Foodie Fridays: Easy scratch-made GLUTEN FREE pizza!

Meal planning in our home is not easy. We have, in our family of four, two picky eaters, and one with some serious dietary restrictions due to health conditions. I am gluten free due to ulcerative colitis.

Finding something ALL of us can enjoy is sometimes hard. Thankfully, there are plenty of gluten free dupes you can purchase or make when you’re missing some of your favorite meals from your pre-gluten-free days. While a number of restaurants are now offering gluten free pizza, you can make your own at home for a lot less cash.

1. What you will need:

First, you’ll need a box of gluten free cup-for-cup flour. I like to use King Arthur Gluten-Free All-purpose flour. (HINT: You can also find a lot of great recipes on the King Arthur website. ) You’ll be using 1 1/2 cups of the flour. You’ll also need 2 table spoons nonfat dry milk, 1 teaspoon xantham gum, 1 1/2 teaspoons instant yeast, 3/4 teaspoons of salt, 1 tablespoon granulated sugar, 1 cup warm water, and 1/4 cup olive oil. To make the sauce, you’ll need one 28 oz can of crushed tomatoes, a small can of tomato sauce, a small diced onion, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 1/2 teaspoons crushed red pepper, salt and pepper to taste, and 1 tablespoon each of crushed oregano and basil leaves. You’ll also need shredded mozerella cheese and whatever toppings you’d like. We use fresh sausage and pepperoni.

2. To make the crust:

1. Weigh out 1.5 cups of King Arthur flour and level the top of the cup.
2. Place all dry ingredients, except for the yeast and sugar, into a large bowl and mix it together.
3. Add the sugar, warm water, 2 tablespoons (25g) olive oil, yeast, and about 1/2 cup (78g) of the dry mixture into a small bowl. Stir to combine and set aside for 30 minutes, until you can smell the yeast and the dough is bubbly.
4. Add this mixture to the dry ingredients, and beat with a mixer for four minutes on high.
5. Cover the bowl and let the mixture rise for thirty minutes.
6. Preheat the oven to 425°F.
7. Drizzle 2 tablespoons (25g) olive oil onto the center of a baking sheet or 12″ round pizza pan. Scrape the dough from the bowl onto the puddle of oil.
8. Using your wet fingers, start at the center of the dough and work outwards, pressing it into a 12″ to 14″ circle.
9. Let the dough rest, uncovered, for 15 minutes.
10. Bake the crust for 8 to 10 minutes, just until it’s set; the surface will look opaque, rather than shiny.

3. To make the sauce:

For best results, use a blender.

1. Blend the can of tomatoes in a blender until the mixture is smooth. For a thicker sauce, drain the excess water off the tomatoes with a sieve.
2. Sauté diced onion in oil until lightly browned.
3. Add the tomato sauce, pureed tomatoes from the blender, sauteed onion, and sugar to the pan. Cook over medium heat until warmed through. Add remaining ingredients, and adjust as necessary.
4. Allow sauce to cool slightly before adding it to the pizza crust.

4. Top with cheese and desired toppings.

1. Add a thick layer of mozzarella cheese and your desired toppings on top of the cheese.
2. Place the pizza back into the oven for 6-8 minutes on 350 degrees.

Your result is a delicious, made-from-scratch gluten free pizza that your family is sure to love. And best of all, it costs half the price of a restaurant gluten free pizza.

Have a fantastic weekend!