One of my first priorities when I went gluten-free was pizza. Pizza is one of the staple meals in our house and I couldn’t even imagine going without it. I first started with the recipe from Betty Hagman’s cookbook, but I soon branched out into experiment land to see if I could make it taste better. I prefer this to any other gluten-free pizza crust I’ve tried. Just a note: if you can’t have kefir I’ve used plain, unsweetened almond milk with success. It just has a slightly different crispness. It would also be worth experimenting with half plain almond milk and half full-fat coconut milk. Here’s what I came up with:

Favorite Pizza Crust

1 1/2 cups Gluten-free flour mix (I use Better Batter)
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup kefir or other nondairy milk
1/4 cup oil (I use grapeseed, olive, and sometimes coconut depending on what I have on hand)

Preheat the oven to 400 degrees F. Grease a pizza pan (round with no holes).

In a small bowl combine the dry ingredients. Measure the milk and oil (can use the same measuring cup) and add into the dry ingredients. Mix together until a flour forms. Depending on the type of milk used you will either end up with a mostly liquid or just sticky ball of dough.

Spread onto the pizza pan evenly. When I have a dough ball I use my hands, when it is mostly liquid I just use my mixing spoon.

Put into the preheated oven for 15 minutes. While it is baking, prep your toppings (chop, sauté if desired, etc).

Take out the crust and add your favorite toppings. Return the pizza to the oven for another 15 minutes or until the desired crispness of the dough and toppings is achieved. (Can even broil for a couple of minutes if your toppings are not cooperating.)

Eat with Gusto!