Yeast Free Pizza Crust Gluten Free Food

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.

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.

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 - 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, 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.

GLUTEN-FREE PIZZA DOUGH

Steps:

• Whisk together the gluten-free flour, cornmeal, psyllium husk, yeast, baking powder, salt and sugar in a medium bowl. Add the warm water and 1 tablespoon of the olive oil. Mix with a rubber spatula until the dough holds together in a large ball; the dough will be wet (see Cook's Note). Cover the bowl with plastic wrap and let rest until increased in volume by about 50 percent, about 1 hour.
• Meanwhile, preheat the oven to 450 degrees F. Spread the remaining 1 tablespoon olive oil on a rimmed baking sheet.
• Using your hands, press out the dough into a 12-inch round about 1/4 inch thick on the prepared baking sheet. Bake until golden brown all over, 10 to 12 minutes.
• Remove the pizza crust from the oven and top with desired toppings. Return to the oven and bake until the crust is golden and the cheese is melted, 5 to 7 minutes.

GLUTEN FREE PIZZA CRUST

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.

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.

GLUTEN-FREE PIZZA CRUST

Steps:

• Stir yeast, flaxseed meal, and sugar into 2 cups warm water. Let stand 10 minutes, or until liquid is cloudy.
• Meanwhile, whisk together tapioca starch, rice flours, xanthan gum, and salt in large bowl.
• Stir yeast mixture into flour mixture until soft dough begins to form, then stir in oil.
• Coat two 13-inch round pizza pans or one 18- x 13-inch baking sheet with oil. Divide dough between round pans or scoop into baking sheet, and coat hands with oil. Gently press and shape dough by hand to fit prepared pan(s). The dough will shrink as it bakes, so be sure to spread all the way to the edges of the pan.
• Set dough aside in warm place to rise 1 1/2 hours. (You won't see much, but the yeast will be working.).
• Preheat oven to 425°F Par-bake pizza crusts 15 to 20 minutes, or until just golden brown. At this point, you can keep the par-baked crusts in the fridge for up to two days, or freeze for up to three months.
• Add preferred toppings, return to oven, and bake 5 to 7 minutes more, or until cheeses begin to melt and/or toppings brown. Because of the short baking time, you should use toppings that do not require cooking - no raw sausage, for example. Fresh mozzarella, thinly sliced soft veggies, fresh herbs, etc. would be great.