy delicious, handcrafted pizzas made with high-quality ingredients for a satisfying experience.
Deliciously Crafted for Everyone!
Artisan gluten-free pizza has made significant strides in recent years, offering flavors and textures that closely resemble traditional pizza. A standout recipe features a combination of Caputo Brand “Fioreglut” Gluten-Free Flour and potato flour, which creates a dough that, when prepared correctly, can be indistinguishable from its gluten-containing counterparts. The dough requires a brief prep time of about 10 minutes, followed by a 3-hour resting period, allowing the ingredients to meld beautifully. Preheat your oven to a high temperature of 500°F, which is essential for achieving that perfect crust.
The toppings for this artisan gluten-free pizza can be customized to individual preferences, but a classic combination includes extra virgin olive oil, tomato sauce, shredded mozzarella cheese, and traditional toppings like mushroom tapenade and pepperoni. The cooking process is straightforward: after shaping the dough and adding the toppings, slide the pizza onto a preheated pizza stone and bake for 10 to 11 minutes. Unique to gluten-free dough, it is crucial to handle it gently and shape it by hand, as it behaves differently from regular dough.
Crafted with Passion: A Slice of Pure Gluten-Free Delight!
Hello everyone. My name is Ivo and welcome to Cooking with the Coias. You know, just because you’re gluten intolerant doesn’t mean you can’t enjoy a fantastic pizza. Yes folks, if you know someone who’s gluten intolerant or if you are yourself, today we are going to make.
Not only a fantastic pizza that tastes like your typical normal pizza, but a gluten -free artisan one. Let’s get started right now. Oh, and in case you’re wondering, super easy to make. Okay, so what I have here,.
I have 160 grams of gluten -free flour and don’t worry about the conversions to ounces. I’ll put it all in the description for you. So let’s get that 160 grams. Now the flour I’m using, this is key folks. I’m using this Caputo.
Fiore Glute flour. So if your pizza doesn’t turn out, because of your flour. So either use this flour or use an alternative that is equivalent to this. But this flour, I’m sharing it with you because I’ve used it and I know it works.
So for the gluten -free people, it’s a key. So 160 grams. Then what I have here are 40 grams of potato flour. Yes folks, potato flour. Okay, in that goes.
And that I just picked, I just picked it up from my local deli, which happens to be a Polish deli. And I just used their potato flour, but any potato flour will do. To that, we’re going to add some instant yeast. And what I have here are three quarters of a teaspoon of.
Instant yeast. And then we’re going to add some salt. I’m going to add five grams of salt, which is just about a teaspoon. And what we’re going to do, quite simply, just mix that all together.
There we go. And now we’re going to add some water. What I have here is 160 grams of warm water. It’s about 80 -90 degrees Fahrenheit. Okay, so 160 grams of warm water. And let’s not forget one.
Teaspoon of extra virgin olive oil. In it goes. Okay, now, quite simply, I just use a spatula to get it started. We’re going to mix this flour and water together. Just get it all incorporated.
You want to get all that flour absorbed into the water. Okay, just keep working it until it gets all absorbed. Now this dough, as it’s starting to form when you’re making gluten -free pizza, the dough is nowhere near.
The same as a regular dough that you’re normally used to working with with, let’s say, regular flour. It’s more of a paste. Okay, so there we go. Now from here, what we can do is just.
Quite simply, just to make sure it’s all incorporated, just squeeze it in your hands. Squeeze this dough. Squeeze it. Yeah, it’s going to stick. But just squeeze it until it all comes together. Just about 10.
-15 seconds. That’s all you want. So there we have it. How easy was that? Now with a little bit of olive oil, a little bit of olive oil on the hands,.
We’re going to put it into a round. Okay, and like I say, it doesn’t feel like your normal typical pizza dough. There you go. But I’ll tell you what, with that potato flour, folks, it’s going to add for an improved.
Texture and airiness in the crumb. It’s also going to have some nice enhanced flavor, like an earthiness kind of flavor to it. And it also absorbs water better than the other flour and it helps with the browning.
Potato flour is the key to this artisan pizza dough. So in another bowl, a little bit of olive oil, okay, just to help prevent from sticking. And we take our pizza dough ball. We’re just going to put it in a bowl.
And quite simply, folks, we’re going to cover it. And now it’s got to rest at room temperature for three hours. So at the two and a half hour mark, we’re going to preheat our oven to 500 degrees. But right now, we’re going to let it.
Rest. I’ll see you in two and a half hours. We’ll get our oven ready. Oh, and there it is sitting in the bowl. We’ll check it out in two and a half hours and we’ll see how much it rises. It’s been two and a half hours. So let’s go over to our oven and we’re going to crank it right up to.
500 degrees Fahrenheit. And I do have a nice pizza stone here. We’re going to preheat our pizza stone and preheat our oven for 30 minutes. Our oven is now preheated and let’s take a look at our beautiful dough. And look at this, folks,.
Our gluten free dough right there. It rose very, very nicely. So now it’s time to have some fun. Let’s put our pizza together. I just absolutely love making pizzas. Okay, before we start a little bit of gluten free flour. And for this part,.
Just so it doesn’t stick, I use the cheapest gluten free flour that I can find. Rice flour also works extremely well here. So let’s take our dough out. Again, it’s not like your regular pizza dough.
