Using my favorite gluten free pizza dough recipe (I have many), I created my first stuffed crust gluten free pizza. Let me tell you, it is an experience everyone should have at least once in their lives. However, I’m predicting that it will be a hard habit to break. It’s like flying first class. Once you do, you’ll never want to fly economy ever again. Make this crust thin or thick as described in the instructions. Good luck with your new habit!
Watch the video of me removing it from the oven. I was so excited!
Carol Fenster’s Pizza Sauce
Gluten Free Stuffed Crust Pizza
- 1 recipe Gluten Free New York-Style Pizza Crust
- 12 Mozzarella sticks (1-ounce each)
- Carol Fenster's Pizza Sauce or Carla's Pizza Sauce or olive oil and extra cheese or gluten free pesto sauce
- Toppings of Choice
Preheat the oven to 500ºF with a pizza stone (or a baking sheet turned upside down that can withstand this temperature) on the center shelf at least 20 minutes prior to the dough completing the rising cycle.
Make the dough as instructed by the recipe. After it rises, divide into two equal portions.
Onto a sheet of parchment paper dusted with cornmeal or rice flour, roll out one half of the dough as thin as possible into a circle, about 12-1/2 inches.
Distribute 6 Mozzarella sticks in a circle 1-1/2 to 2-inches from the edge.
Cover the sticks with the dough and pinch to seal.
Cut all excess parchment paper away from the dough so that barely any paper shows. (This will help prevent the paper from catching on fire.)
Baste the bottom dough with olive oil and the edges with the egg wash described in the pizza dough recipe.
For thin crust: Top your pizza with desired sauce or olive oil, cheese, and other toppings, and additional cheese. Place on the preheated pizza stone/baking pan and bake for 8 - 10 minutes. For thick crust, baste and bake for 5 minutes. Remove from the stone, add sauce and toppings, and bake for an additional 6 minutes or to your liking.
Remove from the oven and baste the edges with melted butter if you wish softer crust edges. Then, allow the pizza to cool for a total of 4 minutes. Slice and serve. Cover and refrigerate leftovers or freeze for longer storage.
Repeat with remaining dough or wrap well and freeze. When ready to use the dough, defrost to room temperature and make your pizza as instructed.
Substitute the two eggs in the crust with 1/4 cup liquid from the can of cannellini beans and 2 tablespoons butter or margarine.