Gluten Free Yeast Free Pizza Crust Food

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.

YEAST FREE GLUTEN FREE PIZZA | TWO WAYS

Steps:

• In the bowl of a stand mixer fitted with the bread hook (or fitted with the paddle attachment if using all purpose gluten free flour in place of bread flour), place the flour blend, baking powder and salt, and whisk to combine well.
• Add the olive oil, honey and water, and mix on low speed with the dough hook (or paddle if using all purpose flour) until combined.
• Raise the mixer speed to medium and knead (or mix) for about 5 minutes. The dough will begin as a rough ball and become very sticky, but should be smooth and somewhat stretchy (if using all purpose flour, the dough will first clump and then come together in shards, more like play-doh).
• Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and place in the refrigerator to chill for about 10 minutes. This will make it easier to handle.
• Once the pizza dough has chilled, place it on a lightly floured surface and sprinkle lightly with more flour. Shape into a smooth ball (this will be much, much easier if you used bread flour) and divide the dough evenly into two separate pieces and shape each into a separate ball.
• Sprinkle both lightly with flour, and cover one with a moist tea towel so that it doesn't dry out. Using well-floured hands and a rolling pin, pat and roll out the first piece of dough on a lightly floured surface into a 12-inch round, rotating the dough and flouring it frequently, to prevent sticking.
• Roll and pat the dough more thickly as you work from the center of the dough to the edges to create a crust (if using bread flour, your shaping will be as shown in the gluten free pizza shaping video).
• Transfer the round of dough to a piece of unbleached parchment paper.
• Repeat with the second piece of dough.
• Place a pizza stone (or overturned rimmed metal baking sheet) on the bottom rack of your oven and preheat the oven to 375°F (350°F if using all purpose gluten free flour).
• If using bread flour, top your pizzas with tomato sauce and scatter with cheese, then place the pizzas, one at a time, on the pizza stone.
• Bake for about 10 minutes or until the cheese is melted, the sauce is bubbling and the crust is puffed and browned. Allow the pizza to set for a few minutes before slicing and serving.
• If using all purpose gluten free flour, brush the entire surface of each pizza crust with the olive oil to aid in browning. Bake for about 15 minutes, or until the crust begins to puff and brown. Remove it from the oven.
• Top your pizza with tomato sauce and scatter with cheese, then place the pizzas again, one at a time, back on the pizza stone. Bake just until the cheese is melted.
• Allow the pizza to set for a few minutes before slicing and serving.

YEAST-FREE PIZZA CRUST (GLUTEN-FREE)

Steps:

• Mix gently, do not over-beat (batter will be runny).
• Pour batter into greased pizza pan.
• Bake at 425F for 10 minutes.
• Remove from oven, add sauce and your favorite toppings and bake an additional 10 minutes or until cheese is melted and slightly brown.

GLUTEN-FREE, YEAST-FREE PIZZA CRUST

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a pizza pan.
• Mix amaranth flour, xanthan gum, baking powder, sugar, salt, oregano, basil, sage, and thyme together in a large bowl. Pour in sparkling water and olive oil; mix until a sticky dough forms.
• Spread dough over the prepared pan, using moistened hands to keep from sticking.
• Bake in the preheated oven until lightly golden, about 20 minutes.

POLENTA PIZZA CRUST (GLUTEN-FREE, YEAST-FREE)

Steps:

• Preheat oven to 450 degrees F.
• Lightly oil a large baking sheet.
• In a large bowl, mix polenta with the cold water.
• Add the boiling water in a slow stream, blending with a whisk.
• Add the eggs and mozzarella and mix well.
• Press mixture evenly onto greased baking sheet or pizza pan.
• Bake a few minutes to set slightly (about 5 minutes), top and bake 5-10 minutes more until lightly browned and crisp.