Gluten free diet blog

I want to share my favourite gluten-free pizza recipes.

Wheat-Free and Gluten-Free Pizza Crust recipe

This crispy pizza crust tastes so delicious that your guests won’t know it’s wheat and gluten-free. You can hold a slice in your hand and it won’t crumble! You may also shape the dough into four individual pizzas.

1 tablespoon gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 degrees F)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Cooking spray

Preheat oven to 425 degrees F.

In medium bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.)

Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned.

Serves 6.

Source: Special Diet Solutions - Carol Fenster, Ph.D.

Upside Down Pizza

2/3 cup rice flour
1/2 cup milk or non-dairy milk substitute
1 teaspoon baking powder
2 whole eggs
1/2 teaspoon salt sausage
2 (14 ounce) jars pizza sauce
4 cups shredded mozzarella-cheddar blend cheese

Preheat Oven to 350 degrees. Cook sausage and slice into pieces. Mix with the spaghetti sauce and put into a 9″x13″ pan. Top with half of the cheese. Pour the batter evenly over the top and sprinkle with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the crust is set and the top is lightly browned. Source

Gluten-Free & Wheat-Free Traditional Thick-Crust Pizza Recipe

Ingredients

1¼ Cups Cornstarch
¾ Cup Millet Flour
2 Cups White Rice Flour
¼ Cup Teff Flour
1½ Tablespoons Xanthan Gum
1½ Teaspoons Salt
¼ Teaspoon Dried Oregano
¼ Teaspoon Garlic Powder
1 Package Active Dry Yeast
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Sugar
1 Tablespoon Honey
1/3 Cup Vegetable Oil
2 Eggs
1 Egg White
1¾ Cups Warm Water (110-115°)

Yield: dough for two 12 inch round pizzas

Place Cornstarch, flours, Xanthan gum, salt, oregano, garlic powder and yeast in mixing bowl; mix. Add, vinegar, sugar, honey, oil, eggs, egg white and lastly the warm water; mix. Increase mixing speed to high, and beat for 4 minutes.

Coat your pizza pans with cooking spray. Dough will be a bit difficult to work with (sticky). Work the dough out as best as possible with a spatula. I then spray surface of pizza dough with cooking spray (very light coating). Finish spreading the pizza dough out with hands - if still to sticky, try using a small piece of parchment paper or wax paper sprayed with cooking spray to help spread the dough. Form the dough around the edge of the pizza thicker than the inner region in order to create a nice edge/crust.

Allow to sit in a warm, dry location (free of drafts) covered loosely with plastic wrap for 40 minutes.

Preheat oven to 375° and pre-bake crusts for 20 minutes.

Remove pizza crusts from oven. Increase oven temperature to 400°.

Add pizza sauce, cheese and any other desired toppings to the pizza crusts and then place back in oven for an additional 20 minutes (note: if using sausage or other raw meat, it should be precooked before adding to pizza).

Source