Ross LaRocco’s Gluten Free Pizza (Crust)
Chebe Pizza Crust Mix (or measure your own 8-10oz Tapioca Flour)
2 Large Eggs 2 Tbsp Unrefined Expeller Pressed Olive Oil 4 Tbsp Non-Dairy Milk (I use Macadamia or Hazelnut milk) 1 oz Shredded Cheese (Optional) Shake version of Basil, Himalayan pink salt, Ginger, Turmeric, Garlic 1-2 Large Sweet Potatoes (not needed if using Tomato sauce) Any Pizza toppings (start with 3 as a beginner) Bake the crust FIRST! In a medium sized bowl, measure the flour, or use all of the Chebe mix. Add 15 shakes of Basil, 5 shakes of Himalayan salt, 3 Ginger, 3 Turmeric, 3 Garlic. Mix all the dry ingredients. Add the Olive Oil to the same bowl. Take a separate dish, beat the two eggs, then add to the mix. Add cheese (optional). Stir the dough mix again. Then add the non-dairy milk. Stir the dough again until it starts getting stiff.
Once stiff, start kneading the dough with your hands. It should eventually look and feel like dough which shouldn’t be too gooey or dry. Sometimes humidity has an effect on this part. Preheat the oven to 425. Start forming the dough into a traditional circular pizza on a baking or pizza pan. Add some olive oil to the pan to help prevent sticking. Put the crust into the oven for 7 minutes. Take the crust out. Using two spatulas (recommended for beginners) to flip the crust over. Put the crust back into the oven by itself for another 7 minutes. It should be solid enough to not need a baking sheet anymore. While the crust is in the oven, peel and boil the sweet potatoes used for sauce. Depending on the stove, it might be best to start the potatoes before the crust. Take the crust out of the oven. Both sides should have semi brown edges, and the middle should be firm. Nothing should look burned or cracked. As a beginner with gluten free anything, it’s a good idea to eyeball everything while it’s baking. The PIZZA! Mash the boiled sweet potatoes. Add some non dairy milk to make them creamy. Spread the potatoes (or tomato sauce) on the crust. If using BBQ sauce, wait. BBQ sauce (and thinner tomato sauce) likes to bake into the crust which will make the already firm crust turn soggy in the middle. Add any ingredients to the top. Making sure the pizza isn’t top heavy. Trial and error will show that ingredients can either fall off, or make a gluten free crust break by just picking up a slice. Add cheese on top (optional). BBQ sauce on top works much better than used as a base. If using meat, precook it beforehand. Bake for another 5-10 minutes, or until cheese is melted. Depending on how weighted the pizza is, use discretion if the final baking time should need a baking pan or not.
Let cool for 5 minutes, and cut into triangles. Might take a few tries to get the hang of this rhythm, but makes a delicious crispy pizza!












