If you go to the trouble of making gluten-free pizza crust, you might as well experiment with toppings! Here is a carnivore’s pizza, with plenty of bacon and sausage, and enough bell pepper to assuage a guilty conscience.
See here if you want a vegetarian pizza.
Sausage and Bacon Pizza
Pizza crust adapted from Epicurious
Yield: Two 10″ pizzas
For tomato sauce:
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 4 1/2 teaspoons extra-virgin olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon dried oregano
- 2 cups gluten-free flour
- 1 teaspoon xanthum gum
- 1 teaspoon fine sea salt
- 1/2 cup whole milk
- 2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
- 2 teaspoons sugar
- 2 large egg whites, lightly beaten
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- 8 oz shredded mozzarella cheese
- 6-8 strips bacon
- 2 sausages, with the skin removed
- 1-2 bell peppers of any color
Make tomato sauce:
- In a 4-quart nonreactive saucepan over very low heat, stir together tomato sauce, tomato paste, and oil.
- Bring to boil, turn down heat, and simmer, stirring occasionally, for about 10 minutes. You want to reduce the sauce so it’s not too runny when you spread it on the crusts.
- Stir in sugar, salt, and oregano, and cover. Keep warm or refrigerate, covered, up to 5 days.
Make pizza crust:
- In bowl of electric mixer, whisk together gluten-free flour, xanthum gum, and salt.
- In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer).
- Stir in yeast and sugar.
- Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.
- Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 400°F. (Preheat at least 45 minutes if using pizza stone or 20 minutes if using baking sheet.)
- Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball.
- Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border.
- Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.
- Using baking peel or just holding the corners of the paper, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes.
- Using baking peel and discarding parchment paper, transfer baked crust to rack to cool. If you don’t have a baking peel, hold the corners of the paper to transfer the crust to the rack, then slide the paper out from under the crust.
- Bake second crust in same manner.
- Baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until hot, 4 to 5 minutes, before topping and broiling.
Top and broil pizzas:
- Preheat broiler. Transfer baked crusts to 2 large baking sheets.
- In a pan, cook bacon until crispy. Pat dry with paper towels and then tear into little pieces. If desired, remove most of the fat.
- In the same pan in the bacon grease, crumble and brown the sausage.
- Slice bell pepper(s) into thin strips.
- Spread each crust with sauce, leaving 1/4-inch border bare, then sprinkle each with mozzarella.
- Scatter bell pepper strips, bacon, and sausage over pizzas.
- Broil pizzas about 4 inches from heat, rotating as needed for even browning, until cheese is bubbling and browned in places and crust is golden brown, 4 to 8 minutes.
- Slice and serve immediately.