When I couldn’t find my go-to mix for home made pizza crust, I tried another, and another – and yet, another. None were working and in truth the mix that I had grown to love was problematic as well – especially when we can’t use egg.
I was on a mission to create a recipe that satisfied not only me and our daughter, but my very picky husband. Every time I posted pictures on instagram the recipe was requested. So – here it is – just in time for the superbowl: the gluten-free, egg-free, allergy friendly recipe for pizza.
Our daughter and husband served as my taste-testers and our daughter also helped me write the recipe out as you will see at the end.
Best Gluten-Free Pizza Crust Ever! (Free of the top 8 allergens as defined by the FDA) – reference minimalistbaker.com
3 Cups Gluten-free Flour Blend of your choice (highly recommend Manini’s flour mixes – for THIS WEEK ONLY (3/22-3/27/2016) they’re on sale here: http://bit.ly/1S1P10U)
OR 1 Cup White Rice Flour, 1 Cup Sorghum Flour, 1 Cup Tapioca Flour
¾ Tsp Xanthan Gum
½ Tsp Garlic Powder
2 Tsp Salt
1/2 tsp Baking Powder
1 tsp Oregano
2 tsp calcium powder (optional)
3 Tbsp Sugar, Divided
1 Package of yeast
1 ¼ warm water divided
1 Tbsp Olive Oil
Pizza Sauce (recipe to follow)
Olive Oil for brushing and finishing the pizza
Oregano for topping
Dairy free cheese grated
Pepperoni or other toppings of your choice
- Preheat oven to 425 degrees Fahrenheit
- In a small bowl combine yeast and ¾ cup warm water and 1 tbsp sugar, let it set for about 5 – 10 minutes to activate the yeast.
- In a larger bowl combine gluten-free flour blend, salt, baking powder and 2 tbsp sugar, oregano, garlic powder, salt and stir.
- Add the yeast, Olive Oil, and ½ cup warm water, before stirring. Now stir it well until it forms a ball. Knead it a bit with your hands.
- Divide the dough into two equal balls. Place in another bowl, and let rise in a warm place with a kitchen towel on top – covered – for 15 – 20 minutes.
- Once the dough has risen, pour 1 tsp olive oil on top, pick each disk up with your hands and coat the rest of the ball with the oil, and form the ball into a disk and roll out into a circle on a sprayed baking sheet or pizza stone. Make it thin. Crimp the edges of the crust if you like to make it look nice.
- Prebake the crust in the oven for 10 – 15 minutes or until it looks dry on the top.
- Remove from the oven and brush the edges with olive oil. But the good stuff on it (the sauce), dairy free cheese of choice and pepperoni and oregano. Put it back in the hot oven for 20 – 25 minutes until the crust looks nice and brown and the toppings are hot and bubbly.
- Remove from the oven one last time and let it cool a bit before placing it onto a cutting surface. Use a pizza cutter to cut the pizza. For best results, keep it away from Dads.
Pizza Sauce (allrecipes.com)
1 can tomato paste (6 oz)
1 Cup water
2 cloves of garlic
⅓ Cup Olive Oil
Mix together in a bowl with a wisk. Let stand several hours or warm a bit to use right away. The unused sauce can be refrigerated and used as a base for pasta sauce later, or in chili for an added kick.