Mmmmmm….Get ready to enjoy that sort-of-greasy-but-crispy crust that you may recall from the hut. Pizza is probably the food I miss the most as a gluten free person. That’s probably why I have several styles on this website. For whatever reason, the old school pan pizza came to mind today and I figured I’d give it a try for tonight’s dinner. I love it when something is successful the first time around! I call this a kind-of-personal pizza, because in reality, it serves two people (and half this pie pretty much falls in line with low FODMAP). Or you can keep it to yourself and enjoy two separate meals.
Gluten Free Kind-of-Personal Pan Pizza
Always double check your ingredients for Gluten Free status before using!
For Low FODMAP, swap the syrup for cane sugar.
- 1/2 teaspoon Maple Syrup
- 2 Tablespoons Warm Water
- 1 teaspoon Dry Yeast
- 1/2 Cup Almond Flour
- 1 Cup Tapioca Flour
- 1/2 teaspoon Salt
- 2 Tablespoons Olive Oil
- 2 Egg Whites
- 2 teaspoons Apple Cider Vinegar
- Your favorite Gluten Free Pizza Toppings
- Using an 8" or 9" cake pan, generously grease the sides only with shortening or oil. Cut a piece of parchment paper to fit the bottom only of the pan. Set aside.
- In a ramekin or small bowl, combine syrup, water and yeast, then set aside.
- In a mixing bowl, combine flours and salt, then mix well and break up any clumps of almond flour.
- In another small bowl, whisk together the whites, oil and vinegar.
- Now pour the yeast and egg mixtures into the flour mixture and mix well. The dough should be pourable, but not runny (if too dry, add a little more water, a teaspoon at a time; If too runny, add a little more tapioca flour, one tablespoon at a time).
- Pour the dough into the prepared pan, smooth it to the edges and put the dough in a warm place for about 40 minutes - it will rise just a little.
- Preheat the oven to 400 degrees F.
- Place the crust in the oven near the middle to lower rack and bake for 10 minutes.
- Remove crust from oven and top with your preferred gluten free sauce and toppings, leaving about 3/4" of crust exposed near the edge.
- Drizzle a little oil around the outer edge of the crust, then place the pizza back in the oven on the middle to top shelf and bake another 5 to 10 minutes or so until your toppings are cooked to your preference.
- Remove pizza from oven and let it sit for a few minutes.
- Gently remove the pizza from the pan with a spatula and carefully peel the parchment paper from the underside.
- Cut and serve.
Half the pizza crust pretty much falls in line with low FODMAP