All-Purpose Nearly Normal Gluten-Free Pizza

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Democracy Dies successful Darkness

The basal flour premix takes 10 minutes to enactment together. This look volition marque much of the premix than you request to marque the pizza. Store the other successful the refrigerator oregon a chill place.

This deep-dish-style pizza takes astir an hr and 45 minutes, commencement to finish, including making the basal flour mix.

From Jules E.D. Shepard's "Nearly Normal Cooking for Gluten-Free Eating" (BookSurge, 2007).

Ingredients

measuring cup

Servings: 10 Makes 1 12-inch pizza

For the basal flour mix

  • 1 cupful achromatic atom flour
  • 1 cupful murphy starch (not murphy flour)
  • 1 cupful cornstarch, positive much for dusting (optional)
  • 1/2 cupful maize flour
  • 1/2 cupful tapioca flour oregon tapioca starch
  • 4 teaspoons xanthan gum

For the pizza

  • 3 tablespoons beverage powder
  • 1/4 spoon dried oregano
  • 1 pinch to 2 pinches ail powder
  • 1/2 spoon salt
  • 2 1/4 teaspoons progressive adust yeast (1 envelope)
  • 2 ample ovum whites, somewhat beaten
  • 2 tablespoons olive oil
  • 1/2 spoon cider vinegar
  • 3/4 cupful lukewarm h2o (at slightest 100 degrees), oregon arsenic needed
  • Cornmeal, for dusting
  • 1 ample ovum white, somewhat beaten
  • 3/4 cupful to 1 cupful store-bought oregon homemade pizza condiment oregon herb puree
  • 3 cups freshly grated cheese, specified arsenic mozzarella oregon Parmigiano-Reggiano; oregon ricotta oregon sliced provolone
  • 1/2 cupful assorted toppings, specified arsenic chopped herbs oregon olives, artichoke hearts oregon roasted peppers

Nutritional Facts

Per portion without toppings (based connected 10)

  • Calories

    381

  • Fat

    10 g

  • Saturated Fat

    4 g

  • Carbohydrates

    55 g

  • Sodium

    256 mg

  • Cholesterol

    19 mg

  • Protein

    14 g

  • Fiber

    3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Jules E.D. Shepard's "Nearly Normal Cooking for Gluten-Free Eating" (BookSurge, 2007).

Tested by Kim O'Donnel.

Published March 12, 2026

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