The quick pickled onions on this gluten-free pizza are a great way to increase flavour without adding any calories. They go perfectly with the saltiness of the ham and the sweetness of the pineapple. The secret ingredient in this easy-to-work dough is potato-it provides just the right texture and flavour, as well as potassium. You’ll need a ricer to ensure smooth potatoes for your dough, but we love this gluten-free recipe so much that we think you’ll agree it’s worth the small investment.
Yields 2 pizzas.
Gluten-Free Pizza Dough
Equipment: ricer, pizza stone. Note: freeze wrapped, parbaked pizza shells for up to a month. Top pizza and bake from frozen at 500ºF until hot.
Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 500ºF. 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.
Meanwhile, toss the onions and lime juice in a small bowl and let sit at room temperature until the onions turn pink and soften slightly, about 10 minutes. Strain.
Divide the pizza sauce, Gouda, bacon and pineapple between the 2 pizza crusts. Bake on the preheated stone until the crust is golden brown and the Gouda melts, 8 to 10 minutes. Top with the pickled onions and cilantro. Cut each pizza into 4 slices and serve.
For the pizza dough, 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.