The GFCF Recipe Experience: GFCFYF Pizza Crust II

Ever since I posted about a GFCFYF pizza crust I discovered last December, pizza has been a regular weekly staple in our household. The problem is that when you eat something on a routine basis, it can become tiresome or you get bored with it. Such was the case with pizza and my kids. As for me, while I enjoyed the pizza I too was looking for something a little different. The first pizza crust was one that was really runny, and you poured it in a pan and let it bake a while before you added your toppings and finished the baking. I wanted something a little more in line with a traditional pizza - more doughy, where you had to roll it out.

Where would I find my recipe? Hello Twitter!

I have lots of great #gfree (that's Twitterese for gluten free) friends on Twitter, including some of my favorite food bloggers, like Sea, and Carrie, and Karina, to name a few. In fact, if you go to Twitter and search for #gfree, you will find a great community of gluten free folks more than willing to share advice and their experiences with the gluten free lifestyle. It was to this community that I asked for advice on a good GFCFYF pizza crust. And a short time later, I had several responses!

I chose to try one provided by JB Wagoner, which is actually found on Cook's.com. It is a really simple recipe, and one I can imagine could be enhanced by whatever you wanted to use to flavor the dough. I kept it simple, even down to the toppings (just a basic cheese pizza, using Tofutti mozzarella slices). The result was a nice 12" - 14" pie that came together easily and was ready from start to finish in well under 30 minutes. The best part, though, was that my kids raved about it. Even little Julia, who had really developed a dislike for the previous recipe, had seconds!

So go on! Give it a try! And if you do, please let me know what you think!


INGREDIENTS

1 1/2 cups GF all-purpose flour
1 tbsp baking powder
1 tsp xanthan gum
1/2 tsp salt
2 tbsp olive oil
1/2 cup water, or as needed


Preheat oven to 425°.

Please all the dry ingredients into a mixer and mix on low speed until blended. Add the olive oil; mix on low speed to combine. Add the water just until the mixture forms a ball.

** Alternatively, you can follow the same procedure using a food processor. **

Turn the dough out on a floured surface, and knead a few times. Dust the top of the dough, then roll the dough out into a 12" - 14" diameter circle 1/8" thick.

Fold over the edges of the dough to make the rim for the crust.

Place on a baking sheet or pizza stone and brush the top lightly with olive oil. Bake at 425° for 5 - 8 minutes.

Remove the pizza from the oven, and top with your favorite toppings. Return to the oven and bake 8 - 10 minutes more, until the cheese is all bubbly.