Friday, May 16, 2008

Kid-Friendly Food Fridays - GLUTEN FREE PIZZA!! (GF, CF, EF, SF)

Welcome back to Kid-Friendly Food Fridays! We started this weekly event to feature healthy, yummy, delicious, and quick recipes to make for kids! For more information on this weekly event, please visit the Kid Friendly Food Fridays Headquarters! We welcome you to submit recipes and ideas for this feature to gingerlemon_girl at yahoo dot com!

This week I'm featuring a wonderful recipe from a book by Carol Fenster called, "Cooking Free."

This book by Ms. Fenster was published in 2005 and it is still very up to date and perfect for the gluten free diet. The great part about this book is that most of the recipes are also egg free, wheat free (of course), sugar free, and dairy free! How accommodating is that?

This book is perfect for those following a gluten free and casein free diet. Many of the recipes in this book are perfect for kids and most are recipes that can be prepared quickly (my favorite!) There are over 200 recipes in this well-written, informative book. The book includes very helpful appendixes which teach about common sources of major allergens, how to convert butter or margarine to oil, a glossary of gluten free cooking and baking ingredients, and pages of online, regional, and national resources for people who are on special diets. These resources alone are worth the cost of the book!

I have to admit, I was originally going to give this book away, but I think I'm enjoying it too much to share! We have tried several recipes in this book including the basic chocolate cake without eggs (pg. 175), stir-fry orange chicken (pg. 134), Ms. Fenster's quick bread focaccia (pg. 34), and her pizza crust recipe below! We have loved every recipe we have tried from this book! I really love the egg free and sugar free options that "Cooking Free" provides!! This is truly one of the best gluten free cookbooks I have used.

This book is available for purchase through Penguin Books here, or through Amazon here.

Ms. Fenster has also kindly allowed me to share her wonderful pizza crust and pizza sauce recipe with you.

We loved this recipe. This is going to be our "go to" gluten free pizza crust recipe. I think next time we will double the recipe for a thicker, deep-dish style pizza crust, but we also loved it as a thinner crust!

I know your kids will love love it! I would love to know what you think in the comments below!

Carol Fenster's Pizza Sauce and Pizza Crust
excerpted with permission from: Cooking Free by Carol Fenster, Ph.D.
All rights reserved. Copyright © Carol Fenster, Ph.D., 2005.

"This is possibly my favorite recipe in the entire book. Why? Because pizza is the food we really miss when going on a gluten free diet. I know you'll like this recipe as much as I do." -- Carol Fenster

Pizza Sauce:
1 (8 oz.) can tomato sauce
1 1/2 teaspoons sugar -or- honey
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon crushed dried rosemary leaves
1/2 teaspoon fennel seed
1/2 teaspoon salt
1/4 teaspoon garlic powder
Toppings of your choice

Pizza Crust
1 tablespoon active dry yeast
2/3 cup brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
1 teaspoon unflavored gelatin powder
1 teaspoon Italian seasoning
1/2 teaspoon sugar -or- honey
1/2 teaspoon salt
3/4 cup warm milk (cow, soy, or rice) (warm to 110 degrees F.)
1 teaspoon olive oil
1 teaspoon cider vinegar
Extra rice flour, for sprinkling


1. Combine all sauce ingredients in small saucepan. Bring to boiling over medium heat. Reduce heat to low; simmer for 15 minutes while crust is being assembled. Makes about 1 cup.

2. Preheat oven to 425 degrees F. Grease a 12-inch pizza pan or baking sheet. In a medium mixer bowl using regular beaters (not dough hooks), blend yeast, flours, xanthan gum, gelatin powder, Italian seasoning,sugar, and salt on low speed. Add warm milk, oil, and vinegar.

3. Beat on high for 2 minutes. Dough will resemble soft bread dough. If dough is too stiff, add water 1 tablespoon at a time. Put mixture on prepared pan. Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle dough with rice flour to prevent sticking to your hands. Make edges thicker to hold toppings.

4. Bake crust for 10 minutes. Remove from oven. Top with sauce and your preferred toppings. Bake for another 20-25 minutes, or until top is nicely browned. Cut into 6 slices.

Ginger Lemon Girl's Notes:

I did not need extra water when blending the dough. It is a wonderfully soft dough that makes a delicious "chewy-on-the-inside, crusty-on-the-outside" crust!!
Most gluten free doughs can have a tendency to stick, even to a greased pan, so I also highly recommend using parchment paper or a silpat mat for baking this crust. (Just remember not to CUT your pizza on the silpat mat!) This recipe is truly a keeper! We cannot wait to use this recipe again! Many thanks to Carol Fenster for allowing us to share her recipe!!

