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Gluten-Free Pizza



I've had several requests for a good gluten-free pizza crust recipe.  Luckily, gluten-free pizza dough is really easy. No kneading is necessary and with the pizza yeast I used there is no proofing. I make it with sorghum and millet flour as part of my quest to use less rice flour. So, mix up the dough, form it in the pan and send it straight to the oven.


If you want to make pizza but don’t have time to make a crust from scratch, there are several really good ready-made gluten-free pizza crusts. I love Kinnikinnick’s frozen personal crusts for a thicker crust that reminds me of a pan pizza. Rudi’s and Udi’s frozen crusts are good if you want a thinner crust. Load them up with your own toppings and you have a great gluten-free pizza. And be creative with your toppings. I like to rummage through the refrigerator and use leftover veggies, chicken even leftover roasted potatoes. Today I found some chicken, kale and some beautiful yellow tomatoes.


Ingredients

oil spray 1 Tbsp gluten-free corn meal

2/3 c sorghum flour 1/2 c millet flour 1/4 c potato starch 2 Tbs tapioca starch 1 tsp kosher salt 1 tsp guar or xanthan gum

3/4 c warm water, about 125° 1 packet Fleischmann’s Pizza Crust Yeast 1 Tbsp olive oil 2 tsp sugar


Preheat the oven to 400°


Spray a 12″ round pizza pan with a vegetable oil spray then sprinkle it with the corn meal.


Fill a small bowl with some cool water.


Whisk together the flours, starches salt and guar or xanthan gum in a mixing bowl.


Combine the water, yeast, oil and sugar and mix for 1 minute – you can use the measuring cup as your mixing bowl to save doing extra dishes.


Pour the liquid into the dry ingredients and mix well. It will be a sticky dough.


Drop the dough onto the center of the pizza pan. Dip your fingertips into the water bowl. Working from the center, gently and gradually press the dough out to the edges. You will need to continue dipping your fingers to prevent sticking.


Bake for 10 minutes. Use a fork to prick the top of the crust several times and bake for an additional 5 minutes.


Remove from the oven, load up with your favorite toppings and bake for 10-15 minutes, until the crust turns golden brown. Or you can save the crust for later. Wrap up snugly in plastic wrap and store on the counter for 1 day, the refrigerator for 2 days or frozen for several weeks. If freezing, wrap tin foil over the plastic wrap.


I topped my pizza with:

1/2 cup tomato sauce mixed with 1 tsp dried thyme, 1 large minced garlic clove, and 1/4 tsp chili flakes a layer of shredded parmesan cheese 2 cups chopped kale, wilted in the microwave for 30 seconds 10 yellow cherry tomatoes, halved 4 oz shredded chicken 2 Tbsp chopped walnuts another layer of shredded parmesan