Who doesn’t love pizza?! It’s one of those timeless classics that never loses popularity and it can be personalized according to individual preference and allergies. Just because you’re gluten and/or dairy free (among other things) doesn’t mean you still can’t sink your teeth into a slice of delicious pizza.
Or eat the leftovers for breakfast (I’m just sayin’)! And that’s IF there’s anything leftover.
This pizza is topped with dairy and soy free Daiya Mozzarella Cheese Shreds.
My girls LOVE pizza, and I love making it for them. I don’t make it very often, but when I do they gobble it up in record time (hence the no-leftovers). Surprisingly, I can even get my children to eat vegetables they dislike (like green peppers) if I put it on pizza. Hooray!
This Foolproof Gluten Free Pizza Crust is not a thin one, but it’s not overly thick either. It’s just thick enough to hold up to any mountain load of toppings you can imagine piling it with.
So tell me, what are your favorite pizza toppings? I’m all over the map. I like traditional Hawaiian pizzas with gluten/nitrate free Canadian bacon (when I can find it) and pineapple, but I also like not-so traditional pizzas too. Like pizzas with artichokes, sun dried tomatoes and sheep feta. Or Thai chicken pizzas that use a peanut sauce rather than a red sauce. Or dessert pizzas with fresh fruit and chocolate sauce…
Okay… I need to stop. I’m making myself hungry again.
- Yeast Ingredients
- 1 tablespoon honey
- 3/4 cup hot water (between 105 – 115 degrees F)
- 2 1/2 teaspoons active dry yeast
- Dry Ingredients
- 3/4 cup sorghum flour
- 3/4 cup brown rice flour
- 1/2 cup millet flour
- 1/2 cup tapioca starch
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1 1/4 teaspoon sea salt
- Wet Ingredients
- 1 egg
- 3 tablespoons olive oil
- 1/2 teaspoon apple cider vinegar
- In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure to have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
- Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
- In a separate mixing bowl, whisk together the egg, oil, and vinegar.
- When the yeast is done proofing, add the wet ingredients to the dry ingredients. Stir until it’s a little paste-like and then slowly add the yeast mixture. Using the mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl and then mix on medium 2-3 minutes or until the dough is smooth (you may need to scrape the sides of the bowl a few more times).
- Place the dough onto a parchment lined 16-inch pizza stone (like this one). Wet your hands and smooth the dough out into an even 14 to 15 inch round (continue to wet your hands as needed). Rise in a warm place for 30-40 minutes.
- Prebake the crust in a preheated 425 degree (F) oven for 10-12 minutes.
- Top with desired toppings, and bake for an additional 10-14 minutes. The crust should be nice and golden brown around the edges when done.
I can’t wait to hear what you top your Foolproof Gluten Free Pizza Crust with!
All my love,
Megan (with a long E)
This post is linked to Pennywise Platter, Make Your Own Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy Free Wednesdays, Waste Not Want Not Wednesday, Simple Lives Thursday, Tasty Traditions and Gluten Free Fridays.