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!

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