Before my family went gluten free, we often spent Friday nights eating homemade pizza and either playing board games or watching movies. It was a fun way to unwind and reconnect after a busy week. Canned mushrooms and provolone for my daughter and usually just provolone for her big brother. Sausage, fresh mushrooms, basil, spinach, broccoli and cheese for the hubbie and I. It was fun to customize exactly what we wanted. Typing this brings back flashbacks of Friday nights as a kid eating Chef Boyardee Pizza made from a kit. Do you remember the red box? We would enjoy that pizza while watching Mutual of Omaha’s Wild Kingdom. Those were the days…
How could we continue our pizza nights without flour in my crust? Some pizzerias have GF crusts but that only solves half our problem. Both my daughter and I don’t always play so nice with dairy, so I wanted a crust that was gluten & dairy free. I knew we could use dairy cheese for the guys and she and I would have to find a cheezy substitute. There are a few gluten free pizza options in the freezer section at the grocery store, but most of them give me sticker shock. I set out to make my own. Many gluten free pizza dough recipes were so gooey that they had to be spread with an off-set spatula. Now I know that gluten free doughs typically don’t look or feel the same as traditional doughs, but intuitively, I thought something should be different. The flavor was good but the crust never got crispy. It dawned on me that if I wanted a crispier crust, one that didn’t need to be spread with a spatula, perhaps I should back off on the water. Alas, that worked. This recipe fills 2 half sheet pans (cookie sheets) and generously feeds our family of four (with some leftovers for breakfast). A special nod to the Gluten Free Mommy for inspiration in creating my recipe. Her recipe was a great jumping off point.
- ½ cup millet flour
- 3½ cups The Culinary Artist's Gluten Free Flour Blend(no gums)
- 4 tablespoons almond meal
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1½ teaspoons kosher salt
- 2 teaspoon xanthan gum
- 2 teaspoon guar gum
- 5 teaspoons active dry yeast (2 packages)
- 1 teaspoon sugar (for proofing yeast)
- ¾ cup warm water (115-120 degrees)
- 4 large eggs (room temperature)
- 5 tablespoons olive oil
- 1 teaspoon red wine or apple cider vinegar
- 2 tablespoons honey
- cornmeal (for sprinkling under crust)
- Sift the first 9 ingredients into the bowl of a stand mixer. Use the paddle attachment to combine thoroughly.
- Place yeast and sugar in a small bowl. Add about ¼ cup of the ¾ cup warm water to the yeast/sugar mixture. Stir and let it sit to begin proofing. You will see foam and bubbles form on the surface within ten minutes to indicate the yeast is active. If this does not occur, start over with new yeast.
- Mix the eggs, olive oil, vinegar, and honey in a small bowl.
- With the machine on low, pour the egg mixture into the flour mixture. Mix to combine. Add the proofed yeast mixture. Blend briefly. Add the remaining water. You may need to add more warm water to get the proper dough consistency. You should be able to scoop the dough out of the bowl without it sticking to your hands too much.
- Preheat your oven (use a pizza stone if you have one) to 450 degrees F.
- Sprinkle a handful of cornmeal on one of two sheets of parchment sized to fit a half sheet pan (cookie sheet). Place half of the pizza dough in the center of the paper on top of the cornmeal. Top with the second piece of parchment paper. Using a rolling pin, roll dough out between the parchment until it reaches the size of your cookie sheet. Using your fingers tips, gently roll in the edges of the dough to form a crust border.
- You can bake the crust right away or allow it to rise, covered, for up to an hour.
- When you are ready to bake the crust, remove the top parchment paper from the crust. Slide the crust (still on the bottom piece of parchment) onto the inverted (upside down) cookie sheet. If you have a pizza stone, slide the crust off the pan (still on the parchment paper) onto the stone. Bake until just set and the bottom has begun to brown, about 5-10 minutes.
- Remove from oven and proceed with remaining half of dough in the same manner.
- Top pizza crusts with toppings of your choice. Bake another 10-15 minutes or until toppings are hot.
You’ll see what looks like gooey, melty cheese on that pizza below. It’s a wonderful product called Daiya. It is free from dairy, soy, gluten, eggs, rice, peanuts and tree nuts (except coconut oil). It’s even vegan. No, it’s not exactly like mozzarella or provolone, but it works great in this application to give you that cheesy mouthfeel that pizza needs.
Now where did I put the remote, I hear Mutual of Omaha’s Wild Kingdom is back on t.v. again…pass me the pizza.
I’m sharing this recipe on the weekly blog hop, Allergy Free Wednesday. Check it out, it’s a great place to get new ideas for allergy friendly recipes.