Remember the thick crust almost-fried-on-the-bottom pan pizza we used to get back in our gluten eating days? This is the absolute BEST gluten free pan pizza you will ever have and tastes just like that!!!
shredded mozzarella cheese or several slices (about ½ pound) white American cheese
any other toppings of choice
Make dough as instructed through step 2, allowing it to rise for roughly 2 hours. You may refrigerate it until you're ready to make your pizza, but it's not absolutely necessary.
Pour most of the olive oil into the bottom of a 12-inch or two 8-inch cast iron skillets (or pans). Dump the dough into the skillet and add the rest of the olive oil on top. Using your fingers, gently spread the dough out to the edges of the pan. It's okay if the dough is dimpled from your fingers.
Cover with a tight-fitting lid or plastic wrap and allow to rise for about 30 minutes while preheating the oven to 450° F.
This is totally optional, but I like to get the crust started on the stove top so it creates a crispier crust (and it seems to stick less). Place it over a medium low flame for about 2-3 minutes while carefully adding the sauce and cheese before removing it from the flame. Bake for about 15-20 minutes, or until cheese is melted and bubbly, charred in spots. The baking time will depend on your skillet size and your oven, so begin checking at 15 minutes, but it may take as long as 30.
Allow to cool slightly before cutting and serving.
To make just one personal pan pizza, drizzle a little bit (roughly one tbsp) of olive oil into 8-inch cast iron skillet or round cake pan. Use about a fist full of the dough for one pizza. Follow instructions for making a large pizza, but only use about 1/4 of the sauce and cheese. Bake as instructed above. To reheat leftover pizza (if you're lucky enough to have leftovers), preheat skillet over medium-low heat and place slices in skillet. Cover with a lid and allow to heat through, about 5-10 minutes. You can also reheat slices in the oven on a baking steel or stone at a temp of about 350 for 10 minutes. ***DISCLAIMER: The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers. My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other. If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain. While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe.