Fantastic Home Made Gluten Free Pizza

"Making Gluten Free Living Easy"

One of the most common complaints among Celiacs is not having a good gluten free pizza. Over the 14 years I have been gluten free, I have tried many, many recipes and many different store bought gluten free crusts and pizzas. By far, the best and easiest gluten free pizza is the one I make at home. Here are my tips:

The secret to any good GF pizza crust is the "flip method" invented by my husband, Jeff. Cook your pizza crust naked (no toppings) on one side until it just starts to brown and then flip and cook the other side until it starts to brown. Pull out of the oven, top and finish baking. The majority of the pizza baking is done without any toppings.

Here's how:

Start with Chebe All Purpose Mix. (Chebe has a pizza mix, but I like this better.)

Place the mix in heavy duty mixing bowl. (Use regular beater, not dough hook.) Add 2 teaspoons baking powder. Mix on the lowest speed for a minute or so to make sure all the dry ingredients are mixed well.

Follow the recipe on the package (add 2 TB olive oil, and 4-5 TB milk). Mix on high for several minutes to get the dough nice and airy.

Roll out on a lightly floured (gluten free of course) cutting board. Flip over so that both sides are lightly floured. This dough is versatile enough to be flipped in the air like professional pizza bakers do.

When the dough is rolled out as you like it (thick or thin), cook on a baking sheet in pre-heated (350) oven. When it begins to lightly brown on the top side, flip the crust over so that the other side will equally bake. When the second side, lightly browns, pull the crust out and top with your choice of toppings.

Hints:

Pre cook meat ingredients, such as hamburger and sausage

Saute all veggies such as green peppers and onions

For ease, use Ragu or Prego spaghetti sauce for your pizza sauce

Once topped, cook the pizza at 400 until cheese melts. Broil for the last few minutes to perfect your pizza.