Gluten-Free Pizza

• 7 grams flaxseed meal (about 1 tablespoon)
• 500 grams gluten-free flour blend about 4 cups, purchased or homemade (see recipe)
• 1 1/2 teaspoons kosher salt
• 15 grams active-dry yeast (about 4 teaspoons)
• 1/4 cup extra virgin olive oil, more as needed
• Cornmeal for dusting
• 2 garlic cloves, peeled and sliced paper-thin
• 1/2 cup grape tomatoes, halved lengthwise
• 13 cup roughly chopped olives
• 1/2 pound regular or buffalo mozzarella, sliced
• 1/2 cup grated parmesan cheese
• Crushed red chile flakes to taste
• Flaky sea salt, optional

1. Pour 2 tablespoons boiling-hot water over flaxseed.
2. Whisk quickly until you have a thick paste.
3. Cool.
4. In a stand mixer fitted with a paddle attachment, combine the flour and salt.
5. In a separate small bowl, gently stir together the yeast and olive oil with 1/2 cup warm water.
6. Let it rest a few minutes to activate the yeast.
7. Add the flaxseed to the dry ingredients and mix for 10 seconds.
8. Pour the yeast-oil-water mixture into the dry ingredients.
9. With the mixer on medium, mix for a few moments, until the dough comes together into a soft ball around the paddle and feels soft and pliable.
10. If the dough feels too dry, add a little more warm water in small amounts until the dough feels soft and pliable.
11. Let the dough rise in a warm place for 1 hour.
12. Meanwhile, heat the oven to 450 degrees, with a rack in the upper third.
13. If you have a pizza stone, put it on the rack and let it heat.
14. If not, sprinkle a pizza tray or baking sheet with gluten-free cornmeal.
15. Divide the dough in half.
16. Roll out each piece between two pieces of parchment paper into 1/4-inch thick rounds.
17. (Put one in the refrigerator while baking the first.)
18. Remove the top parchment layer, and gently flip the dough onto the pizza stone or baking tray.
19. Remove the other piece of parchment paper.
20. Crimp the edge if you like.
21. Brush the top with olive oil.
22. Bake until the dough has started to crisp up and brown at the edges, 8 to 10 minutes.
23. Remove the crust from the oven and add half the garlic slices, grape tomatoes, olives, mozzarella, parmesan and chile flakes.
24. Drizzle with olive oil and bake for about 8 minutes, until the cheese is melted and bubbling.
25. Drizzle with more oil and, if you like, flaky salt.
26. Repeat with remaining dough and toppings.

meal, kosher salt, activedry yeast, extra virgin olive oil, cornmeal, garlic, grape tomatoes, olives, regular, parmesan cheese, red chile, salt

Taken from cooking.nytimes.com/recipes/1013625 (may not work)