Gluten Free Pizza!!!!!! Yes, it's edible :).

Are you a thin or thick crust pizza fan?

I like both, but it really depends on my mood :P. I do have to say that I usually go for a medium crust. You know what else? Even though I find myself craving pizza quite a bit, I've never wanted to try that crust-free pizza we're seeing commercials for again; it's naked to me, missing something very essential. I love the crust, it's the best kind of bread... and I looove bread :). But the crust does have to taste good, not dry or bland, and especially not yeasty! Yuck.

I was not very impressed with this gluten-free pizza crust recipe that I tried awhile ago, it was too yeasty and tough. But this here gluten-free pizza recipe (recipe @ the end of the post) will yield a yummy, non-yeasty medium sized pizza with a medium/thick crust. No more crumbly, funky tasting gluten-free pizza dough! :)

Guess what else is cool about this recipe?!

You can make it with baking powder and baking soda if you don't want to wait for the yeast to work its magic!

I know there are days when I'm on the verge of passing out but still really want a slice of pizza! You know what I'm talking about! And let's face it... there isn't a gluten-free pizza delivery service! So what do we do? Use 1 tsp baking powder and 1 tsp baking soda instead of yeast. And I'm not just saying that, I promise! I've made foccacia bread following this same recipe, I just replaced the yeast with baking powder/soda :). The leavener combo worked and I didn't pass out from hunger; everything was ready in under half an hour! Yes, Martha, that is a very good thing indeed.

Just a sidenote: I always feel a little weird saying something like, "Oh yeah! I made this and it's gooood". I'm not a professional chef, I'm just a cook who is still learning. I screw up all the time and my kitchen looks like a disaster zone when I'm baking, seriously (I'll post pics soon!).

I just wanted to mention this because I think it's nice to be candid. That said, I did enjoy the pizza. I'm happy with it, but I'm not obsessed with my 'skillz' (which are honestly lacking) or my cooking/baking, K? In fact, usually I like eating what other people make (like mom/grandma/hubby... when he cooks ;) more than I like munching on my own food :P. I've never felt judged by anyone, nor have I ever received mean comments... But I have wanted to say this on Flour Arrangements for awhile now, and I thought it'd be fun to randomly squeeze it into today's post :).

This gluten-free pizza recipe is my entry to the What Can I Eat That's Gluten Free blog carnival hosted by Linda at The Gluten-Free Homemaker :)! There just aren't enough gluten-free blogging events out there, if you all know of any others, let me know!

Daring Bakers October: Gluten-Free Pizza Crust

CLICK HERE FOR A BETTER RECIPE!!!!

I cheated a little and chose to adapt this recipe I found on ABC news :P. I noticed the DB challenge recipe would make enough dough for 4 small pizzas and I just didn't want to eat that much pizza :). Strange as it may sound, I found that this crust I adapted came out tasting like it was made with whole wheat! At first I thought it was the millet flour. After using millet flour to bake cookies last night, and even muffins over the weekend, I'm now convinced it wasn't that (or the rice flour, or potato flour, I've baked with those and know they don't have a 'wheat' flavor).

But...after talking to Alexa from Artsy-Foodie (who's been sweet enough to answer quite a few of my gluten-free baking questions :), I'm convinced it was the yeast. The original recipe called for 1 TBSP and I think that was way too much for a little personal pan pizza :P. I think 1/2 TBSP or even 2 tsps would've been fine. Does anyone else know what it could've been that gave this gluten-free pizza crust a wheaty flavor?

Oops, almost forgot! As for the second version of the pizza, I experimented just with the crust. I figured since it was my first gluten-free pizza crust, I should really spend time on the crust. I made the first crust very thin, adding more flour and even gelatin and the exact amount of xanthan gum that the recipe called for. I found the first crust was too tough, so I decreased the amount of xanthan gum, added less flour, and decided not to use the gelatin. The crust was much softer the second time around (and that's the pizza that's pictured in both photos :).