Pizza is another one of those foods where there are a number of gluten free options available, but very few are very tasty.   Whether you buy your gluten free pizzas pre-made or purchases crusts and add your own sauce, have you ever considered making a completely homemade pizza crust and sauce?

This is far and away the best gluten free pizza I have run across to date.   Give it a try and let us know your thoughts in the comments below!

Best Gluten Free Pizza Recipe

Pizza Crust Ingredients:

• 1 can (8 oz.) tomato sauce
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon crushed dried rosemary
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon garlic powder
• 1 to 2 teaspoons sugar, to taste
• 1/2 teaspoon salt   

Pizza Sauce Ingredients:

• 1 can (8 oz.) tomato sauce
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon crushed dried rosemary
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon garlic powder
• 1 to 2 teaspoons sugar, to taste
• 1/2 teaspoon salt

Pizza Crust Directions:

1. Preheat oven to 425ºF.
2. In small bowl, dissolve yeast and sugar in milk.
3. In medium mixer bowl, beat flours, xanthan gum, salt, and seasoning on low speed.
4. Add yeast-mixture, 1 teaspoon of the oil, and vinegar and beat until blended, about 30 seconds.
5. Dough will be soft.
6. Put dough on lightly greased 12-inch nonstick pizza pan and liberally sprinkle with white rice flour.
7. Press dough to edges of pan, con-tinuing to sprinkle with flour to prevent stick-ing to your hands. Make edges thicker to hold toppings.
8. Bake crust 10 minutes.
9. Remove from oven.
10. Spread crust with sauce and your choice of toppings.
11. Bake another 15 to 20 minutes or until top is nicely browned.
12. Remove from oven, brush outer crust with remaining oil, and serve immediately

Pizza Sauce Directions:

1. Combine all ingredients in small saucepan and bring to boil over medium heat.
2. Reduce heat to low and simmer 15 minutes, while Pizza Crust is being assembled. (Makes about 1 cup)

[Recipe Courtesy of Savory Palate]

How does a gluten free cheesecake sound?  Here is a good recipe for baked banana and chocolate cheesecake that I believe you will enjoy.

Base Ingredients:

• 2 tbsp butter, melted
• 100g gluten-free bread crumbs (from my particularly crumbly GF bread atempt. Biscuits can also be used)
• 1 tbsp cocoa (optional)
• 2 tbsp golden syrup

Cheesecake Ingredients:

• 2 bananas
• 250g quark or ricotta cheese
• 100ml double cream
• 4 tbsp icing sugar
• 1 tsp cornflour
• 1 organic egg, beaten
• 1 tsp vanilla extract
• 2 tsp cocoa
• For extra chocolate fix, chocolate hazelnut spread (Nutella) to serve

Cheesecake Directions:

1. Preheat the oven gas mark 6.
2. Place the bananas on a baking tray and roast for 15mins until the skins are black. Peel & mash with the back of a fork. Set aside to cool. Reduce the oven to gas mark 4.
3. To make the base, mix all the ingredients together and press into the bottom of a pre-greased cake tin. Bake in the oven for 10mins, remove & cool
4. Place the quark & cream in a mixing bowl. Beat in 3 tbsp of icing sugar and the cornflour.
5. Then add the egg & vanilla extract. Mix until smooth.
6. In a separate bowl, dollop 2 generous tbsp of the cheesecake batter. Add the cocoa & 1 tbsp icing sugar, blend until well combined.
7. With the remaining cheesecake batter, add the mashed banana. Mix until well combined.
8. Pour the banana mix on top of the biscuit base, then dollop the chocolate mix on to this. Using a chopstick, swirl these two together to form a marbled pattern.
9. Bake for 30-40mins, until just set in the center and firm around the edges. Turn the oven off but leave the cheesecake to cool there for 1 ½-2 hrs, before transferring to the fridge to chill completely.

