This gluten-free pizza recipe comes from Ruth Gresser of Pizzeria Paradiso in Washington, D.C. Pair your pizza with a roasted tomato sauce and nutty Pecorino Toscano cheese, which highlights the nutty buckwheat flavors of the dough.
You will note that everything changes when working with gluten-free dough, from the flour to the cooking method. Gluten is crucial to the structure of wheat-based pizza crust. In this recipe, the xanthan gum and eggs take over for the gluten. Pizzeria Paradiso uses Bob’s Red Mill gluten-free flour. The resulting pizza crust is more akin to flatbread than to a traditional pizza crust.
This recipe makes dough for two 12-inch pizzas. Save any extra dough for another time in the freezer.
Mix the baking flour, buckwheat flour, rice flour, and xanthan gum together thoroughly in a medium bowl. Set aside.
Place the water in the bowl of an electric mixer. Dissolve the yeast in the water and let stand for 5 minutes. Whisk the egg, egg yolk, and salt into the water mixture. Add the flour mixture and place the bowl on the mixer. Using the paddle attachment, mix on the lowest speed until a rough dough is formed.
Scrape the dough onto the counter and shape it into a mound. Cut into 2 equal pieces. Shape each piece into a ½-inch-thick disk. Sprinkle the counter with rice flour and roll the dough disk with a rolling pin into a 10-inch round. Repeat for the other round.
Place each round of dough on a pizza peel dusted with rice flour (or a 10-inch round pan if freezing) and form a ½-inch lip around the edge of the pizza. After the lip is formed, the round will be closer to 9 inches (23 cm) in diameter. (At this point, you may freeze the dough. When ready to use, allow the dough to stand at room temperature for half an hour before using.)
Preheat the oven to 500 degrees F.
Peel and seed the tomatoes. Cut the tomatoes into 1-inch pieces and place them in a large bowl. Toss with 3 tablespoons of the oil, ¼-teaspoon of the salt, and some pepper. Line two large roasting pans with aluminum foil or silicone baking liners. Scatter the tomatoes in a single layer in the pans. Roast in the oven until most of the moisture evaporates and some pieces of tomato show significant browning, 30 to 45 minutes.
Remove the pizza from the oven and cool. You should have just over 1½ cups of roasted tomatoes.
Dice the pancetta into ¼-inch pieces. Heat the remaining 1½ tablespoons olive oil in a sauté pan over medium heat until warm. Add the pancetta and cook until it has released some of its fat, about 5 minutes, stirring occasionally.
Add the onions and cook until soft, several minutes. Turn the heat to low and add the garlic and thyme. Cook for several minutes more, stirring often to ensure the garlic does not burn.
Add the tomatoes, the remaining ¼ teaspoon salt, and several grindings of pepper. Continue cooking for 5 to 10 minutes. Remove from the heat, add the basil and parsley, and cool.
Store the sauce in the refrigerator for up to 3 days or freeze for longer storage.
Place a pizza stone on the top rack of a cool oven. Set the oven to broil and preheat for 30 minutes.
Cut the cheese into ⅓-inch dice. You should have about ½ cup (70 g).
Sprinkle the pizza peel with some rice flour. Then place the dough on the peel. Brush the dough with some olive oil. Spread ½ cup plus 2 tablespoons of the tomato sauce onto the pizza shell to the edge of the lip. Scatter the cheese over the tomato sauce. Sprinkle with salt and drizzle with oil.
Give the peel a quick shake to be sure the pizza is not sticking to it. Slide the pizza off the peel onto the stone in the oven. Broil for 1 minute and then turn to the highest bake setting and cook for 5 minutes. Quickly open the oven door, pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) a half turn. Cook for 5 minutes more.
Using the peel, remove the pizza from the oven. Cut into slices and serve.