A staple in our house is pizza. I LOVE IT, and it used to be such a simple meal, pick up the phone and order it from Panago. We still ordered from them when I just had a gluten and dairy allergy, however, since V’s allergies, we have switched to making it at home. We have Thursday night pizza night every week, and although it is a bunch of work upfront, it isn’t too bad as I make the crust every other week, freezing the extra crusts for the next night!
I hope you enjoy this pizza crust as we have hosted many people who are pleasantly surprised at this gluten free thin crust pizza.
Gluten Free Pizza Crust
2 Tbsp active dry yeast (1)
1 1/3 C warm water (110º -115º)
1 C tapioca flour
2 to 2 2/3 C brown rice flour, separated
4 Tbsp nonfat dry milk powder (I use coconut milk powder or goat milk powder)
4 tsp xanthan gum / 5 tsp psyllium husk fibre (2)
2 tsp unflavoured gelatin (3)
2 tsp italian seasoning
2 tsp apple cider vinegar
2 tsp olive oil
1 tsp salt
1 tsp sugar
Pizza toppings of your choice (pizza sauce, meat, cheese, veggies etc.)
1. In a small bowl, dissolve yeast in warm water. Add the tapioca flour, 1 1/3 C brown rice flour, xanthan gum, gelatin, apple cider vinegar, olive oil, salt and sugar. Beat until smooth (I use the spiral dough hook on my kitchen aid). Stir in enough remaining brown rice flour to form a soft dough (dough will still be sticky).
2. Separate dough into 2 balls. On a floured surface, roll each dough ball into 13″ circles. Transfer to a 12″ prepared pizza pan, build up edges slightly. Cover and let rest for 10 min. (I always forget to do this part and it still turns out great).
3. Bake at 425º for 10-12 minutes or until golden brown. Add the toppings of your choice. Bake 10-15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through.
4. If you want to freeze your crust, I completely prep my pizza with toppings, wrap in saran and freeze as is in the freezer. I wouldn’t leave it more than a couple weeks to prevent freezer burn. I normally make 4 crusts and freeze 2.
(1) Corn allergy – avoid all yeast that contains any additives, most contain ascorbic acid, which is derived from corn. Red Star Active Dry Yeast is the only one I believe that is free of any additives, it has to be the individual single dose packages.
(2) Corn allergy – xanthan gum is iffy with corn allergies due to how they make it. We are making the switch to psyllium husk fibres, I’ll let you know how it goes
(3) Corn allergy – gelatin needs to be unflavoured and not made from vegetables to truly be corn free. I use a beef gelatin.
You may be wondering what I use as my standard toppings. I will break it down for you:
For those with dairy issues, I use Black Sheep Vegan Cheese which is a local product to the Okanagan, British Columbia, where we live. There are a few products out there but for those with corn allergies it isn’t easy finding safe cheese. This one has worked for us so far and tastes delicious.
For the sauce I use my Italian pasta sauce. It is delicious and super easy to make. I will post about it soon. I use as our pizza sauce as normal pasta sauce uses citric acid when canning it. I have three options to make it, the 10 minute method, the 2 hr method and the canning method, all relatively easy.
For meat I use either shredded, grass fed free range chicken or chicken deli meat from Sterling Springs Chickens, a local farmer.
For vegetable toppings I usually use chopped peppers, onion, minced garlic, shredded spinach etc. all sourced from our local farmers market.
Let me know if you made this crust and what you think! I hope you enjoy it as much as my family does.