February 7, 2018
Nobody should be denied good pizza, especially simply because of gluten. Now, I know you can buy storebought and some restaurants even have a Gf version but I generally found them more like cardboard, and full of additives and other yucky stuff. But as someone who grew up with homemade pizza, I wasn’t giving up. There had to be a way.
The recipe below is life changing if you are steering clear of gluten, but not wanting to give up the beloved pizza. I don’t recall the original recipe I began using to eventually end up with this one, but I didn’t have any luck with it anyways, nor with the multiple changes I made until I arrived here – Gluten free pizza, without strange, hard to find, ingredients, that is actually malleable and delicious. This dough is quick and easy to assemble- it can be rolled out into shape, and even made into pizza pops or calzones, or whatever you fancy! I served this up to many a (gluten consuming)house guest and they were none-the-wiser about the gluten content and everyone raves about my pizza, GF and all.
ps. If you like having pizza ready to go in the freezer, stop after you prebake at step 9, let the dough cool completely on a rack, then brush with oil, and top with your favorite sauce and toppings. When it’s time to eat said Pizza, preheat the oven to 425F, bake 12-15 minutes.
Gluten Free Pizza For All!
Gluten Free Pizza by Meg
Makes 1/12 inch pizza or 6-8 pizza pops
Prep Time: 15 mins
Bake Time: 24-30 mins
Ingredients
- 1 Cup warm milk
- 1 Tbsp quick rise yeast
- 1 Tbsp sugar (or use honey dissolved into the warm milk)
- 1 Tbsp olive oil
- 2 Cups rice flour
- 5 Tbsp corn flour
- 3 Tbsp tapioca starch
- 1 Tsp sea salt
- 3/4 Tsp xantham gum (works so-so without this, but definitely hold together better with it included)
- Spices to taste preferences (ex. 1 tbsp each of onion powder, garlic powder, parmesan cheese, red chili flakes, etc)
Directions
- Preheat oven to 425 F
- Warm milk (slightly warmer than luke warm)
- Add sugar to milk, stir, add yeast, cover, and let sit 8-10 minutes
- Add all remaining ingredients, mix with dough hook
- If the dough seems a little dry and crumbly, add 1 tbsp of water at a time and mix in. Dough should be slightly sticky.
- Sprinkle rice flour on parchment paper and rolling pin. Roll out desired pizza format.
- Perforate the dough gently with a fork and brush with olive oil
- Prebake for 12 minutes
- Brush with olive oil again, top with your favorite pizza toppings, bake for 12-15 mins
Enjoy!!!
You’ll end up with more of a thin crust style pizza that holds together well and is flavorful and delicious. Feel free to shoot me a message or comment below if you have any questions or feedback. I would love to hear from you. Now go eat some Pizza!
-Meg
