Sausage, Fontina & Truffle Pizza with Gluten-Free Potato Crust

So here is my third gluten-free pizza crust this week. I will have to say all three are great and you should try them all. This one is unique and uses potato, which pairs great with a sausage pizza. You will need a potato ricer or food mill.

  • 2 large all-purpose potatoes (about 14 ounces)
  • 1/3 cup warm water (105-115°F)
  • 2 teaspoons honey
  • 2 1/2 teaspoons active dry yeast
  • 1 cup white rice flour
  • 1/2 cup tapioca flour
  • Kosher salt
  • 1 large egg white
  • 1 tablespoon extra-virgin olive oil

Place the potatoes on a baking sheet, drizzle with olive oil. Bake at 400°F for 45 minutes or until a knife pierces through easily. Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer or food mill set over a large bowl (should have about 2 cups). Set aside.

Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, about 5 minutes.

Add the potatoes, rice flour, tapioca flour and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is combined and forms a fine, crumbly meal. Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly sticky). Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 45 minutes.

Form the dough into two balls, for medium size pizza’s. Or one large. Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 500°F.

Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball. Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border.

Using baking peel, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes. Using baking peel and discarding parchment paper, transfer baked crust to rack to cool.

Top pizza with ingredients of your choice and place back on stones until toppings are hot and bubbly. About 10 minutes.

My Toppings:

  • Spinach
  • Spicy Italian sausage
  • Mushrooms
  • Fontina cheese
  • Truffle oil for finishing when pizza is out of oven