The Dough Gets Better With Age
You can double or even triple this recipe, and the longer it sits in the fridge the better it gets! You can make the dough one day and have pizzas the following day, or even up to 10 days afterward!! How great is that?
Letting the dough sit in the fridge actually increases fermentation. Fermentation is when yeast feeds off the sugars in dough and creates gas, which helps the dough rise. The gasses produced by the yeast during fermentation is what gives bread its flavor and aroma. Generally, more fermentation means tastier bread, or in this case, tastier pizza dough. It also helps with the stretch of the dough. Its similar to the effects of sourdough without fiddling with a starter!
Is Gluten Free Pizza Crust Better Than Regular Pizza Crust
The answer to this question is really a matter of opinion. I have to admit that I prefer regular pizza dough to gluten free. But gluten free dough is definitely healthier for you then regular dough because its easier to digest.
Gluten free pizza dough is especially better if you have celiac disease or a gluten intolerance. Since the regular pizza dough will certainly cause you to have an allergic reaction.
Make The Raw Gluten Free Pizza Dough Up To 3 Days Ahead Of Time
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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Freezing Uncooked Gluten Free Pizza Crusts
If youd like yet another way to prepare several of these yummy gluten free pizza crusts in advance, freeze them and bake them later all at one time hop to In Angelas Kitchen for her how-to photos of how to make your own frozen pizzas with my mix! Angela:
Cut 8 parchment circles 2 inches larger than trays. Lightly oil trays so parchment sticks, put parchment circles on trays, then oil parchment. Set aside.
Working with only 4 crusts at a time, mix together 4 crusts according to the package directions. Divide pizza crust between 4 prepared trays. Drizzle a bit of olive oil over each crust. With well oiled hands, pat out pizza crusts, leaving a ridge at the edge to contain toppings.
Spread pizza sauce onto each crust. Add toppings.
Wrap each pizza well, label and freeze. Repeat with remaining pizza crusts and toppings.
To bake: unwrap pizzas and remove from trays. Place pizza on your favorite pizza baking pan, pizza stone or directly on the baking rack of the cold oven. Close oven door. Set oven to bake at 400 degrees F. Check pizza after 25 minutes. Depending on toppings, bake for another 15 to 20 minutes until crust is baked through and toppings and bubbly and cheese is melted. Enjoy!
I hope you love this recipe as much as we do!
Pin it for later!
How To Develop The Gluten In Pizza Dough
Now that weve got the right amount of gluten-forming protein in our flour, we want to optimize its development into gluten.
For gluten to form, the proteins must configure themselves correctly. Practically speaking, three major things are required for proper gluten development:
What does the German baker say to his morning customers?
Gluten Morgen!
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Gluten Free Pizza Dough
This is the BEST gluten free pizza dough recipe! Its so easy to make, perfectly chewy and requires no kneading. Plus, this crust can be frozen for easy dinners throughout the week!
My go-to gluten free pizza dough! This crust recipe requires no kneading, is totally freezer friendly and can be made into a thick or thin crust depending on what you like!
It only requires about 15 minutes of prep time, plus an hour to let the dough rise and then youre good to go!
Pizza was one of those foods I missed most when I was diagnosed with Celiac, and while I love a cauliflower crust every now and then, sometimes you just need something that more closely replicates the real deal.
This crust is thick and chewy and will definitely become a regular in your meal rotation!
While this recipe is not vegan friendly, you can try my vegan and gluten free pizza crust instead which is just as delicious and made without egg!
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.
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How Do You Make Gluten Free Dough Stretchy
The best way to make gluten free dough stretchy is to add an egg. When I was developing my gluten free pizza rolls recipe, I needed a dough that would stretch without breaking. Most gluten free dough is crumbly and not stretchy. Since it lacks the gluten structure to keep it together.
1 egg per 2-2 1/2 cups of flour acts as a binder and will allow the dough to be stretched and rolled more like normal pizza dough. Keep in mind that no matter what gluten free dough will never have the same consistency as regular pizza dough because it lacks the malleability gluten provides regular dough.
