GLUTEN-FREE PIZZA CRUST
Pizza. Need I say more. You don't need gluten for good pizza. This is gluten-free pizza.
Provided by Shauna Ahern
Yield 8 servings
Number Of Ingredients 10
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.
WHOLE-MULTIGRAIN PIZZA DOUGH
Not all multigrain products are equal; in fact, most are made with refined white flour. For this dough we used white whole-wheat flour, a relative of the red wheat variety but with the same nutritional value, and we added quinoa and whole-grain bulgur wheat for extra fiber. We also added seeds, like sunflower and flax; the flaxseeds are ground to make them easier to digest and more nutritionally available.
Provided by Food Network Kitchen
Time 3h10m
Yield 1 pound pizza dough
Number Of Ingredients 10
Steps:
- Bring 2 cups of water to a boil in a small pot. Add the bulgur and quinoa and simmer for 10 minutes. Transfer the grains to a fine-mesh strainer and hold under cold water to stop the cooking. Let the grains drain in the strainer for 15 minutes, then spread them out on a thick layer of paper towels to absorb any extra moisture. Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open.
- Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
- Whisk the flour and 1/2 teaspoon salt together in a medium bowl; add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. When the dough starts to come together, mix in the cooked grains, ground flaxseeds and sunflower seeds; form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
- Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Flour your hands periodically to prevent sticking. Form the dough into one single ball or divide it into smaller balls. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes. After 30 minutes, the dough can be shaped and cooked as desired.
Nutrition Facts : Calories 290, Fat 7 grams, SaturatedFat 1 grams, Sodium 260 milligrams, Carbohydrate 47 grams, Fiber 10 grams, Protein 11 grams, Sugar 2 grams
GLUTEN-FREE MULTIGRAIN PIZZA WITH CRISPY PROSCUITTO
A nice alternative for someone who wants to eat whole grains and avoid starches. It's got a richer flavor, a deeper golden color and is loaded with healthy flours.
Provided by Alyssa
Categories Main Course
Time 1h30m
Number Of Ingredients 17
Steps:
- Whisk together all the dry ingredients (minus the yeast) and set aside.
- In separate bowl, combine the wet ingredients. Add the yeast and 1/2 cup of the flour mixture. Whisk together then set aside and allow the yeast to bloom for about 30 minutes. Once the yeast has gotten nice and fluffy, add the wet ingredients to the dry ingredients and mix together until and smooth batter forms. Let rise for 30 - 45 minutes.
- With 15 minutes left in the rise, preheat the oven to 425 degrees F. Scoop the dough onto a parchment lined baking sheet and spread it out using wet hands until it's about 1/4" thick.
- Bake in the center of the oven for 18 - 20 minutes until golden brown and a little crispy.
- Assemble the pizza by first starting with a thin layer of grated cheese (about 3/4 cup). Add the onions, then layer on the sopressata. Add the remaining cheese and pop the pizza back in the oven for another 10 minutes until the cheese has melted and is starting to brown.
- Remove the pizza from the oven and let cool while you prepare the proscuitto. Grease another baking sheet with non-stick spray and line the pieces of proscuitto along the sheet so that they are not overlapping. Place the baking sheet in the oven and cook for 5 - 7 minutes, until the proscuitto is nice and crispy. Remove the pan and let it cool until you can handle it.
- Now that the pizza has cooled slightly, sprinkle the arugula over the top and then crumble the proscuitto on the very top.
- Sprinkle with salt, pepper and crushed red pepper and enjoy!
Nutrition Facts : Calories 570 kcal, Carbohydrate 50 g, Protein 23 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 1058 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
GLUTEN FREE MULTIGRAIN PIZZA CRUST
Much experimentation finally paid off in this crust, which we now prefer to our old wheat one. It's nutritious and delicious.
Provided by Chef 616082
Categories Lactose Free
Time 46m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Grease and flour ! large (1/4 sheet pan) or 2 12 inch round pizza pans or cover with parchment being careful to grease the areas not covered by parchment.
- Grind oats and quinoa until they are very fine in a coffee grinder.
- Mix all dry ingredients in the bowl of an electric mixer. Add olive oil to the warm water then add to dry ingredients. Scrape down sides of bowl and beat on medium to high speed for 3 to 4 minutes. Add additional warm water 1 teaspoon at a time if needed to achieve appropriate, thick but not too firm, texture.
- Scrape down sides, cover with a teatowel and place in a warm spot for 30 minutes or up until two hours to rise and develop flavour.
- While you're preheating the oven to 425 spread the dough evenly on your trays with an offset spatula, dipping the spatula in warm water as necessary to avoid sticking. Build a slight edge to contain toppings.
- Bake in preheated oven for 16 minutes. Paint olive oil on outside edge to protect it. Put on toppings and cook for approximately 20 minutes more or until cheese is golden and bubbling.
- Let it rest for 5 minutes before slicing.
Nutrition Facts : Calories 342.9, Fat 5.9, SaturatedFat 0.8, Sodium 603, Carbohydrate 65.5, Fiber 4.7, Sugar 4.2, Protein 7.9
MULTIGRAIN PIZZA CRUST RECIPE
I got this recipe from "The Secrets of Fat-free Italian Cooking" by Sandra Woodruff. It's very tasty, easy to make in a bread machine, and very filling!
Provided by thebronwen
Categories Breads
Time 45m
Yield 1 pizza crust, 8 serving(s)
Number Of Ingredients 10
Steps:
- Place 3/4 C of the flour and all of the cornmeal, wheat bran, oats, yeast, and salt in a large bowl, and stir to mix well.
