American · Dinner
New York-Style Cheese Pizza (Gluten-Free)
A gluten-free New York-style cheese pizza on a rice and tapioca flour crust brushed with olive oil, spread with garlic-oregano tomato sauce, topped with low-moisture mozzarella and parmesan, baked until the base crisps and cheese blisters.
$4
25 minsPrep
14 minsCook
39 minsTotal
MediumLevel
Nutrition per serving
1099Calories
58.8gProtein
56.5gFat
99.4gCarbs
6.3gSugar
4.4gFiber
2745mgSodium
179mgChol
31.5gSat Fat
380mgPotassium
620mgCalcium
2.1mgIron
1.8mcgVitamin B12
3.2mgVitamin C
vegetarian
gluten-free
egg-free
protein-rich
gluten-free
Instructions
1
Prep
Combine rice flour, tapioca-potato starch, yeast, sugar and salt, then stir in warm water and half the olive oil into sticky dough.
2
Proof
Cover and leave in a warm spot for 60 minutes until puffed.
3
Prep
Whisk blended canned tomatoes with minced garlic and half the dried oregano until evenly combined.
4
Build
Press dough onto an oiled 10-inch tray into a round with raised rim, brush rim with remaining olive oil, then spread tomato sauce thinly to the edge.
5
Build
Scatter shredded mozzarella evenly over sauce, then dust grated parmesan on top.
6
Bake
Bake at 500°F for 12 to 14 minutes until base lifts crisp and cheese blisters with brown patches. Plate: Slide onto board, scatter remaining oregano over top, cut into slices to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g low-moisture mozzarella
- 1 oz30g parmesan
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 6.4 oz180g rice flour
- 2.4 oz70g tapioca-potato starch
- 2 tsp2 tsp yeast-dried
- 2 tbsp30ml olive oil
- 2 clove2 clove garlic
- 2 tsp2 tsp dried oregano
- 1 tsp1 tsp sugar-white
- 1 tsp1 tsp salt
- 2/3 cup160ml warm water
