A Good GF Pizza Recipe

For a while now, I've looked for a good gluten-free pizza recipe that I can make quickly, without the use of a bread machine. (My previous recipe is made in a bread machine and cooked on a pizza stone. Yummy, but messy and it take about 2 hours to rise.)

I've been experimenting, and here's the recipe I've come up with that seems to work the best for me. The trick for this one is finding gluten free corn flour...Bob's Red Mills sells a corn flour, but be warned--not all their corn flour is gluten free. Those packages that are gluten free are labeled gluten free. Some of the Bob's Red Mills corn flour is processed on the same process line as their wheat products. These packages do not have the gluten free label.

For my purposes, I found corn flour in the ethnic section of my local Meijer's store. The corn flour is labeld "Masa Brosa: Harina de Maiz (Instant Corn Maize). This product is 100% ground white corn. This product is made in Mexico.

Typically, with products produced in Mexico for the local cusine, wheat cross contamination is not a problem, as corn products predominant as the food of choice. I tested the pizza crust on myself, eating it first, however, before passing it along to my son (also a celiac). I had no reaction to the corn flour at all, and when my son tried it, neither did he. My husband, not a celiac, deemed the pizza crust to be "good." That's good enough for me. :-)

Easy Gluten Free Pizza Crust

1/4 corn starch

1/4 tapioca flour

1/4 cup rice flour (brown or white)

1/4 corn flour

1 tsp baking powder

dash of salt

1 tablespoon of olive oil

1 egg

up to 1/2 cup liquid, either water or milk

Mix the dry ingredients together in a bowl by hand. Add the oil and egg and stir.

Add about 1/4 cup of the liquid. Stir by hand. Dough should be moist, but still crumbly. Add scant amounts of liquid, stirring each time, until dough is workable and firm, but not gooey. (This is the part that takes a bit of practice, and be aware that humidity, etc, will make the amount of liquid needed slightly different each time.)

Spoon the dough onto a cooking sheet or non-stick aluminum foil. (Reynolds makes a good variety of this...lovely stuff.) Spray your hands with non-stick spray, and then press the dough out into your pizza shape, about 1/4 inch thick.

Bake pizza crust for 15 minutes in a 400 degree oven. Remove from oven and add sauce and desired toppings. Return to oven and bake for 15 minutes more, or until toppings are hot and the outer edge of crust is golden brown. Remove from heat, and eat!

This makes a personal pan sized pizza. You can double the amount to make a larger pizza.

Enjoy!