On of our biggest challenges with eating gluten free is pizza. We love pizza, but we hate making gluten free crust. It never turns out as well as store bought gluten free crust and definitely is never as good as the real thing. Today, I stumbled upon this recipe, which removes the crust factor altogether and makes a “pizza” out of portobello mushrooms. Delicious and filling! I followed the linked recipe pretty exactly (using heirloom tomatoes and omitted the fresh parsley) and it made four pizzas. I also substituted coconut oil for olive oil, as I was recently told that I needed to increase my intake of healthy fats. We couldn’t really taste the coconut, but it sure smelled nice while it was cooking!
The base of this recipe comes from 1,000 Gluten Free Recipes. I’ve created a few alterations to make it easier and use less ingredients. I prefer to double the recipe (below is not doubled), because it makes thin crusts and it’s nice to have two pizzas on hand!
2 1/2 t sugar
2/3 cup potato starch
1/2 cup Bob’s All Purpose GF Baking Flour or Flour Mix
1 t xanthan gum
1 t Italian seasoning
1 t onion powder or flakes
3/4 t salt
2/3 cup rice milk (or favorite milky substance)
1 T olive oil
2 t cider vinegar
Shortening for greasing pan.
White rice flour for dusting (use liberally)
Whatever you like! Try artichoke hearts, sauteed mushrooms and garlic and olives.
Daiya cheese is to die for. It’s vegan and it melts! Hope you can find it.
Preheat oven to 425. Grease pizza pan. Whisk dry ingredients together. Whisk wet ingredients together and add to dry ingredients. Summon strength to keep mixing as the dough gets harder to work with. Dust the dough with white rice flour (use lots of this to keep it from sticking to your hands) and press onto pan. Use fingers to press dough out thin. Prebake the crust for 10 minutes.
Once the crust has prebaked, spread olive oil on crust to prevent the sauce from making the crust soggy (I skip this step, because too much oil isn’t good for my cooking audience). Add sauce and toppings. Bake at 425 for 15 to 20 minutes. Let cool. Enjoy!