Trismarter has worked with athletes who have been diagnosed with celiac disease and / or gluten intolerance by creating meal plans that ensure they are consuming meals and snacks that provide the right amount of vitamins and minerals for an overall healthy diet and also to aid with healing and calming of the gastrointestinal tract.
When I was introduced to a gluten free way of eating ten years ago, pre-made baking mixes did not exist so breads, cakes, pasta type foods had to be made from scratch. It was easy to fall into the trap of under-eating because it was just too difficult to make everything from scratch without regular stops in China-town, Japan-town and other ethnic bodega’s to find alternative grains and noodles.
Instead of getting caught up in the GF craze, I decided to limit processed foods and incorporate more alternative grains into my diet. Today, there are several great brands of GF mixes to test out with my two favorites being Namaste and Pamela’s. Even so, I prefer to bake from scratch when I have time, which doesn’t always lead to masterpieces!
If you have given up on wheat based thick crust pizza, and miss that doughy carbohydrate fix, you will like this gluten free, dairy-free, yeast-free pizza crust recipe. It is filling, so don’t expect to eat as many slices as you normally do! But therein lies the key to losing weight – feeling full – and not eating beyond!
There are unlimited gluten free pizza dough recipes on the internet, so explore as many as you can. The one below is a hybrid of several because I wanted to use the ingredients I had on hand.
A word about allergies:
- Wheat: Xanthan gum is most often sourced from wheat starch, but supposedly through fermentation, there is no detectable wheat protein left. If you are highly sensitive, you might want to substitute this with guar gum or remove it and increase tapioca starch to 1/2 cup.
- Soy: Xanthan gum could be sourced from this. You have to call the manufacturer to confirm. In this recipe the soy milk can be replaced with almond or rice milk.
- Corn: I used corn flour so you would want to swap this out with a bean, fava or coconut flour if you want to avoid this.
- Any modifications to the recipe changes the macronutrient profile listed in the nutrition facts image.
- 2/3 cup brown rice flour
- 2/3 blue corn flour
- 1/4 cup tapioca starch
- 1 1/2 tsp xanthan gum (non-gmo)
- 2 tsp baking powder
- 3 tsp apple cider vinegar
- 1 Tbsp chia seeds
- 3 Tbsp ground flax meal
- 1/2 cup soy milk
- 1 cup water
- 1 Tbsp olive oil
- garlic powder, basil, oregano + italian spices of preference
- touch of salt
For complete pizza:
- tomato sauce of preference (chunky is best – watered down ones make the crust soggy)
- pesto sauce
- dairy free cheese (or none, or any lowfat cheese)
- Preheat oven to 375′ F or if at altitude, 400’F.
- Mix dry ingredients: brown rice flour, corn flour, tapioca starch, xanthan gum, baking powder, flax meal. Use whisk to blend dry ingredients evenly. Add dry spices of preference: garlic powder, basil, rosemary, oregano, basil, salt. Blend.
- Mix 1 Tbsp chia seeds in 1/2 cup water; allow to gelatinize and absorb the water.
- Mix wet ingredients in separate bowl: milk, remaining 1/2 cup water, vinegar
- Once chia seeds have bloated and absorbed the water, fold into the dry ingredients and then add wet ingredients.
- Mix with spatula or whisk. The dough will be a bit sticky.
- Coat pizza pan (non stick or regular) with olive oil. Spread the dough on the pan. This one was thick for a –size pan. You many need to use extra flour to dust the dough as you spread on pan because it will be sticky.
- Try to spread dough evenly. Feel free to roll and knead the dough if you are a seasoned pizza dough maker.
- Bake 20 minutes. Blue corn flour does not brown like wheat flour, but it does darken. Test with a fork to make sure the inside is not sticky or leaving residue on fork. If so, cook 5 minutes longer.
- Brush olive oil on top of the crust to provide additional moisture with toppings. Add topping: this pizza used shiitake mushroom, spinach, sweet peppers, garlic. No cheese was added.
- Cook 10 minutes then let sit in oven as it cools to allow crust to harden.
- Slice and serve.