That you’re really accustomed to. It’s that folks, is our dough. And see how it’s kind of pasty? But that’s okay. We’re going to just shape it into a round. Just push down,.
Down and out. Leave yourself a nice layer for the crust. And let’s just move it a bit. I know what you’re thinking. Now that is a pizza peel. You’re right. That’s a good pizza peel. I just want to add a little more.
Flour. I just don’t want this to stick. So I’m going to re -add a little bit of flour. And again, just work it around. It’s not going to be that big. It’s going to be just 10, 11 inch pizza,.
Close to 12. In fact, you know what we’re going to do? We’re going to measure this. How’s that folks? There, right there. That’s perfect. Let’s measure it. Just for the fun of it.
Okay, it’s a foot. Look at that. 12 inches and 11 and a half inches. So it’s basically, you got a 12 inch pizza right there. Okay, so let’s grab that pizza. Get that pizza dough and get on there.
There we go. Okay, so let’s build our pizza. First things first folks, extra virgin olive oil. Absolutely drizzle some extra virgin olive oil onto your gluten -free pizza dough and then.
Just brush it all around. And you want to make sure you get some on the crust because it’ll add some color while it’s cooking. Okay, just brush it all around and it also adds flavor. A little piece of.
Rosemary there. Okay, it also adds flavor to our pizza. Great flavor might I add. So there we go. We got a nice little bit of extra virgin olive oil on there. All right, let’s make sure we’re still sliding.
We are. Great. Okay, now I’ve got some of my pizza sauce and if you want to see how I make my pizza sauce, I will put a link in the description for you. It’s really beautiful sauce to go on a pizza.
Okay, so we’re just going to put a little bit of pizza sauce on there. Spread it around. Yeah, making pizzas folks. Oh, a lot of fun, a lot of fun. Okay, that’s looking good right there. Now for some cheese.
So I use of course the big holes on cheese grater and get yourself good quality pizza mozzarella. Please stay away from that processed cheese. It’s not good for you. I know it’s really inexpensive and very tempting to buy,.
But it’s not good and it’s not good for you. So please stay away from that processed cheese. Good quality ingredients make a good pizza. Okay, and we’re not going to overpower it with cheese, but we do.
Want a fair amount of cheese. Yeah, that’s what I want to see. Okay, that’s looking pretty good I think. And then the classic, I’ve got some mushroom here. I’m actually using a mushroom bruschetta today, which is another.
Great alternative to just using plain mushrooms because this mushroom bruschetta is full of flavor. Okay, and then of course the classic pepperoni. So it’s going to be cheese, pepperoni, and mushroom gluten -free pizza artisan.
Style with that potato flour folks. Okay, beautiful pepperoni. All right, and then of course you slip one in for the chef. Hmm, very good. Okay, so make sure we’re sliding.
Let’s go to the oven. Okay, is it sliding? Yep, beautiful. All right, so into the oven it goes. Oh, look at that. Okay, now depending on your oven, nine to ten minutes. My oven, it’s going to go ten.
Minutes. Can’t wait. So we’ve gone the distance. We’ve gone our ten minutes. Let’s take a peek. Oh, it’s looking really good. I’m going to give it another 30 seconds just to add just a tad more color.
Let’s take our pizza out. Stop our oven. Oh boy, does that ever look nice. Wow. Right there folks, one beautiful gluten -free pizza. Look at how the crust rose so, so nicely. Isn’t that beautiful?.
Okay, let’s just let’s get this cut up and do the taste test. Actually before I do that, I always like to add a little bit of extra extra virgin olive oil on the crust afterwards as well for more flavor. Look at this beautiful,.
Beautiful artisan style gluten -free pizza. Wow. Okay, let’s cut into that. I mean, you got a nice little light brown color right on there folks. Beautiful. Okay, so.
Look for a pizza cutter with a big wheel. The bigger the wheel, the better. You get a better angle and it cuts away better. Okay, we’re going to cut it and get eight slices. Beautiful,.
Beautiful. Listen to that crunch. Beautiful. Absolutely beautiful. If we can see here, I’m going to move the camera so you can take a better look at some of these air pockets in this beautiful dough. Now remember, this folks is.
Not made with regular flour. I have to remind myself this is gluten -free right there. Okay, let’s take a peek. Let’s take a slice here. Oh, look at this. Look at the beautiful aeration on.
The crust. Isn’t that nice? Beautiful. And again, that potato flour helps quite a bit, but you know, it’s better. You would never know if I didn’t tell you that this was a gluten -free pizza.
That’s how good it is. It is absolutely delicious. Tastes like the real deal. Let’s get a bit of the crust here. Unbelievable. Even after I bite into the crust, the air pockets. The flavor, second to none.
The dough cooked up so nicely. Nice color, nice crunch, nice crust. Honestly, you can’t ask for anything better than that. So for those of you who are gluten intolerant or know someone who’s gluten intolerant, you absolutely have to give this.
Pizza a try. It is amazing. And speaking of amazing, what I’m going to do, my neighbor’s daughter is gluten intolerant, so it’ll be missing one piece, but I’m going to run it over next door, put it in the pizza box, and make a delivery.
And have some fun. That’s what it’s all about. I want to thank you for joining me in the kitchen on today’s episode of Cooking with Decoyus. And as always, folks, until next time, buon appetito. Honestly, never know this was gluten -free.
Sure beats buying those frozen gluten -free pizzas at the store. No comparison. Spectacular.