UPDATE: The last 2 times I made this, I allowed the formed pizza crust to rise for about 25 minutes, then prebaked it in a 400 degree oven for 10 minutes before adding toppings. Once toppings were added I baked an additional 10-12 minutes to heat toppings through and melt cheese. I really like the texture of the pizza crust better with these additions! Enjoy! - Carrie

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  1. Carrie, did you let the dough rise at all?

  2. Sue, the recipe didn't call for a rising period, so no, I didn't let it rise. It probably wouldn't hurt if you had the time, but since the recipe didn't call for it, I didn't let it rise. I really liked the crust the way it turned out! It was really chewy and yummy!

  3. This crust is one of our family favorites! It's a good recipe on its own, but we've modified it slightly (mix sweet sorghum flour with the brown rice flour) to our taste.

    When we want to go "completely wild", I'll add a bit of grated romano cheese to the crust. I hope others will enjoy it as much as we do.

  4. Ronald! I'm so glad to hear this is one your favorites too! I wish I had gotten better pictures! I may have to take pictures again when we make it tomorrow, it really is very nice crust! Much better than my picture depicts! I love your idea of adding sorghum (which I actually use more than brown rice!) and romano cheese sounds like a lovely idea!!

  5. Carrie,
    Pizza looks great. I'm going to put up a pic of my barbecue chicken pizza soon.

    Also, I grew up using your plate pattern! It's cool to see it again. I didn't realize that I missed it until I saw your plate.

  6. Sarah -- I get more comments on those plates! LOL I love them. I am pretending they are very retro! Michael says they are ugly, but they were my grandmother's so I love them!! I don't care how classic 70's gold they are! ;-) I can't wait to see your pizza!! Yum!!

  7. Fun! Kids will love it even more since they get to help make it. Great idea!

  8. Carrie,
    Your pics are awesome...and are those correlle plates?
    I am going to make this for sure!

  9. A Kelly -- YES! They are corelle plates! Gotta love 'em!! ;-)

    I really hope you enjoy the pizza! Let me know how it turns out for you if you make it!

    Thanks so much for commenting gal! I love your little picture icon!!

  10. This one looks great, Carrie -- I've been waiting for a good GF pizza recipe to come along. Thanks! :)

  11. Hi Carrie,

    That's almost the same crust recipe that I use! BTW, I leave out the xanthan gum entirely, and add an extra teaspoon of gelatin. Works fine!

  12. Wow! I just put the crust we use up and mentioned Carol Fenster's crust and book. I love her stuff - it's so adaptable to other food allergies. I put a link to your post on my blog (I hope that's okay?) so other people can get the great recipe and see all the step by step photos.

    I love, love, love how you show everything so step by step. It has inspired me to do the same (though not as well) on my site from time to time. Thanks for all you do!

  13. You've saved me from cheating! I have missed pizza so much this year. Especially Clams fav. I've tried many recipes and store crusts, which cost an arm and a leg, but alas...this recipe is IT!

    I changed the cooking time and temp in order to see if it would help crisp the crust. I put the pizza stone on the floor of the oven while it was preheating to 500 degrees. Put the crust in on the parchment paper and turned down the oven to 425 and baked it for five minutes. Took the crust out, and off the paper(it practically caught on fire the first try) using a pizza peel. Loaded up the pizza and baked it for 10 minutes. This is faster (we have to do two pizzas with one oven) and it made an absolutely perfect crust! Thanks girl and thanks Carol for sharing!


  14. This is the first crust recipe I ever found (on the Bob's Red Mill site), and it worked so well that I've never tried another conventional crust! We love it. I use 1/3 c + 2 tbsp brown rice flour and 1/3 c + 2 tbsp quinoa flour and only 1/4 c tapioca flour--it always comes out great, though I always have to add more water than what the recipe calls for. Thanks for highlighting this great recipe!

  15. When I went grocery shopping today, I made sure I bought all the ingrediants I needed to make this pizza crust. Can't wait to try it : )

  16. I gave this a try not getting my hopes up like I have in the past and thinking it just wouldn't work like all the other ones I've tried. That was until I made it. All I can say is WOW!!!!! I was so happy when I bit into it and couldn't get enough of it. I'm about to make some more as soon as I finish typing this. I'm looking forward to pizza again tonight. It's been so long since I could have any and this is the best recipe I've tried.

    Thank you so much for posting this recipe, it's so nice to eat pizza again.


  17. i made this dough today, and it worked out perfectly for my tuna buns. Spooned the dough onto parchment, let rest while I made my filling, of tuna, mayo, onion, hard boiled egg, grated cheddar and spices. Then went ahead and put a good amount onto each flattened circle of dough, slightly pressing into place. Sprinkled with more cheddar, and some paprika. Baked 10 minutes that removed and brushed with an egg wash, returned and baked the last 15 minutes. The only change to the dough was 1/3 sorghum, and 1/3 brown rice flour....Perfect....