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Gluten Free Pizza Dough Recipe

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Best Gluten Free Flour For Bread :

Science: Secrets to Making & Baking the Best Gluten-Free Pizza Dough

My all time favorite gluten free flour for bread, especially shaped bread and rolls, is Authentic Foods Steve’s Gluten Free Bread Blend. You can braid it, as I do in my Gluten Free Challah recipe or roll it as in my Gluten Free Cinnamon Rolls recipe. This flour is life changing!

My second favorite is Cup4Cup.Note to my dairy-free readers because Cup4Cup does have milk powder in the mix. Cup4Cup makes several gluten free flour blends without milk powder, including a whole grain. I used their whole grain blend to make these Gluten Free Yeast Rolls. They almost taste like wheat!

Better Batter is another blend that works really well in yeast recipes. They make a regular blend, and a gum-free blend without xanthan gum. Many swear by this flour, but I find it is really expensive. They do have sales on their website often, so I recommend waiting for a sale.

is also delicious. It is a little more starchy than the other blends I list, but bread turns out nicely. I used Jules flour to make this Gluten Free Sourdough Bread loaf.

NOTE: Gluten free bread can be tricky because some 1:1 gluten free flour blends do NOT work well with yeast. Bob’s Red Mill and King Arthur Measure for Measure do not work well with yeast and it is stated on the back of their bags.

Why Did My Rising Crust Pizza Not Rise

Dead yeast is a common cause of pizza dough not rising. There could be a problem with the yeast, such as excessive hot water that kills it, or a problem with the yeast itself, such that it is no longer active.

How To Make The Fluffiest Pizza Dough

The dough should rise for a long time if you want a fluffy, airy pizza. There will be a dense, rubbery, and less flavorful dough if you do not allow it to rise. There are also byproducts from fermentation in addition to the flavors. If you dont have time to wait for the dough to rise, the quick rise method can be used. Make the dough by filling it with a mixture and letting it rise in a warm place for about an hour.

How To Make The Gluten

Quick Answer: You can make gluten free pizza dough the same way you would normally make regular dough. Using the ratio 65% of water to the amount of flour with 4% sugar, 2% yeast and 2% salt. Just swap out the regular all purpose flour for a gluten free blend and add 1 egg per 2-2 1/2 cups of regular flour.

Its easy to make gluten free pizza dough! You would make it the same way you would regular dough. Just swap out the regular all purpose flour for an all purpose gluten free flour blend.

The only thing I like to add to my gluten free pizza dough is an egg. Since the dough doesnt have any gluten in it, it is more crumbly and falls apart more easily than pizza dough made with regular flour.

I first tried to make this recipe without an egg but the dough was crumbling and too hard to roll out. Once I added 1 egg to the mixture it rolled out just as smoothly as regular pizza dough!

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Where Is The Best Place For Rising Gluten

Yeast pizza dough rises best in a warm location. My oven has a bread proofing mode and that is where I allow my pizza dough to rise. When the oven is set in bread proofing mode it is 100°F.

If your oven does not have a proofing mode you can preheat the oven to 200°F. Once it gets to 100°, turn off your oven.

I know that some people proof their dough ontop of their oven as they preheat it to 425°F. The pizza dough needs warmth to rise properly.

You Mention A Pizza Stone In Your Directions I Don’t Have One

Gluten

First, I highly recommend getting a pizza stone if you don’t have one. It really makes a huge difference when you make gluten-free pizza.

But no worries. If you don’t have one, simply use a heavy baking sheet.

If you don’t have a heavy baking sheet then you can use a cookie sheet. Let it preheat in the oven just as you would a pizza stone.

You can do this before you make your gluten-free pizza dough.

Read Also: Gluten Free Options At Olive Garden

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.

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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Why This Is The Best New York

I’ve made plenty of gluten free pizza crusts, but I think this one might be my favorite. It’s fresher than any prepackaged crust you’ll buy at the store, and it offers that authentic New York City-style flavor and texture, despite not having a trace of gluten.

On top of that, this New York-style pizza crust recipe doesn’t take long to put together. If you’re making it from scratch, you can have a homemade pizza on the table in less than an hour, with little of that being active time.

