Holiday baking is the time when the otherwise humble ingredients flour, butter, sugar and yeast take on great power, as they form the alphabet of a family’s baking history and culture. Bakers everywhere are moving toward the kitchen, with the desire to continue their families’ food traditions, or to invent new ones. Our new issue […]
Welcome to our August bakealong challenge. Each month, we’ll announce a new recipe for you to try, along with helpful tips and step-by-step instructions here on our blog. We invite you to bake this month’s recipe, Golden Focaccia, then share a photo of your creation, tagging it #bakealong. Enjoy! We recently wrapped up the first year […]
Welcome to our first Bakealong challenge. Each month we’ll announce a new recipe for you to try, along with helpful tips and step-by-step instructions here in our blog. We invite you to bake, then share a photo of your creation, tagging it with #bakealong. Enjoy! Definition of a baking thrill: Making a loaf of bread […]
This Paleo pizza crust tastes just like the real thing, but is made without gluten, grains, or dairy. It’s the perfect primal canvas for all your favorite toppings!
Please welcome back Becky Winkler of A Calculated Whisk, who will be sharing some of her favorite Paleo recipes from time to time on the blog.
Cauliflower and other veggie-based crusts are great, but sometimes you need something a little closer to classic pizza to satisfy your cravings. This Paleo pizza dough bakes up into a gorgeous pie with just the right amount of crunch around the edges.
The middle of the pie is more chewy than crispy, but holds its own well enough to not fold under the weight of whatever toppings you choose. You’ll just need two flours to make this Paleo pizza crust, and it will fool your friends with how close it tastes to traditional pizza.
Almond and tapioca flours work together to mimic all-purpose flour for this recipe, and yeast gives the dough that characteristic pizza crust flavor. Instead of sugar, honey is mixed with the yeast to get the process started.
Olive oil provides a hint of richness and the egg, coupled with the tapioca flour, gives the dough plenty of elasticity so it’s easy to work with. The dough only requires one forty-five minute rise, making it a viable option for weeknight dinners.
Once the dough has risen, it’s easy to pat out by hand on a piece of parchment—no rolling pin necessary. Preheat a baking sheet (use the back to give the pizza more room), brush the dough with a little olive oil, and pop the crust in the oven.
After baking for eight minutes, the pizza is ready for its toppings. Here I used marinara sauce, pepperoni, thinly sliced red onion, and dollops of cashew ricotta. The pizza goes back into the oven for five more minutes. After that, place it under the broiler for a minute or two to further brown the crust if you’d like.
Once out of the oven, I like to add a handful of fresh basil leaves and a few grinds of black pepper before slicing and serving. Since discovering this Paleo pizza crust, I’m been making homemade pizza night a weekly tradition. Next up I’m planning to try this with Italian sausage, caramelized onions, and kale.
What’s your favorite way to top pizza?
Deep dish gluten free pizza dough is so easy to make and tastes just like you remember. Load up your pizza with your favorite toppings!
I’ve been making this deep dish gluten free pizza dough, in one form or another, since 2012. It’s the sort of pizza that you really sink your teeth into.
Maybe it’s the bit of cornmeal in the crust. That crust has a lot of work to do in deep dish pizza!
I love to bake these deep dish pizzas in 6-inch round baking pans, but of course it’s not necessary. You really just need something, well, deep. It is deep dish, after all.
The recipe includes cornmeal as an ingredient because it helps make the crust a little more sturdy and gives it the bite you want. The cornmeal does make the crust delicate to work with, as opposed to your standard gluten free pizza crust, but it’s worth it!
I’ve included two versions of the recipe for the gluten free pizza crust below, in case you don’t have the bread flour ingredients. If you use my no-bread-flour recipe below, you’ll find that it is more difficult to handle.
The idea is to get the crust into the bottom of the pan however you can, as the pan will help it keep its shape during baking. You could probably even just press the crust into pan without rolling it out, but you’ll end up with thicker and thinner spots that will bake unevenly.
