Gluten-Free Whole Grain Pizza Crust

gluten free homemade pizza

My two sisters and I had to mind ourselves after school every day because my mom worked full-time and functioned as a single mom.  She trained us in the ways of staying home alone, with the number one rule ingrained in us:  NEVER, NEVER ANSWER THE DOOR when she wasn’t home.  She regularly ran down the list of all the terrible things that could happen to us if we broke this rule.  If someone knocked on our unpainted front door when no parents were home, it resulted in a high schooler, a middle schooler, and a 5th grader running to their bedroom closets to hide until the person out front disappeared.

Our NEVER, NEVER ANSWER THE DOOR rule created some problems for our home alone Friday pizza nights (in other words it was Mom’s night out).  We would all look at each other with dropped jaws, elevated eyebrows, and squeal in fear as soon as the pizza guy’s car pulled in front of our house.

My sisters were so good at hiding from the pizza guy that I would almost always be the one answering the door.  Because this annoyed me, I would sometimes choose to hide from the pizza guy just to push their buttons.  If I eluded the pizza confrontation, and the pizza guy was out there waiting and knocking and waiting some more, someone else would have to answer the door.  This was my control freak therapy for their pizza guy phobia.

If the pizza guy brought this a-f pizza to my door, I wouldn’t be pulling any tricks to get someone else to answer it.  I might even be waiting in the driveway for it, ready to snatch it from his hands because archerfriendly pizza delivery is non-existent in my world right now.

Most gluten-free pizza crusts contain dairy, soy, or tapioca.  These ingredients eliminate most gluten-free pizza for me, whether it is from a restaurant or in a pizza crust flour mix.  If a pizza crust happens to be allergy friendly, it also has to pass the blood sugar friendly test, and most do not.  These stipulations make it almost IMPOSSIBLE to eat out at a restaurant that says they have “gluten-free pizza”, let alone make one from a mix.

I wish this recipe was available as a packaged mix so that I could spend more time watching Monk touch everything with baby wipes instead of making homemade pizza all night long.  I grind my own white bean flour as well as flax seeds, which makes this recipe a little labor intensive.  But you can go easy on yourself and purchase them already ground (but they won’t be as fresh or nutritious).

I love that leftover pizza slices made from this recipe still retain their shape several days later.  With other pizza crust recipes I have tried, the pizza leftovers looked like a toddler crumbled everything into an unappealing pizza mush.  Not only does it hold together well, but it is an allergy and blood sugar friendly superstar, high in fiber, and vegan adaptable.  I also love that just a pear is used to feed the yeast in the dough.  I feel normalfriendly when I eat pizza made with this pizza crust recipe.

gluten free homemade pizza

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3 Responses

  1. Diane Squyres

    great story! and this looks yummy!


  2. Erika

    Yum! I’ll have to try your version, Archer. I make mine with rice flour: 2 c brown rice flour, 1 tbs yeast, 1 tsp sugar (to activate the yeast, but probably optional), ~1 tsp salt, 1 tsp xantham gum, 2 tbs olive oil, 1 c water. Let sit for 10 minutes, then press into a cast iron pan. Bake at 425 for 10-12 minutes, then add sauce & toppings. Definitely not as “whole grain”, but it doesn’t seem to bother my blood sugar either. Now the dairy, on the other hand….


    Dr. Archer

    Erika – I never thought of cooking it in a cast iron pan! Do you have a cast iron pizza pan? Thanks for sharing your recipe. I do miss dairy on top of my pizza, but I love avocado slices in place of it — kind of gives me that cheese mush factor. Although now I’m allergic to avocados…


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