Skip to main content

Gluten-Free Goddess Pizza Crust

Gluten free pizza crust - my new recipe

PIZZA. YES.

For years I've missed pizza. Not because there isn't gluten-free pizza available. It's out there. You can find it if you look hard enough. Take a gander in the frozen food aisle of your favorite natural market. Snoop around in the dairy case, next to the gluten-free bagels. You might even hit pay dirt at your local pizza joint (if they understand the ins and outs of cross contamination). So yeah. There are some choices out there. Problem is, most gluten-free pizza sucks.

It's usually heavy on the chewy aspect. 

Or dry as dirt. Like a cracker. 

With zero flavor. 

Yawningly meh. 

Certainly nothing to brag about. I mean, you wouldn't eat it if you didn't have to. You know what I'm sayin'? It's okay in a pinch. If you're famished and tired on a Friday night. 

But it's not exactly inspiring.

So last week I started experimenting. I tweaked and baked. And lo and behold. A tasty new gluten-free pizza crust was born. 

And this one doesn't suck.

It might even deserve its own brand new clean and shiny pizza pan.

Karina xo



Gluten free pizza crust baked to a golden brown and topped with Italian veggies

Gluten-Free Goddess Pizza Crust Recipe

By Karina Allrich Febuary 2011.

I'm finally happy with a gluten-free pizza crust. It's the best gluten-free dairy-free pizza crust I've eaten. These particular flours bring superior flavor and a perfect pizza crust texture. Slightly golden crisp at the edge, with a tender, flexible middle. Not too thick and not too thin. You can hold a slice in your hand and bite.

Ingredients:

1 cup cassava or tapioca starch
1 cup sorghum flour
1 cup potato starch
1/2 cup brown rice flour or oat flour
1/2 cup GF millet flour
3 teaspoons baking powder
2 teaspoons xanthan gum or gelatin
1 teaspoon fine sea salt
3 tablespoons organic light brown sugar
1 and 1/4 cups warm water (between 110 - 115ºF)
1 teaspoon organic light brown sugar - for proofing the yeast
1 packet (1/4 ounce) fast acting active dry yeast
1/4 cup good olive oil
1/4 cup beaten organic free-range egg whites (or egg replacer for two eggs)
1/4 teaspoon light tasting rice vinegar

Instructions:

Grease two 12-inch Pizza Pans (or baking sheets) and dust lightly with gluten-free cornmeal or rice flour. Set aside.

In a large mixing bowl, whisk together the GF flours and dry ingredients.

Proof the yeast in 1 cup warm water with a pinch of sugar.

Add the proofed yeast and water to the dry ingredients. Add the oil, eggs and vinegar.

Beat the dough until smooth and sticky. Add the remaining 1/4 cup water if you need to. The pizza dough should be creamy smooth and not too thick- it's not sturdy like typical bread dough. It almost borders on batter.

Using a silicone spatula divide the dough in half. Scoop each half onto the center of a prepared pizza pan. Using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges. You'll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms. Have patience, Bubela. You will be rewarded with a lovely crust. Promise.

Set the pizza shells in a warm cozy spot to rest and rise a bit- about 15 minutes.

Preheat the oven to 400ºF.

When the oven is hot, place the two pizza pans side by side on the center rack (if your oven is too small to accommodate both pans on one rack, you'll need to use two racks; rotate the pans half way through baking time to avoid overcooking on the lower rack).

Bake for ten minutes till golden.

Remove from the oven. Preheat the broiler.

Brush the pizza shell with extra virgin olive oil. Season with sea salt and fresh garlic.

Sprinkle with Italian herbs.

Top with your choice of fresh vegetables and herbs (and sauce, cheese, cooked meat etc). Drizzle extra virgin olive oil all over the top.

Broil briefly to melt the cheese, 4-5 minutes. Don't over cook

Makes two medium thick 12-inch pizzas or baking sheet style rectangles (a thinner crust makes a larger size).


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.


See Karina's Recipe Notes below-

Italian style gluten free pizza dough baked to a tender crust and topped with fresh grilled eggplant and vegan cheese

If you prefer a very thin crust, press it out thin on a larger cookie sheet; or divide the dough into three balls and use for three thin pizzas.

For a vegan pizza I used: fresh baby spinach leaves and basil, roasted eggplant slices, sliced fresh tomatoes, vegan "mozzarella" cheese, Italian herbs (dried oregano, marjoram, parsley, rosemary, thyme).

We had two slices of leftover pizza, so I experimented for you, Dear Reader. We wrapped leftover slices in foil and stored them in the fridge. The next morning, we reheated the wrapped slices in a 350 degree oven for about 10 minutes. They heated through rather quickly. Scrumptious for breakfast!

Regarding substitutions on a gluten-free diet...

I worked with my dough for several years to get just the right pizza crust texture and taste. This recipe is so perfect as is, I hesitate to offer any substitutions. Each change will impact the dough. If you change things up I cannot guarantee you'll achieve the lovely texture and taste of this latest incarnation. Any experimenting- you'll have to do on your own. Use my recipe as a guideline.

The flours I chose are balanced for a blend of just the right crispness, flavor, browning ability and flexibility. The brown sugar and extra virgin olive oil are there for a reason. They add complexity and richness to the gluten-free dough. If you remove them you'll impact the flavor and texture. Trust me.

If you prefer pizza sporting a red sauce, prepare the shell as above and bake it for only 6-7 minutes. Add the sauce and bake for three minutes. Add the additional topping and broil briefly to melt the cheese and heat the toppings.

