God, I love pizza. Or should I say, I loved pizza. Everyone who has had to give up dairy and gluten feels my pain – it’s hard enough to begin your life again without cheese (it does get easier, rest assured), but saying goodbye to pizza is a sad, sad thing. And while I have actually come to enjoy cheese-less pizza, the crust is a different story. There are many places that offer gluten free pizza dough, and while it may be good (or at least passable), it contains other ingredients that aren’t so great. I have corn and soy allergies – try finding gluten free almost anything without at least one of those two things in it. And potato starch is another common ingredient, which is also not okay for me.
Here is a recipe I adapted from Gluten Free Girl that is REALLY good. It comes out just a bit fluffy and crispy at the same time, which is just how we like it. It’s super quick to prepare, too.
This recipe makes two crusts, and if you roll them out pretty thin like I do, they’re each about 12 inches in diameter.
Topped with homemade tomato sauce (just organic diced canned tomatoes, salt, pepper and whatever fresh herbs I have on hand), fresh vegetables and basil, it really is a delicious treat.
I hope you enjoy it!
- ground flax seed meal, 1 tablespoon
- hot water, 2 tablespoons
- tapioca flour, 125 grams
- brown rice flour, 187.5 grams
- sorghum flour, 187.5 grams
- kosher salt, 1 1/2 teaspoons
- active dry yeast, 4 tablespoons
- extra virgin olive oil, 1/4 cup
- hot water, 1 cup
top: raw pizza dough; bottom: pre-baked dough
- In a small bowl add the 2 tablespoons of hot water to the flax seed meal, and whisk with a fork until thick. Set aside.
- Combine the flours and salt in a large mixing bowl. Set aside.
- In another small bowl combine the yeast, olive oil and 1/2 cup of hot water. Let the mixture sit for a few minutes.
- Pour the flax seed mixture into the flours and mix, then add the yeast mixture and mix everything together well. Slowly add the warm water until the dough is soft ant pliable. You may not need all the water, or you may need more. Set the dough aside and let it rise for at least an hour. I let mine rise for 1 hour, turn it over, and then rise for another hour.
- Heat the oven to 450 degrees, and if you have a pizza stone, heat it inside the oven.
- Separate the dough into two equal balls and roll them out to your desired thickness then turn the outer edge over.
- Bake each crust for about 10 minutes, just until the edges are turning golden brown.
- Remove the crust from the oven and allow it to cool before adding the pizza toppings. You can also freeze or refrigerate the crusts to use later.
- Bake the pizza at 400 degrees for 8-10 minutes, until your toppings have sufficiently cooked and the crust is a little more golden brown.