[Recipe Courtesy of Tea Factory]

Possibly my favorite treat is scotch-a-roos, so I have to say I was incredibly excited when I came across a recipe for gluten free scotch-a-roos.  It is actually just a normal recipe for a gluten free crispy rice.

Gluten Free Scotch-a-Roos Recipe

Ingredients:

• 2 cups corn syrup
• 2 cups sugar
• 2 cups peanut butter
• 1 to 1 1/2 boxes crispy rice (Nature’s Path Crispy Rice)
• Chocolate chips
• Butterscotch chips

Scotch-a-Roos Directions:

1. In a pot combine corn syrup and water.
2. Heat on stove top until the mixture boils and becomes clear.
3. Take the mixture of the heat and add the 2 cups of peanut butter.
4. Stir it constantly until the peanut butter melts.
5. Add the crispy rice.
6. What I do is grease my pan and pour in the crispy rice ahead of time.
7. Then when the liquid part is ready to go I pour it over the rice and mix it in the pan it is going to be sit in.

Frosting Directions:

1. Equal parts chocolate chips and butterscotch chips.
2. Melt them together and frost scotch-a-roos.

[Recipe Courtesy of Celiac Teens]

We all know that good bread is probably the hardest thing to find for someone on a gluten free diet, so when I found a good recipe for Fococia bread, I figured it would make for a great post.

As with all our recipes, you can print them with the print button below this post.  You are also encouraged to give us feedback in the comments below if you like the recipe!

Gluten Free Fococia Bread Recipe

Ingredients:

• 1/2 cup millet flour
• 1/4 cup sorghum flour
• 1/4 cup potato starch
• 1/4 cup cornstarch
• 1/4 cup tapioca starch
• 1 teaspoon guar gum
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 1/4 teaspoons yeast
• 1 teaspoon olive oil
• 1/2-2/3 cup warm water

Directions:

1. Grease and flour a 8-8” pan, use rice flour for this. I also put parchment paper on the bottom.
2. Mix dry ingredients together.
3. Put the yeast in warm water with a pinch of sugar and let sit for 5 minutes or so.
4. Add the oil and add the wet ingredients to the dry, mix just until blended.
5. Mix with mixer on high for 2 minutes.
6. Spoon dough into pan.
7. Cover and let double in size, about 40-60 minutes.
8. Preheat oven to 400 with rack in lower third of oven.
9. When dough has doubled in size, sprinkle with olive oil and brush across dough.
10. Sprinkle with rosemary and sea salt.
11. Bake 20 minutes, should be light brown.
12. Cool in pan 15 minutes and then enjoy.

[Recipe Courtesy of Recipe Zaar]

Well, today is officially my birthday, and in honor of my birthday here is an incredible recipe for a gluten free oreo cake.   Give it a try and let us know your thoughts in the comments below!

Gluten Free Oreo Cake Recipe

Ingredients:

• One gluten free chocolate cake mix (Pamela’s or Namaste are good, Namaste is dairy free)
• One container prepared frosting (Gluten and Dairy free…we used Pillsbury milk chocolate flavor, which interestingly enough contains no milk!)
• One container Cool Whip (or other whipped topping)
• 10 Gluten Free Sandwich Cookies (we used K toos, best darn OREO substitue ever!)
• 1/2 bag gluten free chocolate chips (we used Sunspree).

Directions:

1. Follow the directions on the cake mix, and bake the cake in two 9 inch rounds.
2. Remove from pan and let cool.
3. While the cake is baking, melt the chocolate chips in the microwave.
4. Once the cake is done, frost the sides and top of the first layer of cake.
5. Crush the cookies in a plastic bag (or pulse in a food processor) until you have coarse crumbs.
6. Mix the cookie crumbs in with the whipped topping, and spread the topping over top of the first cake.
7. Carefully set the second layer on top of the first, and frost the sides and top of that layer.
8. Take your cookie topper out of the freezer, and carefully peel the wrap off the bottom.
9. Quickly lay the topper on top of the cake, and press down gently to secure it in the frosting.