As someone with many food allergies, I am always looking for new twists on old favorites. I have found that my life improved when I left dairy and gluten behind. I feel better and don’t get the daily migraines I used to get. However, my actions were not without consequence. I always loved a good slice of pizza and felt terribly deprived when I could no longer indulge. Over the years, I have tried several alternatives. I have to say, there were a couple of recipes that I did and do enjoy and still make from time to time.
It wasn’t until a couple of weeks ago when I found a recipe using Bob’s Red Mill Gluten Free Flour blend. The crust was as close to my old favorite as I have gotten yet. It is easy to prepare and can be made completely vegan as well, just substitute the egg with the flax egg version.
As for the cheesy topping, try Daiya cheese shreds. It melts and tastes better than any other cheese substitute I have tried. And, I have tried many. Daiya most closely captures the gooey-ness and flavor and works perfect on pizza.
Here is the recipe for the pizza crust courtesy of the Bob’s Red Mill website. The sauce and toppings are up to you and the sky is the limit. Bob’s also makes a Pizza Crust mix that is a little bit simplier to put together. I haven’t tried that yet, but this recipe is great.
TIP FOR ROLLING OUT A PERFECT CRUST:
This dough is very sticky. I d0 the following to make the crust more evenly rolled out and easier to handle on the pizza pan:
1. Use a paper towel to grease the pizza stone or pizza pan that you are using to make the pizza. Pour a small amount of olive oil on the pan and use the paper towel to spread it around, evenly coating the pan.
2. Place dough ball on the pizza pan or stone.
2. Using a piece of parchment paper (make sure it is large enough to cover the pizza pan you are using), take the piece of paper towel you just used to spread the olive oil and wipe it over the piece of parchment paper, evenly coating it.
3. With the olive oil treated side down, place the parchment paper over the dough. Then you can roll out the dough using a rolling pin. Be sure not to actually touch the rolling pin to the dough because it will stick to the rolling pin! Having the olive oil treated parchment between the rolling pin and dough make it possible to spread the dough evenly on the pan. Roll out the dough to fit the pan as much as possible.
4. Using wet hands, peel the parchment paper off the dough and finish spreading it evenly on the pan with your wet hands.
Don’t try adding more flour to make it less sticky, this will make the dough very heavy and tough. Follow this tip and you will have a terrific crust and delicious alternative to everyone’s favorite pizza! Enjoy!
- 2 tsp Active Dry Yeast
- 1 tsp Sugar
- 3/4 cup Warm Water
- 1 Egg* (see note below for vegan option)
- 1 Tb Olive Oil
- 1-1/2 cups GF All Purpose Baking Flour
- 2 tsp Xanthan Gum
- 1/2 tsp Sea Salt
Preheat oven to 425 degrees.
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 hand mixer 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. For a thicker crust, let rise for 10 – 5 minutes. Otherwise, continue with the baking directions below.
Cover with favorite sauce and toppings.
Bake at 425°F for 15-20 minutes.
Notes: *Eggless option: Combine 2 Tb Flaxseed Meal + 6 Tb Water; let stand one minute. Add to recipe as you would the eggs.