What's for Dinner? Wheat-free, Gluten-Free Pizza for Everyone!

People with wheat allergies, gluten intolerance and celiac disease don't have to go without pizza! With three gluten-free people in my family who weren't about to give up their favorite food, and not wanting to buy expensive commercially-made GF pizzas or crusts, I went on a hunt for the ideal recipe for a homemade pizza crust. After much trial and error, I finally found one!

Carol Fenster came up with this delicious recipe for pizza and included it in her cookbook, Gluten-Free 101, from Savory Palate, Inc., 2003. Fenster is the author of several excellent cookbooks of wheat-, gluten-, and allergen-free recipes. This recipe makes one medium-size, 12-inch pizza. However, since homemade pizza is so labor-intensive, I usually quadruple the recipe (except for certain ingredients) and make two large pizzas, then freeze one for later use. If you do not have these gluten-free flours, other GF flour blends may be substituted in equal quantities (alternatives are listed at the end of the recipe). The crust recipe calls for milk, but I do not like a milk crust; water works just fine.

I have never made the sauce! I figure making the crust is enough work, and use canned sauce. One 15-oz. can will cover two large pizzas. Add your own favorite cheeses and meats and/or other toppings. Veggies do not need to be sautéed first.

Please note: if you are not gluten-free yourself, but making this for someone who is, make sure you scrub all bowls, pans,and  utensils first to ensure they are gluten-free.



Crust (measurements for 2 large pizzas are in parentheses)                                           
I tbsp dry yeast (same amount for  2 large pizzas; allow to sit longer to propagate yeast)
2/3 c. warm milk (I use water) (x4 for lg. pizzas, but start with slightly less milk/water)
½ tsp sugar (2 tsp.)
2/3 c. sorghum flour (2 2/3 c.)
½ c. tapioca flour (2 c.)
small amount of rice flour (or just use sorghum) to sprinkle on dough
1 tsp. xanthan gum (2 tsp. seems to work fine)
½ tsp. salt (1 ½ seems fine)
1 tsp. gelatin powder (3 tsp.)
1 tsp. Italian seasoning (3 or 4 tsp.)
1 tsp. olive oil (4 tsp., or 1 tbsp.)
1 tsp. cider vinegar (4 tsp.)
I like to add garlic powder and a small handful of parmesan cheese

Sauce (multiply ingredients by 4 for 2 large pizzas)

1 can (8 oz.) tomato sauce
½ tsp. dried oregano
½ tsp. dried basil
½ tsp. dried rosemary
½ tsp. fennel seeds
¼ tsp. garlic powder, or 1 minced garlic clove
2 tsp. sugar
½ tsp. salt

Sauce Directions

Combine ingredients in saucepan. Simmer 15 minutes. Makes about 1 cup, enough for 12-inch pizza. Serves 6.

Crust and Pizza Directions

1. Preheat oven to 425 degrees (I never bake this hot. 400 degrees seems fine). Dissolve yeast and sugar in warm milk for five minutes (longer, for 2 large pizzas). In food processor, blend all ingredients until ball forms. Dough will be soft. (I beat by hand)

2. Put mixture into greased 12-inch nonstick pizza pan (for 2 lg. pizzas, I use a large pizza pan and a cookie sheet). Liberally sprinkle rice flour onto dough; then press dough into pan with your hands, continuing to sprinkle dough with flour to prevent sticking. Make edges thicker to contain toppings.

3. Bake pizza crust 10 minutes. Remove from oven. Spread pizza crust with sauce and toppings. Bake another 20-25 minutes or until top is nicely browned. Serves 6 (1 slice each). (If you wish to freeze a pizza, it’s enough to put the sauce and cheese on the pizza, then cover with plastic wrap and freeze.  Slide metal spatula under crust to make sure crust is not sticking to pan; it will be easier to deal with later. You can also add toppings later.)

Bon appetit!

**************************************

Gluten-free flours include the following: rice, corn, soy, potato, tapioca, beans, garfava, sorghum, quinoa, millet, buckwheat, arrowroot, amaranth, teff, Montina and nut flours. The best results are obtained by using more than one flour in combination. Carol Fenster has her preferred blends as do other gluten-free cookbook authors; consult their cookbooks for further information. I always use sorghum in my blends. I love its hearty taste.