What If I Dont Have All Ingredients
If you only have plain gluten free flour then youll need to add 3 tsp baking powder to the mixture to give the gluten free doughballs some rise.
I use a self-raising gluten free flour mix which is a blend of flours if you only have a specific flour such as coconut or almond flour, Im not sure how these would turn out.
In terms of the yoghurt, if you only have Greek yoghurt this will work too, though you may need to add a little extra to the mix.
Greek yoghurt is thicker than plain natural yoghurt so you will need a little more or the mixture will be too stiff Id recommend adding this 1 tbsp at a time to find the right consistency.
If you want to make this dairy free, youll need to use a dairy free yoghurt such as coconut yoghurt, and a dairy free cheese.
Ive personally not tried this so cant vouch for the results but having seen many other yoghurt + flour recipes which use dairy free yoghurt, Im confident this would still work fine!
Rolling Out Pizza Dough
Regardless of what kind of pizza dough youre rolling out I like to roll mine out on parchment paper. Otherwise it will stick to your surface. Its also easier to transfer to your pan when its on parchment paper.
Simply roll out your dough to your desired thickness. You can make a thick crust pizza or a thin crust, by just rolling it more or less.
Lean Dough Vs Rich Dough
Knowing the difference between lean dough and rich dough can help you create the desired pizza texture. Lean doughs contain very little fat, whereas rich doughs are mixtures high in fat. Neapolitan pizza is an example of lean dough, as it has almost no oil or fat. Some recipes use oils like vegetable oil and olive oil as part of the main ingredients. While these oils work to contribute more flavor and texture, they can interfere with gluten production, affecting the bread’s overall rise.
When choosing between a lean dough or a rich dough, note that the leaner the dough, the more elastic and chewier the crust, and the richer the dough, the more fragile and crumbly the crust. If you plan on making a pizza with an array of toppings, you’ll want to choose a leaner dough that can support the added weight.
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Theres A Bit Of A Burning Smell When Im Dry Frying My Gluten Free Pizza Base
As weve just rolled out the pizza base on a floured surface, when we transfer the rolled out dough to the frying pan, you can easily transfer dusty bits of flour with it.
This dusty flour will cook pretty quick in a hot, dry frying pan and start to burn. Its best to clean out your frying pan every now and then if you start to notice a build up of brown dusty flour.
Topping And Baking No Yeast Pizza Dough
After rolling it out, just top as you do any pizza! Spread with sauce, then toppings of choice.
PRO TIP: Brush the edge of the crust with oil. This will make the crust nice and brown without having to bake so long that it dries out. Inherent problem with no yeast pizza crusts!
Here are photos of a couple more pizzas made using this no yeast dough Sausage and Kale Pizza, and Garlic Pizza .
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Gluten Free Pizza Dough Instructions
How To Make The Pizza Crust
Be sure to watch our VIDEO TUTORIAL to see how easy the crust is to make. But here are the step by step instructions.
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Easy Gluten Free Pizza Dough Recipe
You guys I could not be more excited about this recipe! In case you dont know my story, two of my girls and me are gluten free my husband and other two kids are not. Often times well watch with jealous puppy dog eyes as they enjoy thick and doughy pizza as my girls munch on a gluten free english muffin pizza. Blech! Because everyone knows its not easy to whip up a quick gluten free pizza that actually tastes good, right? Not true! I discovered a way to make a yeast-free dough recipe thats thick and delicious and doesnt require a long time to rise and make.
How Long Can I Keep Your Gluten Free Pizza Base For
Theyre best eaten fresh as they will start to lose their crisp, freshly baked exterior unless eaten a few hours after baking. However, you can keep them in an airtight container in the fridge for up to 3-5 days before topping them.
Then when you want to enjoy one again, simply reheat in the oven at 200C for 5 minutes. When theyve got back its slightly crisp exterior, theyre ready to top!
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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!
Heres how:
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.
What Can I Use Instead Of Yeast In Pizza Dough
Instead of using yeast, you can use baking powder. The correct combination of baking powder to flour and salt will cause the dough to rise in the oven and have a similar texture to a crust with yeast.
Because it wont have the rising process of yeast, this dough wont be as chewy and it wont have that yeasty flavor, but it is the perfect way to make pizza crust when you dont have yeast.
To make your pizza dough, you first whisk together the dry ingredients:
- All Purpose Flour
- Baking Powder
- Salt
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Everyone Needs A Last
I work at home developing recipes all day, every day. About half the time, Im sitting down at the computer developing new recipes and writing them up.
