Friday=Pizza night

Pizza night used to be soooo easy in our house. Hop online, place an order, and wait about 30 minutes for cheesy-goodness to show up at our door. Not anymore. I’ve been on the search for an easy gluten free pizza crust that wouldn’t take 3 hours to make, I could make from ingredients already in my pantry, and would taste like regular pizza. Not an easy task for sure. BUT! I stumbled across this cookbook at the beginning of my gf/df journey and decided to give the pizza dough recipe inside a try. The Everything Gluten-Free and Dairy-Free Cookbook is literally a lifesaver. It’s written by Audrey Roberts of and has the most amazingly simple and tasty recipes of REAL FOOD MY FAMILY WANTS TO EAT. That’s important.

This particular dough recipe only takes a few minutes to assemble the ingredients and 30 mins for the dough to rise. All you need is gluten-free all purpose flour with xantham gum, a packet of instant yeast, baking powder, salt, honey, water, oilve oil, and apple cider vinegar. That’s it! If you’ve tried to make gluten free bread before you know that it doesn’t necessarily go hand in hand with simplicity.

My local Kroger and HEB sell this flour.
Nice and risen. Ready to be shaped into crusts.

Once the ingredients are mixed, you allow the dough to rise in a warm oven for 30 minutes. Then, pat the dough into a circle on parchment paper making sure to work from the inside out. Finally, slide the parchment paper onto a pizza pan and bake for 15 minutes, remove from oven and add your toppings, and bake another 5-10 minutes until the crust is golden brown.

I split the dough into two smaller crusts

I chose to put a simple marina on my crust topped with tomatoes, a few pepperonis, black olives (If you don’t like black olives you can just keep your dark thoughts to yourself), and dairy-free cheese. Oh dairy-free cheese. How I have a love/hate relationship with you. No matter how much I WANT you to be real cheese, you just never will be. You try, I’ll give you that, but it’s just not good enough. Cheese has honestly been the hardest part about being dairy-free. I’m a Texas girl who grew up on queso and chips and I’m pretty sure cheese is in my DNA. So, you can see how choosing a mozzarella to top my pizza is just not as easy as it should be. I had two different vegan cheeses in my fridge, so I decided to do a little experiment and use a different one on each pizza.

The Daiya at least pretended to melt and be cheesy. The GoVeggie one failed in my opinion. No strings of cheesy goodness and it literally kept the same shape. I even touched it to make sure it was hot. I will say, it was tasty though. If you don’t mind little rectangles of cheese on your pizza then it might be a good choice for you. The Daiya melted better and at least got mushy. Regardless of the cheese situation, the finished pizzas had a rustic charm and were REALLY good. I’m definitely a fan of the crust. It tasted like a pizza crust should, and totally satisfied my craving for hot bread.

Just for fun, here’s one of the pizzas I made for my husband and other daughter that used regular flour and mozzarella. I used my bread machine for that crust and it came out great too. Just look at that cheese though…sigh.

Check out the recipe below to try it for yourself!