GLUTEN FREE PIZZA DOUGH RECIPE
Thick or thin, deep dish or grilled ... this is the gluten free pizza dough recipe you've been missing! It's real pizza, gluten free! The magic is in the mix: easy and award-winning gfJules Gluten Free Pizza Crust Mix, to be specific!
Provided by Jules Shepard
Categories Mains Sides
Time 46m
Number Of Ingredients 13
Steps:
- Bring all ingredients to room temperature. If warming egg whites, place whole eggs in a bowl of very warm water for a few minutes while gathering other ingredients.
- (From scratch: whisk together dry ingredients except yeast; set aside.)
- In a large mixing bowl, combine egg whites, olive oil, cider vinegar and water.
- Using a stand mixer (preferably), slowly add in the dry ingredient mix with yeast. Beat for 2-3 minutes on high to get a firm but very sticky dough that can still be spread; if dough is tight or resistant to spreading out on the pan, mix an extra 2-3 tablespoons of warm water into the dough until absorbed.(Note: this recipe may be mixed by hand in a large bowl, using a wooden spoon - stir as long as you can!)
- Preheat oven with stone to 500°F (static)/475° F (convection).
- Cover crust with oiled parchment and let rise for 30 minutes in a warm spot.
- Remove top parchment and transfer pizza to hot stone.
- Bake for 3-4 minutes or until the crust is lightly browned, bubbled, and firm.
- Remove to spread warm sauce and toppings, then bake for 2 more minutes.
- Preheat the oven to 375° F (static)/ 350° F (convection).
- Cover crust with oiled parchment. Let rise for 30 minutes in a warm spot.
- After the crust has risen, bake for approximately 15 minutes or until the crust is risen and lightly browned.
- Spread with warm sauce and toppings (or if making focaccia, sprinkle fresh rosemary, sea salt or other toppings) and cook an additional 8-10 minutes, or until the cheese is bubbly, if using.
Nutrition Facts : Calories 411 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 29 grams fat, Fiber 7 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 531 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
GLUTEN FREE PIZZA CRUST
Need a gluten-free pizza crust that's easy to make? Look no further than this recipe that only needs five ingredients (one of them being water).
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Grease 12-inch pizza pan. Stir Bisquick™ mix, Italian seasoning, water, oil and eggs until well combined; spread in pan.
- Bake 15 minutes (crust will appear cracked).
- Spread pizza sauce over crust; top with meat and cheese.
- Bake an additional 10 to15 minutes or until cheese is melted.
Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g
GLUTEN-FREE PIZZA CRUST
My go-to Gluten-Free Pizza Crust recipe is a simple staple for your Gluten-Free kitchen. Perfectly thick and chewy, and no kneading required.
Provided by Chrystal Carver
Categories Breads/Muffins
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 110 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 2 grams fat, Protein 2 grams protein, ServingSize 8, Sodium 336 milligrams sodium, Sugar 1 grams sugar
GLUTEN-FREE PIZZA CRUST OR FLATBREAD
This recipe is for a crust that can be used for pizza or flatbreads. After 2 years of being GF, this is the best pizza crust/flatbread recipe I have. It is based on trial and error in an effort to improve other recipes. My kids say this is better than our homemade wheat flour crusts.
Provided by Allen Seidman
Categories Bread Pizza Dough and Crust Recipes
Time 1h
Yield 1
Number Of Ingredients 11
Steps:
- Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
- Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
- Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.
Nutrition Facts : Calories 1631.5 calories, Carbohydrate 276.9 g, Fat 51.5 g, Fiber 38.4 g, Protein 37.5 g, SaturatedFat 6.1 g, Sodium 1305.6 mg, Sugar 11.4 g
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
Didn't think a gluten-free diet could include pizza? With this inventive crust, gluten-intolerant kids and adults alike can indulge in their favorite pie. -Sylvia Girmus, Torrington, Wyoming
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. Add the tapioca flour, milk powder, xanthan gum, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 cup brown rice flour. Beat until smooth. Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky)., On a floured surface, roll dough into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray; build up edges slightly. Cover and let rest for 10 minutes., Bake at 425° for 10-12 minutes or until golden brown. Add toppings of your choice. Bake 10-15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through.
Nutrition Facts : Calories 142 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 223mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.
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
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
More about "gluten free pizza crust recipes"
GLUTEN-FREE PIZZA CRUST - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (221)Calories 152 per servingTotal Time 1 hr 5 mins
- Place the dry ingredients (except the yeast and sugar or honey, if you're using it) into a large mixing bowl; the bowl of your stand mixer is perfect.
- Mix until thoroughly blended., Place the sugar or honey (if you're using it), warm water, 2 tablespoons (25g) olive oil, yeast, and about 1/2 cup (78g) of the dry mixture into a small bowl.
- Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty., Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes.
THE BEST GLUTEN-FREE PIZZA CRUST - MEANINGFUL EATS
From meaningfuleats.com
4.9/5 (136)Total Time 1 hr 5 minsCategory Main CourseCalories 443 per serving
- While the yeast is proofing for 3-4 minutes, combine the flour, baking powder, salt, and psyllium husk powder in the bowl of a stand mixer.
- With the mixer running on low, slowly add the yeast mixture and oil. Increase the speed to medium-high and beat for 3-4 minutes.
- Using an oiled spatula, press the dough off the sides into a ball. Cover and let rise for 30 minutes.
