Foolproof Gluten Free Pizza Crust

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.

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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!

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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.

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Foolproof Gluten Free Pizza Crust

Yield: one 14 to 15 inch crust

Ingredients

  • 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

Instructions

  1. 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!
  2. Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
  3. In a separate mixing bowl, whisk together the egg, oil, and vinegar.
  4. 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).
  5. 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.
  6. Prebake the crust in a preheated 425 degree (F) oven for 10-12 minutes.
  7. 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.
http://www.allergyfreealaska.com/2013/07/22/foolproof-gluten-free-pizza-crust/

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 WednesdaysWaste Not Want Not Wednesday, Simple Lives Thursday, Tasty Traditions and Gluten Free Fridays.

Marinated Veggie Kabobs for the BBQ

Invited to a barbeque or a family get together and need to bring a dish to share? No problem! These veggie kabobs will feed several people, fit several diet types (gluten free, allergy friendly, GAPS, Paleo, Primal, vegan, etc.) and will certainly be a popular favorite.

Marinated Veggie Kabobs Recipe:

For the Marinade:
4 tablespoons balsamic vinegar
3 tablespoons olive oil
*5 teaspoons Kirkland Organic No Salt Seasoning (or 3 – 5 teaspoons Italian seasoning)
1/2 – 3/4 teaspoon sea salt

For the Veggies:
1.5 pounds sweet mini peppers
1.5 pounds baby portobello mushrooms
2 zucchinis
2 onions (yellow, red or sweet onions would work well in this recipe)

  1. Combine all of the marinade ingredients in a small mixing bowl and set aside.
  2. Cut the stem tops off the sweet mini peppers and discard them. Slice the peppers in half lengthwise (I leave the smaller mini peppers whole).
  3. Slice the zucchinis in half lengthwise, and then cut them into 2 inch pieces.
  4. Peel off the outer membrane of the onion, which is also called the “tunic.” Slice the onions in 4 – 8 pieces (depending on how large your onions are), leaving the ends of the onion untrimmed (this will ensure your onion chunks will mostly hold together).
  5. Combine the veggies and the marinade in a large mixing bowl and gently toss to thoroughly coat all of the veggies in the marinade. Refrigerate for at least 4 – 6 hours.
  6. Place the veggies on kabob skewers (or place in a grill basket) and grill on medium for about 15 – 25 minutes (rotate the skewers every few minutes to ensure even cooking), or until the veggies are soft and charred.

Megan’s Notes-
*I buy the Kirkland Organic No-Salt Seasoning from Costco. It’s fabulous. I have NOT verified that it is gluten free, although my family has not had a problem with it. It does contain dried bits of tomato, but I use it occasionally anyways.

These veggies are also perfect for healthy camping food; after I toss the veggies together with the marinade I place them in gallon sized bags and throw them in the cooler. We cook them over the fire using a grill basket, that way we don’t have to mess with skewers while we’re camping. 

It is very important the veggies have time to marinate the full 4 – 6 hours. I’ve grilled them without marinating them for long, and they just aren’t as juicy.

This recipe is linked to Slightly Indulgent Tuesday, Wellness Weekend, Allergy Free Wednesdays, the Gluten-Free Homemaker and Healthy Vegan Fridays .

Enjoy!
Megan

 

Version #2 – Gluten & Rice Free Multigrain Bread Recipe (for two full-sized bread loaves)

Making bread, or any other baked good gets to be a chore when life is busy or I’m not feeling well. Lately I’ve been making our family’s favorite bread, but making two loaves at once. I leave one out for us to use, and slice, wrap, and freeze the other. It’s been a huge time saver for me.

Fresh out of the oven!

Dough divided equally between 2 bread pans

Just finished rising and now ready for the oven

Gluten & Rice Free Multigrain Bread Recipe
Yields 2 full-sized bread loaves

A few notes:

  1. For more detailed directions with pictures, please see my original post of the Gluten & Rice Free Bread Recipe.
  2. You must have a heavy duty mixer that can handle at least 8 cups of flour to make this.
  3. There are 4 tablespoons of honey total in this recipe, it is just split up between the wet ingredients and the yeast ingredients.

Dry Ingredients:
2 cup millet flour
2 cup tapioca starch
1 cup blanched almond meal/flour (I use Bob’s Red Mill)
1 cup brown teff flour (amaranth flour would work well too)
1/2 cup sorghum flour (or more millet flour)
1/2 cup flax meal
5 1/2 teaspoons xanthan gum
1 tablespoons sea salt

Wet Ingredients:
6 eggs
1/3 cup olive oil
2 tablespoon unsulfured molasses
2 tablespoons honey
2 teaspoon apple cider vinegar

Yeast Ingredients:
2 1/2 cups hot water (between 110 – 115 degrees F)
2 tablespoons honey
5 teaspoons active dry yeast (NOT instant yeast)

Directions:
In a medium sized mixing bowl, combine the honey and the hot water.  Sprinkle in the yeast and give it a quick stir to combine.  Allow to proof for 7 minutes (set a timer!) – NO more, NO less time.  Make sure you 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 eggs, oil, molasses, honey, and vinegar.

