TA flavorful gluten free pizza margherita with natively constructed sauce, new mozzarella and basil. Every one of the kinds of Italy from the solace of your own kitchen!
Ok, pizza. Genuinely a work of art and solace dish to numerous all throughout the planet. Who knew bread, tomatoes, and cheddar could make a particularly tasty dinner. It’s so straightforward, yet awesome. My number one kind of dinner!
So exactly how did this pizza secure its name? All things considered, in the last part of the 1800s, after the unification of Italy, King Umberto I and his significant other, Queen Margherita, visited the city of Naples. It is said they devoured the nearby Neapolitan charge and the sovereign fancied a specific pizza which was finished off with delicate white cheddar, red tomatoes and green basil—the shades of the Italian banner. Not long after the pie was named pizza Margherita, out of appreciation for the sovereign.
Several years prior, my significant other, Rafael, and I went on an outing to Italy to praise our wedding commemoration. We visited Venice, Florence, Rome, and the Amalfi coast. It was a particularly delightful country, every city having something brilliantly enchanting to bringing to the table. We ate pasta, paninis, and pizza the entire day, ordinary. Despite the fact that it was probably the best food I had at any point eaten, halfway through our outing my stomach started to oppose me and I needed to take a break from the entirety of the gluten-loaded bread and pasta.
- pizza Dough, recipe below
- pizza sauce, recipe below
- 8oz. ball fresh mozzarella, drained and sliced thin
- handful fresh basil leaves
- extra olive oil for drizzling, optional
- 1.5 cups tapioca flour
- 1 cup white rice flour
- 1/2 cup coconut flour
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 1 cup water or plain milk (I used unsweetened almond milk)
- 1 tablespoon honey
- 1/4 cup olive oil
- 2 envelopes rapid rise yeast (.25oz per envelope = .5oz or 4 1/2 teaspoons altogether)
- 2 eggs, room temperature
homemade pizza sauce:
- 2 tablespoons butter/ghee or olive oil
- 1/2 onion, finely chopped
- 1/4 cup finely grated carrot
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- pinch of red pepper flakes
- 1 (28 oz) can peeled whole tomatoes, I like San Marzano Tomatoes
- salt and pepper, to taste
- splash of red wine, optional
- 1–2 teaspoons of honey, optional
- In a large saucepan, melt butter over medium heat. Add onion, carrot, garlic, and seasonings, and sauté until tender, about 5-7 minutes. Add whole tomatoes and begin to break up with a wooden spoon. Season with salt, pepper, to taste, and if you’re adding the splash of wine, add it now. Let tomato sauce come to a boil, cover and reduce heat to simmer. The flavor takes time to develop, so let it cook on low for 20-25 minutes. Sauce should have reduced by now. Depending on your tomatoes, a little honey may be needed if sauce hasn’t sweetened up. Taste and adjust seasonings, as needed. Remove from heat and let cool.
- *QUICK TIP: When measuring flours, never pack flour into the measuring cups, which results in too much flour added to the recipe and dry, tough baked goods. Instead, pour or scoop flour into the cup and level the top off with the back of a knife.
- In a large mixing bowl, combine flours, xanthan gum, and salt. In a small saucepan, heat milk/water, honey, and oil until mixture is very warm, between 105-115 degrees F. Stir yeast into warm milk and then pour mixture into the flour, slowly, while mixing. Add eggs, and continue to mix for 2-3 minutes, until dough is smooth and thoroughly combined.
- This dough makes two smaller or 1 large pizza. The size will upon how thin or thick you roll the dough. I prefer a thicker crust, so I spread it into a 1/2-inch circle and roll up the edges to make a rim around the pizza. The dough will be sticky, but should still hold together when pressed. I prefer to use oiled hands rather than more flour to work with the dough. However, if dough is too sticky (won’t hold its shape) you can use a little extra rice flour to form a soft dough. Be careful not to add too much extra or the dough will be tough.
- With well oiled hands, spread dough onto a greased or parchment paper lined pizza pan or jelly roll pan. Cover dough with a clean kitchen towel and place into a warm, draft-free area to rise. Let rise for 20-30 minutes, until almost doubled in size.
putting it together:
- Preheat oven to 450F. Uncover dough and top with pizza sauce, a few torn basil leaves, and fresh mozzarella. Bake in oven for 15-18 minutes, just until cheese is melted, bubbly, and crust is golden brown. It may take more or less time depending on your oven and how thin/thick your crust is. Keep an eye on it after 10 minutes and take it out when the crust is lightly brown and the cheese is bubbly.
- Remove from the oven and top with more fresh basil leaves. You can also add a drizzle of extra virgin olive oil before cutting into slices. Serves 2-4 people.