What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

July 19, 2010

That’s Amore! Gluten Free Pizza

Filed under: Breads,Uncategorized,Vegetarian — Tags: , , — admin @ 9:42 am

Update 11/18/2011 – Here is a message I received from my good friend Julie about making this crust right on a sandstone:

“I made the delicious pizza crust the other day, and I wanted to post that I had no problems making it directly on my sandstone. This is a well-seasoned sandstone, and I drizzled olive oil on it, rubbed it, then sprinkled a generous amount of corn meal on it, and I didn’t even need a spatula to lift off the pieces! it was a beautiful thing! And I have a really big sandstone, so I got to make one XL pizza…yum! Thanks so much for this amazing crust recipe!!! ♥ ♥ ♥”

Glad the recipe worked for you, Julie! :-)

This pizza dough recipe is adapted from Annalise Robert’s Focaccia Bread recipe from  her cookbook “Gluten Free Baking Classics”.  This is the only Gluten Free Cookbook I have ever purchased so far and it is well worth the $13.  Although it doesn’t have pictures, which is a big  deterrent for me with cookbooks, it does contain awesome no-fail recipes for things like Blueberry Muffins and Chocolate Fudge Cake.  She actually does have a pizza crust recipe in the book, but I’ve never tried it since I’m a firm believer in the “If it ain’t broke, don’t fix it” philosophy and I already love this crust just the way I’ve been making it!

You’ll need:

Cooking Spray

Cornmeal (for dusting pans)

1Cup Millet Flour

1/2 Cup Sorghum Flour

1/2 Cup Cornstarch

1/2 Cup Tapioca Starch

1/2 Cup Potato Starch

(Note: The last time I made this, I omitted the Potato starch and used 1 cup Tapioca starch and the result was just as good as the original recipe)

2 tsp Xanthan Gum

1 tsp Salt

2 Tbsp Sugar

2 pkgs Instant Dry Yeast

1 1/2 Cups plus 2 Tbsp Warm Water (110 degrees is perfect to make the Yeast happy!)

2 tsp Olive Oil

What to do:

Lightly spray 2 -12″ pizza pans with cooking spray and dust with Cornmeal.

Combine all dry ingredients in large mixing bowl.

Add Water and Olive Oil and mix for one minute.  Then, scrape down sides of bowl.

Beat on high speed for two minutes.  When finished, dough will resemble thick cake batter.

Fill a large glass with hot water, and dip a metal spatula in.  This is going to be a BIG help to you in spreading the batter on the pans.

Divide dough between the two pans.

And, using the wettened spatula, spread the dough out to the edges of the pan.  Just pretend you are frosting a cake with really thick frosting!  You may need to clean and re-wet the spatula from time to time.

When you are done, it should look like this.  You can leave a little “ridge” on the edges which will help hold your toppings on.

Now, let rise for one hour.  I use an upside-down rubbermaid container as a “proofer” for my GF baking.  It works great!

The cover keeps the dough from drying out while rising, but doesn’t disturb the surface of the dough like plastic wrap would.

Preheat the oven to 400 degrees.

(I also place baking stones in the oven to place the pans directly on.  This helps to crisp up the crust bottom.  Because of the consistency of the Gluten-free dough, you can’t bake directly on the stone.  However, if you want to go to the trouble, you can “finish” the pizza directly on the stone for the last few minutes of baking time by removing the whole pizza from the pan and sliding onto the stone.  I usually don’t bother with this step.)

Pre-bake the crust for 10 minutes.  Remove from oven and spread a light coating of olive oil over the crust, avoiding the edges.  Then, top with sauce, cheese and desired vegetables or other toppings.

This is our pizza, topped with mushrooms (I like canned better on pizza), green pepper, red onion and fresh torn basil!

This is my sometimes veggie-phobic children’s plain pizza.

Bake an additional 15 minutes until cheese is melted and starting to brown.

Let cool for just a couple minutes before slicing.

Buon Appetito!


  1. I can’t wait to try this recipe this week. I have resorted to expensive mixes due to my failed recipe attempts on my own. Thanks for posting this.

    Comment by Chels — July 19, 2010 @ 9:48 am

  2. Chels, This crust is actually my favorite homemade crust, even when placed in competition with non-GF crusts! My Niece, who is extremely picky and NOT gluten-free also loves this pizza. I hope you enjoy it, too! Let me know!

    Comment by admin — July 19, 2010 @ 10:33 am

  3. Looks yummy! Does the crust get crispy? I love a crispy crust pizza.

    Comment by Deb Olsen — July 19, 2010 @ 9:40 pm

  4. Deb, It gets crispy enough for me in the pan, but to really crisp it up, it’s best to move it directly to the stone for the last 5 minutes of baking. It IS yummy…I finished the leftovers today (1 veggie slice, 1 cheese slice) for lunch today. :-) I’m thinking of making more tomorrow…

    Comment by admin — July 19, 2010 @ 10:01 pm

  5. This was really yummy. The flavor was quite tasty. I did one pizza with a walnut basil pesto and the other with the standard tomato sauce. Thanks for sharing.

    Comment by Chels — July 27, 2010 @ 8:57 am

  6. Chels – I’m glad you liked it! I just made Pesto (also with walnuts) for the first time recently, and I LOVED it, so I’ll have to try it on Pizza. Do you just spread on the pesto before finishing baking? Do you still put mozzerella cheese or any other toppings on??

    Comment by admin — July 27, 2010 @ 9:13 am

  7. […] Now, here’s a trick we also used for the Gluten Free Pizza.  […]

    Pingback by What Life Dishes Out » Blog Archive » Multi Seed Flatbread Wraps – Gluten Free — August 16, 2010 @ 9:12 am

  8. […] this is the same flour mix used for my go-to Gluten Free Pizza […]

    Pingback by What Life Dishes Out » Blog Archive » Rosemary & Sea Salt Gluten Free French Baquette — September 20, 2010 @ 10:39 am

  9. I tried this tonight, and it was great! I can’t find teff flour, so I just used brown rice flour. One great thing that I found is Fleishman’s No Wait Pizza dough yeast. It rose perfectly with no proofing time. You certainly made an 8 year old pizza lover happy! Thanks!

    Comment by Physicschick — November 4, 2010 @ 10:01 pm

  10. @Physicschick – Do you mean you subbed brown rice for the millet? There is no teff in this one, so you’ve got me confused! :-) I’m glad you liked it though! I will have to try the brown rice substitute some time to see if the flavor is different/better. I’ve never tried that yeast, This dough can actually be made ahead and prebaked for about 15 minutes then frozen. It would be great to have in the freezer for really quick dinners.

    Comment by admin — November 5, 2010 @ 7:44 am

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