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.