Gluten-Free Pizza
November 9th, 2008 by Ethan Posted in Gluten-FreeTags: Food, Gluten-Free, Pizza
Tonight was pizza night at our place (gluten-free of course). I make my pizza crust using a recipe from “Gluten-Free Baking Classic” 1st Edition by Annalise G. Roberts. If you don’t own this book, get it. This is by far the best pizza recipe that I have come across. I have tried many and this one just comes the closest to the real thing. The aroma that this dough gives off when making it is also wonderful.
Now doesn't that look delicious?
The only difference from the original book recipe is in the pizza pie preparation. I use a baking stone on the bottom rack of my oven which I preheat to 400-450. Instead of baking my pizza on a baking sheet and spreading it out using a spatula, I use parchment paper and complete the following steps to achieve perfection:
- Put down a sheet of parchment paper (18″x18″) on to a flat surface.
- Spoon dough onto the center of the parchment paper
- Cover dough with enough glad wrap to cover the entire parchment paper
- Using a large round pot, push down on the dough, this creates an even round pizza pie and a perfect ring of raised dough for the crust around the edge.
- Slowly remove the glad wrap (peeling it back), let rise as instructed in the recipe
- Slide a pizza peel under the parchment paper and pizza crust and transfer both into my oven onto the baking stone.
- When the dough has lost its shine and tackiness (5 minutes), slide the pizza peel under the parchment paper and pizza crust removing them from the oven.
Cooked Crust
Cooked Gluten-free Pizza Crust
- Top the pizza with your favorite sauce and toppings (gluten-free of course)
- Return the pizza to the oven’s baking stone (still on top the parchment paper)
- Bake the pizza until the cheese is good and melted
- Remove from the oven and cut.
- Leave parchment paper under the pizza, it will keep the bottom of the crust crisp.
delicous
6 Responses to “Gluten-Free Pizza”
By H.Peter on Nov 10, 2008
Always great to see a new GF blog.
My wife is the Celiac in the family and she started her own bakery a few month ago.
By Ethan on Nov 10, 2008
Thanks! Wow, her own bakery thats awesome.
I really enjoy making my wife the foods she misses from her pre-celiac days. She has been gluten free for over two years, and I am finally pretty comfortable making her anything she desires.
By Jay on Mar 13, 2009
Oh man…that does look fantastic. I hate looking at that stuff when I am hungry!!!
By Crystal on Mar 5, 2010
I’ve been making this recipe for about a year now, and it has never looked like that! Yours looks absolutely amazing…just like a digorno. My crust never rises like this and is a nightmare to spread out on my pizza stone. Although the flavor is incredible, it is very thin. Do you use the version with Millet flour? Maybe that is the difference. I have only ever tried the brown rice mix variation. I do appreciate your tip about using the base of a pot/pan. I will definitely try that! Any tips or suggestions would be appreciated! Thanks!
By Ethan on Mar 5, 2010
Thanks! Yeah I have tried many pizza recipes over the past 3 years and this one is by far the best tasting and best texture. I hear all the things you are saying with regards to trouble working with the dough… but that’s the nature of most gluten free doughs. They are so sticky and aren’t able to be worked with them like traditional doughs.
I do use the millet flour version of the recipe… it gives it a better texture and doesn’t shrink as indicated in the original recipe. So give that a try. The parchment paper and glad wrap is also the key to getting a uniform crust with a (sudo high rising edge). Leave the edge with a higher amount of dough, this will create the nice digorno-like appearance after cooking. I also think that a pre-heated pizza stone also helps.
Try making it again using my tips in this comment and in the original post. Let me know how it goes.
FYI, you can also use this same recipe to make stromboli as well!!! I should post some photos of a stromboli.