gluten free garlic and ranch cheesy bread

Light and fluffy, with a wonderful texture and crumb, it’s hard to tell that there’s no gluten in this crust.

With just a few “normal” gluten-free ingredients, and minimal prep-time, it’s easy to whip up for lunch or dinner. And it doesn’t just make a good pizza. Top it with sour cream and cheddar cheese and it makes a perfect appetizer or finger food for a tailgate party.

When you add a few tablespoons of our Real Food Ranch the flavor becomes a million times better.

You can eat it as a ‘plain’ garlic and ranch cheesy bread or you can make it an extra-special meal by adding leftover cooked chicken, ground beef, bacon, mushrooms, peppers, or broccoli. Or all of the above, if you like a fully loaded cheesy bread!

If you don’t need to eat gluten-free, just add the sauce to your favorite pizza crust recipe.

Gluten-Free Garlic and Ranch Cheesy Bread

gluten-free-garlic-and-ranch-cheesy-bread-horizontal-naturally-loriel

Crust Ingredients
  • 3/4 c. + 3 T. milk, warmed to 110-115 degrees
  • 1 TBL active dry yeast
  • 1 tsp. honey
  • 1 1/2 cup tapioca starch
  • 1/2 cup sorghum flour
  • 1 tsp unrefined sea salt
  • 3 tsp guar gum (or 1 1/2 t. xanthan gum)
  • 1/4 cup extra virgin olive oil
  • 1 tsp apple cider vinegar

Sauce and Topping Ingredients

  • 1 cup sour cream
  • 1 Tbl minced garlic
  • 3 Tbl Real Food Ranch
  • 1 cup shredded cheddar cheese
  • 1/2 tsp parsley
  • 1/2 tsp basil
Instructions
  1. In a small saucepan, heat milk, being careful to not go over 115 degrees, or the yeast will burn. Pour into a glass bowl or cup and stir in honey and yeast. Let stand for about 5 minutes to proof.
  2. In large bowl, whisk together dry crust ingredients.
  3. When yeast is proofed, stir in oil and vinegar and pour into dry ingredients. Mix well until dough becomes a rather sticky ball.
  4. Take a 12-inch cast iron skillet or pizza stone and grease it very well.
  5. Scrape dough into the center of the skillet. With greased or wet hands gently press out toward the edges. Roll or mound up the edges of the dough, if desired. Poke all over with a fork and set on top of the oven to rise. (No need to cover it.)
  6. Place a rack on the lowest setting/level of your oven. Preheat oven to 475. When the oven is preheated, your crust will have risen. (My oven takes about 15 minutes to preheat, if you want to have a time to go by.)
  7. While oven is preheating, mix up the topping.
  8. In a small bowl, mix together sour cream, garlic, and ranch mix. When the crust is risen, spread the sour cream mixture over the crust (you probably won’t use it all – save leftovers for dipping). Sprinkle evenly with shredded cheese and extra herbs.
  9. Place skillet in the center of the preheated oven and bake for 12-15 minutes, or until crust is browning on the edges and cheese is browned and bubbly.
  10. Remove from oven and let stand for a few minutes before cutting and serving.
  11. Devour with leftover sour cream and ranch mix.
A huge thank you to Rachel of Raia’s Recipes for creating this recipe for The Real Pantry’s customers. You’re the bomb! Recipe was originally featured here.