I know there a lot of children with gluten allergies so here is a recipe for Gluten Free pizza.
This gluten-free pizza crust recipe can be rolled out, just like traditional wheat dough. You can make a thin crusted New York style pizza or thick crusted Chicago style, you decide. Then load it with your favorite toppings.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
3/4 cup Gluten Free All Purpose Flour Mix *you can buy at the store or there is a recipe below*
3/4 cup tapioca flour
2 tablespoons dry buttermilk powder OR dry powdered milk OR Vance’s Dari-Free Powder
1 teaspoon Agar-Agar powder (Vegan ) OR unflavored gelatin powder
1 teaspoon salt
2 teaspoons xanthan gum
1 package active dry yeast granules
1 teaspoons sugar OR 1/2 teaspoon honey OR agave nectar
2 teaspoons olive oil
1 1/2 teaspoons cider vinegar
1/2 cup lukewarm water (hot water will kill the yeast!)
Extra tapioca flour for rolling the pizza dough
Gluten Free cornmeal to sprinkle on baking sheet
Preheat oven to 400 degrees.
Line a large baking sheet with parchment paper and sprinkle lightly with gluten free cornmeal.
Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together.
Add sugar or honey or agave nectar, vinegar, olive oil and gradually add water.
Mix on high speed for 3 to 4 minutes.
Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour.
Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.
The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.
Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.
With a rolling pin shape the dough into circles. Roll thin for New York style pizzas or thick for Chicago deep dish style.
Carefully place one prepared pizza crust on baking sheet or pizza stone (see tips) sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. This is called parbaking. Repeat with second pizza.
Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done. Or cool parbaked crusts, wrap and freeze for convenience.
Yield: 1 large, or 2 medium or 3 small pizza crusts
Here is a recipe for a Gluten Free Flour mix
This nutritious gluten-free flour blend recipe is made from a balanced blend of sorghum flour, brown rice flour, amaranth and quinoa. The high protein content of this blend can be used in your favorite gluten-free bread recipes and to make a great tasting gluten-free pizza crust.
Prep Time: 10 minutes
Total Time: 10 minutes
2 cups sorghum flour
2 cups brown rice flour (I use superfine brown rice flour)
1 1/2 cups potato starch, not potato flour
1/2 cup white rice flour
1/2 cup sweet rice flour
1/2 cup tapioca flour
1/2 cup amaranth flour
1/2 cup quinoa flour
Sift each ingredient into a large mixing bowl.
Thoroughly mix all ingredients with a large whisk.
Store mix in a large container, in the refrigerator or a cool dark location.
Label the container Gluten Free All Purpose Flour Mix
Make 8 cups
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.