Gluten-Free Mushroom and Ricotta Pizza

Name: Gluten-Free Mushroom and Ricotta Pizza
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 7 grams package active dry yeast; 2 teaspoons agave syrup or honey; 1 pinch Pinch crushed red pepper; 1 large egg white; 2 teaspoons fresh thyme leaves; 2 cloves garlic, thinly sliced; 4 servings Kosher salt; 113 grams mushrooms, thinly sliced; 1 Tbsp extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 112 grams shredded part-skim mozzarella; 124 grams part-skim ricotta; 397 grams large all-purpose potatoes (about; 160 grams white rice flour; 60 grams tapioca starch; 79 milliliters warm water (110 degrees F)

Gluten-Free Mushroom and Ricotta Pizzan is a gluten free and lacto ovo vegetarian recipe with 4 servings. One serving contains 521 calories, 18g of protein, and 18g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in around 40 minutes. 2 people found this recipe to be flavorful and satisfying. If you have active yeast, potatoes, warm water, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. Users who liked this recipe also liked Banana Chocolate Chip Cake With Peanut Butter Frosting - gluten free, dairy free, soy free, Gluten Free Dairy Free Sugar Free Chinese Chicken Salad, and Elk Italian Sausage Pizza With Ricotta Cheese, Sautéd Mushrooms and Onion.

Instructions

Special equipment: a ricer

Equipment you will use

Potato Ricer

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.

Ingredients you will need

Cooking Spray

Pizza Dough

Equipment you will use

Baking Sheet

Pizza Stone

Oven

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.

Ingredients you will need

Crust

Dough

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Red Pepper Flakes

Mozzarella

Mushrooms

Olive Oil

Ricotta Cheese

Garlic

Thyme

Salt

Equipment you will use

Bowl

Dollop the cheese mixture evenly on the 2 pizza crusts and spread out, then divide the mushrooms between them.

Ingredients you will need

Prepared Pizza Crust

Mushrooms

Cheese

Spread

Bake the pizzas until the crust is golden brown and the cheese browns in some spots, 8 to 10 minutes.

Ingredients you will need

Cheese

Crust

Equipment you will use

Oven

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.

Ingredients you will need

Potato

Water

Equipment you will use

Potato Ricer

Bowl

Pot

Stir together the warm water, agave and yeast in a measuring cup or small bowl.

Ingredients you will need

Agave

Water

Yeast

Equipment you will use

Measuring Cup

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.)

Ingredients you will need

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.

Ingredients you will need

Rice Flour

Potato

Salt

Equipment you will use

Stand Mixer

Bowl

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.

Ingredients you will need

Egg Whites

Dough

Yeast

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Dough

Wrap