It has been hard to find good pizza crust since I have gone gluten-free, I have found a couple that come close, but most are thin and end up very crispy. I don’t mind that style of crust, but I have just missed a good thick and hearty crust. This was the first time I have ever made gluten-free pizza crust, completely from scratch. This crust was just that, thick, doughy and airy. So good. I came across this recipe in a book called The Gluten-Free Italian Cookbook by Mary Capone. I picked it up at this adorable, locally owned shop in Loveland, Colorado called Granny’s Gluten-Free Zone, I strolled in their randomly looking for this book after my friend Jane told me about it. I wish the crust had a bit more crisp to it, but I also think I probably could have left it in the oven just a few minutes longer, I was just way too excited and didn’t want to over bake it.

This toppings for the Caramelized Onion and Goat Cheese Pizza are perfect, I have made this so many times. I don’t like a lot of stringy, melty cheese on my pizza, which is how this pizza came about in the first place. The goat cheese gives the perfect the tang, the caramelized onions and shallots add an almost sweet element and of course the tomatoes and basil are a classic combo.

Caramelized Onion & Goat Cheese Pizza (Gluten-Free)
Serves 2-3

Gluten-free Pizza Crust

1 tsp sugar
1 1/2 tsp quick-rising yeast
3/4 cup warm water (about 110° F)
3/4 cup brown rice flour
1/4 cup garbanzo bean flour
1/4 cup tapioca flour
1/4 cup potato starch
1 1/2 tsp xanthan gum
1 tsp salt
3 tablespoons olive oil
2 eggs
1/2 tsp balsamic vinegar
2 tsp fresh rosemary, basil or oregano (I went with basil and oregano)

Line a baking sheet with parchment paper or lightly grease.

In a small bowl, combine warm water, sugar and yeast. Stir until just dissolved. Cover with a kitchen towel and set aside in warm are for 10 minutes. Mixture will form a foam head of about 3/4″.

Using your food processor (which is how I did it and it worked surprisingly well), add all dry ingredients: flours, potato starch, xanthan gum and salt, directly into the processor bowl. Blend in the processor, about 1 minute. If using a mixing bowl, combine dry ingredients, and whisk together until well combined.

In another small bowl, whisk olive oil, eggs, and vinegar until blended. Add egg mixture and yeast mixture to dry ingredients, mix until combined.

Blend dough in the food processor for 2-3 minutes. Dough will be sticky and soft, it doesn’t seem much like dough at all. Add in the herbs and gently pulse or mix to combine.

Transfer the dough to the prepared baking sheet. Dip your hands in water or olive oil and shape the dough into a round shape about 1/4″ thick. Place in a warm, draft-free area and let rise 40 minutes. Dough should double in size.

Brush top with olive oil and sprinkle with a pinch of course salt.
This recipe can also be used to make gluten-free focaccia if you spread it to 1″ instead of 1/4″.

Toppings

2 teaspoons olive oil
salt
1 small onion, sliced
1 shallot, sliced
1 small clove garlic, minced
2 tomatoes, sliced thinly
1/2 cup fresh basil, sliced
2 oz goat cheese, crumbled
2 oz mozzarella, shredded
red pepper flakes
fresh parmigiano-reggiano

Preheat the oven to 400° F

Caramelize the onions and shallots. Heat olive oil in a medium skillet over medium-high heat, add the thinly sliced onion and shallots, stir to coat them with oil. Spread the onions and shallots out evenly in the pan, stirring occasionally. After 10 minutes, sprinkle salt over the onions. Let cook for 20-30 minutes. Stirring as they stick, being careful to not let them burn. If you stir them too often, they will not brown. When they are caramelized, remove the pan from the heat.

Build your pizza. Sprinkle the minced garlic over the oiled pizza crust. Place a thin later of tomatoes on top of the crust, then lay a thin layer of the caramelized onions and shallots down. Sprinkle the fresh basil evenly over the top of that and then evenly sprinkle the shredded mozzarella, you just want a very light layer. Crumble the 2oz of goat cheese evenly over the top and sprinkle on faa pinch or two of dried red pepper flakes.

Bake the pizza. Place the baking sheet in the middle of the oven and bake for 20-25 minutes until the crust is a golden brown and the cheese is melted. Cut into 8 wedges. Lightly grate fresh parmigiano-reggiano on top, garnish with fresh basil.