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Health & Fitness

A World Without Wheat....Pizza Pizza!

Want to get adventurous and make your own GF pizza? Learn how easy it is to do in this posting.

So I made GF pizza for the second time.  Yes, Thursday night during this crazy heat wave!  It turned out pretty good.  The crust is sort of like bar pizza crust. A crispy, cracker sort of texture.  We had it plain with just sauce and mott cheese.  I do think that the more toppings you put on GF pizza the better. Well, maybe more that they are flavorful to add to the GF eating experience, to distract as it were from the less than stellar basic nature of GF pizza crust.  My visitor does not like any known pizza toppings so we had it plain!  I enjoy mushrooms, pepperoni and even black olives.  Put on what you like.

I used the same recipe as last time.  You can make it in a regular metal pizza pan.  It needs 30 to 40 min of rising time in the pan before you bake it.  I like to flip it over and bake it on the other side; gives a crispier crust I think; up to you on that issue.  Last time I didn’t spread it as thinly and it had a thicker doughy center area.  Spread it out to the edge!

Ingredients:

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1 cup brown rice flour mix (recipe below)

½ c millet flour (helps to keep crust from over shrinking)

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1 tsp xanthan gum (I use a 50/50 mixture of it with guar gum- better flavor)

½ tsp salt

2 tsp. sugar

2 tsp. or one packet of yeast

1 tsp olive oil

¾ cup plus 1 tbsp. warm water (110 degrees)

 

Brown Rice Flour Mix  - mix together in a big jar or bag before measuring out what you need for this recipe.


1 c. brown rice flour

1/3 c. potato starch

3 tbsp.  Tapioca flour

 

Mix all the dry ingredients in bowl of stand mixer.  Pour in oil and water and mix on low until blended mostly, scrape down bowl with rubber spatula and blend on med high speed for 2 minutes. 

Take a 12-14 inch pizza pan and spray with cooking oil.  Dust lightly with cornmeal (optional but I do it).  Pour all the dough in the center of the pan using rubber spatula and spread it out with an icing spatula or long knife; try not to get the center thicker than the rest.  Spread all the way to edges of pan. You can dip the spatula in water if it gets sticky during this spreading process. Let rise in warm place for 30-40 min.  This would be my kitchen counter in this evilly hot July! Bake at 425 degrees for 15-16 minutes.  If you have a bottom heat oven this gives the best browning to the bottom.  Take out and flip over.  Top with sauce; I open a small 8 oz can of tomato sauce and add dried oregano, basil and a minced garlic clove; cook it 5-10 min and cool.  Spread almost to the edge. Then layer on shredded or thin sliced mozzarella cheese.  Bake 10 more min until cheese is starting to brown.  If your bottom is still pale; take the pizza off the pan and bake it right on the oven rack for an additional six minutes.  I haven’t had to do that. Cool 2-3 minutes before slicing and serving.   Top it with whatever else you like on your pizza.

You could do the first baking and then cool and freeze the crust for use later.  The recipe says you can let it rise for several hours before baking for best flavor. I have not tried that.   It is as good as or better than GF pizza from the pizza shop where they buy the crust ready made and just sling on sauce and cheese.

Once the heat wave breaks you might want to try making this for a GF friend; impress the heck out of them and it really does taste pretty good while being easy to create. You might actually forget that it is gluten free!

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