Books, Gluten-Free Recipes

Gluten-Free Pizza Recipe

9 Comments 15 October 2008

Glutenfreepizzarecipe1_3
Gluten-free pizza topped with my favorites: pepperoni, bell peppers, mushrooms and basil

Here it is! I know I promised this gluten-free pizza recipe to you days ago. Carol Fenster was kind enough to let me reprint the pizza recipe from her new book 1,000 Gluten-Free Recipes. I have to say, and I think you will agree, this one is a beauty!  It’s pretty easy to make, especially if you have a food processor.

I have to confess that I ate the whole thing and didn’t share. Yup, it was that good.

Do you ever get greedy with your gluten-free food?

OK, I just have to say that although the recipe says it makes 6 servings, these are really small servings.  If you have any big eaters in the house then I recommend you either serve something else to accompany the pizza or make two pizzas.

Glutenfreepizzarecipe
I wanted to show you the crust. Nice and crusty on the edge!

Carolfensterglutenfreepizza_2
If you are dairy free, try to get your hands on some Vegan Gourmet mozzarella. The reason the cheese doesn’t look melted is because it is vegan cheese. Even though it didn’t really melt, I thought it tasted delicious.

Pepperoni Cheese Pizza
1,000 Gluten-Free Recipes
by Carol Fenster

Makes 6 servings (12-inch pizza)

Basil Pizza Sauce
1 can (8 ounces) tomato sauce
2 teaspoons fresh basil or 1 teaspoon dried
2 teaspoons fresh parsley or 1 teaspoon dried
¼ teaspoon fennel seed
¼ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon sugar

Pizza Crust
1 tablespoon active dry yeast
2 ½ teaspoons sugar, divided
2/3 cup milk (cow’s, rice, soy, potato, or nut)
2/3 cup potato starch
½ cup Carol’s Sorghum Blend (see below)
2 teaspoons xanthan gum
1 teaspoon Italian seasoning
1 teaspoon onion powder
¾ teaspoon salt
2 tablespoons olive oil, divided
2 teaspoons cider vinegar
Shortening for greasing pizza pan, such as Spectrum Vegetable or Earth Balance
White rice flour for dusting

Toppings
About 24 pepperoni slices, such as Hormel (or to taste)
1 cup grated mozzarella cheese or nondairy substitute, such as Vegan Gourmet

Directions

1. Make the sauce: Combine sauce ingredients in a small saucepan. Simmer 15 minutes and set aside. Makes about 1 cup, enough for 12-inch pizza.

2. Make the crust: In a small bowl, dissolve yeast and sugar in warm milk. Set aside to foam 5 minutes.. In a food processor, blend yeast mixture, potato starch, sorghum blend, xanthan gum, Italian seasoning, onion powder, salt, 1 tablespoon of the oil, and vinegar, until ball forms. Dough will be very soft.

3. Generously grease a 12-inch nonstick (gray, not black) pizza pan with shortening. Do not use cooking spray—it makes it harder to shape the dough. Place dough on prepared pan. Liberally dust dough with white rice flour; then press dough into pan with your hands, continuing to dust dough with flour to prevent sticking as needed. The smoother the dough, the smoother the baked crust will be. Make edges thicker to contain toppings.

4. Place a rack in the bottom position and another in the middle position of the oven. Preheat the oven to 425°F. Bake pizza crust 15 minutes, until crust begins to brown on the bottom. Remove from oven; brush crust with sauce and arrange single layer of pepperoni slices on top. Sprinkle cheese over top. Shift pizza to middle rack of oven and bake 15 to 20 minutes more or until top is nicely browned. Remove pizza from oven and let stand 5 minutes. Brush rim of crust with remaining tablespoon of olive oil before cutting into 6 slices. Serve immediately.

Carol’s Sorghum Blend
1 ½ cups sorghum flour
1 ½ cups potato starch
1 cup tapioca flour

Whisk together thoroughly; store in a tightly covered container in a dark, dry place or refrigerate or freeze. Bring to room temperature before measuring.


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Your Comments

9 Comments so far

  1. 1
     
    Nicole says:

    Who isn’t greedy with their gluten free food?! LOL

  2. 2
     
    Brian Jeanseau says:

    Yes I get very greedy with my food. When I have one Peanut butter cookie left and I see my hubby go for it or a last piece of pizza I go bonkers and get on my soap box. He can go get a cookie at any cafe for pennies compared to the gold I donated to Whole Foods for that cookie.

    Wanted to let you now that here in San Diego Sammy’s Pizza now has gluten free crust if you call ahead! We are going Friday.

    thanks for all you do.

    We went to Cascadia per your advice when we visited Portland…I was near tears over the Fococia bread.

    Julie Jeanseau

  3. 3
     
    Laurie says:

    There is a gluten free version of pepperoni in the Boar’s Head range of products. While Hormel, might be GF, the Boar’s Head company lists it on the label. The Kroger store here stocks it.

    Laurie

  4. 4
     

    Looks so good!!

    sometimes I am greedy, but I do try to share.. :)

    I am greedy with pizza.
    :)

  5. 5
     
    Linda says:

    Yes, I do get greedy. I make extra pizza so I will have some leftover for lunches for a couple of days. Everyone is envious when I eat those leftovers.

    I’m a fan of Carol Fenster, but I have to say I’m a bit disappointed that the crust has so much starch in it. For a meal that I feed my family regularly, I prefer that is has a little more nutritional value, so I’ll be sticking with my recipe. It does look good though!

  6. 6
     
    Catherine says:

    Hehe I do sometimes hoard my wheat-free/gf food! I can’t help it… when you stumble onto something really yummy, why give it up to those wheat-eaters?? The pizza looks so delish by the way!

  7. 7
     
    jody b says:

    I made this…. it’s very, very good!

  8. 8
     
    Gem Scales says:

    We make gluten free pizza for my sisters kids when they come over because they never get to have it! I would like to try this crust.. and the toppings look SO GOOD!
    -Sylvia

  9. 9
     

    Thanks for the cheese tip. My daughter-in-law is gluten free and dairy free, so this pizza works perfectly for her!


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Kelly Courson

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Thanks for stopping by! I'm Kelly Courson and this is where I've shared my gluten-free finds since 2003. The world has been my gluten-free oyster for 14 years now and I love sharing what I've learned in order to help others adapt to a gluten-free diet. Have a look around and feel free to leave a comment. Connecting with people like you is what has kept me going this long! Seriously.
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