April 11, 2011 by Flora Dawn
Now I realize not everyone wants to make pizza crust from scratch, but you should really give it a try. Honestly, it’s not difficult, but like all yeast breads, it does take a bit of time. And if you have any dietary restrictions (gluten-free, dairy-free, egg-free, etc), making your own pizza from scratch makes perfect sense. There are, however, numerous mixes, doughs, and prepared crusts available at grocery stores, so that’s always an option.
For younger kids, helping top the pizza is a lot of fun. I let me 4 year old “cut” olives with a table knife and a small cutting board and she was beyond pleased with herself. We actually tried with a plastic knife, but it just smashed the olives.
My older daughter, Hailey, made the crust by herself; I just stood by making sure it all went well. Hailey has a lot of food allergies so I think it’s particularly important she learns to cook things like breads from scratch as she’ll need this skill if she wants to eat well as an adult, when Mom isn’t around 🙂
We make our own pizza sauce, it’s really easy and tasty too. Here is the post with the recipe.
Making pizza with two kids in the kitchen was messy. I found sauce on the cupboards and cheese all over the floor. As I surveyed the damage I pondered how nice it would be to have a dog right now, but oh well. The kids had fun and dinner was great, so the small mess was worth it.
*Although today’s recipe is for a gluten-free crust, for years I made this regular pizza crust. It’s super easy and quick, perfect for the kids. And it doesn’t require a stand mixer, just a bowl and a wooden spoon.
Gluten Free Pizza
Makes 2 12-inch pizza crusts
You’ll notice in the pictures we tried to use a foil-lined pizza pan; I don’t advise you do this, it didn’t work so well.
- 3 cups brown rice flour blend
- 1/4 cup buttermilk powder or nonfat dry milk powder
- 2 tablespoon sugar or honey
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon xanthan gum
- 3 teaspoons instant yeast
- 2 cup warm water (about 100 F)
- 1/4 cup olive oil (for dough)
- 2 tablespoons olive oil, divided (for pans)
- about 1/2 cup pizza sauce
- pepperoni, sliced olives, grated cheese, or desired toppings
- In the bowl of a stand mixer combine all the dry ingredients except yeast. Stir to combine.
- In a small bowl combine yeast, water and oil; stir to combine. Add about 1 cup of the dry mixture and stir to mix (it will be very lumpy, that’s okay). Allow the mixture to rest for about 15 minutes or until mixture is bubbly and smells yeasty.
- Pour the yeast mixture into the dry ingredients and mix on medium speed (about 4 on a Kitchenaid stand mixer) for 4 minutes. The mixture will be very thick and sticky (much like a cake batter). Scrape down the sides of the bowl, cover with a towel or plastic wrap, and let rise for 30 minutes.
- Preheat oven to 425. Generously grease 2 baking sheets or 12″ pizza pans, leaving a puddle (about 1/2 tablespoon) of oil in the middle.
- Scoop out approximately half of the batter and gently place on the puddle of oil. Using generously “floured” or oiled hands, gently press the dough into approximately a 12″ circle. Repeat with remaining half of dough.
- Let dough rest, uncovered, 10-15 minutes. (If you are really impatient you can skip this final rest). Bake the crust in the preheated oven for 8-10 minutes.
- Remove from oven and top partially baked crust with pizza sauce and toppings as desired. Return to oven and finish baking; about 10-15 minutes, depending on toppings. The crust should be browned and the cheese should be melted and bubbling. If you want a crisp crust, remove the pizza from the pan and bake directly on the oven rack for the final 2-3 minutes of baking.
- Remove from oven and cut into wedges; serve warm.