Fabulous Gluten Free Pizza
This gluten free crust has a wonderful firm texture, it's not soggy or saggy. You will make this on a sheet of parchment baking paper, directly on the oven rack. This gives it a perfect firm but tender pizza crust. This recipe would also make yummy bread sticks.
Servings: 4
Calories:
Cost: $6
Equipment
- Parchment baking paper, mixing bowl, measuring cups or food scale and measuring spoons, heavy spoon for mixing, cutting board or small cookie sheet for serving.
Ingredients
- 250 gr or 1-1/4 cups Bob’s Red Mill 1-1 Baking Mix https://amzn.to/2ZJqlsZ
- 50.4 gr or ¼ cup Bob’s Red mill Almond Flour https://amzn.to/315HN8q
- 4 teaspoons Bob’s Red Mill aluminum free baking powder https://amzn.to/2LE1tK6
- 1 teaspoon Pink Himalayan salt https://amzn.to/2HVwKXU
- 1 -1/2 cups plain Greek yogurt
- 1 Tablespoon good quality Extra Virgin Olive Oil
Instructions
Mix up the crust
- Mix dry ingredients in a large bowl - Bob’s Red Mill 1-1 Baking Mix, Almond flour, baking powder and salt.
- Stir in yogurt and olive oil.
- Stir until forms a smooth ball, it will be soft, kind of like a biscuit crust.
- Form the crust
- Tear off parchment paper just slightly smaller than your oven rack. This is what you will make your pizza crust on.
- Sprinkle about 1 Tablespoon Bob’s Red Mill 1-1 Gluten Free Baking mix on the parchment paper and spread it around.
- Put the ball of pizza dough on the parchment paper, smooth it out and press it out into a circle or oblong, whatever shape you like. If cracks form just push them together with your fingers. Make the crust as thick as you like, but not paper thin. It will rise a little while baking.
- Dock the dough by poking it with a fork, this keeps it from puffing up.
- Brush the pizza top with olive oil, including the crust.
- Prebake the crust
- Bake the pizza dough on the oven rack (no toppings yet, for 15 minutes at 400 F (200 C)
- Carefully remove the dough from the oven rack. Don't burn yourself or break the crust
Assemble Pizza
- We use 10 slices Boar’s head nitrate free pepperoni, and ¼ pound grass fed hamburger, thin sliced onions, peppers and 6 ounces of your favorite cheese. We like to use an organic cheese. In this picture we used organic cheddar and organic pepper jack.
Layer toppings in this order
- Sauce
- Cheese, you can use grated, sliced or crumbles
- Meats (if used)
- Veggies (if used)
Finish Baking Pizza
- Bake at 425 F (220 C) for another 10-15 minutes until cheese is melted and bubbly.
- Allow pizza to rest for 10 minutes before cutting and serving. I like to top with fresh minced basil.
Notes
We like our pizza “West Coast Style” with fresh tomato slices on top! This pizza was a real treat because we had fresh heirloom tomatoes on top.
Allow pizza to cool for about 10 minutes before cutting and serving. Serve with a crisp salad.
This Fabulous Gluten Free Pizza is also yeast-free and could be dairy free if you use an almond or coconut yogurt. I think if you use an alternative yogurt you might want to put some garlic and herbs in the crust to avoid a strong coconut or almond tasting crust.
If you are allergic to the almond flour you can replace it with the same amount of Bob's 1-1 Gluten Free Baking mix or another nut flour. I would not use oat flour as it would be too crumbly.