Gluten Free Pizza That Is Actually the Real Deal

subheading: For gluten free pizza dough:

subheading: DRY:

2 cups (250 g) gluten free flour (Note 1)

½ tbsp xanthan gum

pinch of salt

1 tsp baking powder

subheading: WET:

¾ cup (175 g) lukewarm water

⅓ oz (9 g) active dry yeast

1 tsp sugar

1 tbsp olive oil plus more for oiling the proofing bowl

subheading: For simple tomato sauce:

2 cups (450 g) canned tomatoes, crushed

salt and pepper to taste

½ tbsp olive oil

1 clove of garlic, finely chopped

2 sprigs fresh oregano (or ~½ to 1 tsp dried oregano)

subheading: For other toppings:

2 x 4 ½ oz (2 x 125 g) balls of mozzarella, torn into smaller pieces

10 cherry tomatoes

fresh basil

subheading: You will also need:

polenta for the baking sheet

Directions at theloopywhisk.com

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