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'

Slow Cooker Bean Barley Soup

Yesterday I made a batch of soup in my slow cooker (which is my favourite appliance next to my mixer!) and I really liked it! Thought some of you might too. Girl1 is not a soup fan and broth-y soups seem to be worse for her. Sometimes I can get her to eat a bit of a creamy/blended soup like the Sweet Potato Apple Ginger Soup I posted on my FB but this soup was a no-go. The other 3 however, ate it happily with a piece of toast/pita bread to dip in.

I was so glad to have this soup today since three out of four kids have been throwing up and feverish. It was nice not to have to worry about a meal for myself and the healthy Boy2 (although he hasn't been eating too much today so I think he's not feeling 100% either.)

The soup has barley - which has gluten but from what I read, a different type of gluten than wheat - but both my food testing and B2's showed we were okay with it. So I'm glad to have another grain to eat. The recipe didn't call for squash, but I still had some leftover from my risotto recipe and it made a really nice addition, adding a subtle sweetness that appeals to the kids. Also, I didn't have any celery and the soup was fine without it! Oh and if you're making soup for kids, dice everything small enough so they can fit it onto small spoons and into their mouths easily. I find that cubing everything in a 1cm dice works well.

Slow Cooker Bean Barley Soup
Adapted from 300 slow cookers favourites - Donna-Marie Pye


1 can beans in tomato sauce (or plain navy beans, rinsed plus 1 can tomato paste)
2 potatoes, peeled and finely diced
1 stalk celery, finely chopped
1 leek, finely chopped
2 carrots, finely diced
1-2 c butternut squash, peeled and diced
4 c vegetable (or beef) stock
2 c water
1/2 c pot barley, rinsed
1 bay leaf
pinch nutmeg
salt and pepper to taste


In the slow cooker stoneware, combine all ingredients except for salt and pepper.

Cover and cook on low for 8-10 hours or on high for 4-6 hours, until vegetables are tender and soup is bubbling.
Remove bay leaf, season and serve.

Make Ahead - This can be assembled the night before. Follow the preparation directions and refrigerate overnight in the stoneware. The next day, place stoneware in cooker and cook as directed.