Tried And True Gluten 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.

GLUTEN-FREE PIZZA CRUST

Steps:

• Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 450°F.
• Mix water, sugar, and yeast and let sit for 5 minutes, or until it looks foamy.
• In electric mixer bowl, mix flour blend and salt. Add in egg, olive oil, vinegar, and yeast mixture.
• Mix on low speed for 1 minute.
• Using an oiled spatula, transfer the gluten-free pizza dough onto a piece of parchment paper. Using oiled hands, spread dough into a 10-12-inch round.
• Bake for 8-10 minutes.
• Add toppings and bake for an additional 8-10 minutes.
• Enjoy hot.

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).