Deep dish pizza is unique in more ways than one. Not only is it baked in a round pan, but most of the cheese is actually on the bottom of the pizza.
Just line the crust with thick slices of a semi-hard cheese. I really like provolone here, but asiago and Gruyere are also really nice. You don’t want a cheese with a lot of moisture, though, as the tomato sauce will have more than enough.
I always add cubed pancetta next, but you can leave it out entirely or add ground beef or pork for texture and flavor. Then, simply cover generously with tomato sauce and a layer of finely grated Parmigiano-Reggiano cheese.
It’s deep, baby.
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I don’t know about you, but my days are busy! It seems like sometimes I just don’t have time to cook dinner. But we need to eat and if I am going to eat something, it better be delicious!
So, on days I can’t seem to find time to cook, I turn to quick and easy gluten free meals that I can pop into the oven without having to do much else but set the timer. One of these convenient, weeknight meal options is Freschetta Gluten Free Thin & Crispy Pizza.
These pizzas are available in 4 Cheese Medley and Signature Pepperoni, in single-serve sizes or full-size pizzas to share with the family. They use 100% premium cheeses and pepperoni and are made with a light, airy and crispy gluten free crust that is certified by the Celiac Support Association.
In my own home, our kitchen is completely gluten free, so we often use the full-size pizzas, but if you and your family are split on the gluten eaters and gluten free eaters, you can opt for the single-serve pizzas.
On days when I’m not too exhausted and want to add some more veggies into my meal, I’ll top the 4 Cheese Medley pizza with fresh sliced mushrooms, peppers, and onions to make my own customized pizza. Delish!
Lovely Gluten-Free Flatbread Topped With Roasted Veggies-
Take advantage of summer garden abundance and try this delicious Italian inspired flatbread smothered with roasted (or grilled, if you prefer) fresh veggies. Sprinkle with goat cheese and drizzle with your favorite extra virgin olive oil.
This easy recipe for zucchini pizza is made with just 5 ingredients (grated zucchini, 2 cheeses, tapioca starch and an egg), and has the authentic chew that you want in a proper pizza. Tasting is believing!
In my house, we l-o-v-e cauliflower pizza. And since Trader Joe’s now sells frozen cauliflower that has already been riced and blanched, we have no real excuse for not making it often. I love that it’s low carb and delicious, and that even my one dyed in the wool vegetable-hating adores the taste. But (dare I say it?) this grain free zucchini pizza? …
This zucchini pizza is better than cauli pizza. Like, by a mile. Now, it may be that I make this differently from the way I make cauliflower pizza, adding some tapioca starch to the mixture. I’ll have to try cauli pizza a different way and let you know. But the taste and the texture of this zucchini pizza has me literally daydreaming about a slice.
Although I have been working on a way to make my famed soft tapioca wraps without the cheese (really!), so far this zucchini pizza recipe cannot be made cheese-less. But there are so many ways to make and buy dairy free cheese these days (I’m seriously considering making my own vegan mozzarella cheese just, you know, to try).
Take another look at that top photo, though. You can fold a slice of this pizza. And it doesn’t just sadly fold over on itself. It really folds. Like a real slice. Of pizza! And you’ll love the crisp edges and soft, thin crust, too.
Before I go, a few recipe notes:
Like all recipes, this is just a formula. As long as everything is in proportion, you can make as much or as little as you like. The formula for this zucchini pizza (so you can even commit it to memory), by weight of course, is:
8 parts grated zucchini (squeezed dry)
1 part finely grated Parmigiano-Reggiano cheese
4 parts grated low-moisture mozzarella cheese
1 1/2 parts tapioca starch/flour
If you have a very large, overgrown zucchini, ignore the pre-grated weight and just squeeze out all the moisture and weigh the zucchini after you’ve squeezed it dry. You can measure by volume, but weight measurements are so much more reliable and the only way to be sure you’re on target.
Hate grating and squeezing dry zucchini? Do a ton of it at once, then pile the dry grated vegetable into individual freezer-safe zip top bags and freeze flat. Defrost at room temperature, squeeze out any remaining moisture and proceed with the recipe.
