I think the most difficult thing for Crystal to “give up” when she was diagnosed with celiac disease was pizza. Fortunately, we didn’t have to give it up! For awhile we were going the “get pizza anyway we can” route (frozen alternatives and specialty restaurants in other cities), which Crystal has written about previously. But after awhile, I began experimenting with dough, and I think this is a great crust that is loosely based on the recipe I used to use with all-purpose flour. Honestly, this has become one of my favorite pizza crusts, gluten or not!
I want to give you fair warning: this dough is not very easy to work with. In order to get the dough to rise and cook correctly, it is wet and sticky (no rolling pins for this dough!). Just be prepared to get your hands a little dirty. It’s well worth it though; I can eat this pizza with my hands also, which I miss with some other gluten-free pizzas!
For the sauce, we use Hy-Vee brand pizza sauce, which is gluten free. We also use Hy-Vee brand shredded mozzarella (lots of cheese!). We usually top our pizzas with pepperoni, diced onion, minced jalapeño, and sliced olives.
Please let me know if you try this at home, and what you think of it!
Drew’s Homemade Gluten-Free Pizza Crust (makes one 14″-16″ pizza)
- 1/2 cup white rice flour, sifted
- 1/2 cup potato flour, sifted
- 1/4 cup potato starch, sifted
- 1/4 cup sorghum flour, sifted
- 1 tbsp. cornmeal
- 1 tbsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. xanthan gum
- 1 tsp. Italian seasoning (we use the gluten-free Italian seasoning from Hy-Vee)
- 1 package (1/4 ounce) quick-rising dry yeast
- 1 1/4 cup very warm water (around 125°)
- 2 tbsp. vegetable oil
- 2 tbsp. honey
Sift flours together into a large mixing bowl. Stir in cornmeal, sugar, salt, xanthan gum and Italian seasoning. Empty the yeast packet on top of dry contents. Pour the warm water directly on top of the yeast (this will jump start the rising process). Add the vegetable oil and honey. Stir all ingredients until well mixed (don’t be afraid to use your hands!). Cover and let stand for about one hour.
Preheat oven to 450°. Dust a pizza stone with cornmeal (we use a pizza stone like this one). After the dough has risen, gently remove it from the bowl and place the lump of dough on the center of the stone. Slowly and carefully massage the dough flat with your fingers, starting from the center of the stone until you reach the edges. Once you have reached the edge of the stone, curl the edges with your fingers to create an edge.
Before topping your pizza, bake in oven for 12-14 minutes (13 minutes works perfectly in our oven), or until the dough begins to brown a little. Pull the dough and stone out of the oven and place on a heat-resistant surface, like a wooden cutting board. Top pizza with sauce, toppings then cheese. For an extra treat, Crystal likes to run a bead of honey around the edge of the crust after it is topped, which sweetens the whole deal! Place pizza back in the oven for 6-8 minutes, or until cheese is melted and golden.
Possibly related posts: (automatically generated)
{ 3 comments }
Your Gluten-Free Hub is one of the most useful sites I have ever come across. Even for someone like myself, who does not need a gluten-free diet, it is easy to see how helpful your suggestions and ideas are — and what attractive photos! The text is always well written and to the point, and the sincerity behind it is obvious. This site deserves wide dissemination to everyone in the celiac disease field, consumers and researchers alike. Married couples, where one has this problem, will also be able to see what support and cooperation in a marriage looks like.
And when are you opening your gluten-free pizza place?
Thanks for your overly-kind words, Grandma!
This looks really good. I haven’t used that much potato flour in a recipe before so I’m curious to see how this turns out. I will have to give it a go!
Thanks so much,
Sarah
Comments on this entry are closed.