Celebrate National Pizza Week

In honor of National Pizza Week, New Planet Beer wanted to make sure our fans were fully equipped to celebrate. Enjoy this gluten-free pizza recipe from our friend Carol Fenster, author of Gluten-Free 101 (Savory Palate, 2010) and the online weekly cookbook and meal planning service at www.GfreeCuisine.com.

Pizza just naturally goes with beer. This easy gluten-free crust will please the most discriminating palates and can be served to everyone, whether they’re gluten-free or not. Use whatever toppings you like. The sauce is especially good for gluten-free pizza because it is quite thick and won’t make the crust soggy.

Makes a 12-inch pizza

CRUST

  • 1 tablespoon active dry yeast
  • 3/4 cup warm milk of choice (110 degrees)
  • 1 teaspoon sugar
  • 2/3 cup brown rice flour, plus extra for sprinkling
  • 1/2 cup tapioca flour
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon olive oil
  • 1 teaspoon cider vinegar

PIZZA SAUCE

  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon garlic powder or 1 garlic clove, minced
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • Your favorite pizza toppings

SAUCE

Combine ingredients in small saucepan. Simmer 15 minutes. Makes about 1 cup—enough for 12-inch pizza.

CRUST

  1. Preheat oven to 400ºF. Dissolve yeast and sugar in warm milk for five minutes. In food processor, blend all crust ingredients, including yeast mixture, until soft dough forms.
  2. Put mixture on greased 12-inch nonstick (gray, not black) pizza pan. Liberally sprinkle rice flour onto dough; then press dough into pan with hands, continuing to dust dough with flour to prevent sticking. Make edges thicker to contain toppings.
  3. Bake pizza crust 10 minutes. Remove from oven. Add sauce and toppings to crust. Bake another 20 to 25 minutes or until top is nicely browned. Cool, then cut into 6 slices and serve.

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