GF PIZZA TOPPED WITH FRESH MOZZARELLA, SAUTEED ONIONS & SAUSAGE & THE BEST SAUCE!

STEP 1: MAKE PIZZA DOUGH
2 cups Cup 4 Cup gluten free flour
1 tablespoon rapid rise instant yeast
1 teaspoon sugar
3/4 teaspoon kosher salt
3/4 cup warm water (about 105 degrees F)
3 tablespoons extra-virgin olive oil

1. In a mixer, beat flour, yeast, sugar, and salt.

2. Add the 3 tablespoons of olive oil and the water in a stream until a ball begins to form.

3. Place the ball of dough in a bowl that has been drizzled with olive oil. Turn the dough to coat it. Cover the bowl with plastic wrap and let rise 1 hour in a warm place.

4. After the dough has risen, press into a disk and park in the fridge until ready to use-at least 45-minutes.

5. Press dough into a parchment lined pizza pan. I used one with holes on the bottom for extra crispness! Build up the sides for the crust and thin out the center. Use a fork to make tiny holes on bottom and rub olive oil all over the crust. Bake in a 425 degree preheated oven in the pan for 10 minutes on a baking stone. Remove from the pan placing the pizza directly on the stone for 5 more minutes. Remove from the oven. Add sauce (recipe below), fresh mozzarella, sauteed sausage /onions (recipe below) and some grated cheese-I used a 6 cheese mix. Return to the oven for about 10 minutes until the cheese is all melted. Top with scallions!
crust recipe adapted from bon appetit

MAKE THE SAUCE:
2 28-OUNCE CANS WHOLE TOMATOES, PUREE, CRUSHED OR A COMBO OF THESE!
1 STICK BUTTER
1 LARGE ONION PEELED AND HALVED

PLACE ALL IN A LARGE POT AND BRING UP TO A SIMMER. COOK COVERED 45-60 MINS BEING SURE TO BREAK UP THE LARGE TOMATOES IF USING THEM. I ADDED SALT, TOO!!!! DISCARD ONION WHEN DONE COOKING.

MAKE THE SAUSAGE/ONIONS
Cook 1 pack of sausage in the oven at 350 for 1 hour, turning once. Remove and slice thinly. Heat evoo in a pan and add 2 sliced onions ad the sausage..sautee till well blended. Set aside to cool for pizza.

GLUTEN FREE PIZZA JACKPOT!

BEST HOMEMADE GLUTEN FREE PIZZA!!!!!!! HUBBY WAS NOT TOO DISAPPOINTED!!!! LOL!!!!ALL CREDIT FOR THIS RECIPE GOES TO THE KING ARTHUR FLOUR WEBSITE!
Gluten-Free Pizza Crust
Crisp and chewy, this is a wonderful base for your favorite toppings.

Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn't do a thorough enough job.
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1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour (USE THIS BRAND-I DID!!!)
2 tablespoons buttermilk powder
1 tablespoon sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1 1/2 teaspoons instant yeast
1 cup warm water
2 tablespoons olive oil (for dough)
2 tablespoons olive oil (for pan)

Directions
1) Place the dry ingredients (except the yeast) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.
2) Place the warm water, olive oil, yeast, and about 1/2 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.
3) Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky; if you've ever applied spackling compound to a wall, that's exactly what it'll look and feel like. Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn't do a thorough enough job.
4) Cover the bowl, and let the dough rest for 30 minutes or so.
5) Preheat the oven to 425°F.
6) Drizzle 2 tablespoons olive oil onto the center of a baking sheet or 12" round pizza pan. Scrape the dough from the bowl onto the puddle of oil.
7) Using your wet fingers, start at the center of the dough and work outwards, pressing it into a 12" to 14" circle.
8) Let the dough rest, uncovered, for 15 minutes.
9) Bake the crust for 8 to 10 minutes, just until it's set; the surface will look opaque, rather than shiny.
10) Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you've chosen.
11) Remove from the oven, and serve warm.
Yield: one 12" to 14" pizza.
FYI-I MADE 2 8 INCH PIZZAS USING THIS RECIPE. WARNING: THE DOUGH IS SO STICKY AND GAVE ME LOW HOPE FOR THE RECIPE BUT THE OUTCOME WAS AMAZZZZZZZZZZZING!!! I BAKED MINE ON PARCHMENT PAPER THAT I LAYED DIRECTLY ON A PIZZA STONE!

GF FRIDAY-CAULIFLOWER PIZZA CRUST

WHEN I READ ABOUT THIS RECIPE, I COULDN'T WAIT TO TRY IT. I THOUGHT, REALLLLYYYY???? I COULDN'T IMAGINE TRANSFORMING CAULIFLOWER INTO A PIZZA CRUST OF SOME SORT. WELL, IT WORKED! IT WAS DELISH! HUBBY COULDN'T EVEN GUESS IT WAS CAULIFLOWER! THE TRANSFORMATION WAS THAAAAAT GOOD. I THINK THIS RECIPE BEGAN IN THE WORLD OF "LOW CARBING" BUT IT'S JUST PERFECT FOR THE GLUTEN FREE WORLD AS WELL. HOPE YOU GIVE IT A TRY-LET ME KNOW WHAT YOU THINK IF YOU DO!

CAULIFLOWER PIZZA CRUST

1 cup cooked, riced cauliflower (USE A RICER OR I HAVE READ SOME PEOPLE USE A FOOD PROCESSOR! I WILL TRY THAT METHOD NEXT TIME)
1 egg
1 cup mozzarellA cheese (I USED SHREDDED MOZZARELLA/PROVOLONE COMBO)

PIZZA SAUCE OF YOUR CHOICE

MORE SHREDDED CHEESE PLUS ANY TOPPINGS YOU LIKE

Preheat oven to 450 degrees F.

SECRET IS IN GREASING YOUR PARCHMENT VERY WELL. PAM SPRAY DID NOT WORK WELL ENOUGH FOR THIS. GENEROUSLY OIL A ROUND PIECE OF PARCHMENT WITH OIL AND WIPE OFF EXCESS SO IT DOESN'T LEAK OFF SIDES IN OVEN.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the parchment.

I baked mine directly on a pizza stone at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then cheese and toppings.

Place under a broiler at high heat just until cheese is melted!