Ahh! Pizza night!
No need to skip out on a fun pizza night if you are avoiding gluten! I have noticed how much better my oldest and I do just completely avoiding gluten, so I have been pretty committed to figuring out recipes to fit that commitment.
I am so happy with how light and delicious this crust turns out! It has been so worth all the gluten free pizza crust fails I have been through! I bet your family won’t even know it is gluten free.
You’ll need:
- ¾ cup tapioca flour
- ½ cup white rice flour
- 2/3 cup brown rice flour
- 1 tsp Great Lakes Gelatin (I do have a friend that made this without the gelatin and said it turned out fine fyi!)
- 1 tsp sea salt
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- ¾ cup whole milk (or whole coconut milk)
- 1 TB organic pure cane sugar
- 2 ½ tsp organic active dry yeast
- 2 egg whites, beaten for a minute until frothy
- 2 TB melted butter (could do coconut oil)
- Whisk the dry ingredients (the flours, gelatin, salt, Italian season, and garlic powder) in a medium mixing bowl to combine.
- Warm the milk in a small sauce pan for just a minute – not to hot – just warm to touch.
- Add the sugar and yeast to the warm milk and stir to combine – it won’t combine completely but let it sit there for a minute or 2 to wake up the yeast and get slightly “creamy”.
- Put the milk/sugar/yeast mixture, the beaten egg whites, and the melted butter into the bowl with the flours and combine with a spatula.
- Mix the dough with a spatula for about 5 minutes to “knead” – if you have a stand mixer you could use that! I don’t have one, but don’t mind the muscle workout! THE DOUGH IS WET – it does not feel like a normal wheat dough.
- Spread the dough on a parchment paper lined pizza pan using your spatula, loosely cover with a tea towel, and let it rest and rise for 10-20 minutes in a warm spot in the kitchen (I like to put it on the preheating oven)
- After the dough rises a bit, bake at 400 degrees for 12 minutes, take it out and add your pizza toppings, and bake another 12 minutes at 400 degrees.
Kitchen Tips:
- Here is what the crust looks like after mixing, rising, and baking.
- If you are going to use ground sausage or other uncooked meat just be sure to brown it off in a pan before you top your pizza. I even like to caramelize onions or cook through other veggies if I have the time.
- I’m planning on freezing a few of these baked pizza crusts for just before baby comes for quick dinner night plans 🙂
- Play around with the seasonings to your family’s tastes and maybe even use the pizza crust for something else like a fruit pizza and use cinnamon and sugar instead of the Italian season 😉
YOUR TURN!
Let me know how GF pizza night goes!
This post was shared at Real Food Forager’s Fat Tuesday!
Real Food Recipes to Replace Your Favorite Junk Foods
January 12, 2014 at 2:32 pm[…] Gluten-Free Pizza Crust from The Simple Moms […]
Carla
August 23, 2013 at 2:56 pmHow did you freeze these crusts?
Renee
November 26, 2013 at 2:14 pmHi Carla! Sorry I missed this question! Just bake it off, cool it, and freeze flat wrapped up in plastic wrap. When you want to use it, thaw it out and bake it off with the toppings 🙂
Jessica
July 17, 2013 at 3:34 pmRenee, I ADORE you for coming up with this recipe!!!!! YAY!!!!! Thank you!
Renee
July 20, 2013 at 1:06 pmSeriously! We needed it too 😉 Enjoy girl!