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This is a recipe my family has been using and modifying for years. It's not "simple" to make because it takes some planning but I'll try and lay it out in logical order.

We've done a number of variations on this. Taco Pizza, Chicken BBQ, using shortening, using bacon grease all dependent on what we had in the house at the time. I'll give my thoughts on some of them.

This makes two 12 inch pizzas. Although we have made one really thick pizza from this recipe and it was still pretty good.

Sorry this took so long to put together, I've been promising this for a while and I was supposed to get it in for the Pizza contest. Life has a funny way of getting all complicated.

Step 1: Hang Ups

Like I said, this isn't a "simple" recipe. There are some cooking techniques used beyond "throw it all in a bowl then cook it". If this is scary to you, try not to worry, even if you don't do them perfectly, you'll still come out with pretty decent pizza.

I will advocate the use of kitchen tools you may not have. If you don't have these tools you can still get by and I'll attempt to tell you how. We recently made pizza on a campfire with very few tools and it was still yummy.

Useful tools
Kitchen Thermometer - This is just for making sure your water is "lukewarm" +/- 110 degrees
Egg White Strainer - useful but not needed, for years I made this by cupping the yolk out with the shell.
Stand Mixer - You can use your arm and a spoon, I've just gotten lazy.
Convection Oven - like I said, we've done this on a campfire, but you will need a heat source of some kind.
Cast Iron Pizza Pan - These rock! but not needed.

Not Vegetarian
I will advocate the use of bacon grease in the making of this. Spectrum vegetable shortening is a good alternative. There are ingredients like milk and egg used in this recipe and can be substituted but I have no idea what the results will be like.

Step 2: Take Four Eggs Out of the Fridge

The first thing you need to do if you are going to make this recipe is take 4 eggs out of the refrigerator and put them on your countertop. I say this first because it is the step that has thrown us off the most times. We would start the recipe and later realize that the eggs were still cold.

For this recipe, you will need four room temperature eggs (egg whites really). An hour before you start cooking, take them out of the fridge and let them warm up. Don't worry, there's no biological hazard to doing this. They will be thoroughly cooked.

You may ask "Does this really make a difference?". I'd answer "Meh, yes, it makes the crust a bit fluffier."

Step 3: Ingredients: the Crust

As Pizza is a modular food, let's start with the base. 

4 egg whites (room temp)
1/2 cup corn starch
1/2 cup potato starch
1 cup rice flour
2 cups tapioca flour
2/3 cup dry milk powder
3 teaspoons xanthan gum
1 teaspoon salt

1/2 cup hot water
3 tablespoons bacon grease (or shortening)

1 cup lukewarm water (110 degrees)
2 tablespoons breadmaker yeast (or two packets)
1 tablespoon sugar

How to get bacon grease? We've taken to cooking bacon on a broiler pan in the oven. All the grease drips down into the bottom of the pan. We did have a fire once doing this so be careful and keep an eye on your bacon. You can then crumble the bacon and use it as a topping if you want.

Seperate your egg yolks from your egg whites. Paint a picture with the yolks https://www.instructables.com/id/Egg-Tempera-Painting/

Step 4: Turn on the Oven

If you use a pizza stone place it in your oven now.

For convection ovens, set them to 385 degrees (F). For a regular oven set to 400 degrees (F).

As a note on baking temps and pizza, I don't think there is a "too hot" (at least not one thats achievable in an oven). In many instances I've cranked the oven up to 450-and even set on broil and it all works. The higher the temp, the shorter the baking time. There is a difference in how the pizza turns out, higher temps mean crispier pizza. I'll talk about changing the temp half way through cooking in later steps. But for your first attempt at this, I'd try it at 400.

Step 5: Melt the Bacon Grease in the Hot Water

We usually have our 1/2 cup of hot tap water in a measuring cup and then spoon the bacon grease into the cup. Set it aside for now.

Step 6: Combine Some Dry Ingredients

In your mixer bowl (or just a bowl if you don't have a mixer) combine the rice flour, the tapioca flour, dried milk, xanthan gum and salt.

Step 7: Make the Yeast Mixture

Put the sugar in the cup of lukewarm water and add the yeast.

Step 8: Mix!

Turn the mixer on low and then add the bacon grease and water mix slowly. Let them mix for several seconds until they are well mixed in.

Add the egg whites and let that blend in. The mixture is going to be very clumpy and sticky at this point. Just let it work together in the mixer. If your doing this by hand, I feel for you right now, its not easy going.

Add the yeast, sugar, water mix to the dough.

Crank up your mixer to high speed for four minutes. If you're doing this by hand, it's like mixing concrete. I used to have the arm for this, used to, that's why we got a mixer.

Step 9: Put Dough on the Pan

Prep your Pizza Pans by rubbing the inside with bacon grease (or Spectrum shortening). This does a lot to prevent the dough from sticking to the pan. Bacon grease on the pan makes the pizza even tastier.

