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My friend's mom recently passed away. At her funeral, her grandchildren spoke about some of the wonderful Italian dishes she was famous for preparing for her extended family. One of them was scallion pizza, which I was fortunate enough to have eaten a few times over the years. In honor of my friend's mother, I thought I would celebrate her life and try to make one of her scallion pies. Gluten-free, of course.

I have to admit, I'm on a learning curve about using gluten-free flours, as I'm sure many of you are. In school at the Natural Gourmet Institute, we made gluten-free pizza crust that was serviceable using white rice flour, tapioca flour and yeast. I could have made that, but I wanted to try something new.  First, I tried Gluten Free Girl's recipe. It was  crisp and dense, but didn't bring back the memories of the scallion pizza. It was good, but not what I was looking for.

Next I made a dough using coconut flour, as I've had some success using coconut flour with cookies before. While it was less heavy than the other dough, I couldn't get past the coconut taste, despite putting oregano and olive oil in the dough. It also sat like lead on the bottom of my stomach.  If I'm going to have that weird feeling in my stomach, I may as well be eating a baguette from Maison Kayser which just opened a block away from me. (It's killing me having a bakery SO good in my neighborhood. When I cheat, it will be with one of their baguettes which are sublime).

Third try, I tried Bob's Red Mill pizza crust flour. It came with a package of yeast.  It was actually the only one I'd make again because the crust tasted more like a real pizza crust than the others. My daughter Grace, who is my official taster,  actually ate half the pie. If something gluten-free gets the Grace seal of approval, I knew it's something I can make again.

The key to making all of them is to keep the crust pretty thin- it's almost like a flatbread with a topping. So this is the keeper crust for now. If I were making a traditional pizza, I would add a little oregano or basil to the crust.

If anyone has another gluten-free pizza crust they'd like to share, please do!


Don't be shy with the scallions- more is better than less. When you top the crust with the scallions, if it seems to dry, add more olive oil. 

Makes two 12 inch or one 16 inch pie

For the crust:


1 package Bob's Red Mill Gluten Free Pizza Crust

1 ½ cups warm water

2 eggs, preferably organic

2 tablespoons extra virgin olive oil

Yeast packet (It's enclosed in the package)

In a large bowl, combine the water and yeast. Let stand a few minutes.

Add eggs and oil to mixture and blend briefly.

Add the mix and blend about a minute on medium speed, until combined.

Split into two balls, wrap with plastic wrap and allow to rise for 20 minutes. (Note: It won't rise as much as regular dough.)

Preheat oven to 475 degrees.

Place dough on greased pizza pans or baking trays lined with parchment paper. Using wet hands, spread out dough to cover the full pizza pan. Bake without toppings for 9 minutes.

Remove from the oven, cover with scallions and bake for another 10-15 minutes.

For scallion topping:


2 bunches of small scallions or 1 large farmers' market bunch, rinsed, and roots cut off

2 tablespoons extra virgin olive oil

Salt and lots of pepper to taste

Cut greens and whites of scallions into ½ inch rings.

In large skillet, heat olive oil. Add scallions and cook until soft.

Add salt and pepper to taste. Then add more pepper.

Top on pizza crust and bake for about 10 minutes.