The Downfalls Of Other Gluten Free Crusts:
The paper-thin crust: I wont lie, I love thin crust pizza, but I also started to miss biting into a more doughy pizza crust. This recipe creates just that a crust that is the perfect thickness. It definitely isnt deep dish , but it has just enough of that bready feeling to it so that youll feel like youre biting into a piece of real pizza.
The super hard crust: I dont want my pizza breaking my teeth. Its as simple as that. Many gluten free pizza crusts Ive eaten required cracking the edge of the crust with my teeth. This crust will give your teeth a break. Even the outer edges of the crust are soft and slightly chewy, making it glorious to bite into. It really feels like youre biting into a fresh piece of bread.
The dry crust: Gluten free bread can be notoriously dry. But it doesnt have to be that way, especially in gluten free pizza. The last thing you want is to have to rely solely on your toppings to make your pizza tasty . This crust combines the perfect amount of wet and dry ingredients to create the ideal moistness level in the dough.
The tasteless crust: Yup, theres a lot of bland gluten free pizza crusts out there. Well, theres a simple fix for that basil and garlic powder. Youll see.
How To Make Gluten
Making homemade gluten-free pizza recipe has always been comforting to me. In a lot of cases, you’ll make the gluten-free pizza crust recipe in about as much time as it would take to get delivery or run to the store, so it’s not that much of a time sacrifice when you think about it.
Plus, homemade gluten-free pizza has such a unique taste, something you can’t get from a delivery. And a lot of times, I prefer the taste of homemade gluten-free pizza.
Par Baking Pizza Crusts
Who doesnt love the convenience of pulling a frozen pizza out and shoving it in the oven? Well next time you make this recipe , make two and freeze one! My gfJules Pizza Crust Mix actually makes 2-3 large pizzas already, so if youre not in the mood for two large pizzas today, youll be set, because you can easily par bake one and freeze it for later!
Follow the instructions for making, spreading and rising the pizza just as you would normally, but then bake it at 450F for only about 5 minutes, or until the dough has puffed and is starting to look a bit dry but not brown.
Remove the crust to cool to room temperature and then either cover with toppings or not, your choice. Either way, at that point, wrap the pizza well with plastic wrap twice. This will prevent freezer burn. If you know youll be keeping it in the freezer for a few weeks or even a month, Id suggest another layer of foil, as well.
When youre ready for gluten free pizza next time, preheat your oven to 500F, then remove the foil and plastic wrap. If you havent already topped it previously, add sauce and toppings now.
Place the frozen gluten free pizza on your favorite pan or pizza stone and place it in the preheated oven, baking until the crust is browned and your toppings are melted, at least 10 minutes.
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But Whats Baking Powder Doing In My Pizza
Theres actually a very good reason for adding baking powder to gluten free pizza dough. While xanthan gum ensures that gluten free dough has a certain degree of elasticity, it cant completely replace the strands of gluten that form during prolonged kneading of wheat-containing bread.
No matter how annoying gluten can be, it does have an important role in breads and other doughs. And its not all just about elasticity and flexibility. Its about trapping gas bubbles as theyre formed by the active yeast during the proofing process. And Im sorry to say that gluten free doughs, no matter how brilliantly prepared, just arent as good at trapping these gas bubbles as your average wheat-containing dough. Its tough, I know.
But this doesnt mean that alls lost. It just means we need to be more clever about how to get to the perfect gluten free pizza dough. Enter baking powder. While the yeast does give the gluten free dough a bit of a rise before baking , the baking powder ensures that the pizza dough gets an extra boost while in the oven.
The result? Nothing more and nothing less than pizza crust perfection.
Giving Up Gluten For A Trial
Homemade sourdough bread was the first thing I freaked out about when giving up gluten for a trial period. Homemade pizza dough was the second. After making so many gluten free pizza dough recipes, tweaking methods and ingredients, Im finally super excited about this gluten free pizza crust recipe! Add my Homemade Pizza Sauce to make your gluten free pizza even better!
Adapted from Americas Test Kitchen, this gluten-free pizza dough recipe is crispy on the outside, chewy on the inside and tastes amazing! The Test Kitchens key ingredients include psyllium husk powder, which adds chewiness similar to a gluten crust, baking powder to give the dough a leavening boost and almond flour for structure building protein.
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How To Make Gluten Free Pizza
Okay, normally I try to avoid too much spiel before a recipe . However, for this one I want to have a bit of a chat about it before you crack on with the making.
Firstly gluten free pizza dough does not behave like regular pizza dough. Dont expect to be spinning this dough round your head pizza chef style ! Its a much wetter dough and youll need to work with it slightly differently. So if youve made gluten free before, forget everything and approach this recipe with a blank mind.
Wet gluten free dough yields a much lighter base and is worth the handling issues. This dough is quite sticky and not the easiest the work with, UNLESS you follow my tips and then it should be quite straightforward :). Youll see in the recipe that Ive included a tip about wetting your hands if you need to handle the dough. With wet hands, youll find the dough doesnt stick to you at all and its much easier to work with.
Once youve transferred the dough to the baking sheet, a good dusting of flour with absorb the sticky-ness and you can push and spread the dough out with your fingers to form a nice pizza base shape.
Expandex Modified Tapioca Starch
For a complete discussion of how Expandex adds value to this recipe, please scroll up a bit. If you dont have or dont want to use Expandex, you can use 2 3/4 cups all purpose gluten free flour and make up the remaining 1/4 cup of flour with regular tapioca starch/flour.
Tapioca starch will help a bit to make the recipe chewier, although not as much as if you used Expandex. There is no need to add more water to your dough if you arent using modified tapioca starch.
