GLUTEN FREE - THIN PIZZA CRUST
The is THE BEST gluten-free pizza crust!!! A terrific solution for those of us who have been deprived of restaurant pizza. I top this crust with garlic butter, parmesan & mozzarella cheeses and have garlic bread! This crust turns out best when made on a pizza stone.
Provided by ukichix
Categories Breads
Time 30m
Yield 1 crust
Number Of Ingredients 10
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).
THE BEST GLUTEN FREE PIZZA CRUST RECIPE EVER (DAIRY-FREE + EGG-FREE)
Best gluten free pizza crust recipe ever. Your search is over! This is the most amazing gluten free pizza crust recipe, and it also happens to be a dairy free and egg free pizza crust, too. Borderline magical.
Provided by Melissa Johnson
Categories Gluten-Free Recipes
Time 55m
Number Of Ingredients 9
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 PIZZA DOUGH
The secret ingredient in this easy-to-work dough is potato-it provides just the right texture and flavor as well as potassium. You'll need a ricer to ensure smooth potatoes for your dough, but we love this gluten-free recipe so much that we think you'll agree it's worth the small investment.
Provided by Food Network Kitchen
Time 2h10m
Yield 1 1/2 pounds pizza dough (4 servings)
Number Of Ingredients 9
Steps:
- Cover the potatoes with water in a medium pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove. Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups). Set aside.
- 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.)
- Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is combined and forms a fine, crumbly meal. Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky). Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.
- Form the dough into two or four balls, for small or medium pizzas, then either cook them as desired or wrap them well and freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook.
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
CHICKPEA PIZZA CRUST- GLUTEN FREE
Posted by request, this is a gluten free pizza crust made with spelt and chickpea flours, available in health food stores. You can add garlic, oregano, basil or parmesan cheese to dry ingredients, to make a flavored crust, and top with your favorite pizza toppings. Prep time includes rising time. Although spelt flour does have gluten in it, it is used in many gluten free recipes since people with wheat allergies can usually tolerate spelt flour.
Provided by manushag
Categories Free Of...
Time 1h35m
Yield 2 pizzas, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients together.
- Dissolve yeast in warm water.
- Pour liquid into dry ingredients in Kitchenaid mixer and add olive oil.
- Mix until dough forms, knead in mixer 5 minutes.
- Remove from bowl and oil bowl.
- Replace dough and turn until dough is oiled.
- Cover and let rise until double.
- Preheat oven to 420 degrees.
- Form dough into 2 12 inch pizzas and place on stone or greased pizza pans.
- Top with your favorite toppings and bake at 420 for about 15 to 20 minutes.
Nutrition Facts : Calories 79.2, Fat 4.3, SaturatedFat 0.6, Sodium 299.8, Carbohydrate 7.3, Fiber 1.6, Sugar 1.2, Protein 3.2
GLUTEN-FREE PIZZA CRUST
This is a healthy, high-protein, gluten-free pizza crust with few ingredients.
Provided by mjplower
Categories Bread Pizza Dough and Crust Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- Coat the bottom and sides of a cast-iron skillet or an oven-proof baking dish with 1 tablespoon olive oil; heat in oven for 5 minutes.
- Whisk garbanzo bean flour and water together in a bowl until batter is smooth. Add remaining olive oil, garlic, and salt; mix well. Pour batter into the heated skillet.
- Cook crust in the preheated oven until lightly browned, about 15 minutes.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 12.5 g, Fat 7.8 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 198.7 mg
HOMEMADE GLUTEN FREE PIZZA CRUST
after trying about 5 semi-disappointing pizza recipes i found online. i combined them and made my own, we love it. we generally use a large rectangular pan to make a thin crust pizza, but u could also make 2 smaller thin crust pizzas, or one thicker crust pizza. you can freeze the second crust for later use. this recipe can also be made without the potato starch, and instead bumping the tapioca starch up to 90g. weight conversion chart can be found at http://realfoodmadeeasy.ca/gluten-free-baking/gluten-free-flour-weight-volume-measures/
Provided by nguthrie85
Categories Lactose Free
Time 30m
Yield 1 large pizza, 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven.
- measure out 8 g of yeast and combine with 50 g warm water and 1 tsp sugar. allow to sit and rise for 10 min, until bubbly and foamy.
- combine flours, starches, guar gum, and salt. (dry mix).
- beat eggs, add cider vinegar, oil, and remaining 200 g water.
- add yeast, and then add dry mix.
- beat well for about 2 minute.
- grease pan (i like to use butter on a stone).
- dough will be more like batter in consistency.
- use hands to spread, sprinkling flour ontop of dough to prevent sticking.
- thinner crust will result in crispier crust.
- Cook crust at 425 for 20 minutes on a stone. For a regular metal sheet you'll have to play with it, but in my experience i would try 375 for same time. you want the crust to be slightly browned around the edges and bottom to prevent a "soggy" crust in final product.
- once crust is pre-cooked, top, bake until cheese is golden brown. cool & enjoy!
Nutrition Facts : Calories 293.1, Fat 8.1, SaturatedFat 1.2, Sodium 305.1, Carbohydrate 51, Fiber 3.5, Sugar 7.2, Protein 4.9
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.
GLUTEN-FREE PIZZA CRUST RECIPE
Steps:
- Gather the ingredients.
- Heat oven to 400 F.
- Line a large baking sheet with parchment paper and sprinkle lightly with gluten-free cornmeal.
- In a large mixing bowl, whisk together the gluten-free flour mix, tapioca flour, buttermilk powder, agar-agar. salt, xanthan gum, and yeast until thoroughly mixed.
- Add sugar, oil, and vinegar. Gradually add the water.
- Mix on high speed with a stand mixer or electric hand mixer for 3 to 4 minutes.
- Scrape the thick dough onto a large clean surface liberally sprinkled with tapioca flour. Work enough tapioca flour into the dough so that it can be shaped into a large ball. The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.
- With a large knife, cut the dough in half to make two medium pizzas.
- With a rolling pin, shape each piece into a circle, making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking. Roll thin for New York-style pizzas or thick for Chicago deep-dish style.
- Carefully place one prepared pizza crust on baking sheet or pizza stone (see tips) sprinkled with cornmeal. Bake for about 5 minutes or until the dough is firm. This is called parbaking . Repeat with second pizza.
- Top pizzas with your favorite ingredients and bake an additional 7 to 10 minutes or until done. Or cool parbaked crusts, wrap and freeze for later use. Note: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten. Edited by Stephanie Kirkos
Nutrition Facts : Calories 165 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 299 mg, Sugar 2 g, Fat 1 g, ServingSize 1 large pizza (8 servings), UnsaturatedFat 0 g
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
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