Gluten Free Pizza

The thoughts of eating gluten free food has made me a bit depressed. I thought giving up gluten would mean that I was going to be stuck eating dry brick like food that had no real taste. Well with one of my first gluten free pizza’s I can say I was sooo wrong and glad I was. This pizza was delicious!! It is a thinner crust and you can even fold it. In fact I think I like it better than most of the pizza crust I have ever had. I got this recipe from the minimalist baker. Thanks a bunch!! pizza

Pizza Crust
3 cups gluten free flour blend* (1 cup brown rice flour, 1 cup white rice flour, 1 cup tapioca flour, 1/2 tsp xanthan gum)
1 tsp salt
1/2 tsp baking powder
3 Tbsp sugar, divided
1 Tbsp yeast
1 1/4 cup warm water, divided
1 Tbsp olive oil
Preheat oven to 350 degrees.
In a small bowl, combine yeast and 3/4 cup warm water – about 110 degrees. Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.
In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar. Whisk until well combined.
Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon (see photo).
Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge (see pictures). You want it to be pretty thin – less than 1/4 inch.
Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK.
Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to keep ours dairy-free. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
Cut immediately and serve. Reheats well the next day in the oven or microwave.


Goodbye Gluten

Ever since I was a little girl I have had stomach problems. I can remember being little and rushing to the emergency room with stomach pain so intense I could hardly move or breathe. I’ve seen many doctors over the years and they have each had different theories. Some have believed it was in my head, others have thought I had IBS, most have been confused and haven’t been able to come up with an answer. When I was 18 I had a doctor that finally tested my gallbladder and found out it wasn’t working. I had it removed and for a while some of the stomach pain, nausea, and fatigue went away. Over the years, though, it has returned and my symptoms seem to be getting worse. I feel tired all the time, my stomach hurts everyday, I am nauseous, and I’m having a difficult time remembering things. I don’t know for sure if I have developed an intolerance to gluten but I am going to try an elimination diet for a few months to see if I can notice a difference. I am really praying this helps but I am also nervous to start this journey. I am a baker and I will have to learn new ways to bake all of my recipes. Also, saying goodbye to pasta and pizza is going to be difficult. I am a little nervous because gluten is in the majority of my diet, but I am hopeful that this will help me to finally feel healthy and resolve some of the issues I have been having. I will keep this blog updated about how it is going and post recipes that I like as I find them. Wish me luck!!!