- Place the water or milk and the honey in a small saucepan, and heat until very warm (125 F to 130 F.) Add the water mixture to the flour mixture and stir for 1 minute.
- Stir in enough of the remaining flour, 2 Tablespoons at a time, to form a soft dough.
- Sprinkle 2 Tablespoons of the remaining flour over a flat surface and turn the dough onto the surface.
- Knead the dough for 5 minutes, gradually adding just enough of the remaining flour to form a smooth, satiny ball.
- (Be careful not to make the dough too stiff, or it will be hard to roll out.) Coat a large bowl with nonstick cooking spray and place the ball of dough in the bowl.
- Cover the bowl with a clean kitchen towel and let rise in a warm place for about 35 minutes, or until doubled in size.
- When the dough has risen, punch it down, shape it into a ball, and turn it onto a floured surface.
- The dough is now ready for shaping, topping, and baking.
- To make pizza dough in bread machine: Place all of the dough ingredients except for 2 Tablespoons of the bread flour in the machine's bread pan.
- (Do not heat the water or milk.) Turn the machine on to the"rise","dough", or"manual" setting so that the machine will mix, knead, and let the dough rise once.
- Check the dough about 5 minutes after the machine has started.
- If the dough seems too sticky, add more of the remaining flour, a Tablespoon at a time.
- When the dough is ready, remove it from the machine and proceed to shape, top, and bake it as directed in the recipe.
GLUTEN FREE PIZZA CRUST
You will not believe this pizza crust is gluten-free. It has a fantastic texture, you can pick it up and it doesn't fall apart, and it's easy to make! It's based on a recipe in a Bette Hagman gluten-free cookbook, I don't remember which one. I just tried it for the first time tonight, and I'm so excited with how it turned out, I just had to share it. (btw, I used chana flour for the bean flour, that's chickpea or garbanzo flour)
Provided by paulamonster
Categories Yeast Breads
Time 40m
Yield 1 15inch pizza
Number Of Ingredients 13
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.
Nutrition Facts : Calories 312.7, Fat 12.1, SaturatedFat 2.5, Cholesterol 211.5, Sodium 1788.5, Carbohydrate 42.3, Fiber 1.8, Sugar 8.8, Protein 9.1
More about "gluten free multigrain pizza crust food"
GLUTEN-FREE PIZZA CRUST | MINIMALIST BAKER …
From minimalistbaker.com
Ratings 568Calories 215 per servingCategory Entree
- In a small bowl, combine yeast and 3/4 cup warm water (180 ml // amount as original recipe is written // adjust if altering batch size) - about 110 degrees F (43 C). Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar (12 g // amount as original recipe is written // adjust if altering batch size) a few minutes in.
- In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 1-2 Tbsp sugar depending on preferred sweetness (12-25 g // amount as original recipe is written // adjust if altering batch size). Whisk until well combined.
- Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water (120 ml // amount as original recipe is written // adjust if altering batch size) before stirring. Then stir it all together until well combined, using a wooden spoon (see photo).
WHOLE-GRAIN PIZZA DOUGH - EATINGWELL
From eatingwell.com
BASIC GLUTEN FREE PIZZA DOUGH | BRING BACK …
From glutenfreeonashoestring.com
BEST GLUTEN-FREE PIZZA DOUGH CRUST | GLUTEN …
From glutenfreepalate.com
GLUTEN-FREE PIZZA DOUGH - SNIXY KITCHEN
BOB'S RED MILL GLUTEN FREE PIZZA CRUST MIX, 454 GRAMS
From amazon.ca
Reviews 156
WFPB PIZZA CRUST - FORKS OVER KNIVES
From forksoverknives.com
THE BEST GLUTEN FREE PIZZA CRUST - EVERYDAY MADE FRESH
From everydaymadefresh.com
GLUTEN FREE CRUST PIZZA
From pizzapizza.ca
GLUTEN FREE WHOLE GRAIN PIZZA CRUST - DR. GOURMET
From drgourmet.com
GLUTEN-FREE PIZZA CRUST RECIPE {WHOLE-GRAIN + GUM-FREE} - THE …
From bojongourmet.com
27 AMAZING PLANT BASED VEGAN PIZZA RECIPES | FORKS OVER KNIVES
From forksoverknives.com
QUICK CORNMEAL PIZZA CRUST (GLUTEN-FREE) - FORKS OVER KNIVES
From forksoverknives.com
FOOLPROOF CAULIFLOWER PIZZA DOUGH RECIPE - FOOD.COM
From food.com
GLUTEN-FREE RESTAURANTS IN OMAHA | PIZZA, BREWERIES & RESTAURANTS
From visitomaha.com
AMAZON.CA: GLUTEN FREE PIZZA CRUST
From amazon.ca
GLUTEN-FREE PIZZA CRUST RECIPE - FOOD.COM
From food.com
15 MULTIGRAIN PIZZA DOUGH RECIPE BREAD MACHINE
From selectedrecipe.com
HEALTHY (ALMOST) 100% WHOLE GRAIN BUCKWHEAT GLUTEN-FREE PIZZA …
From kitchenstewardship.com
GRAND RAPIDS GLUTEN FREE RESTAURANTS - TASTY STOPS YOU'LL WANT TO …
From grkids.com
GLUTEN-FREE PIZZA CRUST RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love