Comments on: Gluten Free Pizza: Homemade Gluten Free Pizza Crust

By: kim

kim — Wed, 10 Mar 2010 18:00:55 +0000

I have used spelt flour, both white and whole grain for years. I am type O blood type and had put my clients on it all the time for those grain intolerant like us Type “o”’s. Rice and spelt flours almost always worked. Spelt will rebuild the body from autoimmune and degenerative disorders too.

By: Kat

Kat — Thu, 05 Nov 2009 03:26:15 +0000

Do you have to adjust the baking time if you don’t have a pizza stone? All we have are 12inch pans, but this recipe looks better than any of the mixes we’ve had so far. Bf and I are both celiac, and assuming that our baby will be as well. Pizza is a favorite meal, but it’s been hard to find good crust anywhere! Canada (well, just Saskatchewan) seems to be behind on a lot of the ingredients, so I’m also wondering how fine of a grind the corn flour you use is?

By: Andrew Cookler

Andrew Cookler — Fri, 16 Oct 2009 18:39:47 +0000

Why on earth did it take 9, YES NINE!!!, pieces of paper to print 1 recipe? Never will I look at your web site again.

By: Jeff

Jeff — Tue, 02 Jun 2009 23:22:47 +0000

This looks like a great recipe. My fiance is Celiac and since im the cook of the house im always looking for new recipes to make some of her fav foods. For those in a bind i’ve come up with this easy to make quick pizza crust recipe which tastes almost like the real thing.

1 cup Brown rice flour
1 cup tapioca flour/starch
1 tbsp quick rise yeast
1 tbsp xanthum gum
1 tsp salt
optional spices ( we like 1 tsp oregano and basil)

mix dry ingredients then mix in :

1 cup warm water
1 tbsp olive oil

.. mix thoroughly into a large ball and coat with olive oil (1 TSP).. let sit 30 minutes to rise..

recipe makes 1 12′in thick crust pizza, or thin crust..

make sure to pre-cook crust for about 5 minutes before putting toppings and sauce…

i’ve also used this same dough recipe to make her hamburger buns when i’ve been in a bind for ingredients.. its easy to whip up, requires only a few ingredients.. and always turns out great..

thanks for all the great recipes!!

By: Nancy

Nancy — Sat, 25 Oct 2008 23:55:26 +0000

I have been gf less than a year. I’ve tried a few pizza recipes and have almost given up. But I tried your recipe tonight and WOW! it was great. I savored every bite. I used your soy free gf flour blend as a guide replacing the masa harina with teff and the corn starch with tapioca flour. Tomorrow I will attempt a rustic bread with the same flour blend. I’m keeping my fingers crossed. Many thanks to you for this recipe!!

By: Nate

Nate — Thu, 23 Oct 2008 04:05:24 +0000

Wow, I like the idea of a gf pizza dough. I have friends who could use this.

As for favorite toppings, I like to keep it simple. Fresh tomatoes, basil, and mozzarella.

By: Diana

Diana — Thu, 23 Oct 2008 00:18:08 +0000

@Mary Frances,

I’ll definitely try it this weekend. I’m going to Toronto tomorrow, so I’ll stop in at a big grocery store that has a lot of dairy alternatives and hope I find the cheese Stephanie mentioned. I like to keep things as normal as possible, since so much has changed that hasn’t been under my control.

By: Mary Frances

Mary Frances — Thu, 23 Oct 2008 00:09:34 +0000

@Diana: I’d try using 1 tsp of baking powder and 1/2 tsp. of baking soda. I haven’t tried it myself, but that’s what my intuition is telling me =)

By: Diana

Diana — Sat, 18 Oct 2008 13:55:19 +0000

@ Stephanie,

Thanks for the information. I will see if that brand is carried here. I live about an hour north of Toronto, but there is such a limited supply of anything with regards to a special diet here, it’s disgusting. Regarding my diet, it’s working, because I had really great test results from an MRI I had on Saturday… I’m still on cloud 9 and more determined than ever to do what it takes to stick to it. This forum/thread has helped me with it, definitely, since diet is one of my main hurdles I’m struggling with.

By: Stephanie

Stephanie — Sat, 18 Oct 2008 01:32:54 +0000

Diana, the Rice Dream Mozzarella Cheese (in the brick, not the shreds) melts very well for me, especially if I cut it in thin slices. Some batches are more “melty” than others, but that specific kind works well.