Gluten-Free, Dairy-Free Pizza
Author: Michelle Babb on Jan 3rd, 2012
Recipe Category: Entrees
Pizza is one my all-time favorite foods, and I've been on a quest to find a decent crust and a good cheese substitute so my husband and I can enjoy pizza again. I think this recipe fits the bill. We recently took this pizza to a football party and it was big hit. Be sure to roll the pizza dough very thin for best results.
- 1 packet active dry yeast
- 3/4 cup brown rice flour
- 1/2 cup tapioca flour
- 2 tablespoons xanthan gum
- 1 teaspoon unflavored gelatin
- 1 teaspoon sea salt
- 2 teaspoons Italian herbs
- 3 tablespoons milk substitute (soy, rice or almond)
- 1/2 cup warm water
- 1 teaspoon olive oil
- 1 teaspoon apple cider vinegar
- 2 tablespoons chopped kalamata olives
- 1 can pizza sauce (I like Muir Glen)
- 1/4 cup fresh chopped basil
- 3/4 cup Daiya dairy-free mozzarella shreds
- 1 zucchini, sliced thin
- 1 small red pepper, sliced thin
- 3/4 cup sliced mushrooms
- 1/4 cup chopped sundried tomatoes
- And anything else you like!
- Combine all crust ingredients and blend well. I used my breadmaker to kneed the dough. You can also use a mixer or your hands. Dough will be sticky when all ingredients are combined. Set aside and let rest for 20-30 minutes.
- Preheat oven to 425 degrees. Grease pizza pan or pizza stone. Flour your hands and work the dough into a ball. Flatten it out into a small circle and place it on a floured work surface or the greased pizza stone. Roll it out until it's about 1/2 inch thick (works best as a thin crust). Add flour as needed. Place in the oven and bake for 8-10 minutes. Remove from oven and let cool for 5-10 minutes.
- Combine pizza sauce and basil and spread evenly over pizza crust. Add cheese and continue to layer the rest of the toppings. Return the pizza to the oven and bake for 15 minutes, until cheese is melted and crust begins to brown.
Makes 4-6 servings