I’ve done it. I’ve cracked the code on gluten-free pizza. This my friends, is hands down the best gluten-free pizza crust I have ever tasted.
Seriously. It’s amazing.
Chewy, crispy, flakey and delicious. Let me say it again, the best gluten-free pizza crust I’ve ever had.
I spent last weekend with my family in Pennsylvania, my fabulous Italian side of the family, and it was a weekend full of food. Spectacular food. Food that I, as a gluten-intolerant, could not enjoy.
But I enjoyed the conversation. I could talk about food all day long.
We talked and talked about Italian food all weekend. Discussing how to make pasta, how to make gnocchi, who in the family has the best pasta sauce recipe, what’s the best meat to egg ratio in meatballs, and finally how to make the perfect pizza crust.
It was like a cooking class. My family in an encyclopedia of Italian information and I was lucky enough to be able to take that info and use it in my own gluten-free cooking. So I made some pizza.
Let’s have a slice, shall we? Will you indulge with me? Pretty please?
We can load it with tomato sauce, Italian meats and goat cheese. Oh and we’ll sprinkle on some chili flakes and freshly grated Locatelli Romano cheese.
Tempted yet? I thought so.
So…this pizza crust.
It’s loosely based on a recipe I found from King Arthur Flour (who never, ever steers me wrong), and couldn’t be more like the pizza crust I remember from my gluten-filled days. It’s absolutely amazing. It’s soft and chewy, without being at all dense and has the faintest of yeast flavors that makes it perfect for any toppings.
I’m obsessed with pizza and thank goodness I’ve discovered this recipe. You can be sure that pizza will be a regular on the site from this day forward.
Hope you’re as okay with it as I am!
- 1/2 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup tapioca starch
- 1/4 cup quinoa flakes
- 1 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 3/4 teaspoon fine sea salt
- 1/2 cup warm water (about 80 - 90 degrees)
- 1/2 cup warm milk (about 80 - 90 degrees)
- 2 teaspoons instant yeast
- 2 tablespoons olive oil
- 1 cup tomato sauce
- 8 - 10 slices spicy sopresatta
- 4 - 6 slices prociutto
- 4 oz goat cheese
- Crushed red pepper flakes
- Freshly grated romano cheese
- Whisk together the dry ingredients (except the yeast) and add them to the bowl of a stand mixer fit with the paddle attachment. Add 1/2 cup of the flour mixture to a separate mixing bowl, whisk in the yeast and set aside.
- Beat together the wet ingredients and add to the flour/yeast mixture. Stir to combine. Let rest for 30 minutes until the mixture has puffed up and is bubbly.
- Add this liquid mixture to the dry mixer in the stand up mixer and beat on medium speed for 3 minutes. Scrape down the sides of the bowl as needed. Cover and let the dough rest for another 30 minutes.
- While the dough is resting, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Once the dough has rested, pour some olive oil into the center of baking sheet and turn the dough out. Using wet hands, spread the dough until it's 1/4" thick. Bake for 18 - 20 minutes until it's starting to brown and slightly crispy.
- Add toppings, return to the oven and bake for another 5 - 10 minutes unti the goat cheese has begun to soften. Sprinkle with crushed red pepper flakes and romano cheese.