Pizza is meant to be eaten with your hands. In fact, growing up in southern New England where the most amazing mom & pop pizza / Italian restaurants are quite abundant, I’ve always just thought that was how pizza was enjoyed. A little bit of a mess, but that’s part of the fun. However I’ve become very self conscious about picking up pizza with my hands when we eat en Suisse – everyone I see is always politely cutting into it with fork in the left hand, knife in the other, and all of a sudden me picking up a slice with my hands to eat feels a bit uncivilized. Sometimes I can see where utensils would be used out of necessity, such as when toppings overtake the pizza and the crust can’t hold it anymore. But that’s not my style of pizza – I prefer a pizza that isn’t overloaded, where the flavor of the crust really comes through – and if it has a good structure, it’s really just more fun to eat with your hands.
My gluten free pizza crust endeavors haven’t always been successful, often being just an under-layer for toppings, nothing much to speak of – so I was super excited when it became time again for another round of the Gluten Free Ratio Rally because this month, Karen of Cooking Gluten Free is hosting and the event is pizza! I have been wrestling with gluten free pizza for quite some time during the life of this blog, and made several variations, each time tweaking my recipe to try to improve it just a little more. But I’ve never been really satisfied with my results – I’ve been proud when one pizza is the “best” I’ve made so far, but never really came up with a crust I was super excited about. Until now.
Every gluten free pizza crust I have made up until now has had some form of egg in it. Egg is a great natural binding agent and so really helps hold dough together. But also, I think that most pizza doughs I’ve made up until now were originally also converted by volume, not weight. Eggs also have a fascinating chemistry and I wonder if some of those old recipes would have turned out differently without any eggs – or even if they would have not have needed the egg at all had they been converted to gluten free by weight instead. Traditional pizza crust has few ingredients – water, flour, yeast, salt, olive oil. What happens if we use the same traditional basis of ingredients, but using ratios chosen by weight rather than volume?
For me the result was a resounding success. I started off with Shauna’s recipe for gluten free pizza, but used my own flour mix to incorporate different flavors, and also omitted the flaxseed/chia seed mix (which I have often seen as a substitute for eggs). I cooked the crust at a moderate heat to start to make sure it cooked through, and then cranked up the heat at the end to crisp everything. In the end the pizza was crispy, the crust was flavorful, and it even had enough structure to eat with your hands, the sign I took to mean that the pizza came out well!
So what was my ratio? My flour mix was 1/3 starches, 1/3 rice flour, and 1/3 of an assortment (corn, chestnut, buckwheat, and almond meal). My overall ratio ended up being 500g flour : 50 g olive oil : 200g water so that’s 10 : 1 : 4 flour : oil : water (through really i just added water til it looked good, so that’s a bit of an approximation).
So here is to another gluten free success from cooking by weight! Join us next month, when the ratio rally tackles pie
Adapted from Gluten Free Girl
Prep Time: 15 minutes to activate the yeast
Total Time: 1 hr 45 min
- 1 packet active dry yeast
- pinch sugar
- 85 g warm water
- 100 g tapioca starch
- 60 g potato starch
- 160 g white rice flour
- 40 g yellow corn flour
- 40 g chestnut flour
- 40 g buckwheat flour
- 50 g almond meal
- 1 tbs. dried herbs of your choice
- 1/2 tsp. salt
- 50 g olive oil
- 150 g warm water (not all may be needed)
- pizza toppings
1. In a small bowl combine yeast, sugar, and 85g (1/2 a cup or so) of warm water. Cover with a towel and wait about 15 minutes for the yeast to activate and volume to double.
2. In a large bowl add the dry ingredients – tapioca, potato, white rice, corn, chestnut, buckwheat, almond, herbs, and salt. Mix well.
3. Once yeast is ready, add the yeast to the dry ingredients, along with olive oil and use your hands to incorporate all together. Add more water as needed. With my yeast and flour mixture, I ended up using about 200g of water in total. You want the dough to hold together, but not be super sticky.
4. Cover dough with a towel and let rise for about an hour.
5. Preheat oven to 175 C (350 F). Line a baking sheet with parchment paper, and spread a little olive oil on it. Then take the dough and place it on the paper, using your hands to pat it down and spread it out (to just under 1/2″ thick if you want thick crust). I tried to leave the edges a little thicker than the rest just to help hold the toppings in, but I don’t think it matters.
6. Add your toppings – we used an arrabbiata sauce, moitié-moitié grated cheese, and saucisse de sanglier. You can use whatever you want.
7. Bake for about 20 minutes, and then turn the heat up to 250 C (480 F) for another 10 minutes to really crisp everything. However if your crust is thinner you will want to adjust the times on this.
Be sure to check out all of the posts from this month’s event!
Jenn of Jenn Cuisine made Moitié-Moitié Sausage Pizza
Meg of Gluten-Free Boulangerie made Pissaladière (Provençal flatbread w/ olives & anchovies)
TR of No One Likes Crumbley Cookies made Teriyaki Chicken Pizza
Erin of The Sensitive Epicure made Stuffed Pizza Pie: Spinach, Mushrooms, Sausage
Charissa of Zest Bakery made sauteed onion and sausage grilled pizza with basil
Pete and Kelli of No Gluten, No Problem made Grilled Pizza
Mrs. R of Honey From Flinty Rocks made Pepperoni Pizza & Pineapple, Black Olive & Ham Pizza
Caneel of Mama Me Gluten Free made Pizza crust by ratio (choose your toppings)
Morri of Meals With Morri made Everything Peace Pretzels & Pizza Blanca
Meredith of Gluten Free Betty made Pizza
Gretchen of Kumquat made Mozzarella Pizza with Pine Nuts, Currants & Arugula
Claire of Gluten Freedom made Fajita Pizza with Cilantro Pesto Sauce
Jean of GF Doctor Recipes made Pizza
Brooke of B & the Boy made Dessert Pizza
Karen of Cooking Gluten-Free! made GASP! Garlic, Artichoke,Sun-Dried Tomato, Pesto Pizza
Lisa of Gluten Free Canteen made Rum Raisin Apple Pizza Pie, Gluten Free Dairy Free
Also submitted to – Gluten Free Wednesdays