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Gluten-Free & Wheat-Free
Pizza Crust — Batter Version Recipe
GF Recipe Summary
Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 230-231)
Gluten-Free Pizza Crust — Batter Version: If there is one gluten-free recipe nearly everyone can appreciate, it is a great tasting pizza crust.
This gluten free pizza crust is created using a batter-type approach. It's very simple to make, and is created in a cast iron fry pan (or similar) on the stovetop and in the oven. This is a softer variety crust, though it has ample crispness around the edges and surface.
Gluten-Free Recipe Card and Pictures
6 Tablespoons Olive Oil (reserve two tablespoons)
1 Teaspoon Sugar
Dash Yeast (just for flavor)
1 Teaspoon Baking Powder
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
¼ Teaspoon Black Pepper
⅓ Cup Grated Parmesan Cheese
½ Cup Milk
¼ Cup Glutinous Rice Flour
1 Cup White Rice Flour
2 Tablespoons Water
2 Teaspoons Yellow Corn Meal (reserve)
Various Toppings — store purchased pizza sauce, onions, garlic, red/green peppers, basil, cheese (Parmesan, smoked hot pepper cheese, provolone, etc).
Two 8-9 inch pizzas.
In a large bowl, slightly beat egg.
Add four tablespoons of the olive oil, sugar, yeast, baking powder, garlic powder, onion powder and black pepper; mix. Add Parmesan cheese and milk; mix.
Add glutinous rice flour and white rice flour; mix. Add water; mix. Batter should be the consistency of a thick pancake batter. Add more water if needed to achieve desired consistency.
Heat oven to 400°.
Add one tablespoon olive oil to each 8" cast iron skillet. Heat skillets on stovetop.
Split the batter between two heated 8" cast iron skillets. Cook on low heat until bubbles start to form on top of dough.
Sprinkle a teaspoon of corn meal over surface and flip to expose cooked side. Cook on low for a few minutes while pizza sauce, cheese and toppings are added to top. Adjust temperature to prevent burning.
Once all toppings are added, place in 400° oven for approximately 15 minutes.