Glutenfreezucchinicrustpizzadelicious Recipes

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THE BEST GLUTEN FREE PIZZA CRUST RECIPE EVER (DAIRY-FREE + EGG-FREE)



The Best Gluten Free Pizza Crust Recipe Ever (dairy-free + egg-free) image

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

2 1/2 cup gluten free all purpose flour
1 3/4 cup water
1 packet or 2 1/2 tsp of dry active rapid rise yeast
1 tablespoon organic cane sugar
2 tablespoons avocado oil (or your choice of vegetable oil)
1 teaspoon salt
2 teaspoons xanthan gum
Optional: 1 tablespoons corn meal
Optional: 1 tablespoon tapioca or corn starch

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 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

This easy gluten-free pizza dough bakes up into a crispy, chewy crust (plus, it's vegan!). The addition of coarse cornmeal gives it texture and crunch.

Provided by Food Network Kitchen

Time 13h30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups gluten-free all-purpose flour, such as Bob's Red Mill (see Cook's Note)
1/4 cup coarse yellow cornmeal
2 teaspoons psyllium husk powder
1 teaspoon instant yeast
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon granulated sugar
3/4 cup warm water (at 110 degrees F)
2 tablespoons olive oil
Assorted pizza toppings such as sauce, shredded cheese, meat and vegetables, as desired

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 ZUCCHINI CRUST PIZZA (DELICIOUS!)



Gluten Free Zucchini Crust Pizza (Delicious!) image

I got this from Whole Approach.com, submitted by Ruth Denomme. The only thing I changed was using pizza sauce instead of the tomatoes. Even the zucchini haters liked it and it tastes like a regular pizza crust. We did have to eat it with a fork though, bcz the crust isn't as firm as regular crust.

Provided by WI Cheesehead

Categories     Cheese

Time 28m

Yield 8-12 serving(s)

Number Of Ingredients 12

3 cups shredded zucchini, squeezed to get water out
3 eggs, lightly beaten
1/4 cup parmesan cheese
1/3 cup gluten-free flour
1/2 teaspoon salt
2 cups shredded part-skim mozzarella cheese
2 small tomatoes, halved and thinly sliced
1/2 cup chopped onion
1/2 cup julienned green pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons shredded parmesan cheese

Steps:

  • Preheat oven to 450°. In a bowl, combine zucchini, eggs and Parmesan cheese; mix well.
  • Add flour and salt; stir well.
  • Spread onto the bottom of a 12-in. pizza pan (or a jelly roll pan) coated with nonstick cooking spray.
  • Bake for 8-13 minutes. Reduce heat to 350°.
  • Remove pizza and sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese.
  • Bake at 350° for 15-20 minutes or until onion is tender and cheese is melted.

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