Fibro Daily

Gluten-Free Pizza: A Crispy, Chewy Delight

Fibro Daily February 19, 2013

Crispy on the bottom and chewy everywhere else: this pizza is sure to delight those who need to eat gluten-free and those who don’t. You might want to make this one when everyone else is out of the house, so you can keep it all to yourself…

This recipe comes by Zoe Singer via It makes two 10-inch pies.

Gluten-Free Pizza:


For tomato sauce:

  • 1 (15-ounce) can crushed tomatoes with added purée
  • 4 1/2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon dried oregano

For pizza crust:

  • 3/4 cup tapioca flour
  • 1/2 cup white rice flour*
  • 1/3 cup chickpea flour
  • 1/3 cup sorghum flour
  • 1 teaspoon xanthum gum
  • 1 teaspoon fine sea salt
  • 1/2 cup whole milk
  • 2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
  • 2 teaspoons sugar
  • 2 large egg whites, lightly beaten
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil

For topping:

  • 4 teaspoons extra-virgin olive oil
  • 8 ounces fresh mozzarella, coarsely grated (about 1 1/2 cups)
  • 1/4 ounce Parmigiano-Reggiano, finely grated (about 1 tablespoon)
  • 4 large fresh basil leaves, roughly torn
  • *Be sure to use white rice flour; brown will result in gritty pizza dough.

Use a pizza stone or heavy cookie sheet.



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