Gluten free pizza crust recipe by Karina


TRENDING

Gluten-Free Shepherd's Pie Two Ways (one vegan)

For today's menu? Gluten-Free Shepherd's Pie Two Ways (one vegan). A frigid wind is rolling through, interrupting our whisper of solar warmth with bracing bursts of frosty cold. But the skies are clear and cobalt blue, nudging out the low wooly gray of yesterday. Still, it's the kind of day that calls for comfort in the form of food. Something baked in a crock. Something piping hot and old fashioned. Something with mashed potatoes. A savory pie, I said out loud, standing at the window watching our pair of cardinals and chickadees take turns at the feeder stocked with black oil sunflower seeds. Don't tease me, said my husband from his corner study, looking up, I imagine, from his latest screenplay effort. I wouldn't joke about a thing like pie, I assured him. I'm thinking- a shepherd's pie, I said. More to myself than him. But not the usual shepherd's pie. No lamb. No beef. No onion. No peas, I murmured. Please, he said. No peas. (His hearing is ex

Gluten-Free Goddess Banana Nut Bread Recipe

Banana bread for the rest of us. No apologies needed.  Out there in the cold cruel world, Darling, some folks apparently (still) view our gluten-free lifestyle through a jaded foodie lens, believing, first of all, that gluten-free anything is never going to taste anything but awful, and second, that this whole gluten-free trend (their word not mine) is a fad not worthy of serious consideration, appreciation and compassion. Apart from the standard (and brief) lip service that non-afflicted food writers, bloggers and journalists pay to celiac disease, adhering to the medical treatment that is a gluten-free diet is degraded- for that sexy topical hook- to a "bandwagon". An eating disorder. A diet by choice. They dub it a controversy. Two food bloggers referenced the gluten-free diet on a social networking site recently, bragging about their "iron stomachs" and their ability to chow down on everything, implying that those of us unable to ingest gluten merely have &

Gluten-Free Fudge Brownies - Our New Favorite Recipe

Our go-to brownie recipe- for years- was this fabulous Dark Chocolate Brownie Recipe , created back in the early, innocent gluten-free days of 2006. And it has never failed us. We must have baked hundreds of these brownies. I'm so not kidding. So why mess around and experiment with success, you might, quite logically, ask? Well. I cannot come up with a definitive philosophy behind my impulse to try something new. All I can say is, It's my nature. And that's good news for brownie lovers everywhere. Because these fudgy-good gems are easy to make. No xanthan gum or weird ingredients. Just rich chocolate goodness. What better way to ring in a New Year? So go. Get fudgy. Peace - Love - Chocolate, Karina xo

Snow Day Cake with Blueberries

Last night's winter storm crept in overnight, waking me in the pitch black dark of 4 AM with its silence, its ten-inch thick blanket of fresh fallen snow. Magic like that can wake you up out of a sound sleep. After padding around to the windows to see if flakes were still drifting down and downy, sticking to the bird-feeders in impossibly high heaps, I couldn't get back to sleep, so I preheated the oven and baked us a tea cake for breakfast.  It's a simple muffin style cake studded on the top with blueberries. I know. I know. Blueberries? In January. Well. Yeah. Because January. Because snowstorm. And honestly, who doesn't crave blueberries all year round? Why should they be relegated only to summer recipes?  That's why The Goddess invented frozen blueberries. For snow days. And recipes like this one.  Stay cozy wherever you are, and stay safe. Bake a cake.  Add a little sweetness to your weekend. Karina xo

Sour Cream Chicken Enchiladas

Fabulous Chicken Enchiladas- worthy of a game day get-together. Yummy. Easy. Chicken enchiladas. I never tire of them. And I'm not alone. My chicken enchilada recipes are among the most popular recipes on the blog. It's understandable. Enchiladas make a perfect make-ahead recipe for a weeknight supper, football Sunday, or a pot luck gathering. And they are (easily) gluten-free.  Make enchiladas earlier in the day- in this handsome ceramic baking pan , if you like. Half time nosh is done. Serve with this longtime family favorite-   Joey's Rockin' Guac   and tortilla chips. As easy as uno, dos, tres. Stay safe out there! Karina xo

New Chocolate Muffins for Winter 2022

Facing the Winter of 2022 takes a dash of courage. A pinch of patience (well, way more than a pinch!). And a hopeful refresh of your favorite treat go-tos. In other words. HERE WE GO AGAIN. Bring on the chocolate. So with that in mind, my beloveds. This is my latest version of a chocolate breakfast treat- a gluten-free muffin with options. If you need a sweet- but not too sweet- lure to start your day, these cocoa infused beauties might be just the ticket. If- like me- you may need a little extra deliciousness, especially on a gloomy day, you can add in (like I did, I confess) extras. Like, dark chocolate chips. And walnuts or pecans. It's up to you how much indulgence you need to get you through. We don't judge. The added bonus? Your kitchen will smell like a bakery. Like a chocolate hug. Like... love, maybe. Because the secret ingredient is always LOVE. Put love in your baking and your day is sure to be brighter. And more delicious. Love yourself. Take care of your Someone Sp

Butternut Chili Spicy 'n Sweet

A New Year's bowl of comfort for 2022. Sweet 'n spicy chili with a dash of lime. New Year's Day is almost upon us. Rather than wax nostalgic about the bumpy ride of the year we've had, I'd rather post a simple home cooked recipe I know you'll love.  Making a pot of bean soup or legume heavy chili to welcome in a freshly minted year is a tradition as old as the hills. From Italian Pasta Fagioli to homestyle southern Hoppin' John , beans somehow acquired the favorable reputation of attracting good luck.  Why? I haven't a clue. But I do know this.  Beans paired with cubes of winter squash make for one sweet and tasty chili. That, Dear Reader, you can take to the bank. Wishing you all good luck, good health and lots of love in 2022. Karina xo