Monday is pizza night. You can see pictures of our finished pizza’s at Dinner 6: Pepperoni Pizza but tonight I wanted to try out homemade pizza crust.
This recipe for pizza crust is actually pretty easy. The original recipe is from Silvana Nardone’s AMAZING cookbook Cooking for Isaiah. If you are cooking for someone who is on a gluten free diet you need to buy her cookbook.
I had to adapt the recipe because I didn’t have her flour blend. This is what I came up with. Normally I don’t reprint recipes but I wanted to remember what I had done and since it wasn’t the same as the recipe in her book I needed a record. Below is my version–although the original is better if you have her flour blend on hand.
I love using Authentic Foods flour because they finely mill their brown rice flour. It has the texture and taste of white rice flour but is more nutritious. If you want a storebought version, we like Udi’s gluten free pizza crusts–but these homemade pizza crusts are healthier than Udi’s because they don’t have the preservatives and they are made with a more nutritious flour blend.
INGREDIENTS:
- 2 cups gluten free flour blend (1&1/3 cup Authentic Foods brown rice flour + 1/3 potato starch flour+ 1/3 cup tapioca flour)
- 1 (1/4 ounce) package active dry yeast
- 1 teaspoon sugar
- 1 & 2/3 teaspoons salt
- 1&1/3 teaspoon xanthum gum
- 2 large egg whites
- 2 tablespoons extra virgin olive oil
- 3/4 cup warm water (under 110degrees is best for the yeast)
DIRECTIONS:
- Mix dry ingredients together.
- Add wet ingredients and stir or beat until combined. I used my standing Kitchen Aid mixer just to speed things up but you can also use a glass bowl and a wooden spoon.
- Divide the dough into 2 half pound pieces
- Place on a floured piece of parchment.
- With floured fingers press into 8 inch round circle on parchment paper.
- Use an 8 inch round plate or cardboard cake circle to cut out an 8 inch pizza crust if you want a perfect circle.
- Cover loosely with plastic and a dish towel.
- Let rise for 30 minutes.
- Bake in 450 degree oven for 8 minutes
- Remove crust from oven and top with toppings.
- Bake for 10 more minutes until cheese is bubbly and melted.
- cut with large chefs knife or pizza cutter into 6 slices
We like to use Rao’s marinara sauce, daiya cheese (which is dairy free,) boar’s head pepperoni and fresh basil.
