Gluten Free Pizza

Still on the look out for a great gluten-free pizza crust. I ran across one on this site, glutenfree goddess. If you are looking for gluten-free recipes, Karina's is a site to explore.

Karina's Gluten-Free Pizza Crust Recipe

Grease two 12-inch pizza pans and dust lightly with gluten-free flour. Set aside. (I sprayed one large jelly roll pan with baking spray)

In a large mixing bowl, whisk together the dry ingredients:

2 cups tapioca flour/starch
1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup millet flour
3 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 tablespoons organic light brown sugar

Set aside.

Proof the yeast:

1 1/4 cup warm water (between 110 - 115 degrees F)
1 teaspoon organic light brown sugar
1 packet (1/4 ounce) active dry yeast

Dissolve the light brown sugar in the warm water and add the active dry yeast. Stir and let the yeast get happy and puffy.

Add the proofed yeast and water to the dry ingredients.

Mix in:

1/4 cup good olive oil
1/4 cup beaten organic free-range egg whites (or egg replacer for two eggs)
1/4 teaspoon light tasting rice vinegar

Beat the dough until smooth and sticky. The pizza dough should be creamy smooth and not too thick- it's not sturdy like typical bread dough. It almost borders on batter. (I added another 1/8 C water, but mine still didn't look like batter- more like bread dough)

Using a silicone spatula divide the dough in half. Scoop each half onto the center of a prepared pizza pan. Using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges. You'll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms.
Set the pizza shells in a warm cozy spot to rest and rise a bit- about 15 minutes.

Preheat the oven to 400 degrees F.

When the oven is hot, place the two pizza pans side by side on the center rack (if your oven is too small to accommodate both pans on one rack, you'll need to use two racks; rotate the pans half way through baking time to avoid overcooking on the lower rack).

Bake for ten minutes till golden. (This took me longer- about 3-4 minutes more)

Remove from the oven. Preheat the broiler. I didn't do this step. I left the oven on at 400.

Brush the pizza shell with extra virgin olive oil. Season with sea salt and fresh garlic. Sprinkle with Italian herbs. (I brushed mine with a mixture of olive and garlic oil, and then started adding my veggies). 

I used:

Fresh baby spinach leaves and basil
Roasted beetroot
Roasted winter squash
Feta cheese
Country olives
Drizzle of extra virgin olive oil all over the top

Karina says to broil briefly to melt the cheese, 4-5 minutes. I put mine back in the oven, instead at 400.  Either way- Don't over cook.

Cook time:20 min

Yield: Makes two 12-inch pizzas

**Pretty easy crust to make. You could hold it without it breaking. It was pretty good. I will be using this crust recipe again. I'd like to try it next with a tomato paste base.

Roasted Sweet Potato Pizza

I used Bob's Red Mill gluten- free pizza crust mix for this pizza.

Roasted sweet potatoes
Roasted garlic
Swiss chard, chopped into small pieces
Feta cheese
Garlic olive oil (for spreading on the dough)

Pizza with Swiss chard, olives, and tomatoes

This was an easy pizza to make. The dough recipe is already on the blog.

Good handful or two of chard, cut up
1-2 cloves garlic, chopped finely
olives- a nice salty variety, pitted is best
2-3 roma tomatoes, sliced thick
cheese, your choice

Saute the chard with the garlic.
Then, layer it all on the pizza.
Bake at 400 for 20 or so minutes (until it is brown and bubbly)

**Here it is before going into the oven. It was delicious!

Pizza with cherry tomatoes, salami, mushrooms and caramalized onions

This was my own concoction.


1 Large portabella mushroom, cut into large chunks
1/4 salami, cut into slices and then quartered
Several handfuls of cherry tomatoes, cut in half
1/2 sliced onion, caramelized
mozzarella cheese
Pizza dough (recipe on blog)

Stretch out the dough. Brush a little olive oil on the top. Put all the ingredients on and finish it off with the cheese. Bake at 400 till bubbly and brown.

**Very delicious!

Eggplant, Green Olive and Provolone Pizza

I saw this on another blogger's site called The Noshery.

• 1 garlic clove, minced
• 1/3 cup extra-virgin olive oil
• 1 1/4 pound eggplant, cut into 3/4-inch-thick rounds
• 1 pound store-bought pizza dough at room temperature
• 5 ounces sliced provolone, cut into short thin matchsticks (1 1/4 cups)
• 18 pitted green olives, coarsely chopped
• 1/4 cup chopped flat-leaf parsley

Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with salt and pepper. Broil, turning once, until tender, 4 to 6 minutes total. Cut into roughly 1-inch pieces.

Stretch dough into about a 12- by 10-inch rectangle on a large baking sheet and lightly brush with garlic oil. Bake in the oven at 375 degrees for 8 to 10 minutes, until underside begins to get golden-brown. Brush top with more garlic oil, scatter cheese , eggplant and olives over crust. Slide pizza from sheet onto oven rack and bake  for 15 minutes, until done and cheese has melted.

Here the eggplant has been brushed with olive oil into which I put a teaspoon of garlic oil. I bought the garlic oil at the Santa Fe Farmer's market.

The finished pizza. Delicious! We forgot to add the parsley. We used a jar of Spanish green olives that I bought from Cost Plus World Market. I made the pizza dough with spelt flour.

Pizza Dough

I use this recipe consistently. It is from Moosewood's Sundays at Moosewood Restaurant.

1 pkg dry yeast (1 T)
1 C warm water
1 t salt
2 T olive oil
2 C flour (can go half and half with whole meal)
additional 1-1 1/2 C flour

Mix the yeast and water in a large bowl and set aside for about 5 minutes until dissolved (and proven). Mix in the salt and olive oil. Sitir in 2 C of flour and beat well. Gradually add enough of the additional 1 1/2 C of flour to form a soft dough. When the dough pulls away from the sides of the bowl, turn it onto a lightly floured board. Knead it for about 10 inutes, until smooth and elastic.

Wash out bowl and oil it with 1 T oilive oil. Place the dough in the bowl, turn it over to ciat with oil and cover the bowl with a damp cloth. Let the dough rise in a warm place until doubled in bulk, about 1 1/2 hours or overnight in the fridge.

Punch it down and stretch the dough to cover your pan. Put your toppings on it.

Preheat the oven to 400. Cook 30-40 minutes.

Pizza with roasted garlic and beets, spinach, olives, sun dried tomatoes, and feta

Pizza dough already on the blog.
As the dough was rising, I roasted beets and garlic together at 400 for 25 or so minutes.
I layered the beets and garlic on the bottom, added a bag of spinach on top, sprinkled feta and kalamata olives on top of the spinach, cut some marinated sun dried tomatoes into quarters and spread them around,  ground salt and pepper over it all along with a splash of olive oil.

Cooked the pizza on 400 for 25 or so minutes. Yummy!