Since going gluten free do you miss great pizza? Is making pizza at home dependant on whether or not you have a mix in the cupboard? Do you hate the rise time needed for yeast based crusts? If you can relate, I have got the answer for you. This is my pizza crust recipe. It’s super quick to put together, requires no yeast and so therefore no rise time. It doesn’t have that gluten free bread texture (if you’ve ever bought gf bread you know what I am talking about) and I am betting that if you do any gf baking at home you already have all the ingredients in your pantry. Oh and did I mention that it is AWESOME!? A word of warning: if you like cheese you are going to LOVE this and it is really hard to have just one piece. We occasionally go out for pizza and while it is nice to eat out sometimes, it is really expensive. Just yesterday we celebrated my daughters 4th birthday and the bill at the pizza restaurant was $74 for just the 5 of us. YIKES!! Even when we splurge and eat out I hear at least once from someone who says the pizza we make at home is much better. I have to agree. It is much better! The last couple of times we made this we made 4 or 5 batches at once (maybe more, I can’t remember). I put Ron to work doing the mixing and the rolling while I measured and cleaned. We ended up with 18 pizza crusts to freeze. When we want pizza we pull a couple of these out, add the sauce and toppings and bake. They are ready to eat in less time than it would have taken to order in if we had that option – which we do not.
Cheesy GF Pizza Crust (yeast free)
1 cup tapioca flour
1 cup white rice flour
4 cups grated mozzarella cheese (room temperature – helps with mixing)
2 tsp baking powder
1 tsp salt
1-2 tsp italian seasoning or fresh chopped rosemary
Pre heat oven to 350 degrees. Combine all ingredients in a really big bowl. Mix dough with your hands until the cheese shreds are no longer visible and you have a cohesive dough. If it seems too wet you can add a bit more tapioca flour until you get a smooth dough ball. Divide dough into large orange sized balls. To roll out you can either flour your counter with tapioca flour or rice flour or you can roll it out between two pieces of parchment paper, which I think is easiest. We generally make crusts sized 6-10 inches across. Roll them out until they are a bit thicker than a pie shell. I can’t say how it will turn out if you make it much bigger than that. Transfer crusts onto baking pans. You can leave the parchment paper underneath and save yourself the washing of a cheese crusted baking sheet. Bake for about 10 minutes or until the edges start to brown (the center will not be completely baked). When they are at this point you can do one of two things. You can add your sauce or olive oil and toppings and put it back in the oven, still at 350, until the center is hot and bubbly, maybe another 10-15 minutes. Or you can let them cool and then freeze them in ziplock bags. We make the crusts small enough to fit into the large ziplock bags. Then when you need a quick lunch or dinner you can just pull out a couple of pizza crusts, top them and put them in the oven at 350 for 15 minutes or so. Again, it’s done when the center is hot and bubbly.