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Gluten-Free Pizza Party Recipes!

Gluten Free Pizza Party Recipes!

 

It's time for a pizza party...

I have been gluten-free for just about a year now.  The thing I miss most?  Pizza!  I used to love bringing home dough from my local co-op and rolling it out with my nieces and nephews for a personal pizza party.  Once I had to give up the gluten, I wasn't exactly motivated to figure out how to make a gluten-free dough that would satisfy my pizza urges.  In the past year, I have only had pizza a handful of times, and it was rather expensive when I did - so I set out to finally make some gluten-free pizza bread myself!

This dough is not your normal dough. It's a twist on a regular gluten-free pizza dough recipe and is easily enjoyed, even by our gluten-loving friends.  The mesquite powder (find it here) and teff flour combine to make a subtle sweetness with a soft and chewy texture. Mesquite powder is made from a legume that has long been a staple food of indigenous cultures in the Americas, making it a great wheat-free option for baking. This dough can easily hold up to toppings and is tasty on its own.

It wasn't an easy task to find a gluten-free flour blend I could stand behind. The recipe below is one I'm very happy with and should work fine as a replacement in your other baking recipes, just add a tsp or two of organic psyllium husk powder or organic guar gum per cup of the Gluten-Free Flour Base.

 

Gluten-Free Flour Base
  • 4 1/2 cups + 1/3 cup organic white rice flour
  • 1 2/3 cups organic brown rice flour
  • 1 1/3 cups organic potato starch
  • 3/4 cup organic Arrowroot Powder
  • 1/4 cup organic teff flour

This should be enough flour blend to make 2 (almost 3) of the recipe below.

 

Mesquite Pizza Dough Recipe
  1. Using a stick or paddle blender, combine flour mix, mesquite powder, almond flour, psyllium husk powder, baking soda, salt, and yeast. Add in (while mixer is running on low if possible) warm water and oil. Turn to medium speed and mix for about 6 minutes or until everything is well combined and mixture resembles a thick batter.
  2. Remove bowl from mixer (remove lid if necessary) and cover with plastic wrap, let sit for about an hour and a half.
  3. Prepare baking sheet with parchment paper/oil. Using a spatula with olive oil, or hands and olive oil, spread dough out to roughly 11 to 12 inch wide circle, leaving a thicker crust at the edge.  If' it's easier, you can place a piece of plastic wrap on top of dough to help smooth it out.
  4. Place prepped crusts on middle or lower racks and cook for 45-50 minutes at 325 degrees. Cool.
  5. Top and bake for 10-12 minutes on middle or top rack at 500 degrees. Slice and enjoy!

 

Gluten Free Pizza Party Recipes!

 

Vegan Cashew Cheese

Ohhhh for the love of cheese!  How I miss cheese!  I discovered this delicious cashew "cheese" alternative while dining out for pizza one evening. It is SO easy to make!

Soak nuts in water overnight, rinse thoroughly, and strain.  Place in food processor with 3 cloves of garlic,  salt, and olive oil. Blend on high for about 3 minutes or until super smooth and chunk free! Add more oil if you would like, and spices if you so desire!

 

Herb Spiced Pizza Sauce

When I made this pizza recipe, tomatoes were pouring out of everyone's ears here in Oregon. If they are not in season in your area, don't feel bad about grabbing a can of organic tomatoes.

Dice tomatoes and place in deep cast iron skillet. Add water, olive oil, and spices.  Cook on medium to medium low for one to two hours. Use mashers to break down tomatoes.  After most of the water has dissolved, turn off and let cool.  Place in blender (if you desire) and blend up to a smooth consistency.  I sometimes like to leave it chunky too!  It's up to you!

 

Spicy Pizza Sprinkle

Mix ingredients together and place in a shaker container to sprinkle on top of your pizza!

 

Gluten Free Pizza Party Recipes!

 

 

Enjoy the party!

 

Topics: Recipes, Culinary

Alieta

Written by Alieta on September 29, 2014

Alieta, blog contributor, is an Oregon native with a two-year certificate from the Columbines School of Botanical Studies. Her other professional accreditations include: a degree in Computer Science at Oregon State University, a degree in Philosophy, Spanish, and Graphic Design from Portland State University, a scuba diving certification, and non-violent communication training. She enjoys spending her free time hiking in the woods with her Labradoodle, Pepperoni, or enjoying the view from her garden with her cat and a bubbly beverage. And winning the local Eugene hackathon!