Gluten Free Pizza

photo by marshall oram

I found this recipe on allrecipes.com I think. I’ve tweaked and perfected it over the last 6-8 months. Now it’s ready to share.

Gluten Free Pizza Recipe Card 
[PDF 4×6 card formatted]

Prep Time: 10mins | Total Time: 40 mins

Ingredients:

  • 1 Tbs Dry Yeast
  • 2/3 cup Brown Rice Flour
  • 1/2 cup Tapioca Flour
  • 2 Tbs Powdered Milk
  • 2 tsp Xanthan Gum
  • 1/2 tsp Seasalt
  • 1 tsp Unflavored Gelatin (~1/2 Knox Gelatine Packet)
  • Italian Seasoning (I use 1/2 tsp Oregano, 1/2 tsp Garlic Powder, 1/4 tsp Onion Powder, 1/2 tsp Rosemary: Adjust for your taste) 
  • 1/2 tsp Sugar (or 1/2 tsp honey or 1/2 tsp agave nectar)
  • 1 tsp Olive Oil
  • 1 tsp Cider Vinegar
  • 2/3 cup Water (110º F, aka warm from the tap), up to 3/4 cup of water makes the dough a bit more workable, but super sticky. 

Directions:

Preheat oven to 425º F

In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed. Once combined, increase speed slightly and beat for 2-3 minutes. (If mixer bounces around bowl, dough is too stiff. Add water if necessary, one Tbs at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.

Prep pizza stone or 12-inch pizza pan with a dusting of brown rice flour.

Coat hands in olive oil to remove dough from mixing bowl.

Liberally sprinkle rice flour on dough, then press dough into stone/pan, continuing to sprinkle with flour to prevent sticking to hands. Make edges slightly thicker to hold toppings. (on a pizza stone, make sure to separate the pressed dough from the stone with spatula, this will save you a big headache later.)

Brush pressed crust with olive oil.

Bake pizza crust for: 11 mins (pizza stone) or 13 mins (pan).

Remove from oven.

Spread pizza crust with 1 cup of pizza sauce, 1 cup mozzerella, and season with: oregano, rosemary, garlic salt, & black pepper to taste. Return to oven.

Bake another 14 mins (pizza stone) or 15 mins (pizza pan) or until top is nicely browned.

Remove, slice into 8 and enjoy!

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