The BEST Grain and Gluten Free Pizza EVER!

I know it sounds biased, but it's not.  I'm serious when I say that (I think) this is the BEST Grain and Gluten Free Pizza EVER!  Let me simplify that one step further and just say BEST PIZZA :)  I have people requesting this pizza when they come over to our house and they complain if it's not available... haha, but seriously it's true - you know who you are :) (Maria)

One of the things I love best about this pizza is how easy it is to make.  It really doesn't take long, so it's good if you're in a time pinch and need a pizza fix.  I also love how crispy it can get.  I have also made a "deep dish" style with this before, where basically you add just a little extra flour to the recipe (or just use the whole thing for one crazy big pizza pie - you're choice), but the crispy crunch you get from the high oven heat combined with the skillet is just amazing.

So, the reason my previous statement about this being the best pizza wasn't biased is because it's not my recipe.  I adapted this recipe from "The Domestic Man" Skillet Pizza Recipe, so a big thanks to Russ for this little gem.  Ok, so I think the build up on this has been pretty good, so let's get into the good stuff.  By the way... this recipe makes 2 pizzas if you are using 9" round skillets.  I also have a 20x13" skillet pan (it's a monster weighing in at almost 50lbs) that this recipe works for too.

For the crust you will need:

1 1/2 cups tapioca flour 1/2 milk 2 tbsp butter 1/2 tsp salt 1 egg, beaten 1/4 tsp dried oregano pinch of pepper 3/4 cup of grated parmesan cheese

*Butter or Ghee for greasing skillet

Start by preheating the oven to 500-degrees.  Next, take the milk, butter and salt and heat over medium-low heat in a saucepan.  Keep an eye on this because you DO NOT want it to boil.  You want to remove it from the heat once it looks like it's going to bubble.  I've let this get too hot and I feel it changed the consistency.  While the milk mixture is heating up, get the tapioca flour ready in a bowl.  I use a mixing bowl that's somewhat deep because tapioca flour can get a little messy.

Pour the milk mixture into the tapioca flour and combine well.  I use a fork and a spatula to mix it all up.  Set that aside and let it cool for just a few minutes.  While you're waiting, get the parmesan cheese ready and beat the egg in a separate bowl.  Then, pour the egg and parmesan cheese, pepper and oregano into the tapioca mixture and mix well.  Before you get in there with your hands, make sure the dough isn't too sticky - cause that will just be a mess all over your hands.  I typically have to add just a little extra tapioca to reduce any sticky-ness.  I don't measure it out, just use a little at a time.

Once that's all done, get your skillet ready but lightly greasing it (I use either butter or ghee).  Put your dough in the skillet(s) and use your hand to spread out evenly.  By now your over should be pre-heated, so all you have to do is bake it for 8 minutes.  When that's done, take it out - "dress" the pizza up how ever you like.  In the picture above it used organic pizza sauce, fresh cut mozzarella and dried basil (fresh would be WAY better).  Once you have perfected your masterpiece, throw it back in the oven for another 8-10 minutes and you're DONE!

So, the next time it's "pizza night" (or just a Tuesday) and you and the family are wanting am amazing pizza that is also health conscious... give this a try.  Please let me know what you think and if you have any questions, please reach out.

Enjoy,

Jim