Whether you eat a gluten-free diet for your own health or because your child has celiac disease, giving up pizza may have been the hardest thing. You can enjoy a delicious slice of pizza without worrying about gluten, though. Use a mix of non-wheat flours to make the crust. Check the ingredients of any toppings you plan to use, such as pepperoni, to make sure they don’t have hidden gluten as well. If a jarred pizza sauce is gluten-free, go ahead and use it instead of making your own.
Make the Pizza Sauce
Place olive oil in the saucepan. Heat on medium on the stove, then add the onion and cook until it is soft and fragrant. Add the garlic and cook until fragrant.
Pour the can of crushed tomatoes into the saucepan. Reduce the heat to low and simmer for about 20 minutes, until sauce has thickened.
Add fresh herbs if you like, as well as salt and pepper to taste. You may want to add a dash of sugar as well.
Puree the sauce in the blender. You can also skip this step if you like a chunky sauce.
Make the Crust and the Pizza
Preheat oven to 500 degrees F before making the dough.
In a large mixing bowl, combine tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum and salt.
Combine the milk and water in a small bowl. Add the yeast and sugar and stir. Let sit until foamy, about 5 to 10 minutes.
Pour the yeast mixture into the flour mixture and stir to combine. Once a dough forms, begin to knead it with your hands, until soft and pliable, about 5 to 10 minutes. Place the ball of dough in the center of the pizza pan and stretch it out towards the edges, forming a circle.
Top the pizza with about a cup of the sauce, the mozzarella cheese and any toppings you’d like. Bake in the oven until cheese is melted, about 10 minutes.