Saturday, August 6, 2011

Gluten Free Pizza - one for tonight, two for later

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No family should be without pizza!  But pizza for someone allergic to gluten, dairy and eggs - we'll that's a challenge!  In an effort to provide "regular" foods for my family, I've worked up this very do-able pizza plan. 

When I first began making this, I made it for the whole family, not just our allergic child.  It pleased everyone, even hubby.  But allergy friendly ingredients are generally more expensive.  And it takes time and effort to make things from scratch.  So now I make this recipe just for our daughter and order a take-out pizza for the rest of the fam.  This does a few things for us, the best of which is that it allows me to make several personal size pizzas  ahead of time and freeze them.  Then when a pizza night strikes, the work is already done and pizza night once again feels like an easy meal.  The pizza dough recipe will make 3 personal size pizzas (4 if you prefer a thin crust). 

Pizza Dough: Gluten-Free, Dairy-Free and Egg-Free

1 3/4 cup sorghum flour
¾ cup potato starch or tapioca starch
1 scant tsp xanthan gum
1 tsp salt
1 TBSP Italian seasoning (any combo of oregano, basil or other Italian seasonings)
A few shakes of garlic powder
1 package yeast (2 ¼ tsp) preferably Dry, Active Yeast
1 TBSP sugar
1 cup warm water (temp according to yeast package)
2 TBSP oil
½ TBSP apple cider vinegar
Step 1- In large bowl, whisk together flours, xanthan gum, salt, seasoning, yeast and sugar.

Step 2- Fill measuring cup with 1 cup warm water.  Add to this oil and vinegar and pour into flour mixture.

Step 3 – Mix together, starting with a wooden spoon and then using your hands to incorporate everything.  Knead long enough to mix smoothly.  If the dough is too wet, add a little sorghum flour.  If its too dry, add a little water.

Step 4 – If making personal pizzas, divide dough into 3 balls (or 4 balls for a thin crust).  Roll out three 8-inch circles.  I put the rolled-out dough circles right into a pie plate or on the removable bottom of my 8-inch round cake pan. Cover with plastic wrap and let sit while you prepare toppings.  HINT:  If your dough is sticky, place it on a piece of plastic wrap or a silicone baking mat.  Pat it out with your hands to start flatening and forming the circle.  Then place a second sheet of plastic wrap or baking mat on top of the dough. Using a rolling pin, roll out the dough, then peel away your plastic wrap and plop the dough on your cooking surface. 
Step 5 – Top uncooked pizza crusts with sauce, grated “mozzarella cheese” substitute (our favorite is Daiya vegan mozzarella style shreds and our second favorite is Follow Your Heart Vegan Gourmet mozzarella cheese substitute).  Then add any toppings you like.  We like olives, mushrooms, and sausage to name a few.

Step 6:  Bake at 425 degrees for about 15-20 minutes.  To freeze for later – Prepare pizza up to the point of baking, but DON'T COOK IT.  Wrap tightly with aluminum foil or freezer paper, pressing down slightly on toppings so they don’t fall off.  Set assembled wrapped pizzas in freezer.  Don’t forget to label it!  When ready to cook, take frozen pizza from freezer, unwrap and place in preheated 425 degree oven to bake for about 20 minutes.


  1. I have a question... Do you cook the pizza and then freeze? Or freeze before cooking?

    1. I DO NOT cook the pizza before freezing! Just make the pizzas all the way up to 'ready to bake', but wrap them up and freeze. When you are ready to bake them, you can take them straight from freezer, unwrap, and bake.

  2. Thank you so much!! I am super excited to have found your blog! I have a child with multiple food allergies and celiacs! I feel his life was getting a little dole with the few things i am making him over and over because I "know" he can have them=) Anyway, Thank you again!

    1. So glad to help! It can be so tough to know what to feed our children! Good job for working at making it all good for your family!


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