Name: Gluten-Free Pizza
Yield: Makes two (10-inch pizzas); 2 to 4 servings
Ingredients: 1 (15-ounce) can crushed tomatoes with added purée; 4 1/2 teaspoons extra-virgin olive oil; 1/2 teaspoon sugar; 1/2 teaspoon fine sea salt; 1/4 teaspoon dried oregano; 3/4 cup tapioca flour; 1/2 cup white rice flour*; 1/3 cup chickpea flour; 1/3 cup sorghum flour; 1 teaspoon xanthum gum; 1 teaspoon fine sea salt; 1/2 cup whole milk; 2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package; 2 teaspoons sugar; 2 large egg whites, lightly beaten; 3 tablespoons plus 1 teaspoon extra-virgin olive oil; 4 teaspoons extra-virgin olive oil; 8 ounces fresh mozzarella, coarsely grated (about 1 1/2 cups); 1/4 ounce Parmigiano-Reggiano, finely grated (about 1 tablespoon); 4 large fresh basil leaves, roughly torn; *Be sure to use white rice flour; brown will result in gritty pizza dough.; Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Gluten-Free PizzaZoe Singer

Crisp on the bottom and chewy in the center, this gluten-free pie gives pizzeria fare a run for its money. Feel free to vary the toppings to suit your taste (keeping in mind that processed pepperoni and even some brands of pre-grated cheese may contain gluten, so read ingredients carefully.)

This recipe makes two 10-inch pies—perfect for two very hungry people or two to three pretty hungry people. For easy weeknight meals, make a double recipe of the baked crusts and freeze some to top and broil when you need them.

See our related story for more information and sources for gluten-free ingredients.

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