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