Last summer I posted a gluten-free pizza crust recipe which was for a more crisp pizza crust. This crust recipe is for those that like a slightly thicker, soft, chewy, bendable, holdable, and foldable pizza crust. So, now there is something for everyone’s preferences.
I started making this pizza last summer, after we got back from a trip to Minneapolis. While we were there, we went to eat at Pizza Lucé, and I have been craving it ever since. They have some seriously good pizza there, plus they have some pretty wild topping ideas, but so delicious (seriously, I’d never thought of mashed garlic potatoes on my pizza, but it is so good!). This recipe was created after our trip there (actually, thought of for the whole 8 hour drive home), and we’ve been enjoying it (nearly weekly) since. No one would ever know they are eating a gluten-free pizza unless you tell them.
Freeze the crusts for later! Here’s a note from a reader:
“Hey Jeanine, the frozen pizza crust experiment was a success. I made your chewy pizza crust, baked 10 minutes as directed and when they cooled I put wax paper between them and threw them in the freezer. A week later we thawed them, added toppings, and they turned out every bit as good as fresh.”
Chewy Gluten-Free Pizza Crust
Makes two 14-inch crusts
- 2 1/2 cups all-purpose gluten-free flour (see note) OR 1 2/3 cup brown rice flour, 1/2 cup potato starch, and 1/3 cup tapioca starch
- 1 Tbsp xanthan gum
- 1 Tbsp instant yeast
- 1 tsp salt
- 1 tsp sugar
- 1/4 cup dry milk powder (optional, can be omitted without a problem)
- 2 Tbsp olive oil
- 1 egg
- 1 egg white
- 1 cup warm water
- 1 tsp apple cider vinegar
NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
- Place the flour, xanthan gum, yeast, salt, sugar and dry milk powder in the bowl of a stand mixer fitted with a paddle attachment. Run the machine just to combine the dry ingredients.
- In a small bowl, whisk together the olive oil, egg, egg white, water and apple cider vinegar.
- With the mixer running on low, slowly pour the wet ingredients into the dry ingredients. Turn the mixer up to medium speed and mix for 3 minutes, scraping down the bowl as necessary.
- With a rubber spatula, divide the dough between pizza pans lined parchment paper. Dip your spatula in water and smooth the dough out into a 14-inch circle.
- Place dough in a warm, draft free place and let rise for about 30 minutes, or until it is starting to look puffy. Poke the crust with the tines of a fork so that it will not puff up when baking.
- Bake in preheated 425° oven for 10 minutes. Remove from oven and top with your desired toppings (at this point, before you top the pizza, you can remove you partially baked crust from the parchment paper and place it directly on your pizza pan, if you wish). Return to oven and continue baking another 10-15 minutes, or until your toppings are hot and bubbly and the cheese is just starting to brown.
- Remove the pizza from oven and let it sit for 5 minutes before slicing. This helps the cheese and toppings to stay on the pizza instead of sliding off when you cut it.
Now that you have the pizza crust, your imagination is your only limitation. You can top it with anything! Not sure what to do? Take a look at some online menus for popular pizza places, you will find an array of ideas. The pizza that we made was inspired by a Philly Cheesesteak Sandwich. The caramelized onions, steak sauce, roast beef and Provolone cheese really brought the flavours of the popular sandwich onto a pizza. (I’m not a fan of onions, and even I could have used more of these sweet onions on my pizza. It was that good!)
Philly Cheese Steak Pizza
Toppings for one 14-inch pizza
- 2 Tbsp olive oil
- 1/2 cup onion, sliced thinly (if you like onions, feel free to add more)
- 1/4 cup chopped green pepper
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp dried oregano
- 1 clove garlic, minced
- 1 Tbsp gluten-free Worcestershire sauce (note, Lea & Perrins is gluten-free in the U.S., but not in Canada)
- 3 Tbsp gluten-free steak sauce (I used Hp steak sauce, my family’s favorite)
- 1 cup shredded Mozzarella cheese
- 3-4 ounces (about 100 grams) shaved roast beef (from the deli)
- 5-6 slices of Provolone cheese
- In a large frying pan, over medium heat, heat the oil. Add the onions, green pepper, sugar, salt, ground pepper, oregano, minced garlic and Worcestershire sauce. Sauté over low medium heat until the onions are a nice, caramelized brown. Remove from heat.
- Top the partially baked pizza crust with the steak sauce, followed by the Mozzarella cheese, onions & pepper mixture, shaved roast beef, and finally the Provolone cheese.
- Return pizza to over and continue to bake for 10-15 minutes, or until the cheeses are bubbling and just starting to brown.
- Slice, serve, and enjoy!
This recipe is being linked to Canadian Beef, in hopes that I can win an all-inclusive scholarship to Eat, Write Retreat in Washington, D.C. so I can learn to write gooder. The contest runs until Monday, February 24th, so expect a few more beefy recipes between now and then.