Your mass of dough will be extremely sticky. This may be the hardest part to do without making a horrible mess. The trick we've settled on is to coat our hands with bacon grease or shortening. If at any time your hands start to stick to the dough get more grease on them. If you're squeemish, put your hand in a ziplock bag and then use the ziplock bag as a mitten to spread out the grease.

Then split the dough into two halves and spread them out on the pans. Pat the dough down until it has spread over the whole pan. Remember to keep your hands/mitten greased. Leave the crust a little thicker than the middle to hold in the toppings.

Step 10: Making Sure It Cooks All the Way Through

Nobody likes a pizza that is cooked on the edges and raw in the middle. There are two ways to avoid this.

The first way we learned to avoid this is to put the pizza dough in to cook for half the usual time. Then remove it from the oven and add toppings and then finish cooking.

The way we do it now is by using cast iron pizza pans. We don't even use a pizza stone anymore. They're heavy but they do a great job. They're also a very useful multitool as they can be used as a skillet.

So if you're not using cast iron pans, pop your crusts in the oven for 10-12 minutes before you put toppings on.

Step 11: Toppings!

Cheese & Pepp
Obviously there is cheese and pepperoni. Some like it piled on, some like it thin, just go with what looks appetizing to you.

Pizza sauce
Mozzarella cheese
Sliced pepperoni

Chicken & Broccoli
I don't like broccoli but this is good! Even the kids like it! You need to cook the chicken ahead of time or if you are baking the crust half way and then putting on the toppings, that might be a good time to fry up the chicken. If you cube up the chicken first, it cooks much faster. Alternatively they do sell cubed chicken already cooked in the lunchmeat section of some grocery stores.

Pizza sauce
Mozzarella cheese
1/2 bag frozen chopped broccoli
1 lb cubed cooked chicken

BBQ Chicken
Again cube the chicken and then fry it up in light oil. spread a thin layer of BBQ sauce on the pizza crust. Don't spread it on like pizza sauce, a thin coating goes a long way for flavor. Then put on the chicken and cover with cheese.

BBQ Sauce
Mozzarella cheese
1 lb cubed cooked chicken

Taco Pizza

1 lb ground beef (browned)
1 packet of taco seasoning
1 tsp cumin
1 1/2 tsp oregano
1 tsp garlic powder
1 28 oz can course ground tomatoes
1/2 cup water

Cook in skillet until water has mostly evaporated.
Pile meat mixture on the crust
Cover in shredded cheddar cheese.

After baking add parsley on top.

Extras: Olives and sour cream

Step 12: Bake

Bake for a total of 20 to 22 minutes. If you're playing with temperatures over 400 degrees you have to watch to make sure nothing is burning. I usually take off 2-3 minutes for each 50 degrees over what is in step 4. Each oven is different and you'll have to pay attention to how yours is cooking.

Remember to take the crust out at about the halfway mark to put on toppings if you're not using cast iron.

If you are taking the pizza out half way and you like your cheese browned and your pepperoni curled, turn up the temperature of the oven or even put it on broil. Be warned though, you have to watch the pizza to make sure it won't burn.

Step 13: Eat!

