I must admit, making gluten-free pizza, and I mean great gluten-free pizza, has remained a mystery to me for quite some time. We have experimented with many different flour combinations, different mixes, and different mediums (i.e., polenta) all with interesting results, but none that came close to traditional "gluten" pizza. This month we set out to finally resolve this mystery. I am pleased to announce that we have finally developed a great tasting, gluten-free pizza that is also relatively easy to make. So if you have been continuously disappointed with the quality of pizzas (both packaged and homemade recipes), I invite you to try this pizza recipe. I truly believe you and your family will be pleasantly surprised!

Unfortunately given the constraints of the gluten-free diet we are not able to prepare pizza in its traditional fashion. True Italian pizza is made from four ingredients; soft flour, water, salt and yeast. After mixing the dough it is kneaded for 30 minutes then left to rise for four hours. After this first rise it is then shaped into smaller balls and allowed to rise for another two to four hours. Only then can it be stretched by hand.

Ok- so that’s how traditional pizza is made with glutinous flour. Several modifications are necessary for gluten-free pizza considering that wheat flour contains "gluten" which gives the dough elasticity allowing it to be kneaded, to rise, to be punched down and rise again and finally "stretched". Now if you have ever played with gluten-free dough you know that it certainly cannot be punched down and then be expected to rise again. It also is quite laughable to think of stretching the dough and throwing it in the air to form a perfect circle. If we did this we would be covered in a sticky glue-like substance! But the end result is what we are after so let’s put away tradition for the time being and focus on what steps we need to take to end up with a great tasting pizza.

Choosing the right gluten-free flour combination

As I said earlier, we have experimented with many different flour combinations, mixes and so forth. To date the best combination of flours we have found for a great pizza crust is as follows:

• 1-1/2 cups brown rice flour
• 1-1/2 cups white rice flour
• 2/3 cup potato starch
• 1/3 cup corn starch
• 2 teaspoons xanthan gum

Note: this will make more than you will need for the pizza crust but you can use the leftover flour for other recipes calling for flour.

Basic pizza dough recipe:

Ingredients:

• 3/4 cup warm water (105-115 °F)
  
• 1 Tablespoon sugar
• 2-1/4 teaspoon active dry yeast (one þ ounce packet)
• 2 cups gf flour (see gf flour combination above)
• 1-1/2 teaspoons kosher salt
• 1-1/2 Tablespoons olive oil
• Olive oil

This will make 1 12-inch pizza.

Step 1: Proof the yeast Yeast is a living entity. To make sure that it is alive, you need to "proof" or prove it’s active. Sugar is used to accelerate the proofing process — requiring less time to rise. Combine the warm water, sugar and yeast in a small bowl. Stir and proof for about 5 minutes or until foamy.
Step 2: Mix the dough Mix the flour and salt in the bowl of a heavy-duty stand mixer fitted with a paddle. Add 1-1/2 tablespoons of olive oil to the proofed yeast. Pour the yeast mixture into the flour mixture and mix on medium speed for 6-7 minutes.
Step 3: Form the pizza Turn the dough out onto a greased pizza pan. Drizzle the dough with olive oil and rub your hands with a little olive oil. Press the dough into an even layered circle, creating a little lip around the outer edges. If it starts to stick to your hands rub your hands with a little more olive oil.
Step 4: Let the pizza rise Cover the pizza with plastic wrap and let rise in a warm place for about 20 minutes.
Step 5: Bake the pizza Preheat the oven to 400°F. Bake the pizza crust for 7 minutes. Remove from the oven (keep oven on).
Step 6: Finish the pizza At this point you can top the pizza with your favorite toppings…gf pizza sauce, cheese, meats, vegetables…or my son’s favorite — pineapple! Bake the topped pizza at 400°F for 20 minutes.

Various Pizza Toppings

Basic Cheese Pizza Prepare crust as directed above. Top with 1/2 - 3/4 cup gf pizza sauce, 1 cup grated mozzarella cheese & 1/2 cup grated Parmigiano-Reggiano cheese.
Pepperoni Pizza Prepare crust as directed above. Top with 1/2 - 3/4 cup gf pizza sauce, 1 cup grated mozzarella cheese and 1/3 cup Hormel Pepperoni.
Hawaiian Pizza Prepare crust as directed above. Top with 1/2 - 3/4 cup gf pizza sauce, 1 cup grated mozzarella cheese, 1/3 cup Hormel Canadian Bacon, and 1/3 cup chopped pineapple.
Ricotta, Sun-Dried Tomato & Artichoke Pizza Prepare crust as directed above. Top with 1/2 - 3/4 cup gf pizza sauce, 4 ounces gf ricotta cheese (we used Frigo), 1/4 cup sun-dried tomatoes, drained and thinly sliced, 4 ounces gf canned artichokes, 1/4 of a red onion, thinly sliced, 1/2 green bell pepper, thinly sliced, 1 cup grated mozzarella cheese, and 1/4 cup grated Parmesan cheese.
Pizza with Beef Tenderloin, Ricotta, Basil & Tomatoes Prepare crust as directed above. Top with 1/2 - 3/4 cup gf pizza sauce, 4 ounces gf ricotta cheese, 4 oz. cooked beef tenderloin*, thinly sliced, 1/4 cup red onion, thinly sliced, 2 button mushrooms, thinly sliced, 1 small tomato thinly sliced, 1 cup grated mozzarella cheese, 1/4 cup grated Parmigiano-Reggiano cheese, and 2-3 basil leaves, slivered (place the basil leaves on as a garnish after baking pizza). *Obviously I wouldn’t normally set out to make a pizza and top it with beef tenderloin — this would be way too cost prohibitive. However, I had some left over and it ended up being a great pizza! Feel free to substitute leftover chicken, steak or even pork for the beef tenderloin.

Mesclun Pizza

Combine 1 Tablespoon balsamic vinegar, 3 Tablespoons extra-virgin olive oil, 1 garlic clove, minced, and one half teaspoon sugar.  Adjust seasonings to taste with salt and freshly ground black pepper.  Prepare crust as directed above.  Top baked pizza crust with one half cup grated mozzarella cheese, one quarter cup grated Parmigiano-Reggiano cheese, and 3 Roma tomatoes, thinly sliced.  Bake for 20 minutes at 400°F.  Toss 3 cups of mixed gourmet greens with vinaigrette.  Arrange greens on top of pizza.  Sprinkle with one quarter cup feta.

One final tip: we use Muir Glen’s organic pizza sauce for a quick alternative to homemade sauce. It is very good and can be readily found at many well-stock grocery stores in the natural foods section.

Enjoy!

- Glutenfreeda