Was There Ever Any Doubt? Gluten-free Pizza {recipe}

Just like I promised: Gluten-free pizza crust that doesn’t resemble a tortilla or have the texture of a cracker. I love a challenge, but this was a little too easy. After my disappointment at the restaurant the other night, I just had to give it a whirl. But I think I may have accidentally made it so close to wheat pizza that it could be mistaken for whole wheat crust! I kid you not. All three of us ate it and came to the same conclusion. It was so much like whole wheat crust that if I told Dustin that it was, he would have believed me. My mom, a seasoned baker would have believed me, too.

 

Share this recipe post with anyone that is gluten-free and misses whole wheat pizza crust!

Gluten-free Pizza Crust
(vegetarian, soy-free, dairy-free, yeast-free, corn-free)

Ingredients:

• 1 cup tapioca flour (176g)
• 1/4 cup flaxseed meal (30g)
• .5 cup + 2 TBSP millet flour (70g)
• .25 cup gluten-free oat flour (40g)
• .5 cup sorghum flour (68g)
• 1 TBSP xanthan gum (9g)
• 3 large eggs
• 2 TBSP organic vegetable (palm) shortening (or extra virgin olive oil; shortening recommended)
• 1 heaping teaspoon low sodium sea salt (7g)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon low-sodium garlic salt (1g) – optional
• .75 cup water
• 2 teaspoons apple cider vinegar (Bragg’s)
• 3 TBSP sugar
• .5 teaspoon dried oregano, reserve more for sprinkling
• 1 TBSP garlic powder, reserve more for sprinkling
• Grated romano cheese (optional) for sprinkling
• 1 TBSP extra virgin olive oil to coat bowl with, optional

Gluten-free army:

Crack your eggs in a separate bowl in case there is a bad egg. It would be a shame to waste all the wonderful GF flour!

This is what it looked like after prebaking the crust for 10 minutes. It puffed up nicely!

Method:

1. Add all ingredients into large mixing bowl; stir until dough starts to form.

2. Add to stand mixer bowl and use dough hook to mix or food processor and use dough setting (if you have either). If you don’t have one, knead dough by hand. Mix well until everything is incorporated.

3. Optional: Coat another bowl with extra virgin olive oil and transfer dough to that bowl. Coat well with EVOO, cover, and let sit for about a half hour before using.

4. Preheat oven to 450 degrees F. Line baking sheet with parchment paper or nonstick foil or grease with cooking oil. Spread dough evenly, using your hands, in shape and thickness of choice. I suggest a thinner, not thicker crust to ensure thorough cooking. Sprinkle with: dried oregano, garlic powder, and grated (romano) cheese. I used 1/3 of the dough to make a veggie pizza for myself, and the rest for a meat pizza for Dustin + mom.

5. Precook crust on 450F for 8-10 minutes; take out and add on sauce, toppings, and cheese. Pop back in oven on 450F for another 15-18 minutes or until desired crispiness. I suggest baking towards the upper end of the time frame. * Important: Prebake longer for thick crust.

My toppings: Tomato sauce, onions, yellow bell pepper, kalamata olives, green garlic-stuffed olives, grape tomatoes, and sheep’s milk feta cheese. I pre-roasted the tomatoes, onions, and bell peppers on a baking sheet lined with foil when I prebaked the crust. I wanted to make sure they’d cook enough just in case the crust cooked faster than I expected.

The meatza pizza I made for the meat gang:

(salami, bacon, turkey meatballs, and pepperoni with goat’s milk mozzarella cheese)

My small leafy green bowl with EVOO + balsamic vinegar. For good measure.

Fresh basil from my AeroGarden!!!

This. was. SO. GOOD. !!! Very, very doughy, like fresh whole wheat bread. I loved the tiny bit of feta cheese, which is so full of flavor. I didn’t miss gobs of cheese at ALL. In fact, I prefer it like this. Just enough. The veggies were spectacular. I couldn’t finish all of it, I ate 3 out of 4 of the slices, but will probably have a midnight snack.

Dustin approved. And like I said, we all think it was nearly identical to whole wheat crust. Mainly because of the flaxseed, I believe. Now, if I can throw this together with entirely wholesome ingredients, I believe any restaurant that offers gluten-free pizza can make something similar. Once you have your ingredients ready, it comes together like wheat pizza dough. But who made wheat king?! There’s a world of grains out there beyond the gluten family and I think they can be just as tasty, even for those who don’t have a medical reason to forego gluten grains.

With that said, tomorrow will be one full week without gluten and cow’s milk. It hasn’t been a problem avoiding them, but my symptoms haven’t changed at all. Of course I’ll stick with it for several more weeks before I come to any conclusions, but so far: Nada. Nothing. Zip. No improvements. In fact, I had a rather bad bellyache last night that continued this morning. I had two bowls of salad last night and chickpea flour. A total elimination diet is going to be a toughie. As of now, it still seems like everything and anything, including drinking water, upsets my tum-tum. I need to see an endocrinologist that is up-to-date on traditional and naturopathic medicine. I’m convinced I have wacky hormonal function. But who knows. It could still be my diet. It’s only been a week and I’ve only eliminated two things out of a zillion, lol. It would be kind of nice if it were just gluten and dairy. That would make life so much simpler than not knowing and knowing for sure how to fix what ails me. Sigh. I’ll get to the bottom one day soon. I need to set some time aside to do doctor research. I believe that seeing doctors that are clueless about your symptoms and/or want to give you drugs to tame the symptoms but not get to the root is a waste of time and money.

Anyway… I have a special post coming tomorrow morning. It involves beans and what I ate for dessert. Curious? Stay tuned!

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