As you can see from the title of this post, I am making not just gluten free pizza, but good pizza. All too often gluten free pizza becomes something that most people would not equate to being real pizza. Now I’m not insulting those who create these recipes. I love cauliflower crust pizza and some of the other types. However, when you think of good pizza they don’t make the cut. In this post I’m going to go through how to make good pizza that happens to be gluten free. That means a crispy crust with a soft center. I guarantee you can serve this to anyone and they will say this is good pizza, not good gluten free pizza.
I am using the America’s Test Kitchen Pizza Crust recipe.
Here is the full crust recipe from America’s Test Kitchen.
This uses their all purpose flour blend which you can get the recipe from their website as well. America’s Test Kitchen All Purpose Gluten Free Flour Blend
I deviate from the recipe in two ways:
- First, I make this into one large pizza. I find making two 11 inch rounds a bit of a pain.
- Second, I don’t use tomatoes in the sauce.
Let’s start with the crust. If you want to see how I make this, you can also watch the video above.
First I take the dry ingredients and add them to a stand mixer with a paddle attachment. The secret ingredient is the psyllium husk powder. This binder works better than xanthan gum and it really holds the dough together. Xanthan gum makes for a crumbly bread. Who wants to bite into a pizza slice and have it crumble on you? Not me.
I then mix the dry ingredients on low for a minute to make sure they are well combined. I add the warm water and oil mixture slowly. Once they are all combined I turn the mixer to medium and mix for 6 minutes.
Scrape down the bowl, cover with plastic wrap, and let rise for 90 minutes in a warm place.
The dough has risen enough when you pull back some of the dough with a spoon and see bubbles.
Add the dough to a large pan (I used a 11 x 17 inch sheet pan) lined with parchment paper and greased. Place a greased sheet of plastic wrap on to and spread the dough with your hands to the edges of the pan. Leave a raised edge around the sides.
Once you shape the dough, place the pan in an oven and then turn it on to 325 F. Set your timer for 45 minutes. Par baking the crust will make it easier to top.
The crust is dry, but not browned. Let this cool completely before topping. You can also wrap this in plastic wrap and foil to freeze for later at this step.
To finish your pizza, place your pizza stone in the oven and turn it on as high as it will go (most likely around 500 F). Let the stones warm for 1 hour. In the meantime, it’s time to top the pizza. Here are my favorite toppings:
Here are the stats for one slice of this pizza (this size pizza nets 10 slices):
- 294 Calories
- 17g Fat
- 37mg Cholesterol
- 747mg Sodium
- 213mg Potassium
- 20g Carbohydrate
- 20g Protein
- 26% Vitamin A
- 17% Vitamin C
- 25% Calcium
- 5% Iron
Here are the amounts of each topping:
- 3.5 oz baby spinach
- 1 red bell pepper
- 1 lb boneless skinless chicken breast cubed and cooked
- 1 yellow onion
- 1 recipe while pizza sauce
- 8oz mozzarella cheese, shredded.
Here is the recipe for my white pizza sauce:
- 1/4 cup Greek yogurt
- 1/8 tsp salt
- 1/2 tsp dried oregano
- 2 minced garlic cloves
Slide your pizza onto the pizza stone and bake for about 15 minutes. You can use the broil function if the top is not as brown as you like it.
This pizza looks as good as it tastes. I typically let this cool down and cut into 10 slices. I wrap the slices in plastic wrap and foil. Then I place them in the freezer. When I want a slice, I take it out and thaw in the microwave. Then I place it into a hot skillet to crisp the crust. This pizza is just like a remember pizza to be. Good pizza, that happens to be gluten free.
Try this yourself. Let me know in the comments how it worked for you!