Homemade Gluten Free Pizza
We love making homemade pizza! When you make it from scratch at home you know exactly what’s in it and can control the type of flour(s) used and amount of sodium. The prepackaged doughs and flat breads at the grocery look so delicious (and I’m sure they are!), but they are full of added ingredients and preservatives. One flat bread contains FOUR servings. Who only eats 1/4 or 1/2 of a “personal pan” pizza? I know we don’t. And that can be almost 500 grams of sodium in one sitting- that’s HALF of what the average person should have in ONE day!!
So, this is why we almost always make it at home. I’m so excited to share our recipe for a TWO ingredient pizza crust! It’s so simple and quick.
We use Bob’s Red Mill Gluten Free All Purpose Flour. It’s cheap for the amount that you get (less than $5 for a 22 oz bag) not only a few ingredients: potato starch, garbanzo bean flour, tapioca flour, white sorghum flour, fave bean flour. I usually buy ours at Whole Foods or Sprouts.
What you’ll need:
- 1 cup gluten free all purpose flour (or flour of your choice)
- 1 cup plain greek yogurt
- 1 1/2 tsp baking powder and 1/2 tsp pink salt (if your flour is not self-rising)
What you’ll need to do:
- Add all ingredients in a stand mixer, using the dough attachment. (You can mix by hand in a large bowl, but a mixer is quicker/easier).
- Mix on medium for 2-3 minutes, until dough forms a ball.
- Flour you work space with your choice of flour.
- Fold dough and turn, repeating 5 times (If you are making “personal pan” pizzas separate dough here.)
- Roll out with a rolling pin, to desired thickness.
- Pinch edges, if desired, to form a crust.
- Add sauce, spices, toppings of choices, and cheese or nutritional yeast.
- Bake at 350 for 12-15 minutes, turn on broil for last few minutes.
- Allow to cool and cut into slices.
Enjoy your delicious pizza!!