The other half Im up and around the kitchen cooking, baking, photographing, and shooting a video. But I still struggle to get dinner on the table at the last minute. OFTEN.
And I still dread dinnertime, quite often. How can that be? Because this is not a hobby blog. Its workand as work, it doesnt revolve around me and my family.
Its really about you and your family. What recipes havent I published yet that you might need.
And sometimes, its dinner. But often, its not dinner since most dinners are naturally gluten free.
If youve ever wondered why there are more recipes for cakes than dinners on this blog, thats why. And since you cant serve your three children cake for dinner and keep your self-respect , when all youve made all day is cake.
Youre scrambling to make dinner. And you need a quick solution. A gluten free flatbread recipe always saves the day.
This quick gluten free pizza is the last-minute gluten free pizza that can really save my sorry behind. When we have nothing planned for dinner but still have a hungry family waiting, this is the recipe to turn to.
Yeast Free Pizza Dough
Like yeast pizza dough recipes, there must be an ingredient in the dough that helps it to rise. Instead of yeast, baking powder is used in this recipe. Making waiting hours for the dough to rise no longer required! Simply mix the baking powder with the remaining ingredients, let chill, then roll.
To get started, gather the equipment and ingredients then follow the step-by-step instructions. A free printable recipe card is available below. We also share all our favorite gluten-free pizza topping ideas!
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How To Get A Crispy Bottom
No matter what your pizza crust recipe, the best way to cook your pizza dough is to start with a hot pan.
Preheat your oven to 450°F before making the dough, and then let the pan preheat in the oven while youre preparing the crust. Transfer the crust to the hot pan carefully either before or after topping with toppings.
The hot pan will cook the crust before the dough itself cooks in the oven, making it crunchier.
How To Make A No Yeast Pizza Dough
If you do any baking, you probably know that most traditional bread and pizza dough recipes call for yeast. This is because yeast makes them rise and become soft on the inside.
There are some types of yeast that contain gluten, so its best not to use it if you can. Thankfully, theres no need to use yeast in this recipe because there are some gluten-free products that can be used to help dough rise. One of those products is xanthan gum.
Xanthan gum is a gluten free, keto, and Paleo food additive that can thicken and stabilize things like baked goods, sauces, and desserts. But its also a fantastic leavening agent! Plus, it may even help to lower cholesterol and blood sugar levels!
For my no yeast pizza dough, I used Bobs Red Mill All Purpose Gluten Free Flour and their xanthan gum to help the gluten free flour rise and soften when baked!
Bobs Red Mill Gluten Free All Purpose Baking Flour is a versatile gluten free flour blend. Because their flour has no xanthan gum or guar gum, we just have to add it in separately. Easy peasy!
INGREDIENTS
- olive oil
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Yeast Free Gluten Free Pizza Dough Ready In Minutes
For those who always end up leaving things to the last moment, heres a recipe that can save you. It shows you two ways to make gluten-free, yeast-free pizza dough in no time at all, so if you suddenly find you have mouths to feed and nothing ready to give them, this is a quick and easy recipe you can turn to whenever you need it!
Making And Baking The Real
Making the actual pizza dough is as easy as anything. Well mix together the lukewarm water, olive oil, sugar and yeast, and then add it to a mixture of gluten free flour, xanthan gum, salt and baking powder. Then well mix mix mix. The resulting dough is sticky and thats okay. Gluten free doughs require more moisture, both in order to rise and to prevent drying out too much during baking.
I usually transfer the sticky dough onto a flat surface and do this weird thing with the bench scraper where I essentially spread the dough onto the surface, scrape it off, and repeat for about 2 minutes. Theres two reasons for this: its a dough and therefore in my mind it needs kneading, no matter how unnecessary that is with a gluten free dough, but more importantly it ensures that the dough is super smooth.
The proofing time depends on how warm your kitchen is 2 hours if warm and cozy, 3 hours if its miserable and cold. The dough wont double in volume, so dont waste time waiting for it to happen. It will increase a bit, but nowhere near as much as a wheat-containing dough. Thats alright. Dont stress. Mmkay?
Then comes the fun bit. Shaping the pizza and ALL THE TOPPINGS!!! I went simple with my pizza but you can go as crazy as you want.
Also, theres no need to pre-bake the crust or any silly things like that. Basically, treat this gluten free pizza dough as you would any ol pizza dough. Its cool like that.
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