When the yeast is done proofing, add the wet ingredients to the dry.  Stir until it’s a little paste-like, then slowly add the yeast mixture. Using your mixer’s low speed setting, mix for about 30 seconds.  Scrape the sides of the bowl then mix on medium for 2 – 3 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)

Divide the dough evenly between 2 well greased 9 x 5″ bread pans (I line my bread pans with parchment paper and then grease) and cover with plastic wrap. Allow to rise for 45 minutes to an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When the dough is just peaking over the sides of the bread pan (like in the picture above), it is time to bake (and depending on the temperature of your house, the bread may be ready to bake after 30 mins of rising, or it may take a full hour. Keep an eye on it, do not allow the bread to over rise, otherwise it will fall when it’s finished baking.) Bake in a preheated 375 degrees (F) oven for about 30 minutes.

Remove loaves from pan and allow them to cool on a wire rack.  Allow the loaves to cool before slicing or freezing.

To prepare loaves for freezing, slice, wrap in plastic wrap, place in a freezer bag, and freeze. I thaw my bread loaves on my counter, or if I’m in a hurry, I’ll pop a frozen slice in the toaster for immediate use.

Enjoy!
Megan

Gluten & Rice Free Multigrain Bread

Out of all the bread recipes I’ve come up with, this one is my favorite. The flavor reminds me of what homemade wheat bread tastes like, or what I remember it tasting like anyways! This bread is perfect for sandwiches or toast. My favorite way to eat is to toast it, then make an egg salad sandwich.  :)

A few reminders when making gluten free bread:

  • Use your mixers paddle attachment! Gluten free bread requires no kneading because of its batter consistency (it should be just slightly thicker than a cake batter).

  • Make sure all of your ingredients are at room temperature.
  • Use fresh yeast and make sure your proofing water is at the right temperature! Here is what your yeast mixture should look like when it’s finished proofing – nice and foamy. If it doesn’t look like this either your yeast is bad or the water isn’t the right temperature; throw it out and start again.

Other notes/visuals regarding this bread recipe:

  • Here’s what your bread should look like when you first put the dough into the bread pan:

  • It’s time to put the bread in the oven when it looks like this:

  • See how it’s just slightly creeping up higher than the side of the bread pan? Make sure your oven is up to temperature by the time your loaf looks like this. My loaf only took 50 minutes to rise (in Alaska, in the dead of winter, in a house set at 72 degrees F) and it will take even less time if you live in a hot/humid climate.

  • Fresh out of the oven:

Gluten & Rice Free Multigrain Bread

Yield: 1 large bread loaf

Gluten & Rice Free Multigrain Bread

Ingredients

    Dry Ingredients:
  • 1 cup millet flour
  • 1 cup tapioca starch
  • 1/2 cup blanched almond flour
  • 1/2 cup brown teff flour (amaranth flour would work well too)
  • 1/4 cup sorghum flour
  • 1/4 cup flax meal
  • 2 3/4 teaspoons xanthan gum
  • 1 1/2 teaspoons sea salt
  • Wet Ingredients:
  • 3 eggs
  • 3 tablespoon olive oil
  • 1 tablespoon unsulfured molasses
  • 1 teaspoon apple cider vinegar
  • Yeast Ingredients:
  • 1 1/4 cup hot water (between 110 – 115 degrees F)
  • 2 tablespoons honey
  • 2 1/2 teaspoons dry active yeast (NOT instant yeast)

Instructions

  1. In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
  2. Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
  3. In a separate mixing bowl, whisk together the eggs, oil, molasses, and vinegar.
  4. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, then slowly add the yeast mixture. Using your mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for 2 – 3 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
  5. Pour dough into a parchment lined and well greased 9 x 5? metal bread pan (the only pan I recommend for this recipe is a metal one, you will not have the same results using other pans) and cover with plastic wrap. Allow to rise for 45 minutes to an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When bread is finished rising, bake in a preheated 375 degrees (F) oven for about 30 minutes.
  6. Remove loaf from pan and allow it to cool on a wire rack. Allow the loaf to completely cool before slicing (if you can stand to leave it alone for that long!).

Recipe Notes from Megan

Are you new to baking gluten free bread? Or maybe you have some questions about this recipe? Check out my Everything Guide to Making Gluten Free Bread - Including Troubleshooting Tips.

http://www.allergyfreealaska.com/2012/03/12/gluten-rice-free-multigrain-bread/
This recipe is linked to Allergy Free Wednesday, Gluten Free Wednesday, Slightly Indulgent Tuesday and Allergy Free Monday.

 

Enjoy it!
Megan