Since the pizza post last year I have eaten at that same pizza place a couple more times. It isn’t bad at all if you tell them to make it well done. It tastes even better when you also sprinkle it with oregano/basil and garlic powder. I also like some red pepper flakes on top. Still, not a delicious pizza.
The best tasting GF pizza, so far, is one I make myself. It is out of my favorite GF cookbook, G-F Baking Classics by Annalise Roberts. It has some millet flour in it which keeps it from shrinking as much and adds some flavor/texture. I love that I can actually make it the night before, store it well wrapped overnight and then just top it and bake to melt the cheese and blend the toppings. The recipe says you can make several and freeze them half baked. Great idea!!
So give this easy recipe a whirl and see what you think. It is relatively easy, just be sure to take the time to flatten the top of the dough when you spread it in the pizza pan. If you get a hill in the center your sauce will slide down it! Not so good.
This is better than the stuff pizza parlors sell. They tend to buy it completely made, sealed up and just pop it in their oven. Not a fresh pizza. Take the time to whip this up. A stand mixer makes it happen fast and painlessly. Your family who eats GF with you will like its crunchy crust and fresh taste. And you can personalize it with the toppings of your preference to replicate pizzas you always enjoyed before going wheat free.
GF Pizza Crust
1 cup brown rice flour mix
½ cup millet flour
1 tsp xanthan gum
½ tsp salt
2 tsp sugar
2 tsp dry yeast granules
1 tsp olive oil
¾ cup warm water, maybe up to a tbsp more (110 degrees F)
Spray pizza pan with cooking spray, lightly sprinkle cornmeal over entire pan. (You could skip this if you are not a cornmeal fan.)
Mix all dry ingredients in your stand mixer bowl. Pour wet ingredients in there, mix until just blended, scrape down bowl. Beat at high speed for two minutes.
Spoon dough onto prepared pizza pan. Use a metal cake spatula to move it around and make it smooth. Try not to get the center any thicker than the edges. Push dough so it gets all the way to the very edge of the pan. Cover with a light cotton cloth and let rise in a warm place 30-40 minutes until doubled in height. I warm my smaller oven to about 105 degrees and put it in there.
I use an 8 ounce can of spaghetti sauce and add olive oil, some minced garlic, dried basil and oregano and cook 5-8 minutes, covered. Let cool a bit before using.
Move oven rack to lower third of oven. I have a pizza oven so I use that (great bottom heat for a super crisp crust!) Preheat oven to 425 degrees. Bake it for 15-16 minutes. Remove from oven. [This is the moment when you can let it cool and freeze it or chill in fridge if using the very next day. Be sure to wrap it tightly in plastic wrap.] If using now, flip over and put tomato sauce, then toppings and cheese of choice. I like both mott and parmesan cheese on mine! Bake ten more minutes more or less until it is bubbly and browning. Be sure the bottom is browned.
Cool a minute and cut with your pizza cutter. Enjoy!
FYI: Don’t freeze the shell for more than three weeks.
Brown Rice Flour Recipe
– 1 c brown rice flour
– 1/3 c potato starch (not potato flour)
– 3 tbsp tapioca flour
Mix all the flours in a big jar or bag.