Gluten-free Pizza

This was my second try at a gluten-free Pizza crust. The first (just yesterday) was forgettable. Still... I was on a mission.

I love Pizza. I'm a Pizza-snob. Because I believe that you really can't get what I consider 'great' Pizza outside of New York. Really thin crust, with just the right amount of grease in the ever so slightly sweet sauce, and thin strings of mozzarella cheese stretching out with each bite. Yeah... you get the picture.

I've learned to live with California Pizza - and have found a few places here in Northern California that make acceptable Pizza. But I figured, since I'm not getting my 'great' pizza anyway, I might as well find a recipe for Gluten-free Pizza, since I'm trying to avoid wheat.

So my first attempt was bad. I realized when I was trying to eat it that someday I need to do another blog called "Bonnie's Baking-Blooper Blog." It's got a nice ring, don't you think?

My old (cheap and warped) Pizza pan was long gone, so I recently bought a new one. Oh - I have a Pizza Peel and Stone and all that - which I've mostly used for bread baking. But this new one from Calphalon is very cool - it's got holes on the bottom to help crisp up the crust. I love it!

Since I didn't have any great expectations for this second try to be any good, I didn't bother taking pictures along the way. But go figure - it was good. I'm really happy with the result.

It's easy enough to throw together - but you have to be careful about getting the dough to the right consistency to be able to work it into a big circle. Not too dry and not too wet. As I mentioned, I like my Pizza thin so I had to really work that circle, from the center out, with my fingers. I was able to fix any little tears that happened just by squeezing it back together. I think now that I've made it once, next time I'll be able to make the edge a little neater looking.

I adapted this recipe from a book by Carol Fenster called "Special Diet Solutions."

Gluten-free Pizza Crust


  • 1 Tbs. Yeast
  • 2/3 cup Brown Rice flour
  • 1/2 cup Tapioca flour
  • 2 Tbs. powdered milk or extra Tapioca flour (I actually used dry buttermilk because I had some)
  • 2 tsp Xanthan Gum
  • 1/2 tsp salt
  • 1 tsp unflavored gelatin
  • 1 tsp Italian Seasoning (I just added some Garlic Powder, Onion Powder, Thyme, and Rosemary to taste)
  • 2/3 cup warm water, approximately (temperature around 100 degrees, not too hot or it will kill the yeast)
  • 1/2 tsp sugar or honey or agave (I used sugar)
  • 1 tsp Olive Oil (I think I'll add 1 Tbs next time)
  • 1 tsp cider vinegar

  1. Add all ingredients to electric mixer bowl and blend on low speed.
  2. When blended, mix on high speed for about 3 minutes. If mixture seems too dry (the machine is starting to bounce around), add a bit more water. The dough should be soft.
  3. Put the dough on a (rice) floured surface, and form into a ball. Then flatten it out slightly into a circle with your hands.
  4. Place the dough on your Pizza pan, and begin working it out into a larger circle, pressing from the middle out. Work it to the size and thick/thinness you prefer. If it cracks in spots, just press it back together.
  5. When you have it at the right size, thicken up the edges a little to keep your toppings on, and so it looks like a Pizza (LOL).
  6. Set it in a warm place and let it rest for about 20 minutes or so. Meanwhile, preheat the oven to 425 degrees.
  7. After resting (the Pizza, not you) pre-bake the dough for 10 minutes.
  8. Remove from oven and add your toppings.
  9. Bake again, for about 15 to 20 minutes, until until the cheese is melted (you did use cheese, didn't you?) and the crust edge is nicely browned.

I used Organic Pasta Sauce from Whole Foods which is tasty and well priced, Mozzarella cheese, and some thinly sliced ham I also got at Whole Foods. Next time I will definitely use Goat cheese and mushrooms. I think next time will be soon!

Stumble Upon Toolbar

No comments:

Post a Comment