Now what good is a new pizza sauce recipe without a great crust to go with it?

This hearty, thin crust is a fun one I invented for my husband who LOVES a thinner, cracker-like crust.   I was experimenting using flaxseed meal instead of eggs and the result is surprisingly wonderful and hearty. (Needless to say, my husband loved it! And so did my in-laws who happened to be stopping in during dinner... So this small, simple picture will have to do until I can make this one again!)

Though I'm not typically a fan of the thin crust pizza it does have it's good points:
You can make more pizzas out of the dough than a thicker crust and you don't have to wait for it to rise before baking. It's a win-win folks. 

Enjoy! 

(Gluten Free, Dairy Free, Egg Free, Can be Nut Free, Vegan)
Created by jalene

Makes 3- 14" thin crust pizzas
Ingredients: 

• 1 cup warm dairy free milk (about 110 degrees)
• 1 Tbsp yeast
• 1 & 1/2 tsp sugar (I used Evaporated Cane Juice Sugar)
• 1 & 1/4 cup Brown Rice Flour
• 1/2 cup Sorghum Flour
• 1/2 cup Potato Starch
• 1/4 cup Flaxseed Meal (ground up flaxseeds)
• 1/4 cup Cornstarch
• 1 Tbsp Xanthan Gum
• 1 & 1/2 tsp Sea Salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup + 1 Tbsp water
• 1/4 cup Grapeseed Oil (or other healthy high temperature oil)
• 1 tsp Apple Cider Vinegar

Directions: 

1. Preheat your oven to 400 degrees F. 
2. Combine the warm milk, yeast, and sugar in at least a 2 cup bowl and set aside to double in size. 
3. In a mixing bowl add your dry ingredients: brown rice flour, sorghum flour, potato starch, flaxseed meal, cornstarch, xanthan gum, salt, garlic powder and onion powder. 
4. Add your yeast mixture to your dry ingredients as well as the water, oil, and vinegar. Blend on low speed for 30 seconds then increase speed to medium and blend for 2 & 1/2 minutes more. 
5. Divide the dough into 3 parts and roll out each crust in between 2 oiled pieces of parchment paper to about 1/8" thick. See the video below for help.
6. Cook the pizza crust (on the parchment paper & without toppings) for 8 minutes on a pizza pan.
7. Pull out of the oven and discard the parchment paper. Top with your favorite toppings (I recommend this pizza sauce) and return to the oven for another 15 minutes or until the cheese and crust is starting to turn golden brown. Serve warm. Store leftovers in an airtight container or ziplock in the fridge. Can be frozen as well. 

Note: This crust is NOT recommended with my New York Style Pizza Sauce. 

Want to have this great pizza crust on hand for when you need it? Well, this thin crust can be frozen! Simply follow steps 1-6 above and then cool the crusts completely. Place them into a ziplock bag and freeze. Then, when you want a quick crust, pull one out, top, and bake on a pizza pan at 400 degrees until golden brown.  Walla! 

We have a new video to share with you! If you have not tried our gluten free pizza yet, you are missing out! We actually have a couple of different ones to fancy your tastes buds or cooking style. All I've got to say is there's nothing like being able to eat a hot-from-the-oven yummy pizza again...makes my mouth water just thinking of it! 

Because Gluten Free dough is usually MORE sticky than gluten-infested dough, people tend to think it's more tricky. But rolling out Gluten Free dough is EASIER than regular crusts in my opinion. Watch this video for some great tricks and be sure to check out the links below the video for our Gluten Free crusts and sauces. 

We have our great (FREE) Gluten Free class coming up at the Alpine Clinic in Lehi, Utah next Tuesday (Feb. 12th, 2013). Join us for some AMAZING information from my husband Dr. Nielsen on WHY gluten is causing such a problem in our bodies, how it is associated to weight gain, and how to EASILY transition into a Gluten Free lifestyle. 

You can RSVP really quick on our website. Click HERE. 

Let's face it...sometimes, life gets a little hectic. Time is crunched, things are rushed, the kids are chaos and sometimes meals are the last thing you want to worry about! 

This next post is a great gluten-free mom to mom secret: Ready made pizza packs! Often times, people ask what me what Audrey eats for lunch. Typically, we eat leftovers from dinner the night before but if there are not leftovers, this is one of those QUICK minimal prep, fall-back ideas that can be ready in about 15 minutes!

(Gluten Free, Can be Dairy Free)
Created by jalene

Makes 6 mini pizzas
Ingredients: 

• 1 recipe of my Freezable Pizza Crust
• 6 freezer quart size bags
• 12 snack size baggies
• 6- 1/4 cups of Gluten Free Pizza Sauce
• 6- 1/4 cup of Mozzerella (or Vegan Mozzerella to make it Dairy Free)
• (optional) any other toppings

Directions: 

1. Mix the pizza crust according it's directions. Separate the dough into 6 sections. Between greased parchment paper, roll out each section of the dough to form a small personal size pizza. (Be sure to check the size of your ziplock bags so you dont make your pizzas too big.)
2. Bake each mini pizza for about 7-8 minutes. (The top should be firm to the touch). Allow the crust to cool completely and then transfer each crust into it's own freezer bag.  
3. Place a sealed snack baggie of *1/4 cup sauce and a *1/4 cup cheese also into the freezer bag. *(You can use more or less to your preference)
4. Seal, date, and store in the freezer. Walla! Pizza when you need it. 

