Making pizza at home with the family is one of our favorite things to do, and Friday is our pizza and movie night. Our Friday’s pizza tradition started when our boys were young and it is still one of our favorite family times. Our oldest son who is in college, only an hour away, will join us occasionally in the pizza preparation and says that:”There is nothing like home-made pizza”.
Everyone loves eating pizza, but there are definitely differences when it comes to one’s favorite toppings. My husband likes chorizo and onions, our college son likes his chipotle chicken and corn, our youngest son adds bbq, bacon and black beans and I prefer mine with veggies.
I was not prepared to stop Friday’s pizza because of my gluten intolerance. So, for a while I went on a gluten free pizza recipe quest looking for a dough that was flavorful, firm, and with a crispy crust. From the beginning I decided to stay away from those premixed all-purpose gluten free flours because most of them include various amounts of gums such as xanthan and guar. I’m one of those people who don’t like to cook with gums so I made my own all-purpose flour mix.
If you are new to gluten free baking you may not know that you cannot simply substitute one gluten free flour, such as millet or potato starch, for wheat flour and expect good results. When dealing with gluten free flours you need a mix of at least two or three gluten free flours. I use 40% whole-grain gluten free flours and 60% starch gluten free flours; using this ratio you can substitute one flour for another if you cannot find one in the grocery store. Some gluten free starch flours include: while rice flour, potato starch, tapioca starch, arrowroot, and cornstarch. As for whole-grain gluten free flours you have brown rice, sorghum, teff and quinoa. There are many other gluten free flours available on the market, I am just listing the ones that I have used for baking. Keep trying different flour combinations until you find the one you like; it’s important you make the flour mix that works for you. If you don’t bake often I suggest you seal and store the opened bags in the refrigerator in order to prevent them going rancid.
The trick to getting the same results when baking with gluten free flours is to weigh the flours. If you don’t have a digital kitchen scale I suggest you buy one … you’ll thank me later 🙂
This gluten free potato pizza recipe will blow your mind! The mashed potato is what give this pizza the crunchiness that other recipes I’ve tried lacked.
- 200 grams arrowroot flour
- 200 grams sorghum flour
- 50 grams buckwheat flour
- 150 grams white rice flour
- 300 grams potato starch
- Using a digital scale weigh each one of the flours and dump them into a large container.
- Using a whisk mix all the flours.
- Cover the container and shake until all the flours become one color.
- Cover and store all-purpose flour in the refrigerator. It will last up to 6 months.
- 170 grams of all-purpose gluten free flour (recipe shown above)
- ¾ teaspoon yeast
- 1 teaspoon sugar
- ¼ teaspoon salt
- 8 oz. mashed Russet potato (weighted after they have been cooked and mashed)
- 1 large egg (beaten)
- 2 tablespoons of water (water where the potatoes were cooked)
- 3 tablespoons oil
- ¾ tablespoon psyllium husks
- ½ teaspoon minced garlic (optional)
- Boil potato until tender; reserve some of the water and drain the rest.
- Transfer the potatoes to a large bowl and mash with a fork.
- In a mixer bowl combine the flour, yeast, sugar, salt, psyllium husks, oil, egg, mashed potato, water, and garlic (if using it).
- Using a dough hook combine all the ingredients in a mixer until it forms into a ball. You may have to use a scraper to get the mixture from the sides.
- Cover the dough with a plastic wrap and let it rise for 1 to 2 hours.
- Turn oven to 400 ˚F.
- While the dough is rising slightly oil a pizza pan. Make sure to spread the oil all over the pan.
- When the dough has risen, make a ball with the dough and place in the middle of the pizza pan.
- Oil your hands and start spreading the dough to cover the pizza pan (watch video).
- Spread some Oil on top of the pizza and bake for 10 minutes in the middle rack.
- Now you can start adding your pizza toppings. I usually start with the onions and garlic followed by the tomatoes, veggies and cheese.
- Bake again until cheese has melted or is toasted.
Did you make this recipe?
Check the video on how to make this gluten free potato pizza