Of course, you can also make the dough ahead of time and store it in the fridge for up to three days. Just imagine it: Fresh, New York-style pizza, on the table within 25 minutes. If that doesn’t make you a hero in the eyes of the hungry family on pizza night, I don’t know what will.

Make The Raw Gluten Free Pizza Dough Up To 3 Days Ahead Of Time

MY WIFEâS FAVORITE PIZZA RECIPE (Homemade Thin Crust Gluten Free Pizza)

The whole recipe for the pizza dough can be made up to 3 days ahead of time and stored in a tightly-sealed container in the refrigerator. It’s best to work with the dough cold, so you’ll shape it right out of the refrigerator.

Be careful not to allow the dough to dry out in the refrigerator, as it will do if your container is not well-sealed. I always use 2 liter plastic Cambro buckets for storing dough, since the seal is perfect. If your dough dries out, it won’t rise.

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Freeze The Parbaked Gluten Free Pizza Crust

If you’d 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.

Whats On A Margherita Pizza

A classic margherita pizza is topped with a thin layer of tomato sauce, fresh mozzarella cheese, and basil. Its a simple yet delicious pizza.

I use San Marzano canned tomatoes for the pizza sauce, which are my personal favorite. They are sweeter and less acidic than most other canned tomatoes. The sauce is seasoned with just fresh garlic, salt, pepper, and oregano.

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Best Gluten Free Flour For Cookies:

One thing I love about making gluten free cookies is you do not need to use one of the expensive flour blends to make cookies. The secret to using a less expensive flour blend is to let the batter sit so the grittiness of the ground rice flour softens.

King Arthur Measure For Measure – One of my favorites for cookies, it is also economical. You can find it at most local grocery stores. Try it in this Gluten Free Butter Cookies recipe.

Bob’s Red Mill 1:1 – I find this flour blend nice, but it is a bit grittier than King Arthur. It is also economical, and sold at most grocery stores. Let a batter made with this blend sit for 20-30 minutes, and you will love the results.

How To Make Easy Gluten Free Pizza Dough At Home Step By Step

Gluten Free Pizza Dough
  • Step 1: Preheat oven to 450 degrees. In a mixing bowl, combine warm water, yeast and agave. Stir to combine and allow it to sit for five minutes or until the mixture starts to foam. This means the yeast have activated.
  • Step 2: Add the flour, egg, and salt. Stir to combine. Once a dough has formed turn it out onto a floured surface and knead for 5 minutes. Add more flour as needed to prevent sticking.
  • Step 3: Roll the dough out onto an oiled parchment paper in the shape of a square.

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Gluten Free Dairy Free Pizza

This gluten-free pizza recipe is already dairy-free. It uses olive oil. You can top this gluten free dairy free pizza crust with your favorite dairy-free cheese to make a gluten free dairy free pizza.

Another options is to leave the cheese off all together and brush on some dairy-free butter and sprinkle it with garlic salt, after its cooked.

A Better Way To Save A Little Time

I get it even though it doesn’t take a ton of time to make this gluten free pizza dough from scratch, if you can find a way to shave off even a few minutes, you’re going to take it.

What I recommend you do instead is create your own New York-style pizza crust mix by mixing all the dry ingredients in this recipe except for the yeast. Once you’ve got those ingredients tossed together, store the mix in a zip-top bag, mason jar, or other airtight container.

When you’re ready for pizza, all you have to do is add the yeast and wet ingredients, and continue with the recipe.

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Best Gluten Free Flour Blend For Pizza Dough

In my experience the best pizza crust is not made with an all-purpose gluten free flour blend. I dont remember how many recipes I tried but it was enough to put me off homemade pizza for another year.

There are many pizza crust recipes online calling for a gluten free flour blend. They just didnt work for me. Can anyone relate to that?

I also know people who are using store bought bread flour or specific pizza flour blends and making delicious pizza. If its working for you then keep doing it.

Im always recipe testing so Im organized to mix any combination of flours. Its still effort but thats the gluten free life. If you want tips to do that Ive put links at the bottom for help with that.

This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.

