Pizza. Cheese dripping off the edges, sauce warm and creamy, toppings or not. Yum! I can imagine the smell wafting throughout the house. I love pizza, who doesn’t, and when I found out that I would need to make the switch to a gluten-free, dairy-free lifestyle, I might have been devastated that pizza was no longer an option.
Don’t get me wrong, this lifestyle of GF, DF has drastically changed the way I function, see the world, my digestive tract, skin condition, migraines and life. Trust me. But now I am on the hunt for a way to get that doughy, cheesy satisfaction back into my life.
Well, I have good news. We are making GF, DF pizza tonight! Most of the time, I am looking to simplify ingredients and make things from scratch but this season of life has me using shortcuts and I know you will appreciate them, too.
Preheat the oven to 425 degrees.
We are starting off with Bob Red Mill’s Gluten-free pizza mix. You can make 2- 12inch pizzas or 1-16 inch pizza. The mix includes the yeast you need for rising. Yay for them adding that to the package. Thank you!
Start by adding 1 1/2 cups of WARM water to a large mixing bowl. Add yeast and let it stand for 5 minutes, until it dissolves.
Add mix to water and yeast.
I debated using my mixer and didn’t- you really don’t need it for the dough but if it is on your counter, go for it! Mix until it turns to dough. It is a bit more “sticky” than the other pizza doughs I have made but it is normal. Wrap plastic over the bowl and allow it to sit for 20 minutes.
Now, get out your baking sheet. Oil them OR line them with silicone mats. If you haven’t yet made the investment in them, they are 100% worth it. I love them for baking, cooking and making sure things don’t burn, plus, they make clean up easy. You can buy them here. Place your dough on the silicone mat and place the plastic wrap on top of it. Now use your fingers to spread out the dough into the desired thickness of your pizza.
Bake for 7-10 minutes without toppings.
Remove crust and add sauce. I used Glen Muir Pizza Sauce. It has a great texture. One can was enough for two 12 inch pizzas. Add cheese. I used Daiya cheese on top. Add any additional toppings you desire. Prosciutto, olives, an egg, peppers, whatever you desire.
Bake at degrees for 35-40 minutes. Check the bottom of crust for browning. Remove and let set for 3-5 minutes. Slice and Enjoy!
Gluten-Free, Dairy-Free Pizza
one 16 oz package Gluten Free Pizza Crust Mix
1-1/2 cups Water
2-1/4 tsp Yeast Packet (included in the mix- thank goodness!)
2 Tbsp Olive Oil + a little bit more for oiling the pizza pans (if you are not using silicone mats)
Preheat oven to 425°F and oil two 12-inch pizza pan or one 16-inch pizza pan. I use silicone mats on normal cookie sheets.
In a large bowl, combine water and yeast. Let stand for 5 minutes while the yeast dissolves. Stir in eggs and oil. Add GF Pizza Crust Mix and stir until ingredients are completely combined.
Leaving dough in the bowl, split in half for two pizzas or keep whole for one large pizza. Cover with plastic wrap and allow to rise 20 minutes.
Place dough in the center of the prepared pizza pan(s). Cover each piece of dough with a large piece of plastic wrap. Using your hands, roll or press the dough flat to fit the pan. Use your fingers on top of the plastic to create a crust edge.
Remove plastic wrap and bake without toppings for 7 minutes.
Remove from oven and cover with your sauce and toppings. Bake for an additional 15 - 18 minutes, until crust is golden brown.
Slice + Enjoy!