Okay, so we tried Domino’s Gluten Free pizza a few weeks ago. In a pinch, it will do. It only comes in the small size, runs about $5 more and has a thin, crisp crust. It was nice to order it along with regular pizza for my daughter and her friends. There is definitely something to be said for convenience!
On the other hand – when you’ve got the ingredients handy, whipping up a great gluten free pizza that everyone can enjoy is really not a problem. One daughter has refused to eat my homemade gluten free pizzas – until now. Now, even she, the pickiest of eaters, ate two nice slices. And these slices do hold up – slice nicely and can be held in the hand without falling apart! As you can see, we used this single recipe to make one 16″ pizza and some breadsticks that were in a pan that’s about 7″x9″.
1.5 cups tapioca flour
1 cup brown rice flour
1/2 cup potato starch
1/3 cup coconut flour
1 Tablespoon baking powder
1.5 teaspoon salt
1 Tablespoon garlic powder (or onion – pick your poison!)
1 Tablespoon Italian Seasoning
1/2 cup shredded cheese (your choice: cheddar, mozarella, parmesan, colby, etc.)
1/3 cup refined coconut oil (preferred as it doesn’t impart coconut flavor)
1/2 cup sour cream
1/2 cup vinegar
1/2 cup hot water
Mix all dry ingredients including spices and cheese. I usually warm my coconut oil if necessary so that it’s in liquid form and add it to the dry mix. I beat my eggs slightly, and then add them and the sour cream to the mix. It’s a bit dry at this point but I try to incorporate everything and then add the vinegar and hot water. We have good well water, so I usually just use hot tap water. Hot water may not be strictly necessary; I tend to think it helps keep ingredients with coconut oil easier to incorporate.
Once mixed, I pour about 2/3 or so of the mix onto my well greased 16″ pizza pan. (I poured the remainder of the batter into a smaller greased rectangle pan which we topped with more garlic and seasonings. I reserved the “breadsticks” to bake after the pizza was topped.) Spread the batter out as evenly as you can on the pizza pan, and place in the oven to bake at 400 degrees for 12-15 minutes. When it’s done, you should see the edges of the crust begin to rise off the pan slightly. Remove it to the stove top and let it cool for a few minutes – I used my long spatula to check that it was not stuck to the pan once it had cooled a bit. While you’re letting this cool and adding toppings, stick the “breadsticks” in the oven to bake for about 15 minutes.
Now that it’s cool, let the topping fun begin! We chose a commercially jarred sauce this time (after checking to be sure it had no wheat). Daughters love meat-filled pizza and black olives – one doesn’t like onions or peppers – so we made ours “half n half”. Along with the onions and peppers on half, we included italian sausage, pepperoni, ham, and topped all with mozzarella cheese. Place back in 400 degree oven along with your “breadsticks” (or remove them if they’re ready) and bake until top is done to your taste. We wanted ours a little golden this time. Once “breadsticks” have cooled slightly, they are easily dumped out of a greased pan – and then you can slice them with a serrated knife.
I’ve made homemade pizza for several years before switching to the gluten free diet – and thus far, this is our favorite – and the easiest! I’ve had homemade yeast crusts stick to my pan, but so far, that hasn’t been a problem with this recipe. I do use either cooled butter or non-liquid coconut oil to coat the pan, just so that it stays covered – so far, so good!