Emilys Gluten Free Pizza Crust Food

EMILY'S GLUTEN-FREE PIZZA CRUST

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a pizza pan or baking sheet.
• Beat almond milk, eggs, and oil together in a bowl.
• Mix rice flour, tapioca flour, xanthan gum, salt, and pepper together in a separate bowl. Add to the egg mixture and blend dough until smooth.
• Spread dough onto the prepared pan, using a flat spoon to make a 12-inch circle with raised edges.
• Bake in the preheated oven until lightly golden, about 15 minutes.
• Remove from oven and add your choice of toppings. Return to the oven until crispy, about 15 minutes more.

GLUTEN-FREE PIZZA CRUST

Steps:

• Combining the dry ingredients: Whisk together the flour mix, yeast, psyllium, and salt. Pour this mixture into the bowl of a stand mixer.
• Finishing the dough: With the stand mixer running on low, add the olive oil, then the egg. Slowly, pour in the water. Here's the important part: gluten-free pizza dough will not look the same as gluten dough. It will be far wetter, even a little like pancake batter. As you pour the water, look for the dough to come together around the paddle. However, when your turn off the mixer, the dough should slump off the paddle immediately.
• Letting the dough rise: Scrape the pizza dough into a large greased bowl. Cover it with plastic wrap and set the bowl in a warm place. Gluten-free dough does not rise as much as gluten dough. Instead, you are looking for the dough to hydrate fully and increase in size by about one-third. When the dough has risen a bit and has the texture of traditional dough, about 1 1/2 hours, you're ready to bake.
• Preparing to bake: Heat the oven to 500 degrees F. If you have a pizza stone - and we recommend you do - put it in the oven now.
• If you own a pizza peel, lay down a piece of parchment paper on it now. If you don't own one, put the parchment paper on a pizza pan or baking sheet. Put the dough down on the parchment paper then top it with another one the same size. Using your hands or a rolling pin, flatten the dough slowly and evenly. You want a pizza dough about 12 inches in diameter. Take the top piece of parchment paper off the pizza dough.
• Sprinkle some olive oil over the top of the dough. Bake the dough in the oven until the edges are starting to brown and crisp and the top of the pizza is a little firm to the touch, 5 to 8 minutes.
• Pull out the pizza dough and top with whatever toppings you desire.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

GLUTEN FREE PIZZA CRUST

Steps:

• Spray a baking sheet or a 15 inch round pizza pan with vegetable oil.
• Preheat oven to 425 degrees.
• In a small bowl, whisk together the gluten free flour, bean flour, corn starch, tapioca flour, xanthan gum, baking powder, and salt.
• Set aside.
• In a larger mixing bowl, place the oil, egg, vinegar, and 1 tsp sugar.
• Measure the water and add the rest of the sugar to it.
• Drop in the yeast to dissolve.
• Beat the egg-oil mix slightly, adding the yeast water.
• Beat in half the flour.
• Stir in the remaining flour and beat until smooth.
• Pour the batter into the prepared pan, and spread, allowing the edges to stay slightly thicker.
• Spread on your pizza sauce and add the toppings.
• Bake for 25 to 30 minutes.

GLUTEN-FREE CAULIFLOWER PIZZA CRUST

Steps:

• Preheat oven to 350°F and cover a pizza stone or small baking sheet with parchment paper.
• Place riced cauliflower, onion, and garlic in a food processor. Pulse until crumbly, but not paste-like. Pour into a large mixing bowl.
• Add almond meal, eggs, salt, and pepper to cauliflower mixture and stir to combine. Mixture should be sticky, but hold together. If too dry, add water 1 teaspoon at a time. If too wet, add extra almond meal, 1 teaspoon at a time.
• Divide dough into two equal pieces. Place one on prepared baking sheet or pizza stone. Keep the second piece in the mixing bowl and store in the fridge while the first bakes.
• Gently spread pizza dough into a circle using a rubber spatula and your hands. It should be about 1 inch thick.
• Place dough in oven and bake for 15 minutes, or until starting to brown around the edges.
• While crust bakes, prepare toppings of choice.
• Remove crust from oven and top with desired toppings.
• Return to oven, and cook another 10 minutes, or until bottom of crust is brown and toppings are hot.
• Remove from oven and cut into four slices. Repeat with remaining cauliflower crust.