Here’s the thing about being gluten-free for a while: you learn to lower your standards.
It’s sad, but it is hard to get all the flavor and be gluten free. Typically it tastes good except it’s super chewy or it has a decent texture, but tastes a lot like cardboard. But what if we didn’t have to lower our standards? What if we didn’t have to fake that pizza tastes good because it’s good for your gut, but because it’s just good?
It’s possible. Here’s my gluten-free pizza that is also grain free (and easily dairy free just change your cheese)! I made a delicious yeast dough. It’s more of a thin crust. You’ve got to give it a try.
Don’t let the ingredient list look daunting. I never try things with multiple flours because I am always like, “who has time or money for that?!” but I finally decided to give it a go. Since I try to keep Arrowroot , Coconut Flour, and Almond Flour in the pantry, all I had to buy was Tapioca flour (which I scored for $6 on Amazon). So with a couple of clicks on Amazon and some experimenting in my kitchen, I’ve landed on a new go to recipe. Annnnd it was really easy. Also, the sauce was so fresh and truly made the pizza. If your family likes a hearty sauce, double the recipe.
- For the Dough:
- 1(1/4 oz) package of fast acting yeast
- 1 cup of warm water
- 1/2 teaspoon of salt
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of honey
- 2 tablespoons of avocado oil (or olive oil)
- 1 cup of almond flour
- 1/2 cup of coconut flour
- 2 tablespoons of arrowroot
- 1/2 cup of tapiaco flour
- For Pizza:
- 1 (14 oz) can of organic tomatoes (drained)
- 2 cloves of garlic, crushed
- 1/4 teaspoon of salt
- 1 dash of cayenne
- Freshly ground pepper to taste
- 2 teaspoons of olive oil
- 1- 1/2 cup of Mozzarella
- Turkey Pepperoni
- Preheat oven to 475.
- In an electric mixer usr a dough hook or paddle to mix the hot water, yeast, and oil.
- Add in the remaining ingredients one at time, mixing on a medium speed.
- Mix for 3 minutes on a medium-high speed.
- Cover with a towel and let rise near the oven for 15 minutes.
- It won't rise dramatically like flour dough, but you should notice a slight difference. The dough may look bigger or more bubbly.
- Pat the dough down onto a pizza stone or a pizza pan.
- Bake the dough for 5 minutes at 475 checking to be sure it doesn't burn.
- Drain the tomatoes, add in garlic, salt, cayenne, pepper, and olive oil.
- Stir Well.
- Use a potato masher to crush the tomatoes to make the sauce.
- Add the sauce to the crust.
- Cover with cheese.
- Spread the pepperoni over the pizza.
- Bake at 400 for 6 minutes.
- Broil for 3 minutes.
When working with grain free or gluten-free dough, use plastic wrap to spread out the dough on the pizza. It makes the dough easier to work with.
Make sure to use super fine almond flour or blanched almond flour, because almond meal will not work.
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