Quick Gluten-Free Pizzas Your Kids Can Help Make
Maybe it’s just me, but I would guess pizza is one of the top foods people miss when they go gluten free. It may have Italian origins, but pizza has become part of American culture.
We eat it at birthday parties and after soccer season. We eat it on Friday nights and while watching ball games. We eat it in restaurants, order it delivered, buy it frozen, and make it fresh. Who doesn’t enjoy pizza??
So what do you do when you or your child (or both) now have to eat gluten free, and maybe dairy free too? The safest thing (to avoid cross contamination) is to make your pizza at home.
You can make pizza from scratch using my recipe below or you can buy a pre-made crust. The crusts are usually individually sized and can be found in the freezer case of health food stores and sometimes big chain stores. We like Udi’s brand for a thin crust pizza and Kinnikinnick for a thicker crust.
If your pizza needs to be dairy free, try using Daiya cheese substitute. It’s one of the best and is soy free. If you can eat goat cheese, try using that. Or, you could make a pizza without cheese. Just put your toppings directly on the sauce.
This recipe is perfect for getting the kids involved. The crust recipe makes four small pizzas. Your kids can help make the crust or simply add the toppings they want to their pizza. This recipe makes a thick crust, and one pizza is a lot to eat. A growing teenage boy will be able to eat it all (trust me, I know), but you or your young kids might have leftovers to enjoy for lunch or a snack the next day.
Gluten-Free Biscuit Crust Pizza
- 1 cup brown rice flour
- 1 cup potato starch
- 1 teaspoon xanthan gum
- 1 Tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 Tablespoon sugar
- 1/4 cup butter or butter substitute
- 1 large egg
- 3/4 cup milk or milk substitute
- pizza sauce (I use Ragu, but always read the label)
- mozzarella cheese or substitute
- toppings of choice
- Preheat your oven to 400°. You will use both oven racks. The bottom rack should be on the second lowest level and the top rack at least two levels above that. Grease two large cookie sheets.
- In a medium bowl combine the flour, starch, xanthan gum, baking powder, baking soda, salt, and sugar.
- Cut the butter in chunks and work it into the dry ingredients with a pastry blender or fork.
- Lightly beat the egg into the milk.
- Add the wet ingredients to the dry ones and stir gently with a fork. Scrape the sides of the bowl with a spatula and make sure all the flour is incorporated, but do not over stir.
- Divide the dough into fourths and place it on the prepared pans (two balls of dough on each).
- Put your hand inside a plastic baggie and gently pat each bunch of dough into a 7 inch circle.
- Bake for 5 minutes.
- Remove from the oven and top with sauce, cheese and toppings. Return to the oven for 10 minutes, moving the cookie sheets to the opposite rack half way through the baking time. This will help them bake more evenly. Or bake one at a time on a middle rack.
- Remove and let sit for 5 minutes before cutting.
Serve with a tossed salad.