GLUTEN-FREE PIZZA CRUST | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 553Calories 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).
GLUTEN-FREE PIZZA RECIPES | GLUTEN-FREE GREATS | FOOD NETWORK
From foodnetwork.com
EASY GLUTEN-FREE PIZZA CRUST - GLUTEN-FREE LIVING
From glutenfreeliving.com
VEGAN GLUTEN-FREE PIZZA CRUST | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 63Calories 217 per servingCategory Entree
- Preheat oven to 375 degrees F (190 C) and line a baking sheet, pizza pan, or pizza stone with parchment paper. (You won't be cooking the pizza on the pan but rather on the parchment paper placed directly on the oven rack. So if you don't have a pizza pan, don't worry. You just need something to hold and transfer the pizza in and out of the oven.)
- To a medium mixing bowl, add the almond flour, potato starch, arrowroot starch, flaxseed meal, baking soda, oregano, garlic powder, and sea salt and whisk thoroughly to combine.
- Add the wet ingredients to the dry ingredients and stir to combine until a dough forms (see photo). If it's too crumbly, add water until a moldable dough forms. If too wet, add more almond flour.
GLUTEN FREE PIZZA CRUST - VANILLA AND BEAN
From vanillaandbean.com
4.9/5 (14)Total Time 2 hrs 8 minsCategory Dinner, LunchCalories 870 per serving
- Mix the Dough: In a medium mixing bowl add the gluten-free flour, almond flour, psyllium husk powder, baking powder, salt, and yeast. Whisk so that the ingredients are evenly distributed. Pour in the warmed water and olive oil. Mix with a fork until the ingredients come together. Knead by hand, in the bowl, for one minute making sure the dough is hydrated. It will be thick and sticky, almost like mashed potatoes. Scrape the excess dough off your fingers using a fork. Cover the bowl with a damp tea towel and leave on the kitchen counter or warm area to rise for about 90 minutes. The dough should rise to about 1 1/2 times its size and be fluffy.
- While the Dough is Rising: Prepare a sheet of parchment paper by generously brushing olive oil on the parchment. This is the base to shape and bake the crust on. Have a pizza peel or sheet pan standing by to slide the shaped dough on to for baking. Prepare the oven by placing oven rack at the second to top setting and if making two pizzas, another rack two settings down (leaving enough room to slide the pizza on to the pan).Place sheet pan(s) and/or pizza stones on racks. Two crusts or pizzas can be baked at the same time. Prepare the ingredients for the pizza. Just before you're ready to divide and shape the dough, preheat the oven to 550F (288C).
- Divide the Dough: At this point, you'll only use water to help shape the dough. Fill a shallow dish with water so you can wet your hands as you work with the dough. Do not use flour here (as traditionally done with glutenous dough). Moisten a work surface with water. Turn the dough out onto the moist work surface. Dip your fingertips and palms into the water and pat the dough into somewhat of a rectangle, then divide the dough into three equal pieces. Moisten your hands again and shape each piece into a rough ball by tucking the edges under. Set the dough balls on parchment or a water-moist work surface. At this point, the dough can be frozen (see notes below).
- Shape the Dough: On the oiled parchment paper, set a pizza dough ball in the center. Dip your palm and fingertips into the water. Working with both fingertips and palms, start pressing in the center of the dough, working your way towards the edges in a circular pattern leaving an edge all around that is thicker than the base of the crust (you can play with this if you like a thicker crust). It will feel almost like trying to shape mashed potatoes! There may be a bit of occasional tearing, if so, wet your hands/fingertips and smooth those areas back together. Turn the parchment as you work the dough so that a pizza shape can be achieved. Continue, wetting your hands and smoothing over the dough with light pressure as needed so the dough does not stick to your hands and you shape it by smoothing the dough in circular motions and/or pinching to create the edges, then smoothing with moist fingers again. It's okay that the parchment gets a little wet. I make my crust thin on the bottom and
GLUTEN-FREE PIZZA CRUST {DAIRY-FREE & VEGAN} - MAMA KNOWS ...
From mamaknowsglutenfree.com
Ratings 54Calories 348 per servingCategory Main Course
BASIC GLUTEN FREE PIZZA DOUGH | BRING BACK PIZZA NIGHT
From glutenfreeonashoestring.com
Reviews 146Estimated Reading Time 9 minsServings 2
NEW YORK-STYLE GLUTEN-FREE PIZZA - ONLY GLUTEN FREE RECIPES
From onlyglutenfreerecipes.com
5/5 (9)Category Casual MealsCuisine United StatesEstimated Reading Time 3 mins
HOW TO MAKE GLUTEN FREE PIZZA DOUGH | BOB'S RED MILL BLOG
From bobsredmill.com
GLUTEN FREE PIZZA CRUST NUTRITION FACTS - ALL INFORMATION ...
From therecipes.info
EASY GLUTEN-FREE DETROIT-STYLE PIZZA RECIPE - ONLY GLUTEN ...
From onlyglutenfreerecipes.com
GLUTEN-FREE PIZZA DOUGH RECIPE | DON’T CALL IT AN ...
From alexkoons.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 »
#30-minutes-or-less #time-to-make #course #preparation #occasion #flat-shapes #breads #main-dish #oven #finger-food #kid-friendly #pizza #dietary #gluten-free #comfort-food #yeast #free-of-something #taste-mood #equipment #presentation
You'll also love