Mastering Our Favorite Dinner: Gluten-Free Pizza

This isn’t going to be a post that is healthy. Pizza isn’t really healthy unless you drown it in vegetables. And when you do that, who wants to eat it? [raises hand] My family won’t.

We love our homemade pizza. We have at times relied on frozen pizzas to get us through busy times, but our weekly homemade pizza is a staple in our house. When I was on the elimination diet I had no idea I could consume gluten-free pizza, duh. So, I kept eating expensive non-allergen pizzas and making regular pizzas for my family.

When I decided to go gluten-free because of my intolerance, I made it my mission to perfect my pizza recipe once again. It wasn’t an easy path, but I’ve finally found the right flour blend, recipe, and way to work it with my (Oster) bread machine so that I can do as little work as possible and spend that time with my boys.

Pizza nights usually are when Chris isn’t home, so it’s important that I don’t have to do a lot of work as Monkey and Crab take up a lot of my time on those evenings. Now that I’m not driving myself crazy anymore, I’ve perfected the right setup to get my ingredients set ahead of time, make the dough automatically, and have dinner ready by the ripe senior citizen hour of 4pm.

We all get up around 5am and the kids go to bed around 6pm, so dinner just works when it’s early for us.

Quick tip: You don’t need a dedicated gluten-free bread machine to make gluten-free pizza dough or gluten-free bread. Just use the dough setting or any setting that doesn’t “punch down” the dough for doughs or baking bread.

My machine (Oster Expressbake Bread Maker) has a dough setting as well as a bake setting, so I’ll be testing those out in conjunction with each other to mimic the gluten-free setting of Oster’s newer Expressbake machine.

The recipe above provides for a small artisan style thin crust pizza. I make this size when it’s just myself and the baby guys. We eat the entire thing, but it is on the smaller side. If Chris were home, I’d double the recipe.

My gluten-free pizza.

The only differences I find with gluten-free pizza is that you need to use a rolling pin to roll out the dough and pre-bake the crust (though not in all recipes). These two are not huge game changers for an experienced pizza gal like myself.

With several first attempts at gluten-free pizza dough, I found the dough to be too wet. It was weird rolling it out with saran wrap on top. Who came up with that idea? I watched a host of YouTube videos and learned others work the dough on tapioca starch or other gluten-free flour to make it a good consistency to roll out. Once I tried this method, bingo, it worked perfectly.

How do you make gluten-free pizza dough in a bread machine?

  • Add dry ingredients to the bread machine (or wet first, then dry if using the delay timer).
  • Add the wet ingredients when I get home from work and start the dough cycle.
  • Help the dough cycle along if needed at the start with a rubber spatula.
  • Let the dough knead and rise.
  • Once complete (about 1:30 later) I remove the dough and preheat the oven to 450 degrees.
  • Knead the dough with a small amount of tapioca starch on the counter to a semi dry consistency.
  • Roll it out with a rolling pin to a thin layer.
  • Wrap it over and put it on a sprayed baking sheet.
  • Prebake for 10 minutes at 450 degrees.
  • Top with sauce, cheese, toppings.
  • Bake another 10-15 minutes. Add herbs after it’s done.

Why do I use a bread machine?

This dough could easily be made in a mixer, but to stand over it, cover it and help it rise is just too much work some days. So, I let the machine handle it for me. Plus, it gets the yeast to just the right temperature and I’m not always a pro with yeast!

Seriously delicious.

The crust on this recipe cooks up nice and crispy on the edges. I like this recipe because it does not include eggs which bother me as well. It’s the closest to a normal pizza and my family loves it.

Fresh basil on top after it’s cooked.

Overall, this is the best gluten-free pizza I’ve made at home. I’ve tried boxed mixes, but they called for eggs and never seemed to work just as well. This mimics it perfectly. While not healthier than wheat, it sure fills the taste bud requests. Plus, it’s probably the cheapest homemade gluten-free pizza I’ve made to date in terms of ingredient cost. That is highly important to me, as I don’t want this new decision to effect our bottom line.

Adding fresh herbs makes it healthier, right?