Gluten Free Pizza Crust

I would like to thank the Teenage Mutant Ninja Turtles for awakening my undying love for pizza. Like the turtles, I’ve always been a fan of pepperoni. As a kid, I remember feeling like plain ol’ cheese was missing something. Kid me thought, Why would anyone want something with nothing when they could have it with something? Then again, this is the same version of me that didn’t appreciate anchovies or sausage or vegetables.

Since coming back from San Diego, me and my P.I.C. (partner in crime) have been good about eating healthy. Lots of quinoa bowls, salad bowls, boiled eggs, and fruits. Yesterday we were bitten by the bad food bug and started missing pizza, of course.

With the P.I.C. being allergic to gluten and all, I had to search for a good pizza crust recipe. Although I’ve only tried one recipe so far, I would agree with The Minimalist Baker, that her friend’s recipe is the best. The outside is nice and crusty, but the inside is still chewy.

The Ingredients

  • 3 cups gluten free flour blend (I used Red Mill’s AP GF Baking Flour)
  • 3/4 tsp xanthan gum
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 3 Tbsp sugar, divided
  • 1 Tbsp yeast
  • 1 1/4 cup warm water, divided
  • 1 Tbsp olive oil

The Directions

  1. Start off by preheating your oven to 350 degrees F.
  2. In a small bowl or mug, combine yeast and 3/4 cup (180 ml) warm water. I measured the water out, put in a  mug, and reheated in the microwave for 15 second before adding the yeast. Let set for 5 minutes to activate. Add 1 Tbsp of sugar to mixture after a minute or two.
  3. In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining sugar. Mix until combined.
  4. Make a well in the dry mixture and add yeast mixture. Add the olive oil and additional 1/2 cup warm water. Then stir it all together until well combined.
  5. Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge.. You want it to be pretty thin – less than 1/4 inch…
    • I totally didn’t use my hands or additional brown rice flour to spread out the dough. I’m still getting used to handling so much sticky gluten free dough that I decided to used the spoon I mixed with and spread it out like icing. It was bit uneven, but still totally delicious.
  6. Put the pizza in the oven and pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK.
  7. Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings.  Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
    • We used red sauce, ricotta, mozza, and capicola.
  8. Cut immediately and serve.

 

After one bite, P.I.C. and I were surprised about how much it tasted it like regular crust, possibly even better. Like I said, crusty on the outside, and chewy on the inside.

The Sauce

In case you were wondering about the sauce…

The Ingredients

  • 1 can tomato paste
  • 1 cup water
  • Half an onion, diced
  • 2 cloves garlic, minced
  • Olive oil, enough for above ingredients
  • Red peppers
  • Dried oregano, thyme, and basil, to taste
  • salt and black pepper, to taste

The Directions

  1. Heat olive oil.
  2. Add onions and garlic, cooking until onions are clear.
  3. Add tomato paste and water, mix until combined. Let cook for a couple minutes.
  4. Add the rest of the ingredients.

The pizza didn’t last 30 minutes into the movie we were watching (Lemony Snicket’s A Series of Unfortunate Events because P.I.C. believed I needed to give it another chance), and today I’m a bit bummed that there aren’t leftovers because I’m one of those weirdos that love cold pizza.

I miss you slice of pizza, and thank you Minimalist Baker for sharing this deliciousness with us. wp-1476645797186.jpg

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