Pizza that’s grain free? Break Another Little Pizza My Heart Why Don’tcha

This was another little something I “came up with” for a Whole30 re-intro of Dairy. Honestly, I just wanted to know if I could still eat pizza on occasion. (turns out yes, but with consequences).
This was technically our last re-intro for the round.  If you want to know more about my reaction to the introduction of dairy you can read my journal post under the Whole30 Experience page (under construction).  Spoilers… F you dairy… F. YOU!
This home made pizza came out really well in my opinion and tasted really good. This was my first attempt at making a gluten/grain free crust.

The verdict?

Derrick said it was not his favorite as it had a grainy texture to it, not much different than corn bread.
I liked it personally, so I am posting it. I DO agree about the texture.
I have plans to try some things differently if there is ever a next time…

“This is hoow we do iiit”…

I started by looking online;  a typical starting point for when I am looking to create a new recipe.
I found some recipes for gluten/grain free crusts, got a couple that looked good…
I didn’t have all the ingredients I would need for either of the recipes I found, and being who I am in general, decided to just B.S. it with the information I had learned and already know about making bread (and bread like products).
So, I knew I wanted that bready smell and flavor – I went with a yeast starter.
I proofed my yeast with some hot water, coconut flour, tapioca flour, almond flour, aaand a little Italian seasoning thrown in there.
Did you know you don’t need a sweetener to proof bread dough?  Shocking I know, but for serious. Plus, coconut flour literally smells like pecan sandies and is a bit sweet on its own anyway – so it works here.

So, here it goes…

Print Recipe
Pizza Crust - Gluten Free/ Grain Free
This pizza crust was my first attempt at a gluten free/grain free version.
Cuisine comfort food
Prep Time 10 minutes ? maybe... I don't know I don't time myself
Cook Time 30 minutes
Passive Time 1 hour ish - waiting for the dough to rise
Servings
1 large "crust"
Ingredients
Yeast Starter
Dough
Cuisine comfort food
Prep Time 10 minutes ? maybe... I don't know I don't time myself
Cook Time 30 minutes
Passive Time 1 hour ish - waiting for the dough to rise
Servings
1 large "crust"
Ingredients
Yeast Starter
Dough
Instructions
Yeast Starter
  1. Get your water ready and temped. *I am typically really picky about my temp but I didn't really worry about it for this one. I just used hot tap water which I know is usually around the right temp anyway.*
  2. Measure out the yeast and put into a mixing bowl with the water
  3. add in the flours and seasonings and mix well
  4. cover and let set on counter for half our to one hour. I waited about 45 minutes. Don't go too far over an hour because you don't want it to over develop the flavor.
Dough
  1. After the dough sets for about an hour uncover and add in the olive oil
  2. mix the flours and the salt together and then add to the mixture
  3. add in the seasonings
  4. mix until a dough forms - it will be sticky and not really doughy. Adding more tapioca flour could help with this if needed - tapioca flour acts kind of like glue though so be sparing. Using some more of the coconut or the almond flour may help as well.
  5. lightly whisk the eggs and then mix them into the dough
  6. I have a deep dish pizza pan so I put some parchment in the bottom, brushed in some olive oil and spread the "dough" out evenly.  I pre-baked for about 10 or 15 minutes on 425 until it felt solid to the touch (not like a rock or anything, just some tension when I pressed lightly) and then added my toppings.
  7. Add toppings of choice and bake until the crust is browned and toppings are melted or cooked to the way you like. Probably another 20 minutes or so?  I really didn't time it....
Recipe Notes

The crust doesn't really taste very good by itself but once all the toppings are on it is mm mm good!

It never got doughy like I would have liked but I think it is because I only had 1/4 cup of tapioca flour left and I believe (not positive though) that's really what would have given it the extra push.

I probably would not do it this way again...

Don't get me wrong - it was pretty good for what it was.  I know it wasn't perfect and there are some changes that I could make to it.

I will note some changes that I would anticipate making if I were to try this again (but I have no plans to right now):

 

  1. I would probably use more tapioca flour - but I ran out during the process.  The tapioca flour kinda acts like glue and since we have no gluten in this to give it that bready-ness. The tapioca flour is a good substitute
  2. I used olive oil for the dough - you could also use butter or ghee... probably doesn't really matter
  3. I would probably cut back to one egg next time instead of two

 

Toppings for this one: I had homemade pizza sauce (mostly identical to the pasta sauce recipe), (home-made) pesto, fresh mozzarella, fresh goat cheese, prosciutto, artichokes, and a little bit of chopped up mushrooms.  I would have also liked to add some roasted red peppers but forgot.
::shrugs:: Oh well – next time…
Darn I am getting hungry for pizza as I am writing this…
::cue music::

**My mind is telling me yes, but my body, my body’s telling me noooo**

 

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