Yes, I have posted about gluten free Pizza before, but I know that a good GF Pizza is one of the most missed comfort foods by Celiacs every where. So let me inspire you. Again.
An important trick I found about home baked Pizza, regular or GF, is heat. The higher the better. In a good commercial oven the heat can reach 1000 degrees and it only takes 2 minutes to bake a good Pizza.
Well, no household oven will reach that but mine goes to 500. It was enough.
Parchment paper helps to make the bottom crispier. Why? I have no idea, it just does. Please let me know if you know why. If you have Pizza stones, even better.
I used Victoria's gluten free Pizza shells, at the Calgary Italian store I found a new sauce imported from Italy with whole cherry tomatoes. They are sweeter than regular ones and burst with flavor when you bite into them.
Add fresh Mozzarella, Salami and Ham. Spicy peppers for me, more plain for Isabella and the girls.
Unless you enjoy charred herbs, add the fresh basil after baking the Pizza.
Finish off with some olive oil and it's all ready to eat. Go make some gluten free Pizza this weekend.
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