Enjoy delicious gluten-free flatbread pizzas topped with spring veggies and a tomato confit with pesto, perfect for al fresco dining. The dough is made with gluten-free pizza flour and instant yeast, making it suitable for everyone in the family.
1: Combine Stagioni gluten free pizza flour, water, instant yeast, olive oil, and salt in a bowl of a stand mixer and mix on medium speed for five minutes.
2: Grease a spatula with olive oil and scrape down the sides of the bowl.
3: Cover and let rise in a warm place until the dough has doubled in size, about 1.5-3 hours.
4: Prepare two baking sheets with aluminum foil and drizzle with olive oil.
5: Divide the dough in half and then into quarters. Pull one quarter of the dough out and place it on the greased aluminum foil.
6: Spread the dough into an even layer around ¼-½ inch thick. Repeat with remaining dough.
7: Preheat the oven or grill to 450°F.
8: Add desired sauce and toppings to the pizza, then cook for 10 minutes in the oven or 8-10 minutes on the grill.
9: Turn the pan midway through for even cooking.
