gluten-free pizza crust

Pizza has been a Friday night staple in my house for as long as I can remember. We used to put a comforter down on the family room floor and eat our pizza (with carrots and glasses of milk) while watching a movie – the only night of the week we ever ate dinner in front of the TV. Even when the movie nights stopped the pizza continued on, and it’s kept going through multiple bread makers and dough recipe changes. My mom’s barbecue chicken pizza will always be one of my favorite foods in the whole world.

Because of the Friday night tradition, it feels weird to be eating pizza on a Saturday, but I had to do a test-run of the pizza I’m making for lunch tomorrow and let’s be honest, pizza is delicious on any day of the week. At any time of the day. Especially breakfast. My Swazi team (almost all of them) is coming over and I’m so excited! Can’t believe this time last year we were having awkward weekly meetings and stressing about fundraising.

(Cue the nostalgic reminiscing.)

Nope, pizza. We were talking about pizza. And the verdict is in on this crust recipe: it’s darn good! I thought it would have a gritty texture but after the second bake it was crispy on the outside and soft on the inside and all-around delicious. The original recipe has a mile-long list of instructions but it’s not actually that complicated – which was kind of disappointing, because I had to go back to my homework that much sooner. Such is life.


Gluten-Free Whole-Grain Pizza Crust

{gluten-free, dairy-free}

makes 1 rimmed cookie sheet-sized crust (+ 1 round 9″ cake pan-sized crust if spread thin)

adapted from Gluten Free Mommy’s Gluten Free Pizza Crust

1/3 cup millet flour or coarse-ground millet
2/3 cup brown rice flour
1/4 cup sweet white sorghum flour
3/4 cup tapioca flour
2 tbsp almond meal
2 tsp xanthan gum
3/4 tsp salt
1 tbsp flaxseed meal
1/2 tsp honey for proofing yeast
2 1/2 tsp active dry yeast
3/4 cup warm water
2 eggs
2 1/2 tbsp olive oil
1/2 tsp apple cider vinegar
1 tbsp honey

Let eggs sit out until they come to room temperature. Mix well with olive oil, vinegar, and honey.

Put ungreased pan or pizza stone in oven and preheat on warm/lowest temp setting.

Heat water and proof yeast with 1/2 tsp honey and 1/4 cup water. Let sit and sift the dry ingredients – millet, brown rice, sorghum, tapioca, and almond flours, xanthan gum, salt, and flaxseed – together into the bowl of a stand mixer (or you can mix them by hand with a whisk). Add the egg and yeast mixtures and mix well. Add more water if necessary to achieve consistency – dough should look shiny and hold together like very soft, sticky cookie dough.

Take pan/stone out of the oven and turn the oven off. Line the pan with parchment paper and coat with olive oil. Spread dough onto pan, using oiled wax paper or your hands to even it out. Shape crust edge to desired thickness. Return to oven (don’t turn it back on yet) and let dough rise for ~40 minutes. It should be fluffy.

Leave the dough in the oven and heat to 375 degrees. Bake crust for 10 minutes, remove from oven and top as desired (tomorrow I’m going with homemade barbecue sauce, grilled chicken, onions, mushrooms, and zucchini). Turn up the oven to 400 degrees and bake for another 7-10 minutes or until edges are just beginning to brown. Allow to cool for a few minutes, slice and enjoy!



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