Tuesday, November 9, 2010

Gluten Free Pizza

Gluten Free Pizza

This recipe comes from www.bobsredmill.com.  I'm trying to help Max go gluten-free because gluten makes him spacey.  He really liked this pizza and is happy that I won't have to totally take pizza away from him as I try to help un-fog his brain.  Poor kid.
I will try this again and post the results, but for now, I thought the pizza turned out a little doughy/gummy.  The edges of the crust without the toppings tasted almost like regular crust, but it was too soggy, I thought, with the toppings.  Next time I will pre-bake the crust and maybe brush on some olive oil or something to create a moisture barrier. 

Gluten Free Pizza Crust


  • 1-1/2 cups Gluten Free All Purpose Baking Flour 
  • 2 tsp Xanthan Gum 
  • 1/2 tsp Sea Salt 
  • 1 Tb Olive Oil 
  • 3/4 cup Warm Water 
  • 1 tsp Sugar 
  • 1 Egg 
  • 2 tsp Yeast, Active Dry 
Combine yeast, sugar and water in a large bowl and let stand about 5 minutes. Combine dry ingredients in separate bowl. Add egg and oil to wet ingredients, then add dry ingredients. Mix with a blender for a minute, adding a teaspoon of water if dough moves up beaters. Scoop onto greased pizza sheet. Wet your hands with water and spread dough over sheet and smooth. (I spread mine to about a 14-inch circle.) Cover with favorite sauce and toppings. Bake at 425 degrees F for 15-20 minutes.

*Eggless Option: Combine 1 Tb Flaxseed Meal + 3 Tb Water. Let stand for 2 minutes, then use as egg.

Serving Size: 1 Slice (30g)

Calories 100, Calories from Fat 25, Total Fat 2.5g, Saturated Fat 0mg, Cholesterol 25mg, Sodium 105mg, Total Carbohydrate 17g, Dietary Fiber 2g, Sugars 1g and Protein 3g.

Right out of the oven the pizza was all puffy.
Whew!  A thumbs-up from Max, one of the pickiest eaters alive.

1 comment:

  1. This recipe looks really good. I'm going to have to give it a try too! Thanks for sharing! And I love that it's kid approved. That really helps!


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