Pizza

Making a Gluten Free Pizza Crust

Gluten Free Pizza Crust Recipe Photo
Gluten Free Pizza
Crust – no toppings

Gluten Free Pizza with Gluten Free Pizza crust
Gluten Free Pizza
using the Gluten Free Crust
Prepared by Sarah
Shilhavy
Photos by Jeremiah Shilhavy

This pizza crust is really, really good. Even if you’re not gluten intolerant but love pizza, you’ll want to try it.

Just let me warn you: you can’t change any of the ingredients. That means every bit of cheese has to stay in as will the rest of the stuff. Why all the cheese? It’s the binder; the “flour” if you will. But don’t let the amount of cheese in the crust take anything away from the toppings. You’ll still need the same amount on top as you would any other pizza.

It’ll be easier if you use parchment paper in the recipe, but if you don’t have any on hand, that’s okay. Just brush or spray on a generous amount of the non-stick spray recipe I have below.

All that’s left is to watch the video below for a step by step tutorial and make this for an easy lunch or dinner today!

Have fun!

Sarah

Gluten Free Pizza Crust

Makes 2-4 servings

  • 2 cups whole milk organic mozzarella cheese, shredded
  • 2 large organic eggs
  • 2 tablespoons flax meal
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking powder

Preparation:

Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.*

Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to 1/4 inch thickness on a baking sheet lined with one piece of parchment paper.

Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.

Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.

Recipe submitted by Lauren, Fort Myers, FL

*If you don’t have any parchment paper on hand mix together 1 cup minus 2 tablespoons of water and add 2 tablespoons of olive oil. Pour into a spray bottle and shake vigorously. Spray or brush unto baking sheet to coat generously.

Submit your recipe here!

Herbed Gluten Free Coconut Flour Pizza Crust

Herbed Gluten Free Coconut Flour Pizza Crust recipe photo
Herbed Gluten Free Coconut Flour Pizza Crust with no toppings
Herbed Gluten Free Coconut Flour Pizza Crust pizza slice with toppings recipe photo
Herbed Gluten Free Coconut Flour Pizza Crust slice with toppings
Prepared by Sarah Shilhavy, Photos by Jeremiah Shilhavy

Servings: 1 small pizza
Preparation Time: 20 minutes

Preheat oven to 375 degrees F.

Beat eggs in a medium sized bowl. Mix in milk and garlic.

Add remaining ingredients and beat into the milk mixture. The dough will be thinner in consistency then regular dough (more like a batter). Add just a bit more coconut flour if needed. The dough needs to be spreadable and thin but not extremely liquid-y like pancake batter.

Spread thinly and evenly on a pizza pan or cookie sheet lined with greased parchment paper (parchment paper is a must require!! This sticks terribly!).

Bake for 12-20 minutes in preheated oven. Crust is done when fully cooked through and bottom edges begin to brown.

Remove crust from oven and turn over. Carefully peel parchment paper from the bottom of the crust and place crust back on parchment paper with the bottom side up.

Top your pizza with sauce and whatever else you would like. Bake for another 5-10 minutes, depending on the toppings.

Recipe submitted by Jennifer, Bellingham, WA

Submit your recipe here!

Gluten-Free Pizza


Gluten Free Pizza with Gluten Free Pizza crust
Gluten Free Pizza

Gluten Free Pizza Crust Recipe Photo
Gluten Free Pizza Crust – no toppings
Prepared by Sarah Shilhavy
Photos by Jeremiah Shilhavy

Makes 2-4 servings

  • gluten free pizza crust (see recipe)
  • pizza sauce
  • whole milk organic mozzarella cheese, shredded
  • sliced mushrooms
  • sliced olives
  • parmesan cheese

Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.

Prepare the pizza crust (see recipe).

Spread pizza sauce on crust and sprinkle with a little mozzarella cheese on. Add mushrooms and olives and top with more mozzarella and parmesan cheese.

Broil pizza for about 2 minutes or until cheese is melted and bubbly. Slice and serve.

Submitted by Sarah Shilhavy

Submit your recipe here!

Coconut Barbecue Pizza

Coconut Barbeque Pizza Recipe Photo. Photo by Jeremiah Shilhavy, all copyrights reserved. Prepared by Marianita Shilhavy.

Prepared by Marianita Shilhavy
Photo by Jeremiah Shilhavy

 

Toppings (amounts as desired):

  • Coconut oil
  • Barbecue sauce
  • Cooked lamb or other meat of choice, chopped
  • Sliced mushrooms
  • Chopped tomatoes
  • Mozzarella cheese, shredded
  • Parmesan cheese, shredded
  • Salt & pepper to taste, if needed

In a medium bowl mix flour, coconut flour, and salt. Set aside.

In a large bowl stir 1/2 cup lukewarm water, yeast, oil and sugar, let stand until foamy.

Stir in the remaining 3/4 cup water. Add flour mixture.

Mix together and form into dough. Knead the dough on a floured surface until smooth and elastic.

Form the dough into a ball. Place ball into a bowl greased with extra coconut oil and turn once to coat. Cover with a damp towel and let it rise in a warm place until double in size, about 30-45 minutes.

Once dough has risen punch down gently and roll out to desired shape and thickness. If using a large cookie sheet grease sheet with palm shortening and roll dough out on the sheet to cover.

Brush dough with coconut oil. Spread the barbecue sauce on and sprinkle with a bit of mozzarella cheese. Add remaining toppings of choice and top lastly with parmesan cheese.

Pre-heat oven at 425 degrees and bake for 15-25 minutes or until golden brown and the cheese is bubbly.

Enjoy!

By Marianita Shilhavy

Submit your recipe here!