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.
- 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.
- 3 cups Gluten Free Flour Base (above)
- 2/3 cup Mesquite Powder
- 1/2 cup organic almond flour or meal
- 1 1/2 Tbsp organic Psyllium Husk Powder
- 2 1/2 tsp baking powder
- 2 tsp fine Sea Salt
- 1 Tbsp organic sugar
- 1 Tsp instant rapid rise yeast
- 2 1/2 cups warm water
- 1/2 cup organic Extra Virgin Olive Oil
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!
- 1 cup organic raw cashews (whole or pieces)
- 3 cloves organic garlic
- 1 tsp fine Sea Salt
- 1 Tbsp organic Extra Virgin Olive Oil
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!
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.
- 10 organic fresh Roma tomatoes (or one can organic tomatoes, strained)
- 1 cup water
- 2 Tbsp organic Extra Virgin Olive Oil
- 1/4 cup organic sugar
- 1 Tbsp organic white vinegar
- 2 tsp fine Sea Salt
- 1 Tbsp dried organic Basil Leaves
- 1 tsp organic Oregano Powder
- 1 tsp organic Garlic Powder
- 1 tsp organic Onion Powder
- 1 tsp organic Black Ground Peppercorn
- 1/2 tsp organic Cayenne Powder
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!
- 1 part organic Onion Powder
- 1 part organic Cayenne Pepper
- 1 part organic Garlic Powder
- 4 parts organic Oregano Powder
- 3 parts dried organic Rosemary (grind with mortar and pestle first)
- 2 parts dried organic Thyme
- 5 parts dried organic Basil Leaves
- 4 parts dried organic Chili Flakes
Mix ingredients together and place in a shaker container to sprinkle on top of your pizza!
