Gluten Free Pizza with Roasted Heirloom Tomatoes

Gluten Free Pizza Crust topped with Sauce, Mozzarella, Roasted Heirloom Tomatoes and Fresh Basil

AuthorSara Bojarski Prep Time: 2:20:00
Cook Time: 2:00:00
Total Time: 4:20:00
Serving Size: Makes 1 Large Pizza Ingredients
  • 10 oz Mini Heirloom Tomatoes
  • 3 Cups Gluten Free All Purpose Flour
  • 1 Teaspoon Salt
  • 4 tsps Xanthan Gum
  • 1/2 Teaspoon Baking Powder
  • 1 Package Active Dry Yeast
  • 1 1/4 Cups Water (divided)
  • 1 Tablespoon Sugar
  • 2 T Extra Virgin Olive Oil
  • 1 Cup Pizza Sauce (my recipe below)
  • 3 Cups Mozzarella (shredded)
  • Fresh Basil Leaves (chiffonade)
  • Preheat your oven to 325 degrees. Cut all of your mini heirloom tomatoes in half, lengthwise using a serrated knife. On a baking sheet that has a resting rack on it, spread out all your tomatoes and drizzle with olive oil, salt and a little sugar. Bake in the oven for 1 hour. Remove.
  • While the tomatoes are cooking make your dough: In a large bowl combine your flour, salt, xanthan and baking powder. In a separate small bowl combine your yeast and 3/4 cup of your water (heated to 110 degrees). Add the hot water to the yeast and let sit 1 minute. Sprinkle in your sugar and let the yeast bloom for 9 minutes.
  • Add your yeast mixture to the flour in the bowl, to that also add in the olive oil and the remaining 1/2 cup water. Kneed with your hands until the dough comes together. Allow your dough to rest in a large bowl for about 2 hours - after that, spray a pizza stone or baking sheet with non-stick spray and spread out your dough into a 1/4-1/2" thickness.
  • When your tomatoes are done cooking, remove them from the oven, turn the oven to 350 degrees. Put your pizza crust in and cook 20 minutes (your dough will crack but that's normal!) Remove the pizza and top with your tomato sauce, mozzarella, and then heirloom tomatoes. Bake another 20-25 minutes until the cheese is bubbly and the crust is golden brown.
  • Remove from oven and top with fresh basil - serve hot.