Cheese
by: Erin Jeanne McDowell
October4,2022
5
1 Ratings
- Prep time 1 hour 30 minutes
- Cook time 20 minutes
- makes One 12 to 15-inch pizza
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Author Notes
It’s more than possible to make a tasty gluten free pizza dough. You can opt to let the dough rest overnight after its initial rise; it will keep, wrapped well, up to 48 hours in the refrigerator. This dough has a tendency to feel stickier to the touch than a typical dough (handle it with lightly oiled or damp hands when shaping). Remember it also lacks some of the structure of a glutinous dough, so when you shape the dough, it’s more about pressing it out than it is stretching it.
In college, my favorite pizza place served a famous “Salad Pizza” that everyone loved. I do my own version sometimes now, baking the crust entirely on its own, then topping it with loads of my favorite salad (think: the side salad at your favorite Italian restaurant vibes). —Erin Jeanne McDowell
- Test Kitchen-Approved
What You'll Need
Watch This Recipe
Salad Pizza With Gluten-FreeDough
Ingredients
- Gluten-Free Pizza Dough
- 2 cups(300g) gluten-free all-purpose flour
- 3 tablespoonsnonfat dry milk
- 1 tablespoongranulated sugar
- 2 teaspoonsinstant yeast
- 1 teaspoonkosher salt
- 1 teaspoonxanthan gum
- 1 1/4 cups(283g) warm water
- 1/4 cup(60g) extra-virgin olive oil, plus more for shaping and baking the dough
- 1 pinchflaky salt and freshly ground black pepper, plus more to taste
- Salad Pizza Toppings
- 1/4 cupextra-virgin olive oil
- 3 tablespoonsred wine vinegar
- 1 tablespoonmayonnaise
- 1 garlic, finely grated
- 1/2 teaspoonItalian seasoning (dried herb blend)
- 1 pinchflaky salt and freshly ground black pepper, plus more to taste
- 3 cupssalad greens of choice
- 1 cupthinly sliced red onion
- 1/2 cupParmesan cheese shavings
- 1/3 cupthinly sliced pickled pepperoncini or peppadew peppers
Directions
- In the bowl of an electric mixer fitted with the dough hook attachment, mix all the ingredients for the dough to combine and form a soft, smooth dough, 3 to 4 minutes.
- Let the dough rise in a warm place for 1 hour. Towards the end of rise time, preheat the oven to 400°F, and grease a baking sheet with olive oil.
- Scoop the dough onto the prepared baking sheet. Use slightly damp or oiled hands to press the dough into a round about ¼ inch thick on the baking sheet. Let sit for 10 to 15 minutes.
- Use your fingers to press out the dough again, getting it slightly rounder and thinner this time. Drizzle the surface lightly with olive oil, and sprinkle with flaky salt and pepper.
- Bake until the pizza dough is crisp and starting to turn golden around the edges, about 20 minutes. Cool for 5 minutes before topping.
- While the dough bakes and cools, whisk the oil, vinegar, mayonnaise, garlic, Italian seasoning, salt and pepper together in a medium bowl until a thick, dreamy dressing forms. Just before serving, add the greens, onion, Parmesan, and peppers and toss until all ingredients are well coated. Scoop on top of the dough and slice into pieces.
Tags:
- Pizza
- Salad
- American
- Garlic
- Mayonnaise
- Milk/Cream
- Onion
- Parmesan
- Pepper
- Olive Oil
- Cheese
- Vinegar
See what other Food52ers are saying.
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Elisa D Harris
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mbrhoads
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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2 Reviews
Elisa D. October 17, 2021
Do you still need to use Xantham Gum if your flour blend includes it? And can you substitute actual non-dairy milk for the milk powder?
mbrhoads February 14, 2021
I made this tonight. It needs to be baked on a parchment paper. It took 30 min at 400 and 10 min at 500 to make it crispy chewy like a pizza crust. The calories alone are a killer. 1500 calories for the crust and 700 calories for the dressing. That is more than a full days worth of calories!!! I will try again, but with a significant amount of less oil.
