The Best Homemade Gluten-Free Pizza Crust

Pizza is definitely one of the gluteny foods most people miss when they switch to a gluten-free diet.

It was the item on top of my list of, "What am I going to do without ___?"

While these two recipes together aren't as easy as picking up the phone and getting pizza delivered, they aren't too time consuming to make.  It turned out amazing for me and I hope you guys have success :)

For this pizza crust, I used Bob's Red Mill All Purpose GF Baking Flour.

Homemade Pizza Sauce

This was my second time making homemade pizza sauce from scratch.  By that I mean made with fresh tomatoes (as pizza sauce should be) and a few simple ingredients.  Plum tomatoes (oval shape) are best to use because they are more "meaty" and more tasty - other tomatoes have many more seeds and water pockets.

This recipe makes enough for one medium to large size pizza but can easily be doubled or tripled (etc) to make extra to freeze for future use.

3-4 large fresh plum tomatoes
1/2 small red onion
2 cloves of garlic
Dash of olive oil
Dash of salt
Preferred Italian seasonings - basil, rosemary, oregano, mixed

Peel the tomatoes - either with a knife or boil in water for 30 seconds and immediately transfer to cold water then peel off skin
Mince tomatoes into small chunks
Chop onion and press garlic
Combine all ingredients in a sauce pan and simmer for 30 minute, stirring occasionally

Taste test throughout and season to taste.

Homemade pizza sauce simmering on the stove

Homemade pizza sauce

Now for the good stuff!  Not that the pizza sauce isn't good... but I'm sure more of you are interested in the gluten-free pizza crust.

This is about as close to "from scratch" as I get to making a pizza crust.

I decided to try out Bob Red Mill's All Purpose Gluten-Free Mix, which is a mix of garbanzo flour, potato starch, tapioca starch, sorghum flour and fava flour.

I used (part of) the pizza crust recipe on Bob's Red Mill's website.

Bob's Red Mill All Purpose GF Pizza Crust Mix
(with some modifications to the preparation method)

1-1/2 cups Gluten Free All Purpose Baking Flour
2 tsp Xanthan Gum
1/2 tsp Sea Salt
1 Tb Olive Oil
3/4 cup Warm Water
1 tsp Sugar
1 Egg
2 tsp Yeast, Active Dry 

Combine yeast, sugar and water in a large bowl and let stand about 5 minutes. 
Combine dry ingredients in separate bowl. 
Add egg and oil to wet ingredients, then add dry ingredients.  
Mix with a blender for a minute, adding a teaspoon of water if dough moves up beaters. 
Scoop onto greased pizza sheet. Wet your hands with water and spread dough over sheet and smooth.
Cover with favorite sauce and toppings. 
Bake at 425*F for 15-20 minutes.

*Eggless Option: Combine 1 Tb Flaxseed Meal + 3 Tb Water. Let stand for 2 minutes, then use as egg.

I hate being tied down to strict measurements.  It is rare that I use exact measurements.  Call me a rebel.  My measurements were approximated based on the above numbers.  Oh, and I added some Italian seasoning to the dough.

I have crossed out the directions I did not follow.  I don't have a blender and my wet hands caused the dough to turn into a sticky mess.

Mix with whisk or fork for one minute.
Plop onto greased and lightly floured pizza pan.
Sprinkle rice flour over the top and use a rolling pin to roll pizza crust to desired thickness.
Poke with fork to create holes so the dough does not bubble while cooking.

Then follow the rest of Bob's instructions.  Put on toppings and cook!

Rolled out pizza dough

Pizza crust with fork holes
Homemade GF pizza crust with homemade pizza sauce

Yum!  Before the oven

Cooked!  Enough to feed about 3 people


And that's it!  Gluten-free pizza made at home, with just the right amount of sauce and exactly the toppings you like - for me, this includes tomatoes, mushrooms, green and red peppers and onions. Yum!

1 comment:

  1. I just tried this recipe. Mine looked good, the dough rised nicely but all i could smell and taste was yeast. Any suggestions on what I did wrong ??