Introduction: Gluten Free Pizza

About: 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 things that need to be broken.

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

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!