Gluten Free Pizza Crust Recipes

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GLUTEN FREE PIZZA DOUGH RECIPE



Gluten Free Pizza Dough Recipe image

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

1/2 mix gfJules® Gluten Free Pizza Crust Mix (~ 1 2/3 cup or 8.5 ounces of mix)**
1 1/2 cups (202 grams) gfJules® All-Purpose Gluten-Free Flour
3 Tbs. milk powder, dairy or non-dairy (like coconut milk powder) OR almond meal OR plain GF potato flakes
1/4 tsp. oregano
Pinch or two of garlic powder (optional)
1/2 tsp. salt
2 egg whites or egg substitute like flax egg or aquafaba, room temperature
2 Tbs. extra virgin olive oil
1/2 tsp. apple cider vinegar or lemon juice
½ cup warm water (if making from scratch, add 2 Tablespoons additional water)
2 1/4 tsp. rapid rise yeast, gluten-free (1 packet - included with pizza crust mix) ** (for yeast-free directions, scroll to the bottom of the recipe)
additional olive oil to brush onto the crust
pizza sauce & toppings of choice

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



Gluten Free Pizza Crust image

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

1 1/3 cups Bisquick™ Gluten Free mix
1/2 teaspoon Italian seasoning or dried basil
1/2 cup water
1/3 cup oil
2 eggs, beaten
1 can (8 oz) pizza sauce
1 cup bite-size pieces favorite meat or vegetables
1 1/2 cups shredded mozzarella cheese (6 oz)

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



Gluten-Free Pizza Crust image

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

3/4 cup warm water (between 110-120 degrees F)
1 tablespoon sugar
1 packet yeast (1/4 oz.)
2 cups (285g.) gluten-free flour blend (for this recipe I used Bob's Red Mill Gluten-Free 1-to-1)
1 teaspoon salt
1 large egg
1 tablespoons olive oil
1 teaspoon cider vinegar

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



Gluten-Free Pizza Crust or Flatbread image

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

1 cup very warm water
½ teaspoon white sugar
2 teaspoons yeast
2 cups gluten-free flour blend
½ cup rice flour
1 tablespoon Italian seasoning
1 teaspoon xanthan gum
1 teaspoon unflavored gelatin powder
½ teaspoon salt
3 tablespoons apple cider vinegar
3 tablespoons olive oil

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



Gluten-Free Pizza Dough image

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

2 large all-purpose potatoes (about 14 ounces)
1/3 cup warm water (110 degrees F)
2 teaspoons agave syrup or honey
One 1/4-ounce package active dry yeast
1 cup white rice flour
1/2 cup tapioca starch
Kosher salt
1 large egg white
1 tablespoon extra-virgin olive oil

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



Gluten-Free Pizza Crust image

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

1 tablespoon active dry yeast
2/3 cup warm water (110° to 115°)
1/2 cup tapioca flour
2 tablespoons nonfat dry milk powder
2 teaspoons xanthan gum
1 teaspoon unflavored gelatin
1 teaspoon Italian seasoning
1 teaspoon cider vinegar
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 to 1-1/3 cups brown rice flour
Pizza toppings of your choice

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



Gluten-Free Pizza Crust image

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

350 grams All-Purpose Gluten-Free Flour Mix, recipe follows
2 1/4 teaspoons active dry yeast
1 teaspoon psyllium husk powder (see Cook's Note)
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for sprinkling
1 large egg, at room temperature
3/4 cup warm water
400 grams millet flour
300 grams sweet rice flour
300 grams potato starch

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



Gluten-Free Pizza Crust image

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

3 tablespoons olive oil, divided
1 cup garbanzo bean (chickpea) flour (such as Bob's Red Mill®)
1 cup water
3 cloves garlic, pressed
½ teaspoon salt

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

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