This is a simple, straight forward recipe for gluten-free pizza. It's great for breaking into gluten-free baking because it uses a shelf-available base mix plus your own variations on spices. This recipe does not use eggs or butter, so there's no waiting for them to come to room temperature first, and it's possible to make this vegetarian or even vegan by substituting out the milk, but I am not familiar with what kind of vegan milk would be acceptable - soy milk would probably be too strong a flavor, and almond milk would likely be too thin.
This can be made in under an hour for a quick pizza dinner or the dough can be made ahead of time.
1-2 spoons for hand mixing
1 medium sized mixing bowl
1 smaller bowl for sauce, or mix in can
cheese grater unless using already shredded cheese
1 cutting board
1 cookie sheet or pizza pan
No mixer required!
Step 1: Dough!
Dough - makes 1 largeish pizza
Note - I use "Gluten-Free Pantry". http://www.vitacost.com/gluten-free-pantry-all-purpose-flour Oddly enough, this works better than the 'baking mix'. - whatever mix used should have xantham gum or guar gum already in the blend - if it does not, you will need to add 1 tsp of gum per 1 cup of GF flour blend.
1.5 cups all purpose GF flour mix
1 cup warm 2% milk
1 tablespoon of dry yeast + 1 tablespoon sugar
1 tsp onion powder
1 tsp Italian seasoning
1 tablespoon olive oil
1 tsp kosher salt, or 1/2 tsp regular salt
Brown or white rice flour for dusting, or corn meal
Pam or butter for greasing
parchment paper to cover the sheet pan
Pre-heat oven to 425 degrees F, if possible, have oven pre-heated for at least 20 minutes before putting pizza in.
In one container, heat milk in the microwave for 1 minute. Stir and add sugar and yeast, allow to sit for 5 minutes to proof. It does not need to come to full foamy status, just wait long enough to ensure the yeast is waking up.
Put GF baking mix in a bowl and add olive oil, salt, spices and milk. If you prefer a slightly sweet crust, add 1 tablespoon of honey. Stir thoroughly, until dough comes together in a moist lump. Should not look like batter, and will definitely not look like regular wheat dough. It should be soft and sticky in peaks in the bowl, and not a smooth ball. It will be quite ugly, in fact. The mixture may look too moist at first, but continue mixing for at least 1 full minute, and it should start looking right.
My favorite thing to do is used dried minced shallot instead of onion powder, or dry minced onion, but onion powder is the most commonly available and still very good. I don't recommend skipping out on spices, but you certainly can. Because GF dough never tastes like wheat (or often, like anything else), I prefer using spices to up the flavor level a bit. The olive oil helps as well. Red pepper flakes, garlic powder, oregano or basil are all good choices too.
There is no need to let the dough rise, simply proceed to the next step and make your crust!
A note: most GF recipes call for cider vinegar to balance the acidity of the non-wheat dough. I have tried this recipe both with, and without cider vinegar and notice no difference, so I tend to leave it out for pizza crust.