With a little patience and care pizza is back on the menu for the gluten intolerant. This technique for skillet pizza is the same as any other dough, and it works just as well. Our Gluten-Free Pizza Crust Mix is a cup for cup roll and bake competitor to any wheat based flour.

Prep time: 35 min

Cook time: 15 min

Total time: 50 min

Gluten-Free Skillet Pizza
Copyright Recipe © 2016 Woodland Foods

Ingredients

Makes 2 10” pizzas

  • 1 1/4 Cups Gluten-Free Pizza Crust Mix

  • 1/2 Cup Water, 110° F

  • 2 Teaspoons Olive Oil, plus extra to brush the crust

  • 1/2 Cup Pizza Sauce

  • 1 Cup Shredded Mozzarella

  • 1 Cup Sliced Mushrooms, cooked

  • 1 Italian Sausage, cooked and sliced

Directions

  1. Measure 1 cup of flour into a medium sized bowl. Add the water and the oil.

  2. Use fingers to bring the mixture together and as it thickens massage the remaining flour into a firm ball. Cut the ball into 2 equal pieces.

  3. Cut 2 sheets of wax paper or parchment to a sheet pan size. Use the remaining flour to lightly dust a piece of paper with a pinch of Gluten-Free Pizza Crust Mix and place one dough ball on the paper. Flatten the ball with hands then dust the top of the flattened dough with more flour. Use a rolling pin to gently flatten the ball to about 10” diameter. Dust a little flour on the top and flip it over, set aside.

  4. Repeat this with the other portion or wrap it in plastic and refrigerate for another time.

  5. Allow the rolled dough to rest, covered, at room temperature for about 30 minutes.

  6. Turn on a broiler to high.

  7. Heat a large skillet over medium-high. Carefully scoop up the dough with both hands and either slide it off the paper or flip it gently over onto the hot skillet.

  8. Brush a little oil over the edges of the dough. While the crust begins to brown spread pizza sauce over the top, use as much as is desired. Sprinkle mozzarella cheese over the sauce and adorn with sliced sausage and mushrooms.

  9. Use a metal spatula to lift the pizza and check underneath. There should be significant browning and the top should be puffing in spots.

  10. When the bottom is sufficiently crisp and brown, about 8 minutes, place the skillet under the broiler for 3-4 minutes. When the cheese is bubbling and the edges of the crust are blistered with brown and black the pizza is ready.