This pizza might even be better cold the next day than it is hot out of the oven. No joke.
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Udis Granola Gluten Free Pizza Crust, 9 inch — 8 per case. shelf life 180 days 2 Pack, 8 Ounce, Dairy Free View Nutrition Fact $ 38.49 Customer Reviews 5 of 6 people found the following review helpful Nice Little Crusts, December 27, 2011 By Monstrously Tasty (Rochester, NY USA) – See all my reviews […]
Enjoy quick and easy homemade pizza without the gluten! Cup4Cup’s Pizza Crust mix makes perfectly crisp edges and a delicious palette of dough for you to top with your favorite ingredients for an amazing gluten free pizza. Its versatility also makes it great for creating crispy crackers or cheese crackers to serve with your favorite […]
A definite crowd pleaser, our gluten-free pizza crusts are lightly dusted with rice flour. Simply add your favorite toppings for bake-to-perfection pizza at home. For an additional golden-brown crust, try grilling. Two to a pack. $ 31.99 Customer Reviews 1 of 1 people found the following review helpful So, So glad I did, April 30, […]
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This thick crust gluten free pizza dough takes only minutes to make, and has the authentic bite and chew that you’ve been missing. Make tonight pizza night!
Having a proper recipe for an authentic gluten free pizza crust means so many things to my family. It’s only my son who has to be gluten free, but we all eat that way at home (and I eat that way everywhere, whether I’m with my son or not). When they sell pizza in the school lunchroom on Fridays, my son can come home and expect real pizza at home that night. When he’s invited to a birthday party and everyone’s having pizza, so can he. And it looks, smells and tastes like the real deal. If it’s a cracked and crumbly crust, it’s just not going to cut it. I want my son to be proud, not ashamed.
This gluten free pizza crust recipe comes to you straight from page 187 of my gluten free bread cookbook, Gluten-Free on a Shoestring Bakes Bread. I decided to provide it here on the blog because I know not everyone is going to buy the book (even though of course I wish you would!), but I want everyone to have the chance to have real pizza. This recipe is so authentic and easy to handle that you can even make it on the grill in the summertime—right on the grates. I thought it was time to provide complete step by step photos, too, to walk you through how to make and shape the dough, and bake the pizza. It begins with a starter, which is just a quick-rising flour-yeast-sugar mixture. If I’m being completely honest, sometimes I skip the starter step and just put all of the ingredients in the mixer at once. But the dough is always easier to handle when I follow the recipe as written. (Practice what you preach, Nicole!)
The dough starts off super shaggy, as you can see, but as you knead it with a dough hook (in a stand mixer or a handheld mixer with dough hooks) it becomes smoother and even lightens a bit in color. When you reach the point where it is done being kneaded, the dough will come off the sides of the bowl cleanly when scraped with an oiled spatula. All that’s left to do is seal the dough in a proofing bucket or other well-sealed container and pop it in the refrigerator for at least an hour. Closer to 12 hours and the dough will be easier to handle, but as long as the dough is cold, you can work with it.
The risen dough will look a bit shaggy again, but kneading it very lightly with some extra gluten free bread flour will smooth it right out. Then it’s ready to be patted and rolled into a round.
In case you need it, when the bread book first came out, I filmed a quick iPhone video of me shaping the dough into a round. But really, any way you get it into shape is perfectly fine. Then just top it with sauce and cheese, and bake it. If you have a pizza stone, great. If not, an overturned baking sheet that allows some more air circulation will work.
As far as I’m concerned, an authentic gluten free pizza crust recipe is more than just a way to eat bread and cheese (I know, cue the violins ). It’s proof. Proof that, if they can make it with gluten, we can make it without—and demand that it’s good. Proof that we can have Friday night pizza nights (that are even easy on the adults, since the dough takes minutes to prepare and can be made up to five days ahead of time). Proof that we don’t have to accept a cracked and crumbled crust as the best we can do. Let’s do better.