Monday, September 23, 2013

Pizza Crust Gluten Free


This is my  new recipe for pizza crust that I served recently to my family -- both Celiac and wheat-lovers .   My son in law made this comment after he asked if I was going to put this on the blog to which I answered in the affirmative...... "Well, you should, and make sure you tell them from your wheat eating son in law that this is the best  pizza!"  
So, I told them, Vince!

Here is the crust recipe .....

  • 1/4 cup warm milk 
  • 1 tsp sugar 
  • 1 tsp unflavoured gelatin 
  • 1 tbsp. reg. yeast 
  • 1/2 cup creamed cottage cheese 
  • 1 large egg 
  • 2 tbsp oil 
  • 1/4 cup white bean flour (or chickpea) 
  • 1/4 cup potato starch 
  • 1/4 cup tapioca starch 
  • 1/2 cup white corn flour (or brown rice flour) 
  • 1/2 tsp xanthan gum 
  • 1 tsp salt 
  • sweet rice flour for handling 
  1. Mix sugar, gelatin and yeast together , add to warm milk and let proof until foamy. 
  2. Mix cottage cheese, egg and oil in mixer bowl , add yeast 
  3. Blend well together dry ingredients. 
  4. Add to liquid and beat for a couple of minutes until dough looks smooth and elastic. 
  5. Turn dough out onto counter dusted with sweet rice flour and knead lightly using just enough sweet rice flour to make the dough not too sticky to handle. 
  6. Roll dough on parchment paper dusted with sweet rice flour to fit pizza pan. Slide parchment paper with dough onto pizza pan. Shape the edges to form a ridge around the outside or leave flat if you prefer.  

  6. Let rise in a warm place - about 45 minutes.
  7. Spread with pizza sauce -- your favourite or the following recipe.  Add your desired toppings and bake at 375 degrees until top is bubbly and crust is golden -  about 30-40 minutes.

My Favourite Pizza Sauce

  • 1  14 oz. tin of chopped tomatoes
  • 1 5.5 oz tin of tomato paste 
  • 1 tsp of dry Italian spice mix 
  • 1 tsp of oregano 
  • 1 tsp garlic powder or one clove garlic crushed 
  • 1/4 cup chopped onions
  • 1 tsp sugar 
  • 1/2 tsp salt 
  • 2 tbsp oil 
  1. Fry chopped onions in oil until soft. 
  2. Mix all remaining ingredients, add to onions and simmer for 15-20 minutes.
  3. Let cool ...  store in fridge until needed (will keep for 2 weeks)  or freeze. 

7 comments:

  1. The pizza crust looks amazing, I'd love to try it. My only concern for myself (which may sound weird considering we are talking about pizza) I can't have dairy, so my pizza's need to be cheese free. That has been a big adjustment but with a little creativity I've come up with some great toppings, but I haven't discovered a great gluten free crust. Is there something I could substitute for the cottage cheese? Thanks for all the great gluten free recipes.

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    Replies
    1. Anonymous... I too have not been satisfied with any gluten free crust until I came up with this recipe and the 'secret' ingredient is the cottage cheese. I don't know what non-dairy ingredient would substitute well. You could try tofu or coconut yogurt. Let me know if you have success !

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  2. What sized pan is this for?

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  4. You have two pizza crust recipes on this blog. Which one do you like the best?

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    Replies
    1. I definitely like this one best .. as does the rest of my family -- even the ones who don't need to be gluten free.

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