To make your pizza straight from the pizza: Preheat your oven to 425. Pull out the sauce and place in a bowl of warm water. Place the crust on a piece of foil or a pizza pan. Spoon on your sauce and sprinkle on the cheese. Throw it in the oven for about 10-15 minutes or until your cheese is starting to turn golden brown. 

If you caught my post last week I posted a fantastic freezable gluten free and dairy free pizza crust. It makes an excellent basic pizza crust that holds together well and tastes really close to a real gluten-infested crust! 

But then I started thinking, "Man, wouldn't it be nice to have a gluten free crust you could cook on a pizza stone? Now that would be awesome." I had a gluten-infested recipe that I was trying to copy but the trouble with gluten free dough is that it's SO STICKY and doesn't work like a regular dough. After a bright idea I finally did it! You are going to be amazed at this crust! It raises well before cooking and develops a excellent crunch on the edges while cooking. This seriously might be your new favorite crust.  

I think it's actually easier than the freezable version because you can simply roll it out. (I took a lot of pictures so you could see just how easy it is.) IF YOU DON'T HAVE A PIZZA STONE, don't fret it. Just use a pizza pan that can withstand cooking at 500 degrees F. 
 
(P.S. I LOVE this pizza sauce on it. Give it a try!)

(Gluten Free, Dairy Free) 

Created by jalene but inspired from a recipe by the baking beauties

Yields two 14-inch pizza crusts
Ingredients:

• 1/4 cup non-GMO cornstarch
• 3/4 cup potato starch (not potato flour)
• 1 & 1/2 cup brown rice flour
• 2 & 1/2 tsp xanthan gum
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1 Tbsp instant yeast
• 1 & 1/2 tsp salt 
• 1 & 1/2 tsp organic cane sugar
• 2 & 1/2 Tbsp oil (not olive oil, see note)
• 1 egg
• 1 egg white
• 1 cup warm milk or rice milk (about 110 degrees F)
• 1 tsp apple cider vinegar

5.   With a rolling pin, roll out the crust to your desired thickness. It will raise almost 1/3 of the amount. (I rolled mine to about 1/3 of an inch thick.) 

6.   Remove the top layer of parchment paper and save (for prep of the 2nd crust). 

7.   Place your pizza stone in the oven and preheat to 500 degrees F.  Let dough rise for at least 35 minutes. 

Does't that crust look amazing for being gluten free?! 

While the first crust is rising start on your 2nd crust following the same method as above. 

At this point I place my crust onto my pizza slider thingy (not sure what the technical name is for it...) but you don't have to have one of these. Just improvise. 

8.    Top with your favorite toppings and slide into the oven onto your pizza stone. Now I know what you're thinking...parchment paper can only go to 425 degrees... 
So this part is really important: After 4 minutes of cooking, pull out the parchment paper from under your cooking pizza. (If you are using foil, you DON'T have to remove it. It can simply bake the entire time on it.)


Bake for a total of 10-12 minutes or until cheese is melted and lightly browned.  Enjoy! 

I DON'T recommend using olive oil for this recipe because the smoking point is 350 degrees. Smoking points are important to know because oils will break down and can become very harmful to your body. For the technical version read this quote: 

"decomposition results in the creation of hydroperoxids and then increasing levels of aldehydes. (Aldehydes are toxic compounds and recognized “markers of oxidative stress in cells” and are known contributors to “degenerative illnesses.” What does this mean for anyone who eats rancid oil? They just invited in a Trojan Horse of free radicals galore that are now beginning their violent pillaging of the person’s innards."

Read more: http://www.marksdailyapple.com/oil-fat-overheat-smoking-point/#ixzz21CIl6dZ6

Vegan mozzerella cheese works amazing on this crust/method too. Audrey's cheese only piece is pictured to the right.  I have also found the higher cooking temperature is BETTER for Vegan cheese because it was not melting like normal mozzarella does at a lower cooking temperature. 

I hope you are as excited at this recipe as I am... First of all it's a gluten and dairy free. Second, it's FREEZABLE so you can make it ahead of time, even double the batch if you prefer and freeze it for quick ready use later! It's brilliant! I make mine about 11 inches across or less so they can fit into the gallon ziplock freezer bags.  The best part about this pizza crust, it's SO MUCH CHEAPER than buying a gluten free crust at your local health food store. I was just there today and GF DF pizzas (for 1 pizza) were about 8-10 bucks!

Enjoy! Be sure to leave a comment about your favorite pizza toppings! 
  

Freezable Pizza Crust
(Gluten Free, Dairy Free) 

Created by jalene but inspired by the baking beauties

Yields two 14-inch pizza crusts or 3 smaller
Ingredients:

• 1/4 cup non-GMO cornstarch
• 3/4 cup potato starch (not potato flour)
• 1 & 1/2 cup brown rice flour
• 1 Tbsp xanthan gum
• 1 Tbsp instant yeast
• 1 & 1/2 tsp salt 
• 1 & 1/2 tsp organic cane sugar
• 2 Tbsp oil
• 1 egg
• 1 egg white
• 1 cup warm milk or rice milk (about 110 degrees F)
• 1 tsp apple cider vinegar

8a.   If you are not freezing the crust, add your toppings 
        and return to the oven on a pizza pan for 10-15 more       
        minutes or until cheese is starting to brown. 
8b.  If you are freezing the crust place on a cooling rack 
       and cool completely. Then transfer to ziplock 
       freezer bags. When ready to use, pull out, top and 
       bake in preheated oven at 425 until cheese is 
       melting and turning brown.