You may be skeptical that a pizza can be gluten/dairy-free and still be amazingly delicious…but it can!!! We have been making this recipe for years and although we don’t eat as much cooked food as we used to in the early stages of transitioning it is still an occassional entree in our household. You get the best of both worlds with this pizza…the comfort and taste of pizza and a healthy, allergy-friendly meal. Most people don’t believe healthy AND delicious food exists but I’m here to show you otherwise!
Gluten/dairy-free pizza isn’t just for those with food allergies…it’s also perfect for those persons who are trying to reduce saturated fats, sodium and calories while still enjoying a delicious meal. It’s also a great way to experiment with new ingredients and open your kitchen up to new possibilities.
Gluten/Dairy-Free Pizza Crust
- 1 T. active dry yeast
- 2/3 cup brown rice flour
- ½ cup tapioca flour
- 2 tsp. xanthan gum
- 1 tsp. guar gum
- 1 tsp. Italian blend seasoning
- ½ tsp. pure cane sugar
- ½ tsp. sea salt
- ¾ cup warm almond milk, plain flavor
- 1 tsp. extra virgin olive oil
- 1 tsp. apple cider vinegar
- Extra brown rice for sprinkling/rolling dough
- Pizza sauce (look for a low/no sugar brand such as Muir Glen)
- Green and/or black olives
- Red pepper flakes
- Dried oregano
- Dried basil
- Yellow or red peppers
- Jarred artichokes
- Daiya cheese (mozarella and/or cheddar)
- Optional: organic ground chicken sausage, cooked
Preheat oven to 400 degrees F. In a medium size bowl, using a spoon, mix yeast, flours, xanthan gum, guar gum, Italian seasoning, sugar and sea salt. Add warm almond milk, olive oil and apple cider vinegar. Combine wet and dry ingredients using hand mixer until thoroughly mixed. If it’s too dry, add a splash of filtered water until dough is the right consistency.
Spray a 12 inch pizza pan with olive oil and sprinkle with brown rice flour; then roll out dough by hand and press to the shape of the pan. Bake at 400 degrees F for 15 minutes without toppings. Remove par-baked pizza from oven and add toppings, beginning with the pizza sauce, basil, oregano, and red pepper flakes. If using ground chicken sausage, place that on next. Follow with the remaining topping ingredients except cheese. Place pizza back in oven for 20-25 minutes. Remove pizza from oven and sprinkle Daiya cheese over the pizza and place it back into the oven for about 10 minutes. The Daiya cheese cooks really fast and you don’t want to overcook it otherwise the texture becomes strange. Don’t wait for the cheese to “brown up” like you’d expect with regular cheese; you’re looking for it to be all metly and gooey and then it’s ready to go!
Tips & Tricks:
*We assemble 10-15 bags of the dry crust ingredients at a time (usually on the weekend when we have spare time). That way, we can grab a Ziploc bag and just add the three wet ingredients to be on on our way to a delicious, healthy homemade pizza in no time at all!
*This pizza is fantastic straight out of the oven or served cold as leftovers for the next several days.