How To Make Gluten Free Pizza Crust
Gather the gluten free flour, salt, garlic powder, Italian seasoning, olive oil, warm water, and active dry yeast.
Follow your bread makerâs instructions to add in the ingredients or if making by hand, follow the instructions in a standard crust recipe.
Once dough is ready, spread it to the desired thickness.
Bake for 5-7 min on 425 degrees, remove the crust from the oven, pile on the toppings, bake for an additional 10-12 minutes.
Let cool for an additional 10-15 minutes before slicing.
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Can You Make Pizza Dough Without Gluten
It is possible to make a gluten-free dough, but it will behave differently than a pizza dough containing gluten.
Without the gluten, it will not be very stretchable- most of these doughs get pressed into a pan and behave more like shortbread or biscuit dough.
If you follow our recipe, you can make a tasty and satisfying gluten-free pizza crust that will allow you to enjoy pizza again!
Give Your Nyc Pizza Dough Time To Chill
Though I say in the NY style pizza crust recipe below that you can use your gluten free dough after just an hour in the fridge, I highly recommend that you leave it there longer. Like, overnight or longer, longer.
This is because the longer you let the pizza dough sit, the more it will ferment and the flour will absorb more of the liquid, making the dough a bit easier to handle. Fermentation is just a fancy way of saying that the yeast eats up all the sugar . Why does this matter? As yeast ferments, it changes the aroma, flavor, and texture of the dough.
If you want a gluten free pizza crust that really tastes what you’d find in NYC, let your dough sit in a sealed proofing bucket in the refrigerator for at least a few hours.
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How To Make Pizza Crust Ahead Of Time
Youll want to prepare the crust all the way through the first par-bake. Once you have your crust or two crusts , you will let them cool and then wrap well in foil or another wrap, tuck into a freezer zip bag, label with the date and contents, and freeze for up to six months.
When youre ready to use, simply take it out and let it thaw at room temperature for a bit. Add all of your toppings, and bake your pizza! Voila gluten-free pizza on demand, whenever you want it.
Using Expandex Modified Tapioca Starch For Chewier Gluten Free Pizza Dough
For a complete discussion of how Expandex adds value to this recipe, please scroll up a bit. If you don’t have or don’t want to use Expandex, you can use 2¾ cups all purpose gluten free flour and make up the remaining ¼ 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 aren’t using modified tapioca starch.
If you’d like to see some ways you can use gf pizza dough, check out my gluten free pizza dough web story.
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Gluten Free Deep Dish Pizza
Just mentioning deep dish pizza can sound daunting, but this mix makes it incredibly easy to make! While this recipe can also be made egg-free, it’s a great way to create a thick crust filled with your favorite sauce and toppings!
As you can see, anyone can enjoy a delicious pizza no matter their dietary restrictions. With just a few easy recipe tweaks, youâll be able to create the perfect pie for any occasion! Visit our website today for more tasty pizza-making tips and recipes!
Can I Use A Toaster Oven To Make Pizza
I have never used a toasters oven to make pizza, but I have used one to reheat pizza.
If you make this gluten-free pizza dough in a toaster oven please come back and tell me about your experience.
If I ever I make this gluten-free pizza dough in a toaster oven I’ll make sure to update this post with my results.
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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 .
Tips For The Best Gluten
- One thing Ive noticed at a lot of restaurants that serve gluten-free pizza is that the pizza never gets crispy on the bottom. Gluten-free things generally need to be baked longer than regular baked goods.
- With this recipe I parbake the crust for 15-20 minute before adding the toppings. Then bake it for another 10-15 minute with the toppings on and youll have perfectly crispy, chewy pizza!
- I bake the pizza on these pans, then transfer it to a wooden cutting board to slice up. Any cookie sheet will work but I recommend greasing the sheet with shortening so it doesnt stick. You can also use parchment paper if you prefer.
- Another great thing about this crust recipe is that it works with basically any gluten-free flour blend. It turns out wonderfully with King Arthur Flour and Bobs Red Mill gluten-free flours. You can use what you have on hand.
