I have worked on this recipe a long time, because pizza has many demands. And when it even has to be gluten-free, it’s a bit like starting over.
It can in general good feels like starting all over again, when you start to bake gluten-free. Many of the things you have learned and know can’t be used more. Altogether it’s a completely different process. But when it finally succeeds, it’s just an incredible joy!
Stir all the dry ingredients together well in a large bowl. Stir water, honey and olive oil and mix the dough well, with a large wooden spoon.
You will after a short time could feel that xanthan gum will start functioning, when the dough becomes elastic. Stir the dough for about 1 minute and cut a plastic bag and place over the bowl. The dough will raise better because of that. Let it rise for about 1 hour until it is almost twice in size.
When the dough is done to raise, divided it into two.
Heat the oven to 200 degrees and put a pizza stone in the oven. If you don’t have a pizza stone, don’t worry, just leave it out. Put also a bown with water at the bottom of the oven, it will make the pizza crisp.
Place one part of dough, on a baking sheet and sprinkle with rice flour. Add a new piece of baking sheet on top of the dough and roll with a rolling pin until dough is round and and about. 0.25 cm. thick.
Fold the edge over the, if you want a thicker edge. Bake the dough 5 min. before you come the filling on. Do the same with the other portion of dough.
Let the mashed tomatoes simmer in a small saucepan, along with dried oregano and 1 clove garlic, crushed. Cut the cheese out, cutting corn of the 1 ear of corn and cut the fresh tomatoes in half.
When the crust has baked alone, pour tomatsause on top and add fresh tomatoes, corn, mozzarella cheese and fresh basil.
Bake the pizza, one at a time, at the same temperature for 20-25 minutes more.