Pizza! – Gluten & Dairy Free

When the moon hits your eye like a big pizza pie… that’s amoreeeeee!

I love really, really like pizza.  As a young adult I used to go to a pizza place in Minnesota called “My Pi Pizza”.  No matter when you arrived there was a l-o-n-g waiting line.  But most people didn’t even think of getting out of that line and miss eating some of the best deep dish pizza anywhere.  This was a Chicago-style deep-dish pizza and the original pizza place is still open in Chicago.  Hmm… to taste that heaven once again…  YUM!  Alas that can never be, and I have been on a quest to find a decent gluten-free crust.

On our Friday Family Nights I try to make something easy, and often it is pizza.  But the Patriarch doesn’t like the gluten-free Udi’s crusts.  I do, though they are expensive and have no whole grains, just all starches.

This month’s ratio rally is Pizza and is being hosted by Karen at Cooking Gluten Free.  This is also where you can get the links for all the other great recipes for this month’s rally!

I first tried to use Michael Rhulman’s pizza dough ratio exactly as written but substituting gluten-free flours (1/4 starches and 3/4 whole grains).  Alas, it was ultra-dense, doughy, and just plain… inedible.  The Patriarch ate it anyway.  I scraped off the toppings and threw away the doughy pizza ‘bottom’.  I hesitate to call it a “crust” and thereby give all true pizza crusts a bad name.  😦

Still our “ratio rally group” had not posted a ratio.  Sigh.  And I was expecting company for the last week and a half of this ratio… knowing I would have NO more time to experiment.

A couple of other ratios were posted and I chose one of them to make pizza one more time.  This ratio was a 10 parts flour: 1 part olive oil: 4 parts water ratio.  It is good.  Not exactly what I was looking for, but edible none the less.

Pizza Dough – Gluten & Dairy Free

Pre-heat oven to 350 degrees F.  Get out 2 pizza stones or two baking sheets covered with parchment paper.

240 – 260 grams water, divided

2 tsp yeast

1 tsp sugar

1 – 15 ounce can tomato sauce

2 tsp no-salt pizza sauce seasoning (I get mine from Azure Standard)

I used a 1/3 starch – 1/3 rice – 1/3 whole grain combination for my entire 600 grams of flours.

35 grams tapioca flour

150 grams potato starch

15 grams sweet rice flour

200 grams brown rice flour

50 grams each almond meal, sorghum, quinoa and millet flours

1/2 tsp salt

50 grams grapeseed oil

Pizza toppings of your choice.

While oven is heating, heat 1/2 cup of the water to 110 degrees.  Add yeast and sugar, stir to combine.  Set aside to proof for 10 – 15 minutes.

Mix the no-salt pizza seasoning into the can of tomato sauce and set aside.

Measure all the flours and salt into the bowl of a stand mixer.  Whisk to combine.  Add the weighed grapseed oil, the proofed yeast water and using the paddle start the mixer on low.  Add more water until the dough looks like a thick cake batter.  You may use more or less than the total amount depending on the humidity of your home, the temperature, and the kinds of flours you use.  Mix on medium speed for 3 – 5 minutes.

Spread out half the dough into a circle about 1/4 – 1/2 inch thick.  Use the thinner amount if letting the dough rise and the thicker if baking immediately.  You can see the difference in the photos at the very bottom of this post.

Place one stone into the pre-heated oven for 20 minutes.  Remove the partially baked crust and put second pizza stone into the oven.  While the second crust is baking, top the first one with some of the seasoned tomato sauce and toppings of your choice.

On each of the pizzas I made 1/2 pepperoni and black olives and the 1/2 pineapple and black olives.  I used Applegate Farms natural pepperoni, sliced black olives, drained and dried, fresh pineapple cut very small drained and dried.  For the guys I used regular mozzarella cheese.  On mine I use the Daiya brand dairy free mozzarella style shreds.

When the second crust is done par-baking, return the first crust with toppings to the oven with the heat turned up to 475 degrees F.  Bake an additional 15 – 18 minutes until toppings are heated through and the cheese is browned.  While this is baking, top the second crust with desired toppings.  Bake the second crust once the first one is removed from the oven.  Cut and eat!

We like our pizzas topped with crushed red pepper flakes.

The raised crust has more of a cake like crumb, but is firm enough to actually eat a slice by hand.  The un-raised crust is denser.  Both were tasty.


