Basic GF Flour Mix & Yeast-Free GF Pizza Crust

Individual size pizza made with gluten free flour mix.

If you or another household member has been diagnosed with one of the many diseases related to wheat or gluten allergies, you know how hard it is to find gluten free products and the products you find are expensive. Knowledge of gluten free cooking can help ease the strain on your budget and allow the entire household to make their diet more adventurous.

Here is the basic flour I am currently using for wheat-free gluten-free recipes:

Gluten Free Flour Mix

Ingredients:

• 1 lb. finely ground rice flour
• 1 lb. finely ground tapioca starch
• 1 lb. pounded yam flour

Put the flours together in a large container with a lid. I usually layer them 1/3 pound at a time and then mix with a heavy whisk. Then roll the container around for 5 - 10 minutes, turning it end over end as well as rolling side to side. This will help ensure that your flour is evenly mixed. I also roll it around a little every time I take it out of the pantry to use it.

Although these flours can be found in most health food stores, I prefer the ones I find in the Asian and African markets. The flours are a finer grind and the final result is more cake like and less grainy than many of the other gluten free flours.

Gluten Free & Yeast Free Pizza Crust (Makes 2 Large Crusts)

This easy recipe makes a pizza crust that everyone in the household enjoys. Gather the follow ingredients:

• 3 c wheat free flour mix, tightly packed (recipe above)
• 1½ T baking powder
• 1 t sea salt or kosher salt
• 2 T olive oil
• 2 eggs
• ⅔ c milk
• ⅔ c water (as needed)

Preheat your over to 425°. Lightly oil and flour your baking pan(s).

In a large bowl sift together flour mix, baking powder and salt. Set aside.

Dough is becoming smooth

Stir together olive oil, eggs and milk. Make a well in the flour mix and pour the milk mixture into the well. Using your hands, fold the flour mix into the milk mixture until all of the liquid is absorbed. The dough will be crumbly at this point. 

Add a small amount of water at a time to the dough, squeezing the dough until is is slightly soft and no longer crumbly. (You may or may not need all the water.) It will not be as elastic as a wheat flour dough but should be form-able at this stage. Separate the dough by squeezing it into two balls. Roll the balls in GF flour. I use the flour mix but rice flour or masa work well.

The dough is ready for the oven.

Place the dough onto your oiled and floured baking sheet. Flatten it from the center outward until it is the thickness you desire, leaving a thick enough outer edge to hold your toppings on.

Place baking pans in 425° oven and bake for 15 to 20 minutes. The crust will be smooth,  mildly crispy (try tapping) and slightly golden. Remove from oven and let cool while you organize your toppings.

Individual pizzas

Add your pizza toppings. Place your pizzas back in the oven. Your pizzas will be ready when both the crust and the cheese toppings are golden, usually between 10 and 15 minutes.

Pizza Night at Frog Valley

Once in a while we have a “make your own” pizza night. I used this recipe to make three separate crusts and pulled together various ingredients from the refrigerator and pantry. These included sun dried tomatoes from our garden, capers, homegrown & canned Hungarian pepper rings, caramelized onion, Neufchatel cheese balls (very much like goat cheese), parmesan cheese, mozzarella cheese, olive oil/garlic/dried herb sauce and stir fried chicken. The results were beautiful and everyone had exactly what they wanted on their pizza.