Happy Cinco de Mayo and happy birthday to my papa!!! I love you love you love you!
In honor of Cinco de Mayo, I have a an Italian pizza recipe for you. Hahahaha. Kidding obviously that isn’t very Cinco de Mayo–y.
On Friday I made a gluten-free pizza that turned out pretty darn well. There are some changes I would absolutely make to it to make it better next time, and I am going to offer you those suggestions today. With that, you will have to experiment with baking times.
The crust was just a little too thick for my liking, so what I would do next time is halve the recipe and make a thinner crust. This would account for less cooking time.
I used an all-purpose gluten-free flour for the crust. I found this humungous bag at Costco.
It’s made up of rice flour, ground flaxseed, quinoa flour, buckwheat flour, amaranth flour, tapioca flour, arrowroot flour, and xantham gum. I’ve also used just plain old almond flour or almond meal in pizza crusts and they turn out great.
What made me really excited about this pizza was that I could actually pick the piece of pizza up with my hand without having it fall apart. Most of my other gluten-free pizza crust attempts involve a fork because the pieces aren’t strong enough to pick up. I considered this a success for sure and I think that even if I made the crust much thinner, it would still hold up.
Gluten-Free Pizza Crust
What I did and what I think you should try versions.
1. What I did (the crust was thicker than I would have liked and not as crispy as I like).
- 2 cups gluten-free all-purpose flour
- 2 eggs
- 1 tsp. baking powder
- 1 tsp. garlic powder
- 1/4 tsp. salt
- cracked black pepper
- 1/2 cup milk
- 2 tsp. olive oil
- Preheat oven to 425ºF. Grab a large baking pan and either coat it with non-stick cooking spray or use a non-stick baking mat.
- Mix together all ingredients and place dough onto baking mat on the counter (not inside of the pan at this point). Cover the top of the dough with a piece of parchment paper. Use a rolling-pin to roll out the dough as flat as possible so that it still fits on the mat. Then, place mat onto baking pan. If you don’t have a mat you could do this by placing parchment paper on the bottom and the top of the dough and then transferring the dough to the pan once rolled.
- Bake for 15 minutes.
- Remove crust from oven, use fork to poke holes in the crust but do not puncture all the way through. Add toppings as you wish. I added marinara sauce, cheese, and loads of veggies.
- Place back in oven and bake for 25 more minutes or until cheese is melted and toppings looked cooked.
What I think you should do especially if you like thinner crust….
- Halve the crust recipe and make a thinner crust
- Keep an eye on your pizza while it bakes because baking times will be less than I mentioned
- Let me know how it turns out and how long you baked it
So much for a super guided recipe, right? Think of it as a fun experiment! If you enjoy a thicker, not so crispy crust, you would probably enjoy the recipe I provided. But personally, I enjoy thinner and crispier!
Happy day my friends!
This Post Has 4 Comments
I have been wanting to make pizza on the grill for awhile now…wonder if this recipe would work?!
Hmmm I don’t see why not right?
Aw, happy birthday to your Papa! What a cool day to be born on…if you like Mexican themed things, of course.
I’m impressed by that GF flour. I’m usually hesitant with the AP flours because they don’t seem all that nutritious but that one is full of some good stuff!
Sarah @ Making Thyme for Health recently posted…Spring Vegetable Pasta
This looks SO yummy!! Love black olives 🙂
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