Ingredients:
Gluten-Free Pizza Dough
2 cups(300g) gluten-free all-purpose flour
3 tablespoonsnonfat dry milk
1 tablespoongranulated sugar
2 teaspoonsinstant yeast
1 teaspoonkosher salt
1 teaspoonxanthan gum
1 1/4 cups(283g) warm water
1/4 cup(60g) extra-virgin olive oil, plus more for shaping and baking the dough
1 pinchflaky salt and freshly ground black pepper, plus more to taste
Salad Pizza Toppings
1/4 cupextra-virgin olive oil
3 tablespoonsred wine vinegar
1 tablespoonmayonnaise
1 garlic, finely grated
1/2 teaspoonItalian seasoning (dried herb blend)
1 pinchflaky salt and freshly ground black pepper, plus more to taste
3 cupssalad greens of choice
1 cupthinly sliced red onion
1/2 cupParmesan cheese shavings
1/3 cupthinly sliced pickled pepperoncini or peppadew peppers
Directions:
In the bowl of an electric mixer fitted with the dough hook attachment, mix all the ingredients for the dough to combine and form a soft, smooth dough, 3 to 4 minutes.
Let the dough rise in a warm place for 1 hour. Towards the end of rise time, preheat the oven to 400°F, and grease a baking sheet with olive oil.
Scoop the dough onto the prepared baking sheet. Use slightly damp or oiled hands to press the dough into a round about ¼ inch thick on the baking sheet. Let sit for 10 to 15 minutes.
Use your fingers to press out the dough again, getting it slightly rounder and thinner this time. Drizzle the surface lightly with olive oil, and sprinkle with flaky salt and pepper.
Bake until the pizza dough is crisp and starting to turn golden around the edges, about 20 minutes. Cool for 5 minutes before topping.
While the dough bakes and cools, whisk the oil, vinegar, mayonnaise, garlic, Italian seasoning, salt and pepper together in a medium bowl until a thick, dreamy dressing forms. Just before serving, add the greens, onion, Parmesan, and peppers and toss until all ingredients are well coated. Scoop on top of the dough and slice into pieces.