Fast Thin Gluten Free Pizza Food

THE BEST GLUTEN FREE PIZZA CRUST RECIPE EVER (DAIRY-FREE + EGG-FREE)

Steps:

• In a glass measuring cup, combine warm water, cane sugar, and yeast. Quickly stir and leave it to sit for 5 minutes until it's frothy and foamy.
• In stand mixer, combine gluten free flour flour, salt, and xanthan gum (yup, extra from what's already in the mix), giving it a quick stir.
• Add oil and yeast mixture to dry ingredients and stir on low until it starts to combine.
• Scrape down the sides of the bowl and then beat on medium-high for 3 minutes. Beating the xanthan gum helps with elasticity, which is very important for soft, chewy gluten-free pizza crust! The dough will be pretty wet and sticky, but don't worry. It's very different from regular dough until you bake it! Then it's magic.
• Leave dough in the bowl and cover with a tea towel to rise for 25-30 minutes. When you scrape the top of the dough, it should have lots of little air pockets.
• Preheat oven to 400 degree F. If using silicone mats, put the pans you'll be using in the oven. If not, lightly grease the pizza pans and dust with corn meal and tapioca starch. #nosoggybottom
• If using, take two silicone baking mats and lightly dust them with corn meal and tapioca starch, if desired.
• Scoop half of the pizza dough onto the center of the prepared silicone mat or pan.
• Wet your hands with water and press the dough into circle or rectangle. It's OK for it to be thin. I usually make mine about ¼- ½ inch thick.
• Continue wetting hands and pressing out dough until desired thickness and size is reached. Smooth with wet hands.
• Repeat with the other half of the pizza dough.
• Pull out one hot pan from the oven and very carefully slide the silicone mat onto the sheet and then into the oven. Repeat.
• Bake for 8-10 minutes until the top is opaque and dry to the touch.
• Add desired toppings, while cranking the oven temp up to 450 degrees F. Put topped pizzas back in the oven for 5-8 minutes
• If you like, crank the oven again to broil and broil pizzas until tops are to your liking. I really like those dark brown spots on my cheese, so I broil ours for about 4 minutes. But keep an eye on it! Broilers are finicky ad varying. So, check it every minute, at least! It can get burned if you try to wash a bowl right now. Seriously. Ask me how I know.
• Take pizzas out and let them cool on the pans for 5 minutes so you don't burn your face off.
• Enjoy!

GLUTEN FREE - THIN PIZZA CRUST

Steps:

• Preheat oven to 450 degrees.
• Combine yeast, sugar and 1/2 cup of water.
• Let rise till doubled in size.
• Combine flours, shortening and optional seasonings.
• Combine with risen yeast and remaining 1/2 cup of water.
• With oiled fingers, spread dough on pizza stone sprinkled with cornmeal.
• Bake in oven for 15 minutes.
• Remove and add pizza toppings; Return to oven and bake 10 minutes more.
• ***Be generous with the flours as you measure and DO NOT BE AFRAID OF THE DOUGH BEING RUNNY! THIS WILL PRODUCE A SOFTER, LIGHTER CRUST *** (I have been known to even add more water that was is called for).

GLUTEN-FREE PIZZA

Steps:

• Preheat the oven to 220°C/425°F/gas 7. Place a pizza stone or a large baking tray in the oven to heat up.
• Heat the milk in a small pan over a low heat until lukewarm, then place 50ml into a jug with the yeast and sugar. Mix well, then set aside for a few minutes until starting to bubble.
• Meanwhile, sieve the flour, xanthan gum and salt into a large bowl, then make a well in the middle. In a separate bowl, combine the egg, 3 tablespoons of olive oil and the remaining milk, then pour it into the well, along with the yeast mixture. Gradually bring the mixture together with a fork until it forms a smooth dough.
• In a small cup, combine the bicarbonate of soda and vinegar, then quickly knead it into the mixture. Place the dough into a lightly oiled bowl, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
• Meanwhile, make the topping. Pick the basil leaves and set aside, then finely chop the stalks. Peel and finely chop the garlic. Heat a splash of olive oil in a large frying pan over a medium heat, then add the basil stalks and garlic. Cook for a few minutes, or until golden. Pour in the tinned tomatoes, break them up with the back of a wooden spoon, then cook for 5 to 10 minutes, or until thickened. Transfer to a blender along with half the reserved basil leaves, blitz until smooth, then season to taste with sea salt and black pepper.
• Once doubled in size, divide the dough into four equal-sized pieces on a flour-dusted surface. Roll out until roughly 30cm in diameter and 2mm thick. Place the pizza bases onto the preheated pizza stone or baking tray (you'll need to do this in batches), then spread over the tomato sauce, leaving a rough 2cm gap around the edge. Tear over the mozzarella, then pop in the hot oven for 10 to 12 minutes or until golden and crisp. Scatter the reserved basil leaves on top, then serve.

GLUTEN-FREE PIZZA

Steps:

• Heat the oven to 220C/200 fan/gas 7 and put two baking sheets inside.
• Make the sauce: heat the oil in a small saucepan and cook the onion with a generous pinch of salt for 10 mins over a low heat until softened. Add the chopped tomatoes, purée and sugar and bring to a gentle simmer. Cook, uncovered, for 25 - 30 mins or until reduced and thick, stirring regularly. Blitz the sauce with a hand blender until smooth. Season to taste and stir through the basil. Allow to cool a little.
• Make the dough: mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Lightly flour two more baking sheets. Split the dough into two and flatten with your fingers into 20 - 25cm rounds on the sheets.
• Finish the bases with a thin layer of the sauce and torn up mozzarella. Place the baking sheets on top of the hot baking sheets in the oven and cook for 8 -10 mins or until crisp around the edges.

GLUTEN FREE LOW CARB PIZZA

Steps:

• Spread cream cheese on bottom of 9 x 13 pan.
• Beat eggs. Add seasonings and cheese. Pour over cream cheese.
• Bake at 350 for 22-25 minutes.
• Pull it out of oven. Add regular toppings - seasoned tomato sauce or pizza sauce. Cheeses as you like. Toppings as you like.
• Bake additional 15-20 minutes.

FAST THIN GLUTEN FREE PIZZA

Steps:

• Move shelf in oven near the top then place oven on broil.
• Grease a cookie sheet.
• Sprinkle some almond flour onto greased cookie sheet in the form of a circle.
• Sprinkle italian seasoning, salt, and onion powder over almond flour.
• Grate cheese over the almond flour.
• Cut a slice or two of tomato into pieces and scatter over the cheese.
• Cook for 2 minutes or just until cheese has melted and the edges are brown.
• Remove from oven and let cool 1-2 minutes. Use a spatula to remove pizza to a plate. If you want you can quadruple the ingredients and make a larger pizza, this size is perfect for one person.