Auntie Bethany's Easy Gluten Free Pizza Crust

Who doesn't love a good pizza? This recipe is for a super easy gluten free pizza crust that you are going to love! It comes together so quickly, and you will be able to make a pizza that fits your diet in less than an hour total time!

Happy Cheese Pizza Day, by the way!

This crust might not look traditional when you first spread it out, but when you take your first bite you won't mind that the gluten is missing.

This crust can be made as thin or as thick as you like, and it can be topped with whatever you want to put on it. I love it as cheese bread, or as a traditional or fancy pizza.

                    

  Auntie Bethany's Easy Gluten Free Pizza Crust

• 3/4 Cup Warm Water
• 1 teaspoon Yeast
• 1 teaspoon sugar
• 1/2 Cup Brown Rice Flour or Sorghum Flour
• 1/4 Cup Tapioca Starch
• 1/4 Cup Cornstarch or Potato Starch
• 3/4 teaspoon Xanthan Gum
• 1/4 teaspoon salt
• Olive Oil

1. Preheat oven to 450 degrees.
2. Heat the water in a small, microwave safe bowl until warm but not too hot. Add in the yeast and sugar, stir, and set aside for 10 minutes.
3. In the bowl of your stand mixer, put rice flour, starches, xanthan gum and salt. Whisk together.
4. Add the yeast mixture to the dry ingredients and beat with a paddle attachment for 3 minutes.
5. Line baking pan with parchment paper and grease lightly. Spread out on pan. Bake for 15 minutes. 
6. Remove from oven and slide crust from parchment paper, placing directly on pan. Brush on olive oil, and top with your favorite pizza toppings. Bake for 5 to 10 minutes longer.

Enjoy!

-Bethany

Gluten Free Enchilada Polenta Pizza

This Enchilada Polenta Pizza is packed with flavor and relatively easy to make. It is a great option for anytime you are in the mood for pizza and enchiladas at once, as it really captures both of those great foods. The crust is made with polenta, and it is topped with beans, corn, enchilada sauce and Monterey Jack cheese. It's a delicious and flavorful meal that you and your family will love it.

I have been making this enchilada polenta pizza a lot lately. It is fairly easy to put together, and I love the flavor combination. It has quickly become a favorite of mine.

First, start with a polenta crust...

Then add some beans and corn...

And then coat it in enchilada sauce...

 Then bake it for 15 minutes. Take from oven, add cheese to top, put back in and bake for 5 more minutes, until it looks like this.

Slice it up...

And dig in!

Gluten Free Polenta Enchilada Pizza

• 2 Cups Water
• 1/2 Cup Polenta
• 1 Batch Enchilada Sauce
• 3/4 Cup Black Beans
• 1/4 Cup Corn
• 1 Cup Monterey Jack Cheese, shredded

1. Prepare 1/2 cup polenta with 2 cups water as normal.
2. Grease a pan and spread the polenta onto it (making it about the size of a normal pizza). Cool in the fridge for 30 minutes or more.
3. Preheat oven to 450 degrees.
4. Top cooled polenta crust with enchilada sauce, black beans and corn.Bake for 15 minutes. 
5. Remove from oven and add cheese. Bake for another 5 minutes.
6. Remove from oven, slice and enjoy!

I know you'll love this recipe as much as I do!

-Bethany

Recipe: Polenta Pizza

To be honest, the first time that my sister made this recipe, I was a bit skeptical. I mean, pizza is pizza, right? Who wants a polenta crust. I thought that it wouldn't be any good.

But, I was wrong. Totally and completely wrong.

This stuff is amazing and just another great way to eat my favorite Mexican toppings! I love it.

Polenta Crust

• 1 Cup Gluten Free Polenta
• 1/2 Cup Milk
• 2 1/2 Cups Water

1. In a medium saucepan combine the water and milk. Bring to just about a boil and turn to medium heat. Whisk while adding the polenta in a steady stream.
2. Turn the heat to low and whisk occasionally for about 10 to 15 minutes, until the consistency is that of oatmeal.
3. Grease a baking sheet and spread out the polenta as thick or thin as you would like your crust to be. Chill in the fridge 30 minutes.
4. Preheat oven to 450 degrees.
5. Top your polenta crust (suggestions below) and bake for about 20 minutes, or until just beginning to brown around edges.

Mexican Toppings:

• Black Beans
• Corn
• Red Onion
• Chedder Cheese
• Taco Seasoning (make sure it's gluten free) 

Mix together toppings and spread it all out over the prepared crust. You can put salsa on the crust beneath the toppings for added flavor, if desired.

Original recipe found here.


I hope you give it a try! You won't regret it, I promise. :)
-Bethany

Linking up to The Weekend Potluck.