GLUTEN-FREE MUSHROOM AND RICOTTA PIZZA
For this vegetarian, gluten-free pizza (using our favorite potato-based dough), we used a couple of tricks: The cheese, garlic and red pepper flakes maximize flavor, and tossing the mushrooms with a little oil before baking gives them a boost while letting us cut down on fat.
Provided by Food Network Kitchen
Categories main-dish
Time 2h50m
Yield 2 pizzas (serves 4)
Number Of Ingredients 19
Steps:
- Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 500 degrees F. Divide the pizza dough into 2 balls. Spray a baking sheet with cooking spray and press each ball out into a thin 10-inch round. Put the baking sheet on the preheated stone and parbake until the dough just starts to brown on the bottom and edges, about 10 minutes for a softer crust or about 15 minutes for a crisper crust. Remove and let cool slightly.
- Combine the mozzarella, ricotta, garlic, 1/4 teaspoon salt and crushed red pepper in a small bowl. Toss the mushrooms, olive oil, thyme and 1/4 teaspoon salt together in another small bowl.
- Dollop the cheese mixture evenly on the 2 pizza crusts and spread out, then divide the mushrooms between them. Bake the pizzas until the crust is golden brown and the cheese browns in some spots, 8 to 10 minutes. Cut each into 4 pieces and serve.
- Cover the potatoes with water in a medium pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove. Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups). Set aside.
- Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
- Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is combined and forms a fine, crumbly meal. Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky). Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.
- Form the dough into 2 or 4 balls, for small or medium pizzas, then either cook them as desired or wrap them well and freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nurse Annette C.
[email protected]This pizza was amazing! The crust was crispy and the toppings were flavorful. I will definitely be making this again.
Olamide Tosin
[email protected]This pizza was a bit bland for my taste. The crust was also a bit too dry. I think I would try a different recipe next time.
Isabel Rendon
[email protected]I was really impressed with this gluten-free pizza. The crust was crispy and the toppings were flavorful. I would definitely make this again.
rasha makarem
[email protected]This pizza was delicious! The crust was crispy and the toppings were flavorful. I will definitely be making this again.
Naveed Gujjar
[email protected]I was disappointed with this pizza. The crust was soggy and the toppings were bland. I would not recommend this recipe.
Vibez pluz
[email protected]This was the best gluten-free pizza I've ever had! The crust was crispy and the toppings were flavorful. I highly recommend this recipe.
Lovel Wilson
[email protected]This pizza was amazing! The crust was crispy and the toppings were flavorful. I will definitely be making this again.
Brandon Alfaro
[email protected]This pizza was a bit bland for my taste. The crust was also a bit too dry. I think I would try a different recipe next time.
Robbie Hanson
[email protected]I was really impressed with this gluten-free pizza. The crust was crispy and the toppings were flavorful. I would definitely make this again.
ababdul karim
[email protected]This pizza was delicious! The crust was crispy and the toppings were flavorful. I will definitely be making this again.
Hebatallatamem Roshdy
[email protected]I was disappointed with this pizza. The crust was soggy and the toppings were bland. I would not recommend this recipe.
Lawrence White
[email protected]This was the best gluten-free pizza I've ever had! The crust was crispy and the toppings were flavorful. I highly recommend this recipe.
Rich Mellz
[email protected]This pizza was amazing! The crust was crispy and the toppings were flavorful. I will definitely be making this again.
fatema amatullah
[email protected]This pizza was a bit bland for my taste. The crust was also a bit too dry. I think I would try a different recipe next time.
GILEK EVENTS
[email protected]I was really impressed with this gluten-free pizza. The crust was crispy and the toppings were flavorful. I would definitely make this again.
Shree dhar Panthi
[email protected]This pizza was delicious! I made it for a party and everyone loved it. The crust was crispy and the toppings were flavorful. I would definitely recommend this recipe.
Mary Roberson
[email protected]I've tried many gluten-free pizza recipes, but this one is by far the best. The crust is light and fluffy, and the toppings are flavorful and perfectly balanced.
15 minutes Tutorial
[email protected]This pizza was a hit with my family! The gluten-free crust was crispy and flavorful, and the mushroom and ricotta filling was creamy and savory. I will definitely be making this again!