DIY Gluten Free Pizza in only 1 Hour!
My personality comes out in the kitchen. I love to cook for my family. Music is blaring, I am moving quickly ( although I am gradually slowing down and working on my mindfulness in the kitchen), and I carefully pick and choose the rules I want to follow and the rules I want to break. I rarely follow a recipe, I eyeball amounts, and I choose ingredients, measurements and dishes based on imagining flavors I want to taste and what food needs to be used from the fridge and pantry to avoid waste.
For those of you that don’t know, I established and ran a mobile wood-fired pizza catering business for a brief period of time while I was working on my PhD in Counseling Psychology. Before moving to Seattle, I sold the oven because I would have had nowhere to store it. It’s a little sad, nevertheless, when it comes to pizza I have fun with it and I like it all.
I used to get frustrated when Tessa wanted gluten free because I love the snap and chew that comes with a good neopolitan style, gluten-filled crust. Tonight I just made my first gluten free dough from scratch and it was better than any restaurant and store bought I have ever had. Remember, I fly by the seat of my pants in the kitchen, so measurements are rough, but here’s how it went. Seriously, give it a try. The dough had a nice crunch on the edge, with great flavor, a slight bit of a nice chew factor, and none of that usual chalky gluten free mouth-feel.
2 C Rice Flour, 1 C mix of equal parts Sorghum, tapioca, and potato flour
1 tsp salt
1 tsp xantham gum
½ tsp baking powder
1 packet yeast
1 ¼ C warm water
1 Tbsp olive oil
1 Tbsp sweetener (I had maple syrup)
Toppings of your choice
Preheat oven to 500 degrees. (high heat for pizza, always!)
Mix yeast with warm water (110 degrees) and let sit 5 minutes. Then mix in sweetener and oil.
In large bowl, mix all dry ingredients.
Add wet mixture into the dry mixture bowl and stir with wooden spoon until it forms a ball.
Put flour on hands and pizza stone/baking sheet and roll out the dough on pizza stone/baking sheet until it is ¼ inch thick.
Place crust in preheated oven to cook for 20-25 minutes.
Remove crust from oven and arrange toppings on crust.
Return to oven for roughly 20 minutes, until edge is golden brown and toppings are cooked to your liking.
I didn’t have any tomato sauce in the house, but we had some great fresh produce from Terra Organics delivery box we receive weekly at our doorstep and leftover cheeses in the fridge. We ended up with a flavor-packed pie. I topped with olive oil, a bed of whole basil leaves, blue cheese, smoked mozzarella, and parmesan, tomato slices, 10 minced garlic cloves coated in olive oil, salt, oregano, and chili flakes.
Give this a try and let us know what you think. Gluten free can be a mystery at first and I avoided it for a long time, yet I hope this really simplifies a family favorite for you. If questions arise, just ask in the comments below and we can troubleshoot.
Cheers to family pizza nights!