I am always on the look out for a good gluten-free pizza dough recipe. I have been making homemade pizza since I was young. My Mom would make her own dough and then set us up to make our own pizzas. We would have friends over so that we could “teach” them how to make pizza the right way! Pizzeria pizza is good, but I am very picky. There is nothing like making it yourself. Since starting the ALCAT diet, we have not been able to make pizza dough because my husband has a severe intolerance to yeast. Gluten-free is hard enough, but without the yeast, it is even more complicated. When I saw this new recipe made with Arborio rice, I knew I had to give it a try!
I like easy recipes and this was definitely easy. Basically it was cooked Arborio rice, some parmesan cheese and an egg. You mixed all of that together and then pressed it into a pan. The recipe said that you could use the back of a fork to spread it out in the pan, but I found that wet hands worked much better. When I usually make pizza, I like to use my cast iron skillet and a stone cookie sheet so I decided to use the same thing.
You cook the crust first at 425 degrees for about 20 minutes before adding the toppings.
The idea is to crisp is up first before you add the wet toppings. So, as I said before, my Mom has been making pizza since I was little and I just love to make traditional pizza with tomato sauce and cheese. My Mom would line up the tomato sauce, salt, pepper, garlic powder, oregano, parmesan cheese, olive oil and mozzarella cheese and show us just the right amount of each to put on the pizza crust. I of course have to do it just the same way.
I also made one with sun-dried tomatoes, kalamata olives and artichokes hearts …
I had some pesto that needed to be used so I made one more with pesto and sheep feta …
So, how did they turn out? They were delicious, but I think that the crust could be crisper! The next time I will cook them a little longer before putting the toppings on and I will put the pans closer to the bottom element in the oven before and after the toppings. It seemed like if you kept the pizza in the pans, they stayed a little crisper than trying to take them out to cool on the cutting board.
Final say: give it a try if you need an easy gluten-free pizza crust!
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