I still cry about pizza. In fact, I did the other night at the VIP dinner at the Celiac Disease Foundation Conference. Someone posed the question, what foods do you miss from your gluten-eating days? And I said, unequivocally, the pizza from Pizzeria Mozza. Moments before I had been giggling with Erica from Celiac and the Beast about godknowswhat. We’re silly like that. But my emotions went from pure joy to utter despair at the thought that I will probably never be able to eat that gloriously crisp and chewy, slightly charred and totally glutenous pizza from Mozza ever again. And I cried.
The good thing about being devastated about a loss, is that it has propelled me forward in the kitchen. I became obsessed with recreating all the foods I knew and loved before–pizza especially. This pizza crust has had many iterations, and I think this one is my best yet. It’s no pizza from Mozza…however, it does mimic many of the same qualities that I love so much. It is crisp and bubbly along the edge, and has a nice chew to it. I’m pretty pleased with it, and I think you will be too.
When I play in my kitchen lab I only use weights and measures so this recipe requires a scale. As time allows, I’ll share the cup measurements for those of you who don’t have a kitchen scale…but seriously, every gluten-free baker should own one. I have this one. It’s cheap and accurate.
The only other crazy requirements are Expandex which is a modified tapioca starch that adds stretch to gluten-free baked goods, and powdered egg whites, which help add structure (and those are available at stores like Whole Foods). As this recipe is still in the development stages I have no idea if it will work with substitutions. But if you do play around with it, be sure to share your results.
Finally, I’ve included a totally amature short video (filmed by my 14 year old–thanks Owen!) of how to shape the dough. Hopefully it’s helpful to you. There is no rolling or tossing of gluten-free pizza dough. At least not this one. It’s more like throwing a pot on a potter’s wheel. Take your time and make sure to smooth the edges and you will have a lovely looking and delicious tasting pizza that everyone will enjoy.
Pizza Fridays are a special tradition in our family…we work together, listening to music, drinking wine and usually eating the pizzas hot out of the oven while standing at the kitchen counter. It’s casual. It’s fun. And it’s almost as good as the pizza of my former life. Cheers!
- 96 grams sweet rice flour
- 80 grams sorghum flour
- 60 grams potato starch
- 60 grams corn starch
- 52 grams tapioca starch
- 18 grams Expandex
- 3 teaspoons xanthan gum
- 1 tablespoon powdered egg whites
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 2½ teaspoons rapid rise yeast
- ⅔ cup, plus 2 tablespoons warm water (about 105 degrees)
- 2 large eggs, room temperature
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- Add the flours, starches, xanthan, egg white powder, sugar and salt to the bowl of a stand mixer fitted with the paddle attachment and mix well. Add the yeast and stir again.
- Beat the eggs, warm water and oil together in a bowl until smooth. Pour into the flour mixture and beat on low until it is incorporated. Beat on high for 2 minutes until the dough is light and fluffy. It will be very sticky.
- Spray a medium bowl with gluten-free cooking spray or wipe with oil. Add the dough, cover with plastic and place in the fridge to rise for 3 hours.
- When ready to bake preheat the oven to 500 degrees. If you have a pizza stone, it should be on the bottom shelf.
- Divide dough in half. Turn one portion out onto a piece of parchment paper. Using damp hands shape dough into a 9-inch circle, re-dampening your hands as necessary. Shape dough so that it is relatively thin in the middle and thicker around the edges, taking care to create a nice, smooth lip on the edge of the dough. Cut off any excess parchment paper.
- Slide dough on the parchment directly onto the pizza stone. If you don't have a pizza stone, place on a baking sheet in the oven. Let the dough cook for about 5 minutes, then using tongs, carefully lift the edge of the crust and remove the parchment paper. Continue cooking the dough for about 5 minutes more, or until it is lightly golden brown. While the first crust is baking shape the second crust as directed above.
- Remove from the oven and bake second crust. Top each pizza as desired (NOTE: fresh mozzarella makes gluten-free pizza crusts quite soggy, so it's best to use the shreddable kind). Drizzle some olive oil around the edge of the crust and return the each pizza to stone to finish baking until the cheese is melted and the toppings are hot and sizzling, 5-10 more minutes.