Summertime Gluten-Free Pizza with Pesto and Ricotta

June 1, 2016

Whether you are going gluten-free by choice or for health reasons, there are so many great recipes out there that will help you forget about that pesky protein.  Pizza is one of the foods I can't live without.  Truth be told, I prefer thin crusted gluten-free pizza over  the thick and chewy variety.  The flavor of the toppings really shine and I am left with of satisfaction as opposed to heaviness.  This gluten-free pizza recipe is topped with homemade ricotta, fresh pesto, peppery arugula and a few parmesan cheese  shavings.  You can even add a few thin slices of prosciutto for an additional salty bite.  If you are a pizza lover, this is a must-try recipe.

Gluten-Free Pizza with Pesto and Ricotta
Recipe from via Hungry


For the Homemade Ricotta:
3 1/2 cups whole milk
1/2 cup half and half
1/2 teaspoon salt
3 tablespoons lemon juice

For the Pesto:
1 1/2 cups fresh basil
1 cup fresh parsley
2 garlic cloves
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 cup extra virgin olive oil

For the Gluten-Free Flatbread:
1/4 cup gluten-free cornmeal
1/2 cup lukewarm water
1 1/4-ounce packet active dry yeast
1 teaspoon sugar
3/4 cup all-purpose gluten-free flour blend, (recipe below)
3/4 cup tapioca flour, plus more for rolling dough
2 tablespoons dry buttermilk powder or dry powdered milk
1 teaspoon agar-agar powder or unflavored gelatin powder
1 teaspoon salt
1 teaspoon xanthan gum  
1 1/2 teaspoons cider vinegar
2 teaspoons olive oil, plus additional to brush dough
Salt and pepper

4 sprigs thyme, leaves removed
2 cups arugula
Parmesan cheese shavings

For Alex's All-Purpose Gluten-Free Flour Blend :
2 1/2 cups brown rice flour
1 1/2 cups sweet rice flour
1 1/3 cup tapioca starch
2 cup sorghum flour
2/3 cup cornstarch
1/2 cup potato starch (not potato flour)
4 teaspoons xanthan gum

For full recipe instructions, watch the video below.

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