We used Bob’s Red Mill all-purpose GF flour with added xanthan gum in lieu of wheat flour, and it generally works fairly well. You have to get used to the taste difference, of course. This pizza has a thin crust, and won’t quite roll out into a perfect circle. So, if you’re particular, you might want to use a big bowl or something to cut the edges off. Oh, and it has no yeast. This makes enough for one person.
Preparation time: About 1 hr
Cooking time: 15 minutes + 25 minutes baking
Crust Ingredients: 1 cup GF flour, 1 tsp xanthan gum, 1 tsp baking powder, 1/2 tsp salt, 1/2 cup water, enough oil to brush over the crust
How to: Do not begin this process until you have your topping ready. Preheat the oven to 425 F.
Mix all the dry ingredients in a bowl. Add the water and mix it together with a spoon until it is well blended. It will seem a little dry. Roll it out on a sheet of wax paper/butter paper (it will stick, so don’t use a counter top without the wax paper). The edges will be a little ragged, don’t worry about it. Turn the paper over onto a cookie sheet or pizza stone (do not use a stone which has already been used for non-GF baking).
Topping ingredients: 1 cup crumbled paneer, one small tomato (finely chopped), one small onion, 1 tsp Kitchen King or garam masala, tomato paste/puree for the crust, 1/2 to 1 cup grated cheese (I used a combination of mozzarella and parmesan). Optional: 1/3 cup finely chopped capsicum/bell pepper.
How to: Chop the onion finely. Keep half aside. Heat 2 tbsp oil in a pan. Add half the onion and cook until they are done. (If you are using bell pepper, add it now and let it cook for a couple minujtes). Add the masala and stir in. Add the paneer and salt to taste. Stir well, and let it cook for 3-5 minutes, stirring occasionally. Add the tomatoes, mix in, and cover. Let it cook for about 5 minutes, sitrring once while it cooks.
Adding the topping: Once you have cooked the paneer, prepare the crust as above. Thoroughly brush the crust with oil. Layer tomato paste over it. Add the paneer topping. Add the remaining raw onion. Sprinkle with cheese. Bake for 25 minutes.
You can, of course, use this topping with a regular pizza crust.