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Gluten Free Pizza Crust

by Karen on June 10th, 2010


In our household a great tasting gluten free pizza crust is essential.

It’s as simple as that. We wouldn’t be able to function properly without it.  Pizza was the first thing I wanted to learn how to make when we could no longer “order out”.  With teenagers in the house—–actually, kids at any age, it is important to know how to make gluten free pizza.

My quest started with an old recipe of Bette Hagman’s that I’d tried with success and then changed to use healthier flours such as brown rice flour, teff, or millet.  Of course the tapioca starch flour had to stay in the recipe since that provides the texture and chew even though it is pretty much nutritionally void.  I also replaced the shortening in her recipe with olive oil for a healthier twist.

Low and behold guess who is using an incarnation of the recipe now?

Emeril—  yes BAM! that Emeril.

He switched out some of the flour from my version of the recipe and put in soy flour and he uses parchment paper to roll out the dough which is clever, but otherwise….what a compliment….thank you indeed!   He must have enjoyed the copy of my book that I sent to him when it was first published.

We like to make a couple of different styles of pizza, one version is for our sometimes vegetarian daughter and another version is for my meat loving husband and son.  The vegetarian has pizza sauce, pesto, sun-dried tomatoes, artichoke hearts, green pepper slices, sometimes thinly sliced onions, mozzarella, and parmesan. The meat pizza has all those things on it and thinly sliced hard salami, pepperoni, and hot Italian sausage.

This pizza crust is quite versatile. It works well as focaccia or flat bread or sliced  into strips to serve with tapenade at parties.  With so many uses it is always a good idea to spend some time on the weekend making extra crusts for the freezer too.

Weekend cooking to stock your gluten free freezer

My husband used to make pizza sauce from scratch, (that recipe and the pesto recipe and crust are in my book Cooking Gluten-Free! ), but if he doesn’t make it and freeze it in portions it simply doesn’t happen.  I am so happy with the flavor of the Muir Glen Organic Pizza Sauce that I don’t take the time to cook homemade sauce.   His sauce is pretty fantastic though.

I do often make pesto and freeze it by the tablespoonful.  I don’t think I would even take the time to make it except for the fact that I have yet to find a pesto that can be purchased that tastes as good as the recipe here AND I am too cheap to let a big container of basil go to waste (There is always too little in the small herb package and way too much in the big  package but only $1.00 separates them so I always go for the big one.)  I am forced into making pesto by my own frugality!


 This photo shows the sticky dough being spread on the pan, use some olive oil to help the process…..
The crust bakes for a few minutes before topping ….

Baked and ready for toppings or freezing


Pizza toppings

From → The Food

  1. Kathy permalink

    We grilled the dough. looks amazing. Waiting to finish for dinner tonight. Oiled grill, put dough on tin foil, grilled a few minutes until light golden, flipped over and grilled other side, few minutes. So far, it looks amazing.

  2. Kelli permalink

    I have a question, i am new at this (this is my first day researching gluten free food). i was wondering how important the milk powder is to the recipe, aka do i need to put it in? Thanks

  3. Karen permalink

    You may substitute the dry milk powder with finely ground nuts or another dry powder protein source.

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