postheadericon Pizza Crust

This is an adaptation of a recipe created by Carol Fenster, the author of Cooking Free, which I highly recommend – I’ve never had one of her recipes fail, no matter how much I adapt it!

This recipe serves our pizza-loving family of 5-6 without leftovers. If you have a smaller family (or people who aren’t as pizza-loving), freeze the extra crusts after the first baking period, and keep them for when you want a quick pizza and don’t have time to make it from scratch.

My gluten-eating friends and family say that this gluten free, egg free, dairy free recipe beats many pizzaria crusts.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe. This recipe can be easily made vegan/vegetarian by switching the gelatin for agar agar.

2 pizzas just out of the oven

Ingredients

  • 2 TBS yeast
  • 1 1/3 cups amaranth flour (or millet, sorghum, or bean)
  • 1 cup starch (corn, tapioca, or arrowroot) — OR 2 1/3 cups pre-mixed gluten-free flour
  • 1/4 cup rice bran or flaxseed meal (optional)
  • 4 tsp xanthan gum or guar gum
  • 2 tsp unflavored gelatin (or agar-agar if vegetarian/vegan)
  • 1 tsp basil and 1 tsp oregano (or 2 tsp italian seasoning)
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 1 1/2 cup warm water/milk substitute – mix half hot water with half milk substitute (rice, soy, coconut, almond, whatever)
  • 2 tsp olive oil
  • 2 tsp cider vinegar
Overseeing the pizza

Method
Preheat oven to 425F. Line a baking sheet with parchment paper or silpat.

Pour the dry ingredients (through salt) into the bowl of a stand mixer. Mix for a few moments so they are well combined.

Add the olive oil and vinegar to the water/milk combo. Pour the liquid into the flour mixture. Beat on medium speed for a couple minutes, until it forms a big ball.

At this point, decide if you are making 1 very large pizza or several small pizzas. Plop the dough onto the lined baking sheet(s), and use your fingers to stretch it out. The dough is sticky, so either use some extra flour to coat your hands, or wet your hands so the dough won’t stick to them. Press and stretch until the dough is thin and shaped as desired (we usually make individual-sized pizzas, or a few individual and one larger one).

Bake WITHOUT TOPPINGS for 20 minutes.

Tagging the pizza

Remove (they will be golden brown), and place desired toppings (marinara or White Sauce, veggies, meat toppings, cheese substitutes) – you’re only limited by your imagination! (If you are going to freeze some, you should freeze the shells before toppings)

Return to the oven and bake for another 10 minutes until bubbly and hot. Slice and eat – yum!

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