Gluten free pizza can be tricky to perfect, but with the right ingredients and technique, it’s possible to make a delicious gluten free pizza right in your own kitchen. Sabatasso’s is a popular brand of gluten free pizza that has cracked the code on achieving the perfect gluten free pizza crust. With just a few simple ingredients and steps, you can recreate the Sabatasso’s experience and make your own crave-worthy gluten free pizza.
What makes Sabatasso’s gluten free pizza so good?
There are a few keys to Sabatasso’s success with gluten free pizza:
- High-quality gluten free flour blend – Their crust is made with a proprietary blend of gluten free flours like brown rice flour, tapioca flour, potato starch, and xanthan gum. This combination mimics the texture and chew of traditional pizza dough.
- Extra virgin olive oil – The crust is brushed with EVOO before baking, which gives it a crispier, browner exterior.
- Fresh, flavorful toppings – They use high-quality tomato sauce and mozzarella, along with fresh veggie and protein toppings. This balances the crust and makes for a tasty pizza.
- Pizza stone baking method – Cooking the crust directly on a preheated pizza stone helps mimic a brick oven style pizza with a crispy and charred crust.
By using similar techniques and the right ingredients, you can recreate the magic of Sabatasso’s pizza at home. The keys are nailing the gluten free crust, using simple but delicious toppings, and baking it the right way.
Gluten Free Pizza Crust Ingredients
Here are the core ingredients you’ll need to make a Sabatasso’s style gluten free pizza crust:
- Gluten free flour blend – Use a blend of whole grain gluten free flours like brown rice flour, sorghum flour, millet flour. You can make your own blend or use a store-bought one.
- Xanthan gum – About 1 teaspoon per cup of flour. This helps bind the crust together.
- Salt – 1 teaspoon for flavor.
- Sugar or honey – 1 tablespoon for flavor and crust browning.
- Olive oil – 2 tablespoons for texture and flavor.
- Water – About 1/2 cup. Add as needed to form the dough.
- Yeast – 1 packet or 2 1/4 teaspoons. Helps the crust rise.
That’s all you need for a basic gluten free pizza crust! The key is getting the ratios of ingredients right to form a dough that’s workable but not too sticky or dry.
Step-by-Step Instructions
Follow these simple steps for pizza success:
- Make the dough – Whisk together the dry ingredients in a bowl. Make a well in the center and add the wet ingredients. Stir and knead to form a soft, slightly sticky dough. Let it rest for 10 minutes.
- Preheat pizza stone – Place a pizza stone (or overturned baking sheet) on the middle rack of the oven. Preheat to 450°F for at least 30 minutes before baking.
- Stretch out dough – On a floured surface, use your hands to gently stretch and press the dough into a 12 inch round. Transfer carefully to a piece of parchment paper.
- Add toppings – Spread 1/4 cup of tomato sauce evenly over the crust, leaving a 1/2 inch border. Top with mozzarella and any other desired toppings.
- Bake the pizza – Slide the pizza (on the parchment) onto the preheated pizza stone. Bake for 12-15 minutes until the crust is lightly browned. Slice and serve!
Making the Dough
Getting the dough right is the foundation for gluten free pizza success. Here are some tips:
- Whisk together the dry ingredients first to evenly distribute the xanthan gum.
- Work the wet ingredients into the dry with a spoon or spatula first before kneading by hand.
- The dough should be soft and slightly tacky to the touch but not sticky.
- Knead the dough for 2-3 minutes maximum to prevent overworking the gluten free flours.
- Let it rest for 10 minutes which allows the yeast to activate and makes the dough easier to stretch.
Baking Tools
Having the right tools helps mimic the conditions of a pizza oven:
- Pizza stone – Baking directly on the hot stone crisps up the bottom of the crust. An overturned baking sheet also works.
- Parchment paper – Sliding the pizza onto the stone on parchment keeps the bottom from burning.
- Pizza peel (optional) – Makes it easier to slide the pizza onto the stone.
Topping Tips
Simplicity is best when it comes to gluten free pizza toppings. Stick with high quality ingredients:
- Use your favorite pizza sauce or make an easy crushed tomato sauce.
- Whole milk or buffalo mozzarella gives the best melt and flavor.
- Limit toppings to 2-3 high quality ingredients like artichokes, mushrooms, prosciutto, etc.
- Drizzle with extra virgin olive oil after baking for flavor.
- Garnish with fresh herbs like basil or oregano.
Recipe Variations
Once you’ve mastered the basics, try these fun variations:
Barbecue Chicken Pizza
- Smokey barbecue sauce instead of tomato sauce
- Shredded chicken
- Red onion, jalapeño
- Cilantro
- BBQ drizzle after baking
Greek Pizza
- Hummus sauce
- Spinach, Kalamata olives, red onion, tomatoes
- Crumbled feta cheese
- Lemon zest, oregano
Dessert Pizza
- Nut butter instead of tomato sauce
- Sliced bananas or berries
- Coconut flakes
- Maple syrup or chocolate drizzle
Storing and Reheating Leftovers
Gluten free pizza reheats beautifully with a few tricks:
- Let the pizza cool completely before storing in an airtight container in the fridge.
- Reheat a slice straight from the fridge in a 375°F oven for 8-10 minutes until hot and crisp.
- For faster reheating, wrap a slice in a paper towel and microwave for 45 seconds to 1 minute.
- Leftover cooked crusts can be revived in a hot skillet with olive oil to recrisp.
- Wrap and freeze individual slices to enjoy later.
Making Gluten Free Pizza Dough in Advance
For convenience, you can make the dough ahead of time:
- Shape dough into a ball and place in an oiled container or bag. Press out air and seal.
- Refrigerate up to 3 days or freeze for up to 3 months.
- Thaw frozen dough overnight in the fridge before using.
- Let refrigerated dough sit at room temperature for 30 minutes before shaping.
Troubleshooting Common Pizza Problems
Even the most experienced pizzaiolos run into the occasional pizza mishap. Here’s how to troubleshoot some common issues when making gluten free pizza:
Dough Won’t Stretch
- Let the dough rest for a full 10 minutes after kneading to relax the gluten
- Ensure dough has enough olive oil to make it pliable
- Avoid overworking the dough when kneading
- Use a rolling pin if needed to gently roll it thinner
Pizza Has No Rise
- Check that yeast is still active and in date
- Proof yeast in warm water before using
- Allow dough a full first rise, up to 1 hour
- Ensure baking environment is warm, not cold
Crust Burns on Bottom
- Use parchment paper between crust and pizza stone
- Reduce oven temperature to 425°F
- Watch pizza closely toward end of bake time
Pizza Has Soggy Center
- Don’t overload crust with toppings
- Spread sauce thinly and evenly
- Use mozzarella sparingly
- Bake pizza all the way until done
Crust Lacks Crispiness
- Use pizza stone and preheat oven fully
- Brush crust generously with olive oil before baking
- Finish pizza by broiling for 1-2 mins to crisp up
Conclusion
Recreating the magic of Sabatasso’s gluten free pizza at home is totally possible with the right techniques. Perfect pizza begins with an amazing gluten free crust, so take the time to make your own dough from scratch. With high-quality ingredients and strategic baking tricks, you can enjoy crave-worthy gluten free pizza anytime. Don’t be afraid to experiment with fun topping combinations to make each pizza personalized and delicious. Just follow the instructions for stretching, saucing, topping and baking the perfect gluten free pizza. With a little practice, you’ll have pizza night mastered in no time.
