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Perfecting the Gluten Free Pizza Crust (And Weekly Meal Traditions: Part 1)

Whole Foods stopped carrying its 365 brand pizza crust mixes, which I thought were pretty tasty and easy to make, so I started searching for a homemade pizza crust recipe to replace it.  The other brand name pizza crusts are pretty expensive, and we make pizza nearly every Friday night at our house and eat it with a salad while watching a movie.  The first recipe I found was on a blog that no longer seems to be current called Gluten Free Mommy.  The first time I made it, it came out too dry and crumbly, so I’ve been tweaking it over the past few weeks and think I’ve finally found a good combination of ingredients.  The kids have said they even like the softer, thicker crust
Our typical pizzas for Friday night are one pepperoni and one Mexican pizza with seasoned ground beef, beans, and corn.  We’ve had so many wonderfully fresh ingredients from the farm, though, that we’ve also tried pesto chicken pizza and this one ~ a Margherita pizza with farm fresh heirloom tomatoes, local mozzerella, and basil picked both from my own garden and from our farm share.  Breakfast pizza is another favorite, with scrambled eggs, ground sausage, and cheddar cheese.

Here’s my recipe for the crust:

Gluten Free Pizza Crust
(Makes 2 large crusts)

4 cups GF flour mix (rice, tapioca, potato) OR 3 1/2 cups GF flour mix + 1/2 cup millet flour
4 Tbsp almond meal (or ricotta cheese)
3 tsp xanthan gum
1 1/2 tsp salt
4 Tbsp sugar (white or brown)
2 tsp sugar (for proofing yeast)
4 tsp yeast
1 cup warm water
4 eggs (room temp)
4 Tbsp olive oil
1 tsp cider vinegar
2 Tbsp honey

Optional: 1 tsp garlic powder, 1/2 cup Parmesan cheese

Take eggs out of frig and allow them to come to room temperature. Place 2 tsp sugar and 4 tsp yeast in small bowl.  Add one cup of warm water and allow yeast to “proof” for a few minutes.  In a large bowl, stir together flour, xanthan gum, almond meal, salt, sugar ~ also garlic powder and Parmesan, if desired.  In a third bowl, whisk together eggs, olive oil, vinegar, and honey.  Add yeast mixture and egg mixture to dry ingredients and mix well.  Divide between two round pizza pans and press to form crusts.  Coat fingers with olive oil if too sticky.  Let rise in pans for 10 minutes and then bake for 15-20 minutes at 400 degrees.  Remove from oven, top with pizza sauce and desired toppings and bake again at 400 degrees until done.

Next up: Weekly Meal Traditions: Part 2 ~ Sunday Night Buttermilk Pancakes

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