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  • Scott Adams
    Scott Adams

    Gift of Nature's Pizza Crust (Gluten-Free)

    This recipe comes to us from Gifts of Natures Fast & Fabulous Gluten-Free Recipes.

    Mix:
    4 cups Gifts of Nature All purpose flour blend
    1 ½ Tablespoon salt
    2 Tablespoons sugar
    2 Tablespoons yeast
    Add
    1 ¼ cup warm water
    4 egg whites
    ¼ cup oil (I use olive oil)

    Preheat oven to 375 degrees. Mix dough thoroughly and divide between two well oiled large pizza pans. Spread dough evenly over pans with oiled hands. Put pan in a warm place and raise 20 minutes. Bake 15 minutes. Remove and add sauce, toppings and cheese. Return to oven and continue baking until done, approx. 15-20 minutes. For a crisper crust, gently loosen edges of pizza and slide pizza onto rack of oven for the last 10 minutes of baking.

    Jeannes Secret Pizza Sauce

    Mix:
    1 can of Trader Joes Stewed Tomatoes - Pureed in blender
    1 tablespoon chopped crushed garlic
    1 small can tomato paste

    Mix all ingredients together well, then slather the entire mess all over your pizza crust. I use shredded gluten free cheese (can be purchased at your favorite health food store) or goats milk (doesnt give me a lactose reaction) powdered cheeses Romano and Mozzarella available at Trader Joes. I then add toasted garlic chunks, diced onions, bell peppers, fresh mushrooms, stewed tomato pieces and meat. You can either use gluten free sausage or make great tasting topping by browning hamburger in olive oil, garlic and salt. I sprinkle one or both all over the pizza.


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  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

  • Related Articles

    Scott Adams
    This recipe comes to us from Linda Sowry.
    1 cup gluten-free flour ½ cup Argo or Kingsfords corn starch 1 teaspoon baking powder ¼ teaspoon salt 1 teaspoon xanthan gum Seasoning – pinch of parsley, oregano & parmesan cheese. ¾ cup milk ¼ cup Mazola corn oil 1/3 cup prepared gluten-free pizza sauce (I buy a small 8 oz can of tomato sauce and add spices such as basil, oregano, garlic powder, black pepper or whatever youd like, stir it up right in the can and use that). 1 cup (4 oz.) shredded mozzarella cheese (I always use way more than that) Favorite toppings Preheat oven to 425 degrees F. In medium bowl combine rice flour, corn starch, baking powder, salt, xanthan gum, and spices. Stir in milk and corn oil to form a very soft dough. Spread on cookie sheet to form a 10-inch circle, ¼-inch thick. (I use my Pampered Chef round pizza stone.) Bake 12 to 14 minutes or until lightly browned around edge. Remove from oven. Spread sauce over crust; sprinkle with cheese. Add pepperoni, sausage, green peppers, onions, whatever youd like. Bake 5 to 7 minutes or until cheese is bubbly. Makes 6 servings.

    Scott Adams
    2 cups white rice flour
    1 package Red Star yeast
    2 teaspoons xanthan gum
    1 teaspoon sugar
    ½ -1 teaspoon salt
    2 tablespoons vegetable oil
    1 1/3 cup very warm water
    Mix dry ingredients. Add water and oil and mix well. Pat onto 13 greased pizza pan. Bake at 425F for 15 - 20 minutes. Remove from oven and top with favorites. Return to oven and bake until done (Microwave variation for freezing: Shape dough into 6 rounds. Cook as above but cook on rack until crusts are browned. Cool, top , & freeze in Ziploc bags. Microwave to reheat toppings & melt cheese.)

    Scott Adams
    Pizza Crust Batter-Mix Together (For best results, let set for ½ hour):
    2/3 cup rice flour
    ½ cup milk or milk substitute.
    1 teaspoon baking powder
    2 whole eggs
    ½ teaspoon salt
    Other Ingredients:
    7 links of gluten-free Italian sausage
    1 jar gluten-free spaghetti sauce
    4 cups shredded mozzarella and cheddar cheese
    Cook sausage and slice into pieces. Mix with spaghetti sauce and put into a 8x11 pan. Top with half of the cheese. Pour batter evenly over the top. Sprinkle with remaining cheese. Bake at 350F for about 30 minutes, or until crust is set and top is lightly browned.

    Scott Adams
    ½ cup cornstarch
    ½ cup rice flour
    2/3 cup milk or milk substitution
    2 eggs
    1 teaspoon salt
    1 tablespoons Italian spices
    Dash of garlic powder or salt
    Mix gently, do not over-beat. Pour batter into greased pizza pan. Bake at 425F for 20 minutes.
    For crispier crust, brush top with oil and bake five additional minutes. Add sauce and bake or freeze for future use.
    Option: Cook on top of stove in a small frying pan like a crepe. Use medium-low heat, cook until set, do not brown. Use a 6 pan for kids size.

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