More Gluten Free Pizza Crust Recipes

How to make The Best Italian Gluten Free Pizza Dough In the World

If you try this recipe, let us know! Leave a comment, rate it, and dont forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Note: based on reader feedback and retesting, we reduced the pre-bake time by 5 minutes on 10/17/2021 to ensure a perfectly baked crust every time!

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Where Can I Buy Cauliflower Pizza Crust

If you do not have the time to make your cauliflower pizza crust, then you can buy cauliflower pizza crust already made. There are a few different options, but one of the brands I have tried is Caulipower. This brand makes plain cauliflower pizza crust as well as ready-to-bake cauliflower crust pizzas.

Gluten Free Artisan Bread

This gluten free artisan bread is the crusty bread you thought youd never have again. One bite and youll be in absolute HEAVEN! GET THE RECIPE

And there you have it, the top 22 recipes of 2022, all wrapped up with a bow on top. Did your favorite make the list? Or have you seen something here you havent tried yet?

I hope you all have a Happy New Year and stay safe!

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Why Is It Sticky

This gluten free pizza dough is going to start out a bit sticky. We want to have plenty of moisture in the dough while it is rising to ensure the yeast can remain active, so well add extra flour to the dough just before it gets rolled out.

To help with some of the stickiness, we will refrigerate the dough for about 15 minutes after it rises. This will make it a bit easier to work with, especially once a bit of extra flour is added.

Can You Replace The Tapioca Starch/flour

Gluten Free Pizza Dough

Tapioca starch is essential to the success of this recipe. It’s the bulk of the flour used in the recipe, and it provides stretch that almond flour simply can’t.

There is no Paleo replacement for tapioca starch. If you aren’t Paleo but you’d like to make this recipe without tapioca starch, try using superfine sweet white rice flour in its place.

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How We Achieve That Traditional Pizza Crust Chew And Flavor In A Paleo Pizza Crust

Almond and tapioca flours work together to mimic all-purpose flour for this recipe, and yeast gives the dough that characteristic pizza crust flavor. Instead of sugar, honey is mixed with the yeast to get the process started.

Olive oil provides a hint of richness and the egg, coupled with the tapioca flour, gives the dough plenty of elasticity, so its easy to work with. The dough only requires one forty-five minute rise, making it a viable option for weeknight dinners.

Once the dough has risen, its easy to pat out by hand on a piece of parchmentno rolling pin necessary. Preheat a baking sheet , brush the dough with a little olive oil, and pop the crust in the oven.

Gluten Free Pizza Crust Brown Rice Flour

Namaste Foods Perfect Flour Blend is made of sweet brown rice flour, tapioca flour, arrowroot powder, sorghum flour, and xanthan gum. I always use Namaste Perfect Flour Blend when making gluten free pizza crust from scratch! Brown rice flour adds a little bit of a nutty flavor, making it taste a little more like traditional dough. The Namaste flour blend creates a consistently good pizza dough every time!

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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.

Why Is The Gluten Free Dough So Sticky

Gluten Free Pizza Base/Dough Recipe ð? 3-Ingredients, No yeast, low FODMAP

Got sticky dough? Then you need to add more flour. Thats why in the recipe card I wrote that you need between 2 and 2.5 cups of flour. When I added the egg the dough got too sticky so adding more flour fixed it. If your dough is sticky that means its too wet. Adding extra flour will help absorb the extra moisture so that your dough isnt sticky.

Another way to combat sticky dough is to rub your hands and the outside of the dough with flour. Adding flour to the surface of both your hands and the dough will create a moisture barrier. That will keep the dough from sticking to your hands and work surface.

If youre looking for a homemade sauce then there is no better recipe then this vegan roasted red pepper sauce!

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Whats Different About This Gluten Free Pizza Crust Recipe

While the ingredients for this gluten free pizza recipe are almost identical to the Test Kitchens, I did tweak a few. Reducing the psyllium husk powder and baking powder just a bit creates a crisper crust and I also use Bobs Red Mill Gluten Free 1-to-1 Baking Flour sans the Test Kitchens homemade mix.

Additionally, the method I use for this gluten-free pizza dough recipe strays from the Test Kitchens machine mixing, shaping and long low-temperature bake method in favor of hand mixing, different shaping method and quicker bake time somewhat similar to a homemade sourdough pizza crust Ive been making for years.

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