Farmstand Demo Recap: Gluten-Free Pizza Recipe

Jeanne Sauvage's Gluten-Free Skillet Pizza with WFM toppings

Jeanne Sauvage's Gluten-Free Skillet Pizza with WFM toppings

We had a great time hosting Seattle cookbook author Jeanne Sauvage at the Farmstand Demo tent last week, and everyone was lapping up every last crumb of her gluten-free skillet pizza. She walked the market and in no time got the inspiration for her pizza toppings. She used spinach from Kirsop Farm, chard from Around the Table Farm, young onions from Alvarez Farms, arugula from One Leaf Farm, along with her home-spun marinara sauce and some grated mozzarella for good measure. 

Jeanne kindly offered to share the recipe and how-to details, which follow: 

Gluten-Free Skillet Pizza, from the Art of Gluten-Free Baking  by Jeanne Sauvage

First thing's first: Make Jeanne's Gluten-Free All-Purpose Flour Mix (mix together and store in a cool dark place):

1  1/4 cups (170 g) brown rice flour

1  1/4 cups (205 g) white rice flour

1 cup (120 g) tapioca flour

1 cup (165 g) sweet rice flour (also known as glutinous rice flour or Mochiko)

2 scant tsp. xanthan gum

Ingredients: Pizza Dough (makes two 10-inch pizzas)

1 1/3  cups (190 g) Jeanne's Gluten-Free All-Purpose Flour Mix

1/2 tsp salt

1/2 tsp xanthan gum

1 1/2 tsp baking powder

1 tablespoon granulated sugar

2 tablespoons instant (aka bread machine) yeast

3/4 cup (180 ml) warm (but not hot) water

1 tsp olive oil

1 tsp cider vinegar

Extra tapioca flour for greasing and flouring your work surface

Extra olive oil for drizzling onto pizza

Toppings of choice (may include: sauce, cheese, chopped veggies, greens)

Stir all of the dry ingredients together in the bowl of a stand mixer . Add wet ingredients. Place bowl into mixer fitted with the paddle attachment and mix on low to combine the ingredients and then raise speed to medium high for about 3 minutes (You may also use a hand mixer).  At the end of mixing, it should look smooth. You can now proceed directly to shaping your pizza crusts or let the dough rise for awhile.  I’ve let it rise from 15 minutes to 3 hours. 

Because the crust has to fit within the confines of the skillet, I use the following method to make it the right size:

Tear off two pieces of parchment paper.  Set a 10 inch cast-iron skillet on top of one and trace the bottom circumference onto the paper.  Set aside and repeat with the second piece of parchment paper.

When you are  ready to shape the dough, divide it into two roughly equal pieces.  Place one of the pieces of marked parchment paper onto your work surface.  Sprinkle the inside of the circle with some tapioca flour.  Turn out one of the dough pieces into the middle of the circle on the prepared parchment paper.  Sprinkle a bit of tapioca flour onto your fingers and carefully press the dough into the dimensions of the circle drawn on the parchment paper.  Try to make the dough thickness circle as even as possible, making sure that the middle isn’t thicker than the edges.  Then tidy up the edges, pushing them up a bit to form a small raised edge.  Repeat process with the second piece of dough.

Let dough circles rise for at least 15 minutes and up to 3 hours. When you are ready to cook the pizzas, place a 10 inch well-seasoned cast iron skillet on high heat.  Let preheat for several minutes.  You want it to be quite hot in order to mimic the temperature of an pizza stone set in a preheated oven.

When your skillet is hot, grab the edges of the parchment paper holding one of the rounds of dough.  Positioning it over the middle of the skillet, carefully flip the top of the dough into the skillet.  You may hit the inner sides—that’s OK.  You just need to nudge it into the middle with the parchment paper.  The parchment paper should peel off fairly easily at this point.  If it doesn’t peel off right away, wait for the crust to cook a bit and then peel it off.

Let the crust cook for about 3 minutes or until the bottom is covered with brown spots.  Once the bottom is brown, use a pair of tongs to flip over the crust.  Bake the other side for roughly 2 to 3  minutes or until the bottom is covered with brown spots.  Using the tongs, turn over the crust again and quickly place your toppings on top.  Let cook just a minute or so and then use a spatula to move the pizza to a serving plate.  Let the pizza rest for a minute or two to allow the toppings to meld and for the cheese (if using) to melt.