Gluten-Free Pizza – A happy alternative

GF pizza COVER

I love pizza.  I love pizza probably too much and if I lived in Chicago, I would have serious health problems.  With that’s said, I had to try a new version of pizza… gluten-free pizza!

Not looking for gluten-free?  Check out these:  Hawaiian or Buffalo Chickenmargarita on whole wheat or my all-time favorite so far – Chicago Pizza Cups.

GF pizza doughBut if you’re looking for a gluten-free recommendation, this Hodgson Mill Pizza Crust Mix is the bomb diggity!  I attempted GF pizza crust using GF all-purpose baking flour but it didn’t turn out that great (I didn’t cook the dough enough and it was a funky consistency).  I was super skeptical about this mix but decided to give it a try.  I found it at WalMart (and to my surprise, WalMart actually has a descent GF section!)

For the pizza crust, I just followed the instructions on the box.  Pretty straight forward – Mix 1 1/4 cup warm water and the yeast package (included).  Add 2 tbsp. olive oil and 2 eggs (protein, yeah!!).  Add the pizza mix and combine.

To prevent sticking, I would typically use flour.  GF – no flour.  Instead, I used cornstarch.    This dough made 2 – 12 inch sized pizza crusts and the key here is to COOK THE CRUST first, solo, without any toppings.  Bake at 425 degrees for 10 minutes.  This pre-bake is KEY.

GF pizza sauce

I wanted a very simple, healthy sauce so I used no salt added diced tomatoes, a few cloves of garlic and some parsley.  All combined to a sauce in the Food Network Food Processor (LOVE that thing!).

Here’s what the dough looks like before it cooked….

GF pizza toppings

For the toppings, I wanted something traditional didn’t want to go to Publix for the 4th day in a row –  pepperoni and fresh mozzarella it is!

While I was cooking, I had a special kitchen helper.  This is “emmie’s spot” if anyone is in the kitchen.  PS – this is right in the middle of the kitchen in front of the sink.  “emmie’s spot”  great….

Thai Spag Squash Emmie

After the crust is baked for 10 minutes, remove from the oven and add toppings.  I like to add in this order – sauce, meat, other toppings, cheese.  I just love how the cheese holds everything together when on top.

Bake for another 15-20 minutes until cheese is bubbly and crust is slightly golden.  I ran out of topping so made half of the second pizza a flatbread with olive oil and Italian seasonings.  This part was so good I didn’t have any leftovers of it!

I will definitely cook with this crust mix again.  Eventually, I might make my own pizza crust mix but I’ll stick with this one for now.

As I am writing this, I have a little buddy who wanted to be pictured with her favorite bone… 🙂


Bon Appetite and sweet puppy dreams!

2 thoughts on “Gluten-Free Pizza – A happy alternative

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