Gluten-Free Homemade Pizza | Midwest Living
More
Close

Gluten-Free Homemade Pizza

Gluten-Free Homemade Pizza

0
Login to rate this recipe.
  • Makes: 6 servings
  • Yield: 2 pizzas
  • Prep 20 mins
  • Rise 20 mins
  • Bake 15 mins per pizza

Login to save this recipe

Thanks to a gluten-free flour mix, pizza is back on the table for anyone on a gluten-free eating plan. Try our marinara sauce with fresh vegetables on your 'za or add any of your other favorite toppings.

Ingredients

  • 2 cups Gluten-Free Flour Mix (recipe below)
  • 1 teaspoon kosher salt
  • 1/2 cup milk
  • 1/4 cup water
  • 1 package active dry yeast
  • 2 teaspoons sugar
  • 2 egg whites
  • 2 tablespoons olive oil
  • Olive oil
  • Desired gluten-free pizza toppings such as Quick Gluten-Free Marinara Sauce (recipe below), gluten-free pepperoni or Canadian-style bacon, sliced or chopped vegetables, and/or gluten-free shredded cheese

Directions

  1. In a large mixing bowl stir together Gluten-Free Flour Mix and salt; set aside. In a small saucepan combine milk and the water. Heat and stir over medium-low heat just until warm (105 degrees F to 115 degrees F). Remove from heat. Stir in yeast and sugar. Add yeast mixture to flour mixture; add egg whites and the 2 tablespoons oil. Beat with an electric mixer for 1 to 2 minutes or until smooth, scraping sides of bowl occasionally.
  2. Line two flat baking sheets with parchment paper. Divide dough in half (dough will be soft); place each dough portion on a prepared baking sheet. Drizzle each portion with 1/2 teaspoon additional oil. Using oiled hands, press each portion into a 9-inch circle, building up edges slightly. Let rise at room temperature for 20 minutes.
  3. Meanwhile, place a cold pizza stone or flat baking sheet in a cold oven. Preheat oven to 400 degrees F. Gently slide one parchment sheet with pizza crust onto the hot baking stone or baking sheet. Bake for 5 to 8 minutes or until bottom of crust is browned and top appears set. Return crust to cold baking sheet and remove from oven; slide onto a wire rack. Repeat with the remaining crust.
  4. Top crusts with desired gluten-free pizza toppings. Return pizzas, one at a time, to hot pizza stone or baking sheet. Bake about 10 minutes more or until bottom of crust is browned and toppings are heated through.

Gluten Free Flour Mix

Ingredients

  • 3 cups white rice flour
  • 3 cups potato starch
  • 2 cups sorghum flour
  • 4 teaspoons xanthan gum

Directions

  1. In a large airtight container whisk together rice flour, potato starch, and xanthan gum. Cover and store at room temperature for up to 3 months.

Quick Gluten-Free Marinara Sauce

Ingredients

  • 2 28-oz cans whole tomatoes, undrained
  • 6 tablespoons snipped fresh basil
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

  1. Place tomatoes in a food processor or blender. Cover and process or blend until nearly smooth. Stir in basil; set aside.
  2. In a large skillet heat oil over medium heat. Add garlic; cook and stir until garlic is lightly browned. Stir in tomato mixture, crushed red pepper, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Use on pasta, pizzas, and bruschetta.

Nutrition Facts

(Gluten-Free Homemade Pizza)

Servings Per Recipe 6, carb. (g) 48, Fat, total (g) 10, vit. C (mg) 1, cal. (kcal) 313, vit. A (IU) 241, iron (mg) 1, sat. fat (g) 3, Riboflavin (mg) 0, chol. (mg) 9, Thiamin (mg) 0, fiber (g) 2, sodium (mg) 481, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, pro. (g) 8, calcium (mg) 133, sugar (g) 3, Potassium (mg) 132, Niacin (mg) 2, Polyunsaturated fat (g) 1, Folate (µg) 33, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0

Add Your Comment