Homemade Pizzas

We had a pizza party with my brother and his girlfriend. We made 2 different kinds of gluten-free pizza both recipes came from Living Well Without Wheat The Gluten-Free Gourmet by Bette Hagman. This dough did not require to rolled out, it gets spread in the pan. The recipe calls for 9x13 pan but I used a 9" round. I think a 12" round would have worked better. Below are pictures from the process. You can see that the dough doesn't ball up like most pizza doughs or doughs in general.

This recipe is Jill's Quick and Easy Pizza Crust on page 245.


      1/4 cup of milk
       2 large eggs
      1/3 cup cornstarch
      2/3 cup rice flour
      1/4 teaspoon xanthan gum
      1 teaspoon salt
      1/4 cup shortening, melted

Directions: beat the eggs and milk together. Add the cornstarch, flour, xanthan gum, and salt. Mix in melted shortening. Spread into a greased 9x13 pan about 1/4 inch thick leaving a thicker crust around the outside of the circle to keep the sauce and cheese from running over onto the pan. Bake at 400 degrees for about 25 minutes.

I put the crust in the oven for about 5 minutes before I added the toppings just to see what would happen. I don't think it improved the pizza in anyway. Go ahead and add the toppings right away and bake the entire thing together.

This is the second pizza we made, also from Gluten-Free Gourmet by Bette Hageman. I've made this pizza before and this time it was better.

This pizza crust is Thick Yeast-Free Pizza Crust from page 246.

          1 cup of potato starch flour
          1/2 cup tapioca flour
          1/2 cup cornstarch
          1/2 cup dry milk powder
          1 tablespoon baking powder
          1/2 teaspoon salt
          2 tablespoons shortening
          3/4 cup water


Directions: Preheat oven 400 degrees. In a mixing bowl add flours, cornstarch, dry milk, baking                                    powder, and salt. Cut in the shortening by rubbing with you fingers until it feels like cornmeal. Pour in                water and stir until the dough clings together in a ball. Work with your hands, kneading the dough until     smooth. Form into 2 ball.
Place a ball in the center of a greased cookie sheet or pizza tin, cover with plastic wrap and press into a 10 inch circle about 1/4" thick except the edges, which should be about 1/2 inch thick to contain the sauce and fillings. Repeat with the second ball. Fill with desired sauce and toppings. Bake for 20-22 minutes.


I learned the hard way the importance of greasing the pan that you put the pizza on. I'm not sure why I thought it would come of the pan easily if I didn't grease the pan. Make sure you grease the pan!