Our favorite Saturday night activity is pizza and a family movie. With restaurant prices as they are these days, it makes “cents” to whip up your own pizza at home. And this pizza tastes better than any gluten-free restaurant pizza I’ve found!
Get started about 1-1/2 hours before you want to eat.
In an electric mixing bowl, combine these dry ingredients:
3 cups brown rice flour
3 cups tapioca flour
1/2 cup corn meal
1/2 cup quinoa flour
1/2 cup ground flax seed
2 Tablespoons xanthan gum
2 teaspoons salt
4 Tablespoons active dry yeast
2 Tablespoons sugar
Blend together until well mixed.
In a measuring cup, combine:
3 cups warm water
1/4 cup olive oil
4 eggs or 8 egg whites
(use additional flax seed and water if you want to make this egg-free)
Pour this mixture into the mixing bowl and combine. Beat on high for 4 minutes.
While the dough is beating, line your baking pans with parchment paper. Using this recipe, I can make 2, 13-inch pizzas, plus 3 pie-pan size pizzas. I freeze the small ones to use later. You could also make 2 cookie sheet-sized pizzas and a few pie-sized pizzas, or a few loaves of bread.
Once the dough is mixed, turn it out onto your parchment paper, dividing between the prepared pans. Use a spatula to spread the dough to the edges of the pans. Dough will be sticky, so you may oil your spatula if needed. Let the dough rest on the pans for 20 minutes. Preheat the oven to 400 degrees.
Prebake the crusts for 10 minutes and remove from the oven. Now top the crusts with your favorite toppings. Some of our favorites include:
Daiya (dairy-free) mozzarella shreds
Bake the prepared pizzas for another 18-20 minutes, or until golden. Serve hot. The crusts taste great topped with honey like the famous restaurants use. Enjoy your family pizza night!
I would like to thank Angela Litzinger of angelaskitchen.com for her original recipe!
The Lord is near to all who call upon Him,
To all who call upon Him in truth. Psalm 145:18 (NKJV)
New King James Version (NKJV)
Scripture from the New King James Version®. Copyright © 1982 by Thomas Nelson.