Comments on: Homemade Gluten Free Pizza

By: New to This

New to This — Sat, 02 Apr 2011 13:11:02 +0000

Thank you thank you- my husband and I, through the Clean cleanse discovered a sensitivity to gluten and he is having a very hard time with it – Friday night pizza has been a tradition in this house. it turned out brilliantly! I will try egg and yeast-free today for me, and let you know how it turns out.

Thanks again

By: Christie

Christie — Thu, 31 Mar 2011 02:03:24 +0000

Hi Natalie, thank you so much for sharing this recipe! We’re having a birthday party and planning to order pizza, but one of our guests has a long list of allergies, so I’m planning on making a pizza for him.

He is allergic to millet, any suggestions on a substitute? I can’t wait to try your recipe!

By: Josh

Josh — Mon, 28 Mar 2011 00:04:37 +0000

I had to comment on this because this crust is DELICIOUS. I’m writing it out as we speak because this will be our new staple. THANK YOU! OH, we used 3/4 cup quinoa flour instead of millet (didn’t have it) and 3/4 cup brown rice flour and 1/4 cup white rice flour (didn’t have sweet rice flour)… turned out great still!

By: Rachel

Rachel — Fri, 25 Mar 2011 22:17:37 +0000

This was excellent!!!

By: HannahF

HannahF — Mon, 20 Dec 2010 06:28:47 +0000

Thank you so much Natalie! This pizza crust recipe is AMAZING! I have found that people without a gluten intolerance still really enjoy it too
I made it slightly different from the original recipe.
1) Instead of Millet flour I use the same amount of Sorghum flour (I don’t have millet and haven’t found it at a store yet)
2) I don’t add the ricotta cheese or almond flour. And don’t use anything in place of it.
3) The first time I made it I put olive oil on the parchment paper, but I forgot to this time and it turned out just fine.
4) I also have never risen the crust and I love the texture of it with it just being pre-baked. Today I made the crust, pre-baked it and then took it to a party where almost 2 hrs later I topped it and baked it. It turned out amazingly and was all gone before the other pizza was.

Question, is Sorghum flour similar to Millet flour? I have used it in place of millet in all my baking and haven’t had a problem with any of the recipes…

By: TD

TD — Wed, 15 Dec 2010 13:21:47 +0000

My search for gluten free crust brought me back to this site 2 yrs later!
Does anyone know what can be substituted for whole eggs in this recipe?
I am going to try it again and found out recently I am allergic to egg whites.
I have a box of “egg replacer” (powdered) but haven’t used it yet.
Having given up eggs, it is difficult to now bake gluten free.
Thanks

By: anonymous

anonymous — Mon, 13 Dec 2010 04:48:45 +0000

Our local pizza joint’s crust for pan pizza is leavened with baking powder, ‘Im pretty sure. Doesn’t taste like yeast. Is this an option?

By: orangetreefrog

orangetreefrog — Wed, 24 Nov 2010 03:38:59 +0000

I have tried this recipe several times now and it is great. In case anyone else would find this useful here is the recipe written in a more logical and easy-to-read format.

* 2 1/2 Tbsp olive oil
* 1 Tbsp honey
* 1/2 tsp apple cider vinegar or red wine vinegar
* —————
* 3/4 cup white rice flour or a mixture of brown rice and white rice flour
* 1/2 cup tapioca flour
* 1/4 cup millet flour
* 1/4 cup sweet rice flour
* 1/4 cup arrowroot starch (or cornstarch or tapioca flour)
* 2 Tbsp almond meal
* 4 1/2 tsp sugar
* 2 tsp xanthan gum
* 3/4 tsp salt
* —————
* 2 1/2 tsp active dry yeast
* 1 tsp sugar
* 3/4 cup warm water, (heated to 115 – 120 degrees F)
* —————
* 2 eggs, beaten and at room temperature

Directions

1. Mix olive oil, honey, vinegar and set aside.
2. Combine all flours, arrowroot starch, almond meal, sugar, xanthan gum and salt and sift together in the bowl of your stand mixer.
3. In a small bowl, combine yeast and sugar. Add warm water, and set aside to let rise.
4. Make sure all your ingredients have come to room temperature before following the remaining instructions. Add the eggs to the flour and mix until incorporated. Add the olive oil mixture and mix until incorporated. Add the yeast and mix again. The dough should be quite sticky.
5. Fit the pizza stone with parchment paper (not waxed paper) and lightly brush olive oil over the parchment paper. With a cake scraper, spread the pizza dough batter in a 12-13″ circle so that it is evenly distributed.
6. Preheat the oven to 170 degrees F. Put the pizza in the oven and let rise for 40 minutes.
7. Remove the pizza and preheat the oven to 375 degrees F. Bake for 10 minutes to prebake the pizza crust.
8. Take pizza crust out and add toppings. Preheat the oven to 400 degrees F and cook for about 7 minutes. To brown the cheese, turn the broiler on for the last 2 minutes before taking the pizza out.
*Note: Since I can store almond meal long-term in the freezer I have never used ricotta in this recipe.

By: Stephanie

Stephanie — Thu, 14 Oct 2010 04:55:58 +0000

Newly pregnant and would love to have this in the freezer in bulk–
Is that possible?
Pre-cook part way?
thanks, Natalie

By: Jane

Jane — Wed, 22 Sep 2010 04:00:32 +0000

Made this tonight–thank you! I loved the taste imparted by the millet flour, which I ground fresh in the VitaMix. This came together easily. It was a little sticky, as you say. It’ll take me a while to get the hang of it. I think I’ll make it thinner next time. I don’t have a pizza stone, which would have made the crust crustier, but it was good anyway. I especially liked the pizza slices dipped in olive oil and balsamic and a little salt on the way into my mouth. Oh, yeah. No, this is not exactly like non-GF pizza crust, but neither did I come away feeling deprived, like I do w/ most GF bread products. I’d go so far as to describe it as “rich.” Loved it. Thank you again.