Saturday, March 29, 2008

moving pizza

We’re in the middle of moving. So, sorry there haven’t been many posts lately (or, any), but we’ve got a lot going on. Alex has completely packed up the office, and taken apart all the furniture, so we’re sitting on our computers in an empty room. Everything echoes. I haven’t been cooking much, besides making some bread and chicken salad, and pizza. I’m trying to use up everything in the fridge. Soon (Monday) we will be in our new house, and hopefully we’ll settle in quickly. I’m not working for the next three days, and I plan on packing and cleaning as much as possible to make this move as fast as possible. Some great boys we know are coming to help move, and I’m renting a big truck. Cross your fingers that I’ll get all my shit together in time to make this move the easiest and most painless one yet. Comcast has been jerking us around, so we don’t know when we’ll have the internet. It might be a few weeks. I’ll miss you!

In the meantime, make this pizza recipe I found on I switched out the chickpea flour, because it gives it too much of a bean-y taste, and added some ground flaxseed because it’s good for you. If you don’t have sorghum flour, you can just use rice flour. I haven’t tried it, but I bet you could make it with a little less than 1 3/4 c flour mix of your choice instead of the rice/tapioca/sorghum blend.

Pizza Crust

3/4 c tapioca flour
1/2 c white rice flour*
2/3 c sorghum flour
1 t xanthan gum
1 t fine sea salt
1/2 c milk
2 1/4 t yeast
2 t sugar
2 large egg whites, lightly beaten
3 T plus 1 t extra-virgin olive oil

Whisk flours, salt, and xanthan gum together in the bowl of an electric mixer. Microwave the milk for 30 seconds to 1 minute (depending on microwave) so that it is between 105 and 110 degrees. Add the sugar and yeast, set aside for a few minutes until it starts to froth. Meanwhile, beat the egg whites gently and add the olive oil. Once proofed, add all the liquid to the dry ingredients and mix to combine, scraping the bowl. Beat on high for about 5 minutes. Scrape half of the dough onto a large piece of parchment paper or silpat. Rub with olive oil and, with greased hands, spread out dough gently to form a pizza of desired thickness, leaving it thicker around the edges for a crust. Repeat with remaining dough. Set in a warm place and allow to rise for about 20 minutes. Heat oven to 400, with a pizza stone (I don’t have one, I bet you don’t either) or a cookie sheet in the middle of the oven. When the oven is hot, quickly put one dough circle into the oven and bake for 5 to 10 minutes. Cook other crust in the same way. Top with whatever toppings you want, bake until chees eis melted, and eat! Makes 2 pizzas, which fed 3 at my house comfortably.


  1. You put the toppings on AFTER you bake it?

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  3. yeah ma, you prebake the crust (and then you can freeze it!) because i think otherwise it gets soggy and icky.

  4. hi - i made your moving in pizza last night with a gluten free friend and it is amazing! i'm an experienced baker and we are leaning together how she can make yummy g.f. stuff. she loved it because it wasn't all soggy and she can also make it for her family who eat gluten and they will love it too! thanks so much!

  5. Anna, I'm glad! I love this pizza recipe. My gluten eating bf loves it!

  6. Me and my family adore pizza and sometimes I don’t have the time to cook a pizza crust from scratch. Just wanted to clue all you gluten free busy people, whether you are busy moving or too pooped from car pooling all day about rustic crust’s gluten free crusts. In ten minutes I can have a delicious pizza which is great when I have all four kids whining about when dinner is being served (my husband included)! Its quick, its easy, its gluten free and most importantly its tasty! We are all a fan of this recipe I found on the rustic site
    Spinach and Red Pepper Pizza
    1 Napoli Herb Rustic Crust
    1 cup your favorite tomato sauce
    1 package baby spinach
    1 garlic clove, finely minced
    1 tbsp high-quality olive oil
    1/4 cup roasted red peppers cut into strips
    1 cup reduced fat mozzarella cheese
    Preheat oven to 450°.
    Heat the olive oil in a pan and sauté the spinach with the minced garlic and a spoonful or two of water, until wilted.
    Spoon the tomato sauce over the crust and add the other toppings, starting with the spinach and finishing with the cheese. Reduce heat to 425° and bake for 8-10 minutes.