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.
- 1 cup brown rice flour
- 1 cup potato starch
- 1 teaspoon xanthan gum
- 1 Tablespoon baking powder
- 1 teaspoon cream of tartar
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 Tablespoon sugar
- ¼ cup butter (I used Earth Balance vegan buttery sticks)
- 1 large egg
- ¾ cup milk (I used Almond Breeze almond milk)
- 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.
More Pork Recipes
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.
You could make a gluten free white gravy like you were making sausage gravy and make the breakfast pizza with that.
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.
Thanks for this great blogsite , Linda! For those who cannot eat yeast, I found and made a cauliflower based (yeast free) pizza crust I found on pinterest. Not only did it hold its contents pretty well but it was delicious!
Ooooh. That sounds good. I often make a zucchini crust. I’ll have to look for that.
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.
Hi Linda,
All of your recipes look great. But I have a difficult time trying to make sandwich breads, biscuits, pizza dough, etc. with our unique situation. My husband and I did a DNA food test and it shows that we should never consume potato products, tapioca, xanathan gum, most wheat flours and most of the ingredients needed to make good bread recipes. I have experimented with substituting these ingredients with arrowroot flour and rice flour but the product comes out bitter and doesn’t hold together, but crumbles like flour when touched. I have spent a lot of money trying to get it right and I just can’t. I am getting very frustrated. We can also have spelt (me) and rye (him), but without adding a lighter flour to the mix, the breads come out hard and not appetizing. Can you help me? Thanks, Darlene
Darlene, how about corn starch to help lighten the baked goods? Also, substitute some of the rice flour for millet or sorghum flour. You also need something to help hold the baked goods together. Since you can’t use xanthan gum, try guar gum and experiment with adding more eggs or chia seed and water.
I’ve been gluten free for two years and just avoided breads and pasta out of simplicity until recently, but pizza had been calling my name! I’ve been reading about using almond flour and chickpea flour,maybe you could try one of those?
This recipe looks so interesting and tasty! I’d love a faster pizza crust option and I’ll definitely give this a try. Thanks
-Dana
You’re welcome, Dana. I bet you’ll love it.
Linda,
I just found your site! I have just started going GF, and am in the gathering information/recipe experimentation stage. However, in addition to not being able to consume gluten, I also can’t have rice, white or brown. Do you know a good substitute? Thanks!
Hi Crystal. I would use sorghum or millet flour in place of rice flour. Actually a combination of both might be best, especially if it calls for a lot of rice flour. You’ll have to experiment some. Millet flour is lighter so it might require use a bit more than the amount of rice flour called for.
I always forget something…. We also can’t have nuts, so almond or hazelnut flour wouldn’t work for us either. Thanks!
Tuesday nights are pizza night in our family. My family has “regular” homemade pizza, while I dutifully and hopefully try out yet another gluten free crust. (13 years now!) Looking forward to trying this next Tuesday!