Kitchen Experiment – Gluten Free Pizza

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.

before crustpizza crust

You cook the crust first at 425 degrees for about 20 minutes before adding the toppings.

baked crustThe 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.

plain pizzaI also made one with sun-dried tomatoes, kalamata olives and artichokes hearts …

pizzaI had some pesto that needed to be used so I made one more with pesto and sheep feta …

pestoSo, 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!

Gluten-Free, Yeast-Free Pizza

Who doesn’t love pizza! Well, I do think that there are those odd few that really don’t care for it, but in our house homemade pizza has always been a real treat.  I can remember growing up and having friends over so that we could teach them how to make pizza – the right way!  We always looked forward to those pizza parties!  Since doing the Alcat diet, we have not been able to have pizza because it is not quite “pizza” without good mozzarella cheese, or at least that is what my husband Tom said.  I make my pizza with dairy-free cheese, but he wanted to wait until he could have “real” cheese.

So, the three months were up on our dairy restriction so it was time to make pizza! The only problem was that not only could my husband not have cheese but he also has a severe intolerance to yeast.  I wasn’t sure how it would be to have yeast-free pizza but I was up for the challenge.  In the past when I have made homemade pizza I always have made my crust with spelt or kamut flour but this time I needed to make it gluten-free.  Well, just another obstacle to work around!

Luckily the internet is a wealth of information and I found about a thousand recipes for gluten-free, yeast-free pizza so I was good to go! Did I already mention that I am not good at following recipes? Well, I am not.  It’s hard for me to make anything exactly the way it says – I always seem to need to tweak something.  First problem – most recipes want you to use eggs, but it is not egg day, so I needed to either find a different recipe or change it.  I changed it, of course! I used arrowroot in place of the eggs.

My other bad habit is not reading all the way ahead in a recipe. I made the dough and rolled it out and proceeded just like I would have if I was making gluten pizza.  Oops, big mistake. You need to cook the dough first before adding the toppings.  Oh, well.  It was still delicious!

pizzaIt was a little gummy in the middle but it was rolled out pretty thin so it really wasn’t terrible!  But I wasn’t done, I needed to try it again. I searched the internet again and found this recipe:

2 cups water, 1 cup buckwheat flour, 1 cup rice flour, 1/2 c. almond flour, 1/2 cup ground flaxseeds, 2 tsp. baking powder.

I decided to give it a whirl, with a few embellishments.  It is not buckwheat day so I used Fearn Brown Rice Baking Mix which has brown rice and soy flours in it + 1/2 cup Teff flour and the rest of the ingredients.  I wanted to add gum just because I thought it would help with the texture.

I read the directions all the way through this time and remembered to cook the crust first.  This is not a crust that you roll out – more just spread in the shape you want.  I think I made it a little too thick, but overall I really liked the flavor and texture of this crust.

pizza2This is definitely a recipe that I will be trying again.  I think I could use it to make foccacia or spread some pesto on the crust and cook it.  I will keep you posted!  I think I could even turn it into a sweet bread.  Oh, too bad it’s late – I may have gone back into the kitchen to invent some dessert!