The best step. Enjoy!
<p>If one is truly allergic to gluten then this is the way to go, that number by % of population is quite small. I would love to taste it, but I would never make this. Too expensive, if it is vile. I have yet to taste gluten free breads that are edible. </p><p>But regardless I know 2 people who really are allergic and the effects on them is horriffic, so, my druthers aside, use of either firebricks (cheap), or red CLAY, bricks (cheaper), and a good 1/2 hour preheat is going to give better crust. You can do a sheet of thick steel (or cast iron), say 1 inch thick. </p><p>The thermal transfer is fast. In the USA the max oven temperatures, (if working correctly), are 500f for electric ovens and 550f for gas, that is for house ovens. Commercial ones may go higher, pizza ovens go way higher. </p><p>The only thing worse then gluten intolerance is if you were allergic to milk chocolate, or allergic to all 3. then no pizza, no milk chocolate, hot cocoa. </p><p>nice instructable though, i love the bacon fat concept.</p>
personally I would use the yolks to make mayonnaise easy to do and much better than store bought.
for anyone in the nyc area, there is at least one pizza place that sells fresh GF pizza dough, i think its in soho or south. It may not be to the high GF standards that many people need, however they may just buy it from a gluten free specialty bakery since they are a well known pizza place and nyc enable them to quickly sell it. <br>Let me know if you need the name, i think i have av enail in the directory, if not just add gmail to my name and put glutenfreepizza in the subject so it gets filtered to the readables. The treatment place on the east side of Spring street that told me about it also would have the total GF process as they specialize in treating the after effects <br>Wish i could eat cheese <br>efy
Which type of yeast works best - the quick yeast or the slow yeast, or does it not matter?<br><br>Has anyone tried substituting other things for the dry milk or the potato starch?
I use rapid rise breadmaker yeast. Um, I don't know if it would make a difference. (?)<br><br>The dry milk is important to balance the liquids. Now if you're allergic to milk, there is a substitute (that I can't remember at the moment) that we've used for our friends that are lactose intolerant. Let me know if you need that and I'll see if I can find out.<br><br>Substituting Potato Starch is doable with only minimal change if you use tapioca startch/flour. It just costs more that way.
Is the milk substitute DariFree? Btw, I really appreciate the thoroughness of this recipe. I can't wait to try it out. I've been looking for a decent gf flatbread I could use with dipping sauces, also want a tasty garlic bread option.
Yes, I'm pretty sure it's DariFree. Flatbread is reasonably easy to do, I used to make it all the time before commercial breads became more readily available. I would simply make pancakes without the sugar (or very very little sugar) and add spices and garlic. I would then cut them into wedges to break the visual association with pancakes. When hacking together food, it's often best to not show people how you came to your results so they only judge it based on taste and not on how they think something &quot;should be&quot; made.<br><br>If you have a breadmaker, this is our favorite bread recipe https://www.instructables.com/id/Gluten-Free-Living/step6/My-Breadmaker-Recipe/ which we have put garlic on and toasted on the broiler pan.
I saw a guy in the line at goodwill buying a breadmaker just to mix dough with he paid just five dollars for the breadmaker I though that was good idea. I like canadian bacon pizza like tombstone pizza used to make have not seen it in the store lately. We also used to buy the mexican pizza it was on corn bread type dough with taco flavorings and spicey sauce. I also tried a pizza that has white meat sauce chicken and artichoke hearts I didnt think i'd like it but do. And that one cost twenty dollars for large pizza must be hugh profit maker there.
I'm not sure if a breadmaker would be able to mix this dough. I do have one and it can make gluten free bread (I got it for $10 at a yardsale, best $10 I ever spent) but it's starting to break because of the heavy dough. Corn bread taco pizza huh? I like corn bread every once in a while but I'm not so sure I'd like it for a pizza. Still maybe I'll try it.
I think the cornmeal pizza dough is not &quot;corn bread&quot; dough. There is (was?) a great gourmet pizza company in San Francisco that used some cornmeal in their dough and it was fantastic. Of course their toppings were excellent too: roasted vegs, fresh cheeses, imported pancetta etc. <br>But the crust was outstanding and I intend to try and re-create it one of these days. <br>I'm also very envious of your Cuisinart. :-}
If your truly going Gluten Free, a used bread maker is probably a bad idea, depending on how sensitive you are, and how strictly you keep GF, this could lead to several days of pain/discomfort.<br><br>Results may vary. I keep a very strict GF diet, so the slightest amount of Gluten causes me quite a bit of discomfort.<br><br>Remember: G is for Gluten, and Gluten = Good.<br>
Also, if you get your hands dripping wet with water, you can smooth out the dough with it sticking to your hands less. Haven't tried shortening/grease yet.
We worried about that too. We've gotten quite good at completely cleaning out used cooking items. It's not impossible to do just be very careful.
Great! Thanks!
No problem, happy to share.
mmm.. this looks really lovely, I'm going to try this. I haven't had a whole lot of luck even making gluten-free pizza dough at home, but I'll try your recipe at least once. The dough looks kind of thick at the end, is this supposed to be a thick crust pizza? Can you do a thin crust with this recipe?
Thick crust is the culture here. Not quite as thick as a Chicago Pizza but pretty thick. It's not easy to make the crust very thin although with some work it probably could be done.
Thank you for your recipe .<br><br>My wife has to be gluten-free, so we found a product called Duinkerken. They have bread, muffins, cookies, pancakes, waffle, mixes. We really like it. They have a web sight and will deliver to your home, we buy it at the bulk barn, but Sobeys also has it in some stores. There web sight is <br><br>www.duinkerkenfoods.com
The parallels between us are truly bizarre. Is your username &quot;to give off or cast rays&quot;? because it could be pronounced close to mine &quot;EmmettO&quot;. Also your choice in food company is very similar to the name of a local city and is located on Prince Edward Isle which is where my family is from. Also my wife is gluten intolerant.<br><br>None of that really means anything, it just struck me as a really odd string of coincidences. Anywho, We'll have to check out Duinkerken Foods. Thanks!<br><br>And you're welcome for the recipe.
Mmm! Delicious and healthy!
Any idea what the nutritional values are for the crust? Rough estimate would be fine. <br><br>It certainly looks like a recipe that is a lot of work but has a big pay off!
I don't have that information compiled. I'd have to look up bacon grease. Still I wouldn't imagine it would be pretty. I'm not one to worry about nutritional values. My family seems to do everything wrong when it comes to food.

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Bio: EmmettO is a general mad scientist, blacksmith, metalcaster and former Unix admin. Now he fixes darn near anything that people throw at him and breaks ... More »
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