Here are all the links… I hope…:

Jenn of Jenn Cuisine is making Moitié-Moitié Sausage & Chanterelle Pizza
Meg of Gluten-Free Boulangerie created Pissaladière (Provençal flatbread w/ olives & anchovies)
TR of No One Likes Crumbley Cookies baked a Teriyaki Chicken Pizza
Erin Swing | The Sensitive Epicure Stuffed Pizza Pie: Spinach, Mushrooms, Sausage
Charissa | Zest Bakery sauteed onion and sausage grilled pizza with basil
Pete and Kelli | No Gluten, No Problem Grilled Pizza
Caneel / Mama Me Gluten Free Pizza crust by ratio (choose your toppings)
Morri | Meals With Morri Everything Peace Pretzels & Pizza Blanca
Meredith / Gluten Free Betty Pizza
gretchen | kumquat Mozzarella Pizza with Pine Nuts, Currants & Arugula
Brooke Lippy /B & the boy Dessert Pizza
Karen/ Cooking Gluten-Free! GASP! Garlic, Artichoke,Sun-Dried Tomato, Pesto Pizza
Lisa at Gluten Free Canteen Rum Raisin Apple Pizza Pie, Gluten Free, Dairy Free 

Blessings,  ~Mrs. R

Raised Pizza Crust

Pizza Crust not raised





My Other Ratio Rally Posts:

21 responses to “Pizza! – Gluten & Dairy Free

  1. Pingback: Gluten Free Moitié-Moitié Sausage Pizza

  2. Charlotte Moore

    What kind of rice do you buy for the sweet rice flour? I have looked in many stores like Whole Foods, Kroger, etc to find either the flour or the rice. The clerk at Whole Foods said he had never heard of it. I found it online, but I refuse to pay 3 times for shipping as the flour cost. I have only seen a few recipes that call for sweet rice flour. Thanks!!! GOD BLESS!!

    • Hello Charlotte,
      You have asked an excellent question!! I originally purchased my sweet rice flour from my local, large Asian market in a 50 pound bag. It was very inexpensive. They do have it in smaller sized packages if you don’t have someone to lift it into your vehicle for you!! 🙂

      What we in the gluten-free baking world know as ‘sweet rice flour’ is ground from what the Asian community uses for most of their cooking, a short-grained sticky rice. Sometimes it is called glutinous rice because of the sticky quality in the cooked product and it does NOT contain gluten. It is because it is like glue.

      This rice flour has some notable qualities that make is a good component in gluten-free baking and cooking. It can withstand and hold up well to refrigeration and freezing without breaking down. So it makes a good sauce thickener and binding agent in baked goods. It is unparalleled in absorption. It gives a chewy, elastic quality to dough used to make pastries and sweets in Asia and can withstand the heat and humidity in the southeast and the bitter cold in the northwest of Asia. This flour is also know for its ability to take up moisture, and known for its ability to retain it. That makes it great in items you will need to freeze and thaw. Freezing and thawing generally result in a loss of moisture in traditional wheat products.

      For my preparedness storage I have purchased #25 bags of Lundberg brand sweet brown rice from I store mine in 5-gallon buckets with oxygen absorbers. I don’t know where you live, but they are expanding their delivery area. You could find a few other s to join you in a co-op and share the shipping costs.

      I hope this was helpful! Let me know if you still have any questions.
      Blessings, ~Mrs. R

  3. Pingback: Pizza- Gluten Free Ratio Rally

  4. Pingback: Rum Raisin Apple Pizza Pie, Gluten Free, Dairy Free | Gluten Free Canteen

  5. Pingback: Gluten Free Ratio Rally...this month Pizza! | Cooking Gluten-Free

  6. Pepperoni and pineapple are one of my favorite combinations! 🙂

  7. I think it looks like a great effort! Interesting note about wanting a thicker pizza if you aren’t going to let it rise, I never knew that before, thanks!

  8. I’m sharing this with my gluten free friend! Looks delish!

    • Hey Christine!
      What a great friend you are to send gluten-free recipes to your friend!! Makes me smile all the way to my gluten-free toes and warms my gluten-free heart. 🙂
      Blessings, ~Mrs. R

  9. I’m a big fan of thick crusts, and you perfected it in spades. I think the almond flour must have helped to give it a nice texture, and I love how easy it is to make.

    Great job!

  10. Pingback: Zest Bakery & Deli » Blog Archive » grilled sausage and onion pizza with basil

  11. Glad to see some gluten and dairy free posts out there for the rally. I’m sure the variety in the different flours gives this crust a great taste!

    • Hello Charissa,
      This crust did have a great taste! I think I am one of the few dairy free gluten-free bakers in the ratio rally.
      Blessings, ~Mrs. R

  12. Seriously a gorgeous crust. Thanks for the tips!

  13. Thanks for the idea’s for making Pizza! – Gluten & Dairy Free i love this this ratio rally!