Nothing says Friday like a cold drink and a large gluten free pizza. If pizza hasn’t made it back into your diet, try our favorite GF pizza recipe tonight.  We’ve been trying new topping combinations lately and are using the menus from these restaurants for inspiration.  What’s your favorite pizza topping?

For more quick pizza topping ideas, check out my ebook, The Gluten Free Survival Guide. I’ve included all of my favorite recipes, plus a bunch of quick and easy pizza recipes.

California Pizza Kitchen Pizza Menu
Mellow Mushroom Menus
Sal’s Pizza

Gluten Free Pizza Dough

Ingredients:
1 Tbsp. yeast
1 1/3 c. milk (soy, cow, or rice)
1 tsp. sugar

2 1/3 c. of my gluten free flour mix*
2 tsp. xanthan gum
1 tsp salt

2 tsp. olive oil
2 tsp. cider vinegar

Cooking Instructions:
1. Put your pizza stone into the oven and preheat the oven to 400 degrees .

2. Heat the milk in the microwave so that it is warm. Combine the milk with the sugar and yeast in a small mixing bowl. Let your liquid mixture sit and “proof” while you get the dry ingredients ready.

3. Combine the flour mix, salt and xanthan gum.

4. Add the oil and vinegar to the yeast mixture, which should have some air bubbles by now. Then add all of liquid ingredients into the flour mixture and mix well with your hands.

5. Place the dough onto a heavily floured rolling board (I use rice flour) and knead the dough for several minutes, working in the rice flour until you dough is pliable and not sticky.

6. Roll the dough out into a circle that is approximately 1/8″ thick.  Move the crust to the hot pizza stone ( a pizza peel makes moving the crust into and out of the oven much easier) and bake at 400 degrees until the top of the crust gets just a hint of color.

7. Remove the crust from the oven. Add all of your toppings, and then put back in the oven to bake until your toppings look well done (e.g. cheese starts to brown).

Yields: 8 large slices

* If you’re allergic to soy, you can substitute Mary’s Gluten Free Soy Free All Purpose Flour Mix

More Pizza Posts:
Gluten Free Pizza: Cheese Pizza and Pizza Party Tips
Easy Gluten Free Pizza Crust: Pan Pizza Recipe

Related Posts:

• Gluten Free Pizza Recipe
• Gluten Free Cheese Pizza

Friday night in our house is a date night of sorts. We often put the babe to bed and then make homemade gluten free pizza while sipping on a cold gluten free beer. When the pizzas are done, we top them with Parmesan and red pepper flakes and head to the den to watch a movie together.

If you’d like more easy, fun recipes like this one, I’ve included all of my favorites in my ebook, The Gluten Free Survival Guide. I know you’ll enjoy cooking them as much as we do!

I usually save my longer gluten free recipes for Friday or Saturday nights because I find it very relaxing to putter around in the kitchen making yummy food. Although, now that I’ve made this particular recipe…hmmm, it must be around five times now, it’s getting a lot easier, and I could probably make it on a weeknight. But, then what would I look forward to all day on Friday while I’m at work?

Gluten Free Pizza Crust
(Yield: Enough pizza for two adults, if your goal is to be very full. This may be enough for three or four if you’re serving salad as well)

1 Tbsp. yeast
1 1/3 c. milk (soy, cow, or rice)
1 tsp. sugar

1 1/3 c. brown rice flour (I use Bob’s Red Mill)
1 c. corn starch
2 tsp. xanthum gum
1 tsp salt
1/2 tsp. fennel seed
1/2 tsp. rosemary (dried)
1/2 tsp. garlic powder
1/2 tsp. oregano

2 tsp. olive oil
2 tsp. cider vinegar

Pizza Sauce
1 14.5 oz can diced tomatoes (w/ Italian seasonings)
1/2 of a 6 oz. can of tomato paste
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. fennel seed
1/2 tsp. rosemary
6 fresh basil leaves, minced

1. Start by putting all of the ingredients for the pizza sauce, except for the basil, into a saucepan and heat over medium low. The sauce should simmer while you make the crust and prepare the toppings. We’ll come back to it when later after the spices have had time to get happy.

2. Preheat the oven to 400 degrees.

3. Heat the milk in the microwave so that it is warm (not so hot that it would burn your finger, just warm). Combine the milk with the sugar and yeast in a small mixing bowl. If you stir the mixture while you slowly pour the milk, then it should all dissolve very nicely. Let this sit while you proceed to the next step – it needs to have time to get bubbly.

4. Combine the brown rice flour, corn starch, xanthum gum and spices in a larger mixing bowl. If the rosemary is not crushed, then I usually chop it up a bit with a knife before I put it in the bowl.

5. Add the oil and vinegar to the yeast mixture, which should have some air bubbles by now. Then pour all of that into the flour mixture and stir well. Once you’ve done this, the dough will be somewhat sticky, and now is a good time to sprinkle some extra rice flour on it. Now that the rice flour is cutting down on the stickiness, form the dough into a ball and let it sit while you get your pans ready.

6. If you’re using pans or a cookie sheet to cook the crusts, you will need to grease them, so that the pizza crust does not stick. Spread butter, olive oil, shortening, or cooking spray on the pan and then sprinkle a bit of rice flour on top of that. ( I use one round and one square cake pan for the pizzas. To me, it’s easier than rolling it out so that I can use my pizza stone. But if you have a pizza stone, feel free to use that, or a cookie sheet.)

7. Split the ball of dough into two pieces – one for each pan. Starting from the middle of the dough, use your fingers to press down on the dough and spread it out towards the edges of the pan. I usually work my way from the center to the edges in a circular pattern. When you get the dough to the edges, continue to push the dough up onto the side of the pan, so that you will have a nice crust. Here are some pictures of me making the crust last weekend.

8. Pop the crusts into the hot oven for 8 minutes. While they are cooking, add the basil to the sauce and prep your pizza toppings. Tonight we used diced onion, diced bell pepper, mushrooms, and black olives.

9. Take the crusts out of the oven. While they cool for a second, use your stick blender to puree the pizza sauce if you do not want it to be chunky.

10. Drizzle some olive oil onto your crusts and spread it over them evenly. (This will keep the pizza sauce from making your crust soggy.). Now add the toppings starting with the pizza sauce and ending with the cheese.

11. Pop the pizza back into the oven for 10 – 15 minutes. The time is not specific, you just want the pizzas to stay in the oven until the cheese starts to brown a bit. Pull the pizzas out, cut, and serve.

P.S. After I put the crusts into the oven tonight, I realized that I had left out the oil and the vinegar!!! Everything turned out fine though, so if you want to reduce the fat in this recipe, feel free to leave out the oil.

Related Posts:

• Gluten Free Pizza: Homemade Gluten Free Pizza Crust
• Gluten Free Cheese Pizza