The Best Gluten-Free Pizza

Name: The Best Gluten-Free Pizza
Yield: Serves 4 to 6 (Makes two 12-inch pizzas)
Ingredients: 16 ounces (3 1/3 cups plus 1/4 cup), ATK All-Purpose Gluten-Free Flour Blend; 2 1/2 ounces (1/2 cup plus 1 tablespoon), almond flour; 1 1/2 tablespoons powdered, psyllium husk; 2 1/2 teaspoons, baking powder; 2 teaspoons, salt; 1 teaspoon, instant or rapid-rise yeast; 2 1/2 cups, warm water (100 degrees); 1/4 cup, vegetable oil; , Vegetable oil spray; 1 (28-ounce) can, whole peeled tomatoes, drained; 1 tablespoon, extra-virgin olive oil; 1 teaspoon, red wine vinegar; 1 , garlic clove, minced; 1 teaspoon, dried oregano; 1/2 teaspoon, salt; 1/4 teaspoon, pepper; 1 ounce, Parmesan cheese, grated fine (1/2 cup); 8 ounces, whole-milk mozzarella cheese, shredded (2 cups)

Main Courses
Gluten Free
Pizza

By Andrew Janjigian ･ Appears in Cook's Illustrated May/June 2014, America's Test Kitchen TV

Most gluten-free pizza tastes like wet cardboard. By examining every detail, we eventually came up with a crust that’s crispy outside and light and airy inside.

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

SERVES 4 to 6 (Makes two 12-inch pizzas)

TIME 3 hours, plus 1½ hours resting

Why This Recipe Works

This is a members' feature.