At the famed Flora Farms Field Kitchen outside of Cabo San Lucas, Chef Guillermo Tellez smokes halved and seeded tomatoes over mesquite charcoal and mango-wood chips for this gluten-free pizza recipe. Our simplified smoked bacon and tomato pizza version uses canned fire-roasted tomatoes.
Smoked Bacon and Tomato Pizza Gluten-Free Recipe
- 1 (12-inch) Gluten-Free Pizza Crust (below) or store-bought gluten-free pizza crust, parcooked
- 1/2 cup Tomato Sauce (below) or store-bought tomato sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Kosher salt
- Freshly ground pepper
- 4 ounces fresh mozzarella cheese sliced into 1/8-inch-thin rounds
- 6 strips cooked smoked bacon
- 1/2 to 3/4 cup drained canned diced fire-roasted tomatoes
Preheat the oven to 550°F. Place the parcooked pizza crust on a sheet pan. Spread the tomato sauce on the crust, then sprinkle with the thyme, oregano, 1/2 teaspoon salt, and pepper to taste. Top with the cheese, bacon, and tomatoes. Bake until the cheese is melted, the bacon is hot, and the crust is crispy, 5 to 6 minutes. Serve immediately.
Gluten-Free Pizza Crust
- 2 cups tapioca flour
- 2 cups Multipurpose gluten-free flour (we like Cup4Cup), plus more for rolling out the dough
- 1/3 cup powdered milk
- 2 tablespoons plus 2 teaspoons or 4 (7-gram) packets active dry yeast
- 2-1/2 teaspoons kosher salt
- 2-1/2 teaspoons agar-agar
- 5-1/2 teaspoons xanthan gum
- 2-1/2 teaspoons sugar
- 5-1/2 teaspoons olive oil
- 1 tablespoon plus 1 teaspoon apple cider vinegar
Place all the ingredients in a stand mixer fitted with the dough hook and work the dough on medium speed until it comes together and forms a slightly sticky ball. If it’s too dry, add a little water, then knead it on a lightly GF-floured surface about 10 times to ensure all the ingredients are combined. Keep the dough covered with a damp cloth; the dough dries out as it sits.
Preheat the oven to 550°F. Divide the dough into 3 equal pieces. Dust a clean surface with some GF flour, then roll each piece of dough into 12-inch round, adding more flour to the surface or top of the dough, if needed, and shaping the edges, if desired. Transfer the dough to a baking sheet. Using a fork, prick small holes all over the dough, then let it rest for 30 minutes. Parcook the crust until it’s golden brown, 8 to 10 minutes.
- 5 medium to large Roma tomatoes
- 3 fresh basil leaves stems removed
Preheat the oven to 550°F. Heat a cast-iron or other ovenproof pan in the oven, carefully add the tomatoes in one layer, and roast until they start to blister, about 15 minutes. Remove from the oven. When cool enough to handle, peel the tomatoes and discard the skins.
In a food processor, combine the peeled tomatoes and the basil and blend until nearly smooth, then strain.
Photography Mike Arce
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