This Pizza dough recipe has some backstory… Scroll down for the recipe and pizza pics…
For the last 6 months I have been wheat/gluten-free, soy-free, and corn-free. I’ve been dairy-free for 2 years now after discovering a major allergy to cow’s milk. I’ve also been pregnant for the last 5 months! This has created quite the culinary challenge for me… Deal with MAJOR food aversions and VERY specific cravings while being EXTRA careful to avoid all these allergens. My bland no-food-diet worked for a month or two, until… PIZZA.
Yes, agony of agonies, I was forced to wait inside a pizzeria while my dearest got a couple slices for the road. Well, not forced, he elected to go without any food to spare me but I insisted I’d be fine.
Smelling the melty, cheesy, saucy, fresh-baked pepperoni goodness sent me into a frenzy. I became utterly obsessed, like, crazy-pregnant-lady I-WILL-LEAP-OVER-THE-COUNTER-AND-BITE-YOUR-FACE-OFF-IF-YOU-DON’T-GIVE-ME-PIZZA obsessed, while also knowing that everything there was loaded with death and hives for me. With-holding pizza is an extreme form of cruel and unusual punishment for anyone, let alone crazy pregnant women. The gauntlet had been thrown down.
After dropping him off at work, I went straight over to New Seasons and spent way too much money on nothing-added fancy salami and a mild goat cheese I thought would sub for mozzarella. I made up a tomato sauce almost from scratch and sliced all my favorite veggie toppings, figuring more toppings would distract me from it not being the traditional greasy pepperoni pizza I so loved before the milk allergy. I tried it on rice cakes, I tried it in an omlette, but it just wouldn’t do… I had to have that authentic pizza crust to satiate the hormone-induced frenzy.
This is the recipe I tweaked to get my gluten-free pizza nom on. Thankfully, it is one of the easiest and best tasting crusts I have ever made from scratch and makes awesome breadsticks too!
Gluten-free (dairy-free egg-free soy-free corn-free) Pizza Dough Recipe
1 (.25 oz) package dry active yeast
1 tsp White sugar
1 c. Warm water (~110-115 degrees F, my hot tap water is real close)
2 1/2 c GF Flour** (see below for my cheap flour mix)
2 tbs Olive oil
1 tsp Salt
** I can’t stand spending a ton of money on tiny packages of GF flour and still have to avoid corn meal, so here’s what I do: I go to my local 24 hr bulk-buy grocery store (Winco) and buy white rice flour and tapioca flour in bulk. 1 cup tapioca flour and 1 1/2 cups rice flour will give you a neutral tasting GF flour that has some binding power thanks to the tapioca. The longer you let the dough/batter sit, the better it will hold together. A little xantham gum would help but I never have it on hand. I’ll also buy garbanzo bean flour on sale sometimes and do 1 c. rice flour, 3/4 c. tapioca flour and 3/4 c. bean flour to add some protein, fiber and iron to my GF flour mix. You can make a bunch up ahead of time with these ratios and use it like regular flour. I’ve started experimenting with buckwheat too, but that’s another post.**
Preheat oven to 450 degrees (or wait if you’re going to let the dough sit and get happy a while, helpful but not necessary). Dissolve yeast and sugar in warm water and let stand 10 minutes – it’ll get all frothy. Stir in flour, salt and oil. Beat until smooth and let rest 5 minutes at least. Turn dough onto flour (I just use plain rice flour here) and pat it round. Transfer dough to greased pizza pan…
Here is where you would let it sit and get happy if you have patience, or even put extra dough in the fridge for the next day. It will rise more and the crust won’t be so crumbly. Also, I’ve found mini-pizzas hold together much better…
Put your sauce and toppings on …
and bake 15-20 minutes.
I tried baking the crust part way first, but found that it holds together much better when the sauce and toppings are on it before baking. For breadsticks, pat the dough out, spread 3-4 tbsp olive oil, sprinkle with salt, pepper, basil, oregano and garlic and bake 10-15 mins or until golden. Baking at 425 will make the breadsticks softer. Also, if you’re a garlic fiend like me, lightly saute a few cloves of garlic in the olive oil before you spread it on to get more evil garlicky goodness.
Yummy! Craving sated.