Gluten Free Pizza Take Two!

ImageSince 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.

Pizza Pizza…Take One

So, I have been craving pizza for almost two months. Just didn’t fit into my meal schedule. But I had to chow down on a slice or two and soon. This past Saturday we went for a walk on the rail train and then ordered some take out GF pizza. It was from a pizza parlor here in Hellertown that has a sign in their window. That would be how I knew GF pizza was available there. I had called earlier to see how long it would take; they told me 15 to 20 minutes which seemed short to me for a fresh GF crust… So I was a tad skeptical…still we ordered – just one size; half plain and half with mushrooms. We both love shrooms but a plain pizza is the acid test, as it were.

I need to digress and say that I am very particular about my pizza. I have found one place in the Lehigh Valley that makes exceptional pizza; Martellucci’s in Bethlehem on Easton Avenue. My mouth waters when I think of their pizza!! Yet, up in the Poconos; in East Stroudsburg on Crystal Avenue is Tony’s Pizza, the best thin crust pizza outside of NYC to my mind… Pizza crust so good I never save any for the dog. He is kinda ticked about that as he loves pizza crust. So that was what I was hoping for but I think I knew there was no way this GF pizza could measure up to either of those stellar pizzas…..

So anyhew, I went in to pick it up and happened to speak briefly with the owner. He told me he had tried to make his own GF pizza dough; made many failed efforts and finally gave up. The solution is that he buys the shells frozen and ready to top and bake. He gives you a free plastic pizza cutter to keep from contaminating the pizza with his cutters for which I was very thankful and impressed by.

Not so impressed with the pie we got. First of all it was quite underdone. The cheese was barely melted, pale white and flaccid. The sauce underneath was thick and unflavored with basil or oregano much less any garlic or the like. The mushrooms were fine if undistinguished. And the crust seemed to have a middle layor of somewhat raw dough, ick!

It came on its own heavy duty aluminum foil baking pan which reassured me that it was not coated with wheat flour on the bottom. We ate a slice, made disappointed faces, and then I had the brilliant idea to fix it up and bake it a bit more. So I sprinkled it with basil and oregano, and some red pepper flakes. I put on a few pepperoni slices to punch it up and put the plate and pie in the oven for a few minutes. The resulting pie was much improved. I should note that the crust is a bit like a bar pizza; thin and cracker-like.

So, Mr. Pizza shop owner; punch up that sauce with herbs and some good olive oil, spread it thin and bake the pie until the cheese starts to brown a tad; golden at least. If those minor changes can be made it isn’t half bad – I would get it again for sure!

Now, to learn how to make my own GF crust and top with cheese and shrooms. It would not be made like I used to make my crust; no stretching and rolling…but, still… a fresh crust pizza that I can safely enjoy! A lovely dream to bring to life in my GF lifestyle.

Originally posted April 8, 2013.

Stay tuned for part two which is my update on ImageGF pizza for me…….