The Best GF Pizza Crust

Hello my friends!

I made lasagna for friends who had a sweet little baby recently (hi Frances!) this morning and made an extra for some of my fam to have for dinner. Its my hubby's birthday and he loves lasagna. So even though we had spaghetti this week, they got lasagna anyway. No complaints though as everyone likes it! I do too and was tempted to eat a piece anyway, but didn't have to think very long before changing my mind! Smart choice :) My stomach is thanking me!

I made a pizza for the little boy and myself. I made this same recipe last week and loved it. I thought about posting it but at the time didn't want to take pics or anything. I just wanted to eat it!!! So I made a few small changes and have it for you today. The pizza I posted a while back was delish but there is just something about a yeasted dough that makes it sooo much better! It doesn't even taste gluten free!!! Or vegan! Thankfully we are okay with yeast... I'm sorry if you're not. Seriously... its very sad for you. But you can make the other crust and still have a yummy pizza!

So, here we go! The dough takes a while to complete (with the rising) so read it all and plan ahead before you decide at the last minute that you want pizza for dinner! Also, the recipe looks a bit complicated but its really not.

sorry for the yellowy pics... not good lighting in the kitchen and the table was already set!

The Best GF Pizza Crust

Place a pizza stone in the oven and turn on to 170F to preheat.

1/4 c warm water (115-120 degrees)
2 1/2 tsp active dry yeast
1 tsp coconut sugar

Combine above ingredients in a small bowl and allow yeast to proof/foam (usually takes around 10 mins) If yeast doesn't foam, its probably dead or you may have used water that was too hot.

3/4 c tapioca starch (or tapioca flour, same thing)
3/4 c white rice flour
1/2 c brown rice flour
2 tbsp sorghum flour
1 1/2 tbsp coconut sugar
2 tsp xanthan gum
3/4 tsp sea salt

Combine these dry ingredients in the bowl of your mixer. Use the paddle attachment to combine on low speed.

2 1/2 tbsp olive oil
1/2 tsp cider vinegar
1 tbsp agave

Combine above ingredients in a small bowl and set aside.

1/4 c water
3 tsp egg replacer

Whisk together replacer and water.

Add egg replacer mixture, olive oil mixture and yeast mixture to the dry ingredients. Mix on low until mostly combined.

Pour in an extra 1/2 c water and mix well - it will look like cake frosting.

Place a piece of parchment big enough for the pizza stone on the counter and turn dough onto it. Carefully spread dough out evenly.

Place parchment on the hot pizza stone. Turn OFF the oven and place pizza stone back in. Allow dough to rise for 40 mins.

After rising, turn oven on to 375F and pre-bake crust for 12 minutes.

Add sauce and toppings and increase oven temp to 425F. Bake until bubbling and golden (15-20 mins)

on my side - spinach, red pepper, yellow zucchini, mushrooms, pineapple and moz daiya 'cheese'

Allergy-Free Pizza

Sorry for the lack of posts lately! Things have been busy and I've been baking lots of allergy-ful goodies and I don't feel right about posting on here!!! It's also birthday month at our house (all four kids born in June, plus cousins, other family members too and even the cat!) so its really busy. Hopefully I'll still have time to post some of the goodies I make for Boy2 and myself. :)

Here is a pizza recipe for you all. I heart pizza. It's been one of the things I've really been missing since being off of all of the foods I should avoid... and this one is pretty good! I tried it last week, making the crust the was it was written in the book but I really don't enjoy the chickpea/fava bean flour flavour in the Bob's Red Mill Gluten-Free Baking Flour. So I switched it up and used my favourite Namaste Perfect flour blend and it turned out yummy! I really had to restrain myself from eating the whole thing and save some for the Boy!

Allergy-Free Pizza
Adapted from babycakes Covers the Classics by Erin McKenna

1 1/2 c Namaste Perfect Flour Blend (or Bob's Red Mill GF Baking Flour plus 1/2 tsp xanthan gum)
1/2 c brown rice flour
1/2 c sorghum flour
1 tbsp baking powder
1 tsp sea salt
1 tsp Italian seasoning
6 tbsp plus 3 tbsp melted refined coconut oil (melt then measure) or half olive, half canola oil
1 tbsp agave nectar
1 c cold water


Preheat the oven to 375F. Line a rimmed baking sheet with parchment and set aside.
In a medium bowl, whisk together the flours, baking powder, salt and seasoning. Add the 6 tbsp coconut oil, agave and cold water. Mix with a rubber spatula until a thick dough forms. Cover the top of the dough with plastic wrap and refrigerate for 20 minutes.

Turn the dough out onto the parchment lined sheet. Flour a rolling pin and roll the dough evenly to the edges of the baking sheet. Brush the top of the dough with remaining 3 tbsp of oil. Bake until golden, about 15 mins.

Remove from oven and top with your favourite sauce, toppings and cheese (I love goat's milk mozzarella - perfect for pizza! Daiya mozzarella would work great too.) Bake for an additional 15 minutes. Cut into 9 squares and try to share!

I topped half of my pizza with spinach, fresh pineapple and red peppers and left the other half plain cheese. I topped the cheese side with a mixture of chopped tomato, s&p and basil leaves and put it on top after it was all cooked since I don't like cooked tomatoes too much. It was really yummy! You could add some garlic in and make it kinda brushetta-y if you felt so inclined.

Happy Birthday to Simon :)