Gluten Free Moitié-Moitié Sausage Pizza

by Jenn on October 5, 2011

in GF Ratio Rally,Gluten Free,Pastas and Grains

Gluten Free Pizza

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 :)


Gluten Free Pizza Crust

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


Miel October 5, 2011 at 4:51 am

I’m with you on picking up my pizza. Even the thought of cutting it up and eating it with a fork seems so unnatural to me. What a beautiful pizza this is too! The crust looks so nice and thick. Now I’m in the mood for some good pizza.


Jenn October 5, 2011 at 8:19 pm

Thanks so much Miel!

Prerna@IndianSimmer October 5, 2011 at 7:27 am

SO good!

Jenn October 5, 2011 at 8:19 pm

Thanks Prerna!

Theresa October 5, 2011 at 12:28 pm

That pizza looks so amazing, you’d never know that it was gluten-free by looking at it. Yay, I’ll have to try that recipe soon! Mmmmm…. must make pizza tomorrow, now my mouth is watering – so delicious!

Jenn October 5, 2011 at 8:20 pm

Thanks so much!

Morri October 5, 2011 at 1:39 pm

Oh Jenn, as always you cook up the yummiest of things.

I admit I used egg as a binding agent, though you’ve shown that it is possible to make a delish gluten free pizza crust without.

Next time, I’ll try your methods and let you know how it went. :)

Jenn October 5, 2011 at 8:21 pm

Thanks Morri – if you try it definitely let me know how it goes :)

Rosa October 5, 2011 at 2:31 pm

What a splendid pizza! It looks extremely droolworthy and I love your choice of topping.



Jenn October 5, 2011 at 8:21 pm

Thanks Rosa!

Peter Bronski October 5, 2011 at 3:34 pm

Hi Jenn… Wonderful recipe. And as usual, your photography is stunning. You never cease to impress!

Cheers, Pete

Jenn October 5, 2011 at 8:22 pm

Thanks so much Pete!

Nashira at Plateful October 5, 2011 at 4:22 pm

Makes me so hungry, seriously. And, I love the crop–gorgeous pic, as usual!

Jenn October 5, 2011 at 8:24 pm

Oh thanks Nashira!!

Caneel October 5, 2011 at 4:37 pm

The image in my head of you eating pizza over there made me giggle. I’d be in the same boat! This pizza looks amazing, as all of your recipes always do! :)

Jenn October 5, 2011 at 8:25 pm

Thanks Caneel!

Karen Robertson October 5, 2011 at 5:13 pm

I was just watching an Anthony Bourdain feature where he was talking about the civilized nature of eating pizza with a knife and fork in Europe too. The pizza he was eating was so thin there was no other way. I enjoy your creativity and look forward to trying the eggless variety. my recipe uses just the whites and I always hate throwing away the yolks (or trying to find time to make something else with them).

Jenn October 5, 2011 at 8:25 pm

Thanks Karen, and thanks so much for hosting!

brooke @B & the boy! October 5, 2011 at 7:31 pm

The same method of eating is true in Italy as well. I got used to the knife and fork method, but really pizza should be eaten by picking up. :) This is lovely Jenn. Thanks for the ratio! :)

Jenn October 5, 2011 at 8:27 pm

Thanks so much Brooke! Glad I am not the only one eschewing flatware when it comes to eating pizza :)

Lisa @ GF Canteen October 5, 2011 at 8:55 pm

hmmm. looks so good I want to grab a slice through the monitor. Your photos are fabulous. And that pizza looks delicious.

Jenn October 5, 2011 at 8:56 pm

Thanks so much Lisa!

gretchen October 5, 2011 at 10:53 pm

fantastic job, as always, jenn… thanks for sharing.

Jenn October 6, 2011 at 5:00 am

Thanks Gretchen!

Simone October 5, 2011 at 11:12 pm

If looks are anything to go by Jenn this certainly looks delicious! I think the crust looks a little different then what I’m used to but I can see how this would be good!

Jenn October 6, 2011 at 5:03 am

Thanks Simone – yeah the crust will look and taste a bit different from a wheat crust… I find it’s easier to embrace the flavor of other grains than to try to replicate wheat, but I do really like the taste/texture of this one :)

Alison October 6, 2011 at 2:37 am

Great pics, Jenn! This is a bit of a random question, but is the utensil in the top picture a pizza cutter? It looks interesting! :)

Jenn October 6, 2011 at 5:06 am

Thanks! It’s called a mezzaluna, and i believe is often used for chopping herbs… But I thought it might look like a suitable pizza cutter too.

