Square-Pan Tomato Pizza

Name: Square-Pan Tomato Pizza
Yield: makes 9 squares
Ingredients: 1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour; 1/2 cup brown rice flour; 1/2 cup sorghum flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 teaspoon xanthan gum; 6 tablespoons melted refined coconut oil or canola oil; 1 tablespoon agave nectar; 1 garlic clove, minced; 1 cup cold water; 4 tablespoons melted refined coconut oil, canola oil, or high-grade olive oil; 5 Roma tomatoes, thinly sliced; 4 garlic cloves, minced; 2 teaspoons salt; 1/2 teaspoon chili flakes; 1/2 cup cornmeal, for dusting; Handful of torn basil leaves

December 9, 2011

Have you noticed all the gluten-free pizza parlors popping up in major cities lately? I have, and pizza makes me incredibly excited! The end result of my version is simple and traditional—tomatoes, garlic, and a little basil atop a thin crust—even if the crust’s instructions do take some careful minding. Above all else, be absolutely sure to get the finest tomatoes you can find. If you must (and often I must), throw some cheese on top and start piling on as many vegetables as you like—just make sure to roll your dough a little thicker to bear any extra weight. For you traditionalists out there, I have included a time-tested tomato sauce (page 90) as well.

Recipe notes

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