Gluten-Free Square-pan Tomato Pizza

Gluten-Free Square-pan Tomato Pizza

From Babycakes Covers the Classics by Erin Mc Kenna

Ingredients

1 ½ c. Bob’s Red Mill All- Purpose Gluten-Free Baking Flour

½ c. Brown Rice Flour

½ c. Sorghum Flour

1 Tbsp. Baking Powder

1 tsp. Salt

½ tsp. Xanthan Gum

6 Tbsp. Coconut Oil, melted

1 Tbsp. Agave Nectar

1 Garlic Clove, minced

1 c. Cold Water

For the topping

4 Tbsp. Coconut Oil, melted

5 Roma Tomatoes, thinly sliced

4 Garlic Cloves, minced

2 tsp. Salt

½ tsp. Chili Flakes

½ c. Cornmeal, for dusting

Handful of torn Basil leaves

Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a medium bowl, mix together the flours, baking powder, salt, and xanthan gum. Add the coconut oil, agave nectar, garlic, and cold water and mix with a rubber spatula until thick dough forms. Cover the dough with plastic wrap and refrigerate for 20 minutes.

To make the topping, in a medium bowl stir together 1 tablespoon of the coconut oil, the tomatoes, garlic, salt, and chili flakes and stir to combine. Set aside.

Dust a clean work surface with the cornmeal. Place the dough onto it and sprinkle with some of the cornmeal. Roll the dough out into a ¼-inch-thick rectangle. Carefully transfer the dough to the prepared baking sheet and trim the excess from around the edges. Brush with the remaining 3 tablespoons coconut oil. Bake until golden, about 15 minutes. Remove from the oven and arrange the tomato mixture on top. Sprinkle with the basil. Bake until the vegetables are soft, about 15 minutes more. Cut into squares and serve immediately. Makes 9 squares.