Gluten-Free Mushroom and Ricotta Pizza

This vegetarian, gluten-free pizza utilizes a potato-based dough and is enhanced by the flavors of cheese, garlic, and red pepper flakes. Adding oil-tossed mushrooms before baking ensures a flavorful, slightly healthier bite.

• Pizza Toppings
• Cooking spray
• Shredded part-skim mozzarella1 cup
• Part-skim ricotta1/2 cup
• Garlic, thinly sliced2 cloves
• Kosher salt
• Crushed red pepperPinch
• Mushrooms, thinly sliced4 ounces
• Extra-virgin olive oil2 tablespoons
• Fresh thyme leaves2 teaspoons
• Gluten-Free Pizza Dough
• Large all-purpose potatoes2 (about 14 ounces)
• Warm water (110 degrees F)1/3 cup
• Agave syrup or honey2 teaspoons
• Active dry yeastOne 1/4-ounce package
• White rice flour1 cup
• Tapioca starch1/2 cup
• Kosher salt
• Large egg white1
• Extra-virgin olive oil1 tablespoon

1. Pizza Toppings
1. Preheat your oven to 500 degrees F with a pizza stone or baking sheet on the bottom-third rack.
2. Divide the pizza dough into 2 balls, spray a baking sheet with cooking spray, and press each ball into a thin 10-inch round.
3. Parbake the rounds on the preheated stone until the edges just start to brown, about 10 minutes for a softer crust or about 15 minutes for a crisper crust.
4. Mix mozzarella, ricotta, garlic, 1/4 teaspoon salt, and crushed red pepper in a bowl.
5. In another bowl, toss mushrooms, olive oil, thyme, and 1/4 teaspoon salt.
6. Dollop the cheese mixture evenly on the pizza crusts and spread out, then distribute the mushrooms on top.
7. Bake the pizzas until the crust is golden and the cheese is lightly browned, approximately 8 to 10 minutes.
8. Cut each pizza into 4 pieces and serve.
9. Gluten-Free Pizza Dough
1. Boil potatoes until fork-tender, about 25 minutes, then peel and rice them into a large bowl.
2. Mix warm water, agave, and yeast in a small bowl and let foam develop on top, about 3-5 minutes.
3. Mix the potatoes, rice flour, tapioca starch, and 3/4 teaspoon salt in a stand mixer to form a fine crumbly meal.
4. Add egg white and oil, gradually mix in the yeast mixture until dough forms.
5. Cover the bowl with plastic wrap and let the dough rise in a warm place until it increases by half, approximately 1 1/2 hours.
6. Form the dough into 2 or 4 balls, for small or medium pizzas, then use or freeze.