Gluten and Casein Free Pizza Recipe

I have started my daughter on a gluten-free casein-free diet (GFCF) , to see if it helps her with her autism symptoms. She loves pizza and this is the best version of gluten-free pizza dough that I have come up with so far. It is loosely based on one from Gluten-Free Goddess, in conjunction with a few other sources. The dough is tender, and while not quite as chewy as traditional crust, it has a nice texture. This would be even better as a white pizza with cheese, but we are omitting casein, so no cheese, and my daughter’s preference is for “pizza strip” style, with just lots of tomato sauce.

Since starting this gluten free adventure, I’ve come to see how over-priced many gluten free flours are.  Some such as rice flour, can be freshly made for pennies a pound in a Wondermill grain mill, but cost far more at the grocers.  I have been using rice and millet flours as the bases for many of my mixes, both of which grind nicely in the mill.

Gluten & Casein Free Pizza Recipe

 

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Ingredients

• ¾ cup warm water
• 1 packet active yeast
• 2 tsp sugar (1 for yeast water, 1 for dough mix)
• 1 cup rice flour
• ½ cup millet (or sorghum) flour
• ½ cup tapioca flour
• 2 tsp corn starch
• 2 tsp xanthan gum
• 1 tsp Kosher salt
• 1 tsp baking powder
• 1 egg
• 3 tbs olive oil
• 1 tsp minced garlic
• 1 tsp vinegar

Instructions

1. Whisk together the warm water, yeast and 1 tsp of sugar. Set aside to develop.
2. Mix together the flours, corn starch, xanthan gum, salt and baking powder.
3. In a separate bowl beat together the egg, oil, garlic and vinegar.
4. Combine the two mixtures, until thoroughly mixed. The dough will be rather sticky.
5. Dust a kneading surface with gluten free flour (I use rice flour, since it is least expensive.) Form the dough into ball and knead a little until it is handle-able. Do not overwork it.
6. Stretch and form the dough into a crust shape. Leave it a little thick at this point.
7. Coat a baking sheet with non-stick cooking spray or very lightly oil it.
8. Transfer dough to pan. Press and stretch the dough until crust is thin.
9. Cover loosely with plastic wrap and put in a warm place to rise for 30-40 minutes.
10. Preheat oven to 400 degrees.
11. Bake crust for 7-8 minutes. Remove and add toppings.
12. Bake for another 10 minutes.
13. Cool on a rack or double folded towel, to keep crust crispy.
14. Cut and serve.

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