This past year we have moved away from gluten quite a bit. Mostly because my husband has some wheat and gluten sensitivities, but also due to the fact that wheat is now so hybridized and changed from what it was even 50 years ago. And while we do enjoy spelt every once in awhile, we try to stick to gluten free most days of the week. So when we started missing our once a week homemade pizza night, I did some digging around and found a crust I was able to modify to our liking!
Here is one I made awhile back with some rarely used pepperoni. I don’t care for consuming a lot of pork products, but sometimes I need to break my ‘food rules’ in order to bless my husband. My favorite toppings right now are onion, green pepper, and sausage!
Gluten Free Pizza
Ingredients
- 3/4 cup tapioca flour
- 1/2 cup white or brown rice flour
- 2/3 cup sorghum flour
- 1 tsp xanthum gum
- 1 tsp fine sea salt
- 1/2 cup milk
- 1/4 cup water
- 2 1/4 tsp yeast
- 2 tsp sugar
- 2 eggs slightly beaten
- 2 Tbsp olive oil or melted butter personally I’ve been liking butter lately
Instructions
- Preheat oven to 400 degrees.
- Mix milk, water (I use HOT water so I don’t have to warm the milk/water combo for the yeast) sugar and yeast together and let proof while mixing the rest of the ingredients.
- Mix the 3 flours, xanthum gum, and salt together.
- Stir in the milk/yeast mixture, oil, and egg into the dry ingredients and beat together until smooth.(This will not be your typical pizza dough, you will not be able to knead it by hand. It should be somewhat like a really thick cake batter.)
- Oil or butter a pan liberally as this crust can have a tendency to stick!
- Use wet fingers or a wet spoon to spread the dough out into the pan.
- Cover with a greased piece of waxed paper and let sit for about 20 minutes, allowing it to rise. (if you don’t have time to let it rise first, it’s not the end of the world)
- Bake for 10 minutes.
- Pull out the crust and top with your favorite pizza sauce and toppings.
- Bake for another 10 minutes.
- Let cool for a couple minutes, then enjoy!
Notes
Donielle Baker
I’ve really been missing pizza since going gluten free. There are some gluten free pizza places in the city, but I can’t just grab a slice on the corner anymore. And New York has the BEST pizza! Sad. I’m going to have to learn how to make my own pizza I guess….thanks for the recipe. I have all of those flours, so I’ll definitely try it!
That looks great. My whole family loves my gluten free pizza, and my recipe is similar to yours. We’re happy using turkey substitutes for pork such as turkey pepperoni, bacon, and sausage.
@Linda,
Never thought about turkey pepperoni!
I can’t wait to try this!! All the crusts (GF) I have tried to make have turned out…well…awfull, or barely tollerable. I had given up.
This sounds really good!
Thanks!
@tarena,
Hope you like it! We even like it better than the wheat crust I’d been making.
Thank you so much! I’ve been looking for a GF crust for my MIL — she’s GF and really misses pizza.
@SnoWhite,
Hope you like it! Let me know what you think if you try it!
GF pizza crust is an art. At least I think so. I have been able to make beautiful pie crusts, cakes, brownies, cupcakes, tarts…but when it comes to bread I’m still working on that learning curve. So glad you have a recipe that works.
Thanks for linking up to Slightly Indulgent Mondays!
@Amy @ Simply Sugar & Gluten-Free,
Yea, I’ve tried a few different bread recipes trying to find something for sandwiches and both were horrible! We now do spelt just for bread as it seems my husbands intolerance is more to wheat and wheat gluten than gluten in general.
thanks for sharing recipe family is trying to eat more nutritious
Yum! I’m definitely going to have to try this recipe. We love pizza in our family! 🙂
Blessings,
Michele
@Michele @ Frugal Granola, Let me know if you like it!
Gluten Free Pizza! This sounds great. I have been gluten free for 4 months and lovin’ it. I’ll definitely have to try this one out since I haven’t had pizza since I eliminated gluten 🙂
Any idea if the dough can be frozen? I would enjoy making a double batch and freezing smaller portions as I would be the only one eating it and this would make it more convenient, imo. Looks yummy and I have all the ingredients to top it off, which is great!
@MtnHarmony, I’ve frozen this dough only once and it seemed to turn out just fine! Let me know if you try it. 🙂
I tried this last night and we really enjoyed it! I used Teff instead of Sorghum because that’s what I had on hand, and I subbed guar gum for the xanthan gum.