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Choosing A Gluten Free Flour Blend
I try to develop recipes that can be relatively agnostic about which of my recommended all purpose gluten free flour blends you choose, since I know not everyone has access to the same ingredients. But this recipe is designed to create an especially specific texture.
For that reason, I highly recommend using either Better Batter or my mock Better Batter in this otherwise very simple recipe. It’s a sturdy flour that is best for creating a chewy crust that doesn’t puff up too much like a blend like Cup4Cup would.
Using the proper flour blend here also helps us avoid using any other enrichments or stabilizers, like Expandex modified tapioca starch or eggs.
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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What Does Kneading Do To The Gluten Content Of Pizza Dough
The amount of gluten in pizza dough is impacted by the preparation method and the ingredients. Simply mixing the raw ingredients does not do enough to develop the gluten properly.
Gluten must be encouraged to form during the dough-making process, which is why we knead or mix it for a given time.
As home chefs, we can knead by hand or use a stand-up mixer with a dough hook to do our kneading for us.
Can I Make Gluten Free Dough Ahead Of Time
Yes! In fact I recommend making your gluten free pizza dough ahead of time. When the dough has a few days to sit in the fridge it ferments. The fermentation process actually makes the dough taste better. Some of the best pizzas youll ever have are made with fermented dough.
Just like the Neapolitan pizza I made for mashed with fermented pizza dough. This pizza crust was by far one of the best Ive ever had.
- gluten-free pizza crust can be made up to 4 days in advance.
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You Mention A Pizza Stone In Your Directions I Don’t Have One
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.
What Can I Make With Leftover Gluten Free Ham
There are lots of options! Ive compiled a list of 20 recipes to make using your leftover gluten free ham. While there are traditional soup recipes, Ive also included quiche, ham spread, croquetas and even pizza! So plan ahead now and make sure you have all the ingredients you need to cook up these dishes.
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Can The Gluten Content Of Flour Be Increased
Homemade pizza bakers have options to achieve the desired gluten level in the flour.
First, shop around some flour brands have more protein content than others.
Suppose you have difficulty finding the desired flour off the shelf, or you wish to experiment with different gluten levels in your dough recipe.
In that case, we recommend starting with all-purpose flour and supplementing with gluten as necessary.
How Does Hydration Affect The Gluten Structure
The hydration level of dough is the amount of water in a dough recipe and is expressed as a percentage of the flour weight, per the bakers percentage method.
The higher the hydration, the crispier the crust will be. If hydration is too low, the result is a dense, tough dough challenging to work with.
Its best to start with a hydration level in the 65% range to give the gluten plenty of room to form without letting the dough get too sticky.
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Gluten Free Pizza That Is Actually The Real Deal
For gluten free pizza dough:
- In a large bowl, mix together all dry ingredients.
- In a smaller bowl, mix together all wet ingredients.
- Add the wet ingredients to the dry ingredients, and mix until you get a very sticky dough.
- Turn the dough onto a work surface and use a bench scraper to work the pizza dough. I like to spread the dough onto the surface, scrape it off, and repeat this for about 2 minutes. Even if the dough is sticky, DO NOT add flour.
- Place the dough into a well-oiled bowl, cover with cling film and allow to proof for 2 – 3 hours. The dough probably won’t double in volume, but it should rise slightly.
- In the mean time, prepare the tomato sauce and toppings.
For simple tomato sauce:
- In a saucepan or small pot, add the crushed canned tomatoes, salt and pepper. Cook on medium heat for 15 – 20 minutes with occasional stirring, until slightly reduced .
- Add the olive oil, chopped garlic and oregano. Cook for a further 3 – 5 minutes with occasional stirring.
Assembling and baking the pizza:
How Much Gluten Is In Pizza Dough
The gluten content of pizza dough is influenced by the flours gluten protein content and the method used to develop the dough.
To get the gluten to form in your pizza dough, you must start with the right ingredients, which means flour and water.
Flours have different levels of gluten-forming proteins, so well start with this essential ingredient.
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