Tara October 6, 2011 at 4:15 am

Clearly, I have not been spending enough time in Europe. I had no idea everyone over there is eating their pizza with utensils! Crazy kids. 😉

Your pizza (and the toppings) looks gorgeous and delicious, Jenn. But what is moitié-moitié cheese?

Jenn October 10, 2011 at 7:27 pm

Thanks so much Tara! Moitié-moitié cheese is a 50/50 mixture of gruyère and vacherin fribourgeois, and is probably the most common fondue in Switzerland.

InTolerantChef October 7, 2011 at 12:02 am

Fantastic! It’s so hard to get a good gluten free pizza, and this looks great. Love the ratio rally!

Jenn October 10, 2011 at 7:27 pm


charissa (zest bakery) October 7, 2011 at 3:34 am

I agree pizza should be eaten with hands and should have a bite to it. Yours looks like it does and looks fabulous. I also totally forgot I received a knife like that (a gift from a friend who went to Alaska). I must try it to slice up pizza!!

Jenn October 10, 2011 at 7:27 pm

Thanks Charissa!

Angela October 10, 2011 at 4:15 pm

Jenn, this looks amazing and so incredibly fresh! I have a few gluten-free friends and definitely need to try out this recipe. It looks amazing and I’m sure tastes just as wonderful!

Jenn October 10, 2011 at 7:28 pm

Thanks Angela!

Rebecca October 10, 2011 at 5:37 pm

This looks amazing! I am seriously drooling on my keyboard.

Jenn October 10, 2011 at 7:28 pm


Jeanne @ CookSister! October 10, 2011 at 5:52 pm

Even though I DO eat Gluten, I have to say that this crust sounds a lot more interesting that a plain old pizza crust!! The toppings wound quite sublime to a pizza freak like me 😉

Jenn October 10, 2011 at 7:29 pm

Thanks Jeanne – one of my favorite things about learning how to cook gluten free is exploring such a wide variety of flavors that I can now incorporate into baked goods through the various flours available – I think it’s just amazing :)

Jen O. October 10, 2011 at 7:01 pm

That looks delicious!

Jenn October 10, 2011 at 7:29 pm

thanks !

.carrie. October 11, 2011 at 2:48 am

That looks and sounds delish! And the simpler ingredients make it sound even better!

Jenn October 11, 2011 at 7:16 pm

Thanks Carrie!

Jennifer October 11, 2011 at 5:19 am

Looks delicious and fresh with the cracks in the crust. Congrats on finding and cooking a crust that makes the cut! I have to admit though, I am one of those people who always grabs a fork and knife to eat pizza with. Why? I haven’t perfected the pizza bite to where I can sever the cheese well enough so that the toppings don’t all slide into my face. Oh, and it makes it easier for me to blow on the pizza so I don’t burn my mouth (as badly) as if I bit straight away into the slice. I do admire those who can handle pizza without cutlery though!

Jenn October 11, 2011 at 7:16 pm

Thanks so much Jennifer!

Heather October 11, 2011 at 7:43 pm

I always eat pizza with my hands!! I really need to share your blog with my Dad. He eats mostly gluten free!

Jenn October 11, 2011 at 9:16 pm

Thanks Heather!

Kevin (Closet Cooking) October 26, 2011 at 4:15 am

That is one nice looking pizza!

Jenn October 26, 2011 at 8:54 pm

Thanks Kevin!

bali cooking class October 29, 2011 at 8:22 am

I love pizza very much, anykind of pizza…
but I really want to try your pizza (pizza dought look really yumm)

happy sharing & cooking :-)

Jenn November 2, 2011 at 11:09 pm

thanks, hope you enjoy it!

Candace March 13, 2012 at 11:49 pm

This looks soooo delicious. Oh my goodness! I’ve gotten into gluten free foods ever since by sister introduced me to gluten-free pizza:) I definitely plan on trying this.
One big question for you though. For the toppings that you used “arrabbiata sauce, moitié-moitié grated cheese, and saucisse de sanglier”. Where on earth did you find these ingredients especially the cheese lol?? They look very tasty, and I’d love to try them instead of substituting!

Candace March 13, 2012 at 11:56 pm

Also could living in America have anything to do with not being able to find these toppings?


Jenn March 14, 2012 at 8:48 am

I am in Switzerland – moitié-moitié is a mix of half emmental and half gruyère cheese, probably the most common grated cheese available here (people use it for fondue, and that’s why I wanted it for this pizza – nice and melty). Arrabbiata sauce I have found easily in the US and in Europe next to all the other tomato sauces for pasta. Saucisse de sanglier is wild boar sausage, fairly common and easy to get here in Switzerland. But you can use any sausage or grated cheese you like.

Comments on this entry are closed.

{ 6 trackbacks }

Previous post:

Next post: