One of my goals is to "create a family cookbook full of tried-and-true recipes that I'm not allergic to and the kids will actually eat." I'm collecting recipes on scraps of paper at my house (and am now gathering them together in a cool recipe keeper that my sister-in-law Jill got my for Christmas), but I figured that I should post them here for good measure (and extra insurance against losing them) as well.
The first recipe that I'm going to share is one that I found via Pinterest. It was shared via the Minimalist Baker, which looks like a really interesting site (so hey Amy, remember to go back and look at that site further).
You can find the entire article about the creation of the GF pizza crust here. It contains many tantalizing pictures and even a reference to Shauna Niequist, who is an author that I love. Many bonus points for both.
For the purposes of assembling my "most delicious recipes" cookbook, here is just the recipe. To be clear, this is a recipe developed completely by Minimalist Baker. I just cooked it and enjoyed it. All credit is given to them.
THE BEST GLUTEN FREE PIZZA CRUST + SAUCE
PREP TIME: 15 minutes
COOK TIME: 50 minutes
TOTAL TIME; 1 hour 5 minutes
A 7-ingredient gluten-free pizza crust that requires 1 hour from start to finish and rivals any pizzeria style pizza crust.
AUTHOR: Minimalist Baker
RECIPE TYPE: Bread
CUISINE: Gluten Free Pizza
SERVES: 1.5 pizzas
* 3 cups gluten free flour blend (1 cup white rice flour + 1 cup brown rice flour + 1 cup tapioca flour + 3/4 tsp xanthan gum)
* 1 tsp salt
* 1/2 tsp baking powder
* 3 Tbsp sugar, divided
* 1 Tbsp yeast
* 1 1/4 cup warm water, divided
* 1 Tbsp olive oil
1. Preheat oven to 350 degrees.
2. In a small bowl, combine yeast and 3/4 cup warm water--about 110 degrees. Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.
3. In a separate bowl, combine gluten free flour blend, salt, baking powder, and remaining 2 Tbsp sugar. Whisk until well combined.
4. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon.
5. Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge. You want it to be pretty thin--less than 1/4 inch.
6. Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.
7. Remove from oven and spread generously with your favorite pizza sauce, cheese, and desired toppings. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.j
8. Cut immediately and serve. Reheats well the next day in the oven or microwave.
* Nutrition information is a rough estimate for 1 slice without toppings.
* Recipe yields 1.5 crusts, enough for 2 small-medium pizzas, or 1 large and 1 personal pan.
* The gluten free flour blend is a suggestion, but a strong one. However, try your own blend if you prefer, or sub all purpose if not gluten free.
* You can make this recipe ahead of time, up to 1-2 days in advance stored covered in the refrigerator until time of use. However, it is best when made fresh.
* If the dough is finicky or sticky when spreading out, simply sprinkle on a little more brown rice flour to keep it from sticking.
* 1 small can tomato paste
* 1/2 cup water
* equal pinches salt, pepper, dried basil, oregano, thyme, and garlic powder
Serving size: 1 slice
Fat: 1 g
Carbohydrates: 21 g
Sugar: 3 gj
Sodium: 194 mg
Fiber: 1 g
Protein: 1 g
Amy here again. We've only made this recipe once, but when we did, we found that it yielded two pizzas. We hadn't quite planned for that, so we were caught a little short on sauce and toppings--so we need to plan for that better next time. I loved the pizza--I thought it was every bit as good as what I get when I order gluten-free at restaurants. Ben liked it okay; he thought it would have been better with more toppings, which I already mentioned would have been handled better if we had realized how much the recipe would yield. The kids were not crazy about it, but we had some Tombstone pizza in the freezer for them, so it all worked out fine. Again, I think with more toppings (ie, more cheese), they would have liked it better. So this one is a definite keep for me and a "maybe" for the kids.