I have over a dozen Gluten Free Pizza Crust Recipes, but this gluten free pizza recipe breaks all the rules. Swiss cheese instead of Mozzarella on pizza? You bet! The famous ham & Swiss cheese sandwich meets Hawaiian (pineapple)! The soft and pillowy, bread-like crust makes the perfect companion to these toppings. Is it a sandwich or is it a pizza? My husband says, definitely pizza with a great crust! If you enjoy ham and Swiss sandwiches as well as Hawaiian pizza, you’ll fall in love with this combination!
I hadn’t intended to use this dough for pizza crust, but when faced with leftover dough, I decided to give it a try. My hubby’s so glad that I did! He loved it!
Note: When using a pizza pan (not a stone), the bottom does not brown. Instead, it is very much like the inside of a slice of white bread, soft and pillowy. So, I placed the pan on the stovetop and browned it a bit over almost high heat.
Make a soft, pillowy gluten free crust recipe and either top it with ham, Swiss, and pineapple or your favorite sandwich or pizza toppings.
Ingredients:
- 2 cups white rice flour
- 1 cup potato starch (or more cornstarch)
- 1/3 cup cornstarch (or more potato starch)
- 2/3 cup nonfat instant dry milk
- 1 tablespoon xanthan gum
- 2-1/4 teaspoons instant yeast
- 1 teaspoon salt
- 1-1/4 cups water, at room temperature
- 1/4 cup neutral-flavored oil
- 1 large egg, at room temperature
- 3 large egg whites, at room temperature
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
- Gluten Free Pizza Sauce Recipe
- 1/3 of a 20-ounce can Dole Tropical Pineapple Chunks, cut into halves
- 5 large slices of gluten free deli-thin sliced ham
- 4-1/2 thinly slices of Swiss cheese
- Or your favorite toppings including silken tofu, veggies, and more
Instructions:
- Make the sauce or set aside a jar of commercial sauce. Just be sure it's gluten-free. Freeze leftovers in a microwavable container. To reheat, microwave on high until it partially defrosts and use whatever you need.
- Oil two to three 12-inch round pizza pans;set aside.
- In a large bowl, whisk together the white rice flour, potato starch, cornstarch, nonfat dry milk, xanthan gum, yeast, and salt; set aside.
- In the bowl of your bread machine or electric stand mixer, add water, oil, whole egg, egg whites, honey, and vinegar.
- Add all of the dry mixture to the wet mixture.
- Set the machine to White Bread and allow it to run through the mixing cycle only. Be sure to help it along the mixing stage in the beginning and as needed.
- Allow the ingredients to mix on the gluten-free. Be sure to help it along the mixing stage in the beginning and as needed.Mine takes 31 minutes. Stop the machine.
- Whisk together the wet ingredients. Then add all of the dry mixture, and beat on medium speed for 5 minutes.
- Spread a little over one-third of the dough onto one of the pizza pans, creating a round, flat disk. Set aside to rise for 25 minutes in a room temperature environment (80ºF).
- Preheat the oven to 400ºF. (If using a pizza stone versus a pan, place the stone on the center shelf before preheating the oven.)
- Bake the risen dough for 10 minutes. If using a pizza pan, spray the dough with oil midway through.
- Remove from oven. Top with sauce, enough Swiss cheese to cover most of the sauce. Layer the ham next, but curl it up a little instead of allowing it to all lie flat. Bake for 10 minutes.
- The bottom will not be brown when using a pizza pan. So, place the pan on your stovetop and heat on high, checking the bottom of crust until golden brown in some areas.
- Set aside to cool for 5 minutes, slice, and serve.
Sorry, this is my least favorite of all the crusts on the website. Too dry. I’ll go back to my old favorite.
Theresa,
Pizza is a personal thing, crust as well as toppings. You can always baste the crust with butter, after it bakes. It is amazing! You can also sub the oil with butter.
Which gluten Free pizza crust recipe on this site is your fave?
Carla