Comments on: Gluten Free Pizza Recipe

By: Shelley

Shelley — Thu, 28 Jan 2010 01:17:01 +0000

Absolutely delicious pizza dough!! It is as good or better than my old, regular dough! It is chewy!! Hard to do in the gf world! I loved it!! I did add an extra 1/3 cup br.rice flour to the dough. Then I sprinkled the dough with more flour in order to spread it out. It actually felt like dough!! Yay!! I cooked it up and it seemed a tad bit dry (I was afraid at that point) so I skipped the olive oil and added the sauce right to the dough. It was fabulous! Thank you! Thank you!!

By: Sharon

Sharon — Sun, 11 Oct 2009 19:46:34 +0000

Thanks so much for a great recipe! I was out of tapioca flour and looking for a good dough that was a little healthier than what we had been using. We tried it today and both of my GF kids LOVED it! I am so thankful!

By: Julie Martini

Julie Martini — Sat, 10 Oct 2009 21:56:13 +0000

I LOVE this pizza!!!!! The BEST pizza I’ve ever tasted, gluten free or gluten full! My husband is gluten intolerant and I prefer the pizza over any other pizza I CAN eat!

Thank you thank you!!!

By: PianoMom

PianoMom — Sun, 26 Jul 2009 02:23:19 +0000

Dear Martini Lady-
I use my flour mix for everything — cookies, bread, cakes, waffles, brownies, bread and this pizza recipe. So easy — I mix it up in a big zip lock. It is EQUAL parts of brown rice flour, sweet white sorghum flour, and tapioca flour. For every 2 cups I use, I add 1 teaspoon xanthan gum. I am telling you — I use my regular old recipes for cakes and cookies, that call for gluten flour, and just substitute this mix cup for cup, plus the xanthan gum — and everything turns out great. For bread, pizza, and pie crust I have to use special gluten free recipes, but I still always use this flour mixture. I have 3 kids who are gluten free, as well as myself — my husband, a gluten eater, is my taster and he loves stuff made with this mix. GOOD LUCK.

By: The Martini Lady

The Martini Lady — Thu, 23 Jul 2009 23:46:06 +0000

Hi Mary Frances!
Thanks so much for posting this recipe. I look forward to trying it out. I have another question to find an answer for. I was given a recipe for making my own flour mixture. I am wondering if you know if it’s as good as the ones you’ve posted or not. Please be honest. All I’d need to do is buy some other flours if this recipe doesn’t quite cut it. It is as follows: 2 parts rice flour, 1 part tapioca starch/flour, 1 part potato starch/ flour and 1 1/2 tsp xanthum gum. What do you think of it? I was hoping it was a universal mix for bread, cookies, cakes, etc. I’m thinking I’m wrong. Help please!

Thanks!!!

By: Jen

Jen — Sat, 04 Jul 2009 00:02:56 +0000

Thanks so much for this recipe. My incredibly picky autistic son chowed down on it! I tried it myself and it was quite good. I’m guessing I will be making this about 1,000 times in the future. Thanks again. :]

By: Robyn

Robyn — Thu, 18 Jun 2009 02:44:31 +0000

This recipe is awesome! I haven’t had pizza in a long time. Thank you!

By: Renee

Renee — Mon, 04 May 2009 12:57:05 +0000

I made this recipe Friday night. My husband was very skeptical because of how terrible the other GF pizzas I’ve tried making in the past. I was really excited about trying it after how well your flour tortillas turned out for me last week. Well, needless to say, it was fantastic. The crust had a great flavor and the texture wasn’t too dense like others I’ve tried. The sauce was great as well! It even warmed up great in the oven. Thank you for all of your recipes. You have truely helped my family eat happier!

By: Amy

Amy — Sat, 02 May 2009 05:05:42 +0000

I just made this pizza for my husband and I. It was wonderful! I used my pizza stone and it came out very crispy and not at all crumbly. I used half brown rice flour, and half a GF flour mixture with various flours. I used all of the dough for one large crust. I was surprised the the dough was so pliable, but glad because I had to roll it out twice. I rolled it out on a board, but then could not transfer it, so I rolled it out again on cornmeal coated parchment paper. Then I cooked it on my preheated stone, and it was even firm enough that I set it directly on the over rack for the last few minutes. This is going to become a staple at my house! Thanks for recipe!

By: Mary Frances

Mary Frances — Thu, 23 Apr 2009 17:04:55 +0000

@Robin, There is a difference. Here's a good article on the difference between potato starch and potato flour and how each should be used.