Gluten & Dairy Free Crispy Pizza
Use Pizza Crust recipe below. Makes 6-7 5-inch pizzas. (Note: Spice measurements are an estimate per pizza. Use the amount that you prefer.)
- pizza crust
- 1 cups tomato paste
- 1/2-1 teaspoons garlic salt
- pizza toppings
- 1 packages Daiya dairy-free mozzarella cheese
- 1/2-1 teaspoons oregano, dried
Preheat oven to 375 degrees.
1. Make pizza crust according to directions below.
2. Top with tomato paste as thick or thin as you prefer. Sprinkle on garlic salt.
3. Add your favorite toppings. We loved Hawaiian (bacon, onion, pineapple), Veggie (whatever vegetables you have available, cooked first), and All-Meat.
4. Top with Daiya dairy-free mozzarella cheese (use regular cheese if it's allowed).
5. Sprinkle oregano evenly over cheese.
6. Bake for 7-10 minutes, or until cheese is melted and crust has crisped up.
Remove from oven. Slice and dig in!
Gluten-Free Pizza Crust
Makes 6-7 5-inch pizzas. Adjust the ingredients for less or freeze the griddle cooked crusts for your next pizza night. See additional notes below if you do not have to avoid corn. Add more shortening or water to make the dough come together.
- 3 cups white or brown rice flour
- 1 cups tapioca flour
- 4 teaspoons white granulated sugar
- 1/2 teaspoons guar gum
- 1/2 teaspoons cream of tartar
- 1/4 teaspoons baking soda
- 1 teaspoons salt
- 4-6 tablespoons Spectrum Organic All Natural Butter Flavor Shortening (dairy & soy free)
- 1/2-3/4 cups cold water
Preheat a griddle (preferred) or large skillet.
1. Mix together the dry ingredients in a bowl.
2. Add the softened shortening in, 1 tablespoon at a time. With a wood spoon, slowly break up the shortening until only small pieces remain. You can add an additional 2 Tbsp of shortening if it doesn't seem like it will come together.
3. Slowly add in the cold water, while mixing it into the flour. Add more cold water (up to 1/4 cup) until dough is no longer dry. Be careful with this step because you do not want the dough to become too wet. The dough should be holding together nicely. Keep "kneading" the dough with the wood spoon until it is coming together.
4. Once the dough is smooth, start rolling into balls about the size of a tennis ball (sprinkle with additional tapioca flour if it's sticking to your fingers). Make all the balls at this time and set them aside. (If the dough is sticking to your fingers, try rolling it into a ball anyway. It may just smooth out and roll right up for you without any more sticking.)
5. Place a dough ball between 2 sheets of parchment paper. With a rolling pin, roll out a circle until it’s about 1/4-1/2 inch thick and about 5 inches in diameter.
6. Carefully peel away the top sheet of parchment paper and flip the crust on the heated griddle. Slowly pull away the top sheet of parchment paper. Allow the crust to cook 1-2 minutes. Flip over and cook the other side for 1 minute.
Remove the crust to a baking sheet and repeat steps 5-6 for the rest of the dough. Assemble pizza according to instructions above.