If youd like to see some of the many ways you can use pizza dough, check out my gluten free pizza dough web story.
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Nervous About Wheat Starch
I get it. Most people with celiac disease, especially in the U.S., are nervous about wheat starch. I promise you, this starch is gluten free. As you saw above, I even tested it with my Nima Sensor and it tested a-okay.
But if youre not comfortable with it, but still want to make one amazing pizza, check out the No Gluten, No Problem Pizza cookbook. This cookbook features recipes for 75+ pizza styles and none use wheat starch, although the authors note that wheat starch is a common ingredient used in gluten-free pizzas made in Italy.
I assure you, however, that wheat starch, when labeled gluten free, is okay to eat. And I felt just fine after eating it, and Im very sensitive to even trace amounts of gluten cross contamination.
You, ultimately, have to make your own decision on what you feel comfortable eating. I hope this article gives you comfort and assurance in trying Caputo flour in your gluten-free pizza recipes. You wont be sorry even if doing so takes you a bit outside of your comfort zone.
Is Gluten Free Pizza Crust Healthier Than Regular Crust
If youâre a person living with diabetes, a gluten free pizza crust may be a better option compared to a traditional pizza crust. But, not because of the gluten. The overall carbohydrate content of gluten free flours can be lower than traditional flours and higher in fat to help stabilize blood sugar levels.
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Easy Gluten Free Pizza Dough Recipe
A great gluten free pizza dough for beginners, this recipe also uses our gluten free and vegan egg replacer, making it a great starter dough for individuals with allergies and dietary restrictions. Easy to make entirely vegan, this dough creates a delicious crust with outstanding texture and flavor.
Quick Guide: How To Make Gluten
This gluten-free pizza crust recipe yields 3 10-11 Pizzas. If youd like to freeze one or two, do so after par baking, then thaw at room temperature just prior to topping the pizza and baking. In summary, heres how to make the recipe :
- First: mix the warm water and olive oil into the all purpose 1:1 gluten free flour, almond flour, psyllium husk powder, salt, quick rise yeast and baking powder.
- Second: set it and forget it for 90 minutes to let the dough rise.
- Third: shape the gluten-free pizza dough.
- Last: par-bake the gluten free pizza crust.
Its almost ready! now, pile on the toppings de jour and bake the pizza for about 8 minutes.
Pour your favorite beverage and enjoy the best gluten free pizza!
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Freeze The Parbaked Crust
If youd prefer to have a half-baked crust on hand, dinner can be as easy as a premade, packaged frozen pizza crust. Just follow the recipe instructions through step 3 below.
After the crust has been parbaked for about 7 minutes in a 400°F oven, allow it to cool completely. Once the crust has cooled completely, wrap it very tightly. I like Glad Press n Seal freezer for this sort of thing.
Place the parbaked crust in the freezer for up to a month. Even better than Press n Seal is a food sealer that removes all trapped air from the container, since trapped air is what causes freezer burn.
Oil Your Baking Surfaces
Gluten free doughs tend to be a bit more sticky than traditional wheat flour pizza doughs. Greasing your baking surfaces will stop your crust from sticking to the sheet or pan that you’re using. Using a silicone baking mat is also a great way to keep your crust from sticking. These non-stick baking mats are often used as a replacement for parchment paper and they don’t require any greasing.
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Tips For Measuring Gluten
The best way to measure gluten-free flour is the spoon & level method. Using a spoon, scoop the flour into the measuring cup. After youve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour out of the bag with your measuring cup or you could get more gluten-free flour than the recipe calls for.
Also, use a measuring cup made for dry ingredients .
Our Gluten Free Pizza Crust Mix Is Our Best Sellerfor A Reason
Gluten free pizza crust mix should make pizza crust that tastes like the real deal. And Jules missed ‘real’ pizza almost more than anything when she was diagnosed with celiac disease. So, true to form, she took a good, hard look at what made a great pizza crust a great pizza crust. Her gluten free pizza crust mix would have to yield an authentic, crispy, airy crust, or it wouldnt have her name on it. She didnt have to taste a lot of other gluten free crusts in her research. She could tell by looking at the ingredients.
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Rolling Out The Dough And Building A Pizza
Dump the dough onto a well-floured surface and knead it briefly, until it comes together into a fairly smooth ball. With a bench scraper, cut the dough into portions about 5-6 ounces each. Roll each of these into a somewhat smooth ball. Roll the pizza dough into about 10-inch rounds . You can make larger pizzas, but youre limited by the size of your steel/stone and your pizza peel.
Be liberal with the flour on your counter because this dough has a tendency to stick. Constantly roll and lift the pizza crust so it doesnt stick, adding more flour as necessary. Youre looking for it to be a thickness of about 1/8th of an inch. Cover your pizza crusts while you prepare your oven for baking.
Why This Recipe Works
So what makes this recipe work as well as it does? Well, first of all, lets talk about the flour. Youll notice that for this recipe, were using 1:1 gluten-free flour, which usually has xanthan gum added to the blend.
That xanthan gum essentially takes the place of wheat gluten for recipes like this. You probably know that gluten is the stretchy, expandable part of wheat-based dough that allows the dough to rise when the yeast begins to work. The xanthan gum does that here, creating a nice, stretchy texture to the dough, rather than a crumbly one.
For sandwich bread and other recipes that need a double rise, I would recommend adding extra xanthan gum, but for this one, a normal 1:1 ratio of gluten-free flour is just perfect.
I also use instant dry yeast to make this recipe quick and easy. Instant dry yeast is a super useful ingredient to stock, and it keeps for a long time.
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