This month’s challenge is to create a gluten-free pizza. My family likes (and usually expects) pizza on Friday nights. Sometimes I don’t have enough time to put together a yeast crust pizza, and I like to have something quicker. So I decided to try a biscuit crust.
The result was very good. So good, in fact, that I forgot to take a picture of it. The above picture was taken of one of the few leftover pieces that was put in the refrigerator until I remembered the next day. The pictured piece also contains real mozzarella. What I ate had Daiya cheese substitute on it.
My family liked this crust. It wasn’t the same as a yeast crust, but it’s nice to have variety, and they enjoyed this crust for a change. My youngest was hoping to have it again the next week.
I will repost the biscuit recipe for you here with directions for using it as a pizza crust, but really it’s quite simple. One recipe is enough for one round pizza. I doubled the recipe and made two pizzas.
Recipe: Gluten-Free Biscuit Crust Pizza
Ingredients
- 1 c. brown rice flour
- 1 c. potato starch
- 1 tsp. xanthan gum
- 1 Tb. baking powder
- 1 tsp. cream of tartar
- 3/4 tsp. baking soda
- 3/4 tsp. salt
- 1 Tb. sugar
- 1/4 c. butter (I used Earth Balance vegan buttery sticks)
- 1 large egg
- 3/4 c. milk (I used Almond Breeze almond milk)
Instructions
- Preheat your oven to 400°. Grease a round pizza stone or pan. (I used a stone, so it might take less time to bake on a metal pan. Keep an eye on it.)
- In a medium bowl combine the dry ingredients. Cut the butter in chunks and work it into the dry ingredients with a pastry blender.
- Lightly beat the egg into the milk. Add the wet ingredients to the dry and stir gently with a fork. Scrape the sides of the bowl with a spatula and make sure all the flour is incorporated, but to not over stir.
- Place the dough on your prepared pizza pan. Put your hand inside a plastic baggie and gently pat the dough out to the edges of the pan. Bake for 5 minutes.
- Remove from the oven and top with sauce, cheese and toppings. Return to the oven for 10 minutes. Remove and let sit for 5 minutes before cutting.
Diet (other): Gluten free
Meal type: dinner
Submitted to: Slightly Indulgent Tuesdays
This recipe sounds delish! I would love to make it but usually use Gluten Free All Purpose Baking Flour. Any idea how you would adapt this? Would I just used 2 cups of the flour and then follow the rest of the recipe?
Erin,
It would be worth giving it a try. I’m not sure which baking flour you are referring to. If it contains xanthan gum then you should omit or at least cut back on that in the recipe.
This sounds so good! I can imagine this would easily convert to a breakfast pizza too – eggs, sausage, bacon…yum!
what would you use for a sauce for a breakfast pizza?
Good question! I’ve made breakfast pizzas before and I rarely put a sauce – I leave the eggs kind of soft so they help “sauce” the pizza. That being said, sometimes a thin layer of mayo does wonders as a breakfast condiment. I bet it’d be good here too.
Thank you so much for this recipe. My daughter was recently diagnosed with a lot of food sensitivities, including wheat, sugar, dairy and yeast. I have found that yeast is the hardest. Bread has become impossible. The one thing she was really missing was pizza. I could find wheat free pizza crust recipes but none without yeast – you have saved the day. Can’t wait to try this!!!
Leigh Anne,
I’m so glad to be able to help. Even though I was an adult when I went gluten free, pizza was one of the things I really missed too. Substituting the sugar shouldn’t be too difficult, and I think your daughter will really enjoy this.
I too have a yeast allergy. I have found 2 recipes on pinterest for yeast free crust. One is cauliflower crust and the other is made with cream cheese. I also have a rice allergy and a daughter with wheat allergy and I have a sensitivity for it. I agree yeast has been the hardest to deal with. However I am feeling so much better eating a lot more healthier. And since I no longer eat yeast I don’t need to eat probiotic yogurt anymore.
Scrumptious! You know it’s good when even the leftover piece from the fridge still looks great the next day.
Shirley
I love the idea of a biscuit crust! I work with Kinnikinnick Foods and we love coming across new gluten free recipes. We carry most of these ingredients, they’re very accessible. I’m looking forward to trying it out!
Hi David. Thanks for stopping by and commenting. I hope you enjoy the pizza.
What a great idea for those nights when I don’t want to monkey around with yeast! Thanks for sharing.
Great idea, Linda! I can’t even remember the last time I had a good gluten free/dairy free pizza!!
That’s really clever to use biscuit dough as a pizza crust! Lately I’ve been making my own yeast based pizza crusts, but they take so much time, so I might try this next time it’s pizza night!
I love your blog, Linda. I was diagnosed two years ago, and I am finally having fun trying some different recipes. I have enjoyed several of yours while I am figuring out how to bake/cook without the gluten. I just tried this pizza crust and thought it was great. I do not like the taste of rice flour in baked goods – too grainy for me. I used amaranth instead of the rice, and then followed the rest of the recipe and we all enjoyed it. As you said, it is a nice change from regular pizza, and I really like how quickly you can prepare it. I think from start to finish it took 45 minutes – thanks for all of your hard work and advice.
Hi Suzanne! That’s great that you’re comfortable with substituting flours. I understand about the rice flour grittiness. Some are more finely ground than others. I’m glad you enjoyed the pizza. Thanks for letting me know!
This was absolutely DELISH!! My family loved it!!
So glad you liked it. Thanks for letting me know.
Love the idea of putting your hands in plastic baggies!!! Gluten free dough gets SO sticky
This was so good and didn’t taste GF at all! Have you premixed the dry ingredients with the butter cut in and frozen it? Just wondering if that would make it an even easier weeknight meal…
I’m so glad you enjoyed it. Thanks for letting me know. I haven’t tried premixing it, but I bet it would work.