This is an easy recipe, and one we don’t make often enough in our house. We bought a cast iron skillet specifically for gf cooking, since the pans are hard to clean and gluten could easily get stuck.
The best part of the pizza is you can add whatever toppings you like. Tonight, it was black olives, cheese, carmelized onions and shallots, cheese, garlic, cheese, turkey pepperoni, and cheese. We use Classico spaghetti sauce, as 1) it’s gluten free, and 2) there’s no sugar added. Neither the Artist or I like when manufacturers add sugar to items (seriously, why does peanut butter have to come with sugar? Gross).
This recipe came from our gf friend Alyson and is adapted from a french bread recipe.
Pizza Crust
Makes dough for 2 cast iron skillet pizzas - make one and freeze the other half for later use.
2 cups white rice flour (NOT sweet rice flour)
1 cup tapioca flour
3 teaspoons xantham gum
1 1/2 teaspoons salt
2 Tablespoons sugar
3/4 cup lukewarm water
2 Tablespoons rapid rise yeast
3/4 cup lukewarm sparkling water or club soda (I’ve also used Tonic water or 7-Up, whatever I’ve had on hand)
2 Tablespoons butter, melted
3 eggs, beaten slightly
1 teaspoon vinegar
Roughly 1/2 cup potato flour (NOT POTATO STARCH)
Olive oil
Corn meal – not necessary, but does add to the texture
In a heavy duty mixer on low, combine flours, xantham gum and salt.
In the 3/4 cup lukewarm water, dissolve sugar and add yeast. Let the mixture sit until it starts to foam, and add to the dry ingredients.
Add the 3/4 cup sparkling water, butter, eggs and vinegar.
Mix on high for three minutes. Remember, this is gluten free so there’s no risk of over mixing. The dough will be very sticky and batter like.
Add enough potato flour (roughly 1/2 cup) to thicken dough up.
Cover the dough and let rise in a warm place for 30 minutes.
Preheat your oven to 400 degrees. I usually heat the skillet in the oven as it preheats. Definitely oil the bottom and sides of the pan with olive oil before you heat the skillet.
Roll your dough out like regular dough for a thin crust.
Once your skillet/oven has heated, place some cornmeal on the bottom of the skillet before placing your dough in the pan. Be very careful, as the skillet will be hot. Gently press the dough over the bottom and up the sides of the pan.
Lightly brush the dough with olive oil and bake the dough for 10 minutes.
After the ten minutes, you can then top the pizza with whatever toppings you want. Bake it for another 20 minutes or so and enjoy!
Mmmm pizza, hands down the one thing I miss the most.
I’ve been known to forgo the crust entirely and just put the toppings in a bowl and nuke for 45seconds.
I will give this a wack though.
=D
Wow! This looks fabulous!
I want some!
Oh, my, this looks delicious! It’s far prettier than any pizza I’ve made. And it makes me very hungry for pizza. I recently tried the Ener-G frozen pizza shells (4-pack) and they truly taste awful. It’s not worth the convenience. I found that I’d just pile more and more toppings on and leave the crust. Why even bother. But I never considered the cast-iron thing.
So, clarify this for me: The GF dough has a harder time sticking to cast iron? Does it do anything special for the crust (make it “crustier”)?
Alyson – if you oil the bottom of the pan, and throw some cornmeal in, the dough doesn’t stick to the pan. It gives the crust a nice texture.
Uhmmm … pizza? I LOVE IT …. ihihihi … I’m italian … pizza is my life
Thanks! My favorite food!
- http://wweadam.com
I’m always interested in a good GF pizza! Looks yummy, and you used the cast-iron approach (which I definitely favor – cast iron is wonderful, and teflon wouldn’t exist if people learned how versatile and easy to clean it is). The pizza looks great, and it has me remembering it has been a while since I had one — time to beg my wife to make me one
yum!! Looks delicious.
Mike – I tried to email you back but I’m having trouble with my emails getting through to Hotmail. Definitely have your wife make some for you!
Fantastic idea will be trying this out shortly.
i love my cast iron skillets! This was one of the first GF pizza’s I ever made (in a cast iron skillet)! I use cornmeal in mine! This recipe looks super yummy though!!! The skillet I primarily use is from my great-great grandma! She started housekeeping with it when she got married around 1905!! It is VERY well seasoned!!
This looks delicious!
I love the new look of your blog!
XOXO Sis
OH YUM! I am really glad you commented in my blog earlier, and I received the email letting me know about the comment, else I wouldn’t have found this recipe today — I would have found it tomorrow — and that would have been a pain because its the PERFECT thing to make tonight for dinner! I didn’t know what to make and now I do. FABULOUS!
Thank you for this great recipe. I made it last night, but didn’t see where it said it made enough for 2 crusts. I used my extra large cast iron skillet, but didn’t preheat it. There is no real reason too. Instead, start your oven at 500 degrees with the rack on the bottom. Once it finishes preheating, put the pizza in and turn it down too 400 and cook it on the bottom rack for 15 min, then move up to the middle for the last 10 min of cooking. The crust was super! A little built up in the edges because it was too much dough, but I will definitely be using this recipe again. Thanks so much.
KK
Steve, What sized skillet do you use? I noticed Kristina used super large and used all dough at once. I have a 15 incher. Is this enough dough for one pizza in that?
Thanks.