Ahh! Pizza night!
No need to skip out on a fun pizza night if you are avoiding gluten! I have noticed how much better my oldest and I do just completely avoiding gluten, so I have been pretty committed to figuring out recipes to fit that commitment.
I am so happy with how light and delicious this crust turns out! It has been so worth all the gluten free pizza crust fails I have been through! I bet your family won’t even know it is gluten free.
- ¾ cup tapioca flour
- ½ cup white rice flour
- 2/3 cup brown rice flour
- 1 tsp Great Lakes Gelatin (I do have a friend that made this without the gelatin and said it turned out fine fyi!)
- 1 tsp sea salt
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- ¾ cup whole milk (or whole coconut milk)
- 1 TB organic pure cane sugar
- 2 ½ tsp organic active dry yeast
- 2 egg whites, beaten for a minute until frothy
- 2 TB melted butter (could do coconut oil)
- Whisk the dry ingredients (the flours, gelatin, salt, Italian season, and garlic powder) in a medium mixing bowl to combine.
- Warm the milk in a small sauce pan for just a minute – not to hot – just warm to touch.
- Add the sugar and yeast to the warm milk and stir to combine – it won’t combine completely but let it sit there for a minute or 2 to wake up the yeast and get slightly “creamy”.
- Put the milk/sugar/yeast mixture, the beaten egg whites, and the melted butter into the bowl with the flours and combine with a spatula.
- Mix the dough with a spatula for about 5 minutes to “knead” – if you have a stand mixer you could use that! I don’t have one, but don’t mind the muscle workout! THE DOUGH IS WET – it does not feel like a normal wheat dough.
- Spread the dough on a parchment paper lined pizza pan using your spatula, loosely cover with a tea towel, and let it rest and rise for 10-20 minutes in a warm spot in the kitchen (I like to put it on the preheating oven)
- After the dough rises a bit, bake at 400 degrees for 12 minutes, take it out and add your pizza toppings, and bake another 12 minutes at 400 degrees.
- Here is what the crust looks like after mixing, rising, and baking.
- If you are going to use ground sausage or other uncooked meat just be sure to brown it off in a pan before you top your pizza. I even like to caramelize onions or cook through other veggies if I have the time.
- I’m planning on freezing a few of these baked pizza crusts for just before baby comes for quick dinner night plans 🙂
- Play around with the seasonings to your family’s tastes and maybe even use the pizza crust for something else like a fruit pizza and use cinnamon and sugar instead of the Italian season 😉
Let me know how GF pizza night goes!
This post was shared at Real Food Forager’s Fat Tuesday!