How Many Pizza Bases Does This Recipe Make
This recipe makes one gluten free pizza base. Simply double the quantities for two bases, triple them for three and so on. Ive tested this recipe in higher volumes and it still works perfectly.
You can make the dough for multiple bases just as detailed in the recipe bowl, then rather than tipping all the dough onto the mat simply use wet hands to scoop half/a third/a quarter of the mixture out depending on how many bases you are making.
You Mention A Pizza Stone In Your Directions I Dont Have One
First, I highly recommend getting a pizza stone if you dont have one. It really makes a huge difference when you make gluten-free pizza.
But no worries. If you dont have one, simply use a heavy baking sheet.
If you dont 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.
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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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Lets Get Started: How To Make Gluten Free Pizza Dough
The best part about this recipe it only takes 8 ingredients to make it. Once you pick up a bag of gluten free flour, you should have all of the ingredients in your pantry at all times. Sowhat are you waiting for? Lets make some pizza!
Baking instructions: Preheat oven to 400 degrees. Bake pizza for about 15 minutes or until crust is golden brown and cheese is melted. Time will vary depending on if its a thin or thick crust.
What Other Flours Can I Use In This Pizza Crust Recipe
I have tested this gluten-free pizza crust recipe with Bob’s Red Mill 1-to-1 Gluten Free Flour Blend. It works incredible in this recipe and it’s my other go-to flour blend.
If you want to mix your own blend for this pizza combine 1 cup white rice flour, ¾ cup brown rice flour, ¼ cup tapioca starch.
I haven’t tried this gluten-free pizza dough recipe with other flour blends. If you do, please come back and let me know which gluten-free flour blend you used.
We’ve used this gluten-free pizza recipe several times just this month, and we’ve started passing the recipe on to friends and family member to show them how easy making your own pizza at home can be.
We usually par-bake a couple of extra gluten-free pizza crusts and store them the in the freezer for super busy nights when we need to make dinner quickly.
Simply pull a crust out of the freezer, heat your oven, top, and bake. Just like store bought pizza crusts, only better.
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How Do I Get A Crispy Gluten Free Pizza Crust
This will naturally come from us baking the dough at 425F and using either a pizza stone or the back of a baking sheet in order to create that hot surface for the dough to cook. However, if you want a thin crust gluten free pizza crust recipe thats extra crispy, simply roll the dough out even more before baking.
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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Understand The Importance Of Yeast
In any recipe, yeast can be used to help give rise to your dough. Yeast creates gas that, when cooked, allows your dough to expand. This air helps the inside of your pizza crust stay soft and chewy, while the heat from the oven creates a browned crispy outside. Because there is no gluten, gluten free dough often lacks the structure that most wheat flours provide. The amount of yeast needed to create that structure will vary per recipe, and many recipes may call for other ingredients that may not commonly be found in pizza dough to help create that structure.
If You Want Something Done Right You Have To Do It Yourself
I dont think this is a rule to always live by, but its very applicable here. Making my own pizza crust became a priority. I couldnt find a good gluten free pizza spot.
But even if I had, I like to make pizza more often than I can afford to go out anyway.
I searched for years to find a half decent gluten-free pizza crust recipe.
Actively.
Weekly.
I wanted to find the best gluten free pizza crust recipe.
And after many soggy bottoms, disappointing mush, and cardboard replicas, I found our staple pizza recipe.
I seriously make this almost every Friday for our family movie night.
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Gluten Free Pizza Faqs
Can I Make and Bake the Crusts Ahead of Time?
I get this question a lot and the answer is YES!! You can bake the crusts without any toppings beforehand and load your freezer with them! To do this, bake for only 3-4 minutes without broiling, remove from the oven and allow to cool. Wrap well and freeze. Of note, the crusts without any toppings tend to puff up and get bubbly. I personally love those craters, but if you dont, feel free to prick them with a sharp knife or skewer to allow the air to escape. When ready to make a pizza, pull out a crust from the freezer, load it with toppings, and place it in the oven under the broiler for a few minutes. The crust is already mostly baked, so you dont need to bake it much further and youre just heating up the toppings and melting the cheese until crusty.
Can I Make Whole Pizzas and Place Them in the Freezer?
YES!!! I love this idea because you can have a hot pizza on the table in minutes with no prep work! Roll out the dough onto parchment, add the toppings, and place the pizza on a flat surface . Freeze the pizza until solid enough to wrap in plastic wrap and freeze. I like to put mine on a cardboard round, such as a cake round like this one. Preheat your oven to 450 degrees F with your pizza steel on the middle rack. Slide the pizza onto the steel and bake for about 10 minutes, or until the crust is puffed and the cheese is melted.
I Dont Have a Pizza Steel. Can I Still Make This?
The Dough Gets Better With Age
You can double or even triple this recipe, and the longer it sits in the fridge the betterit 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!
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Troubleshooting Tips & Faqs
Crust too crumbly or dry?
Make sure to use the blend of gluten-free flours we recommend in the notes. We cant guarantee results with other combinations of gluten-free flours as we havent tried them. For tips on store-bought brands, we recommend checking the comment section to see what others have tried.
Crust too tough or hard?
Next time, try cooking it for less time and/or rolling it slightly thicker.
Whats the best way to freeze this pizza crust?
Par-bake crust 20-30 minutes, then let cool and transfer to a sealed container and store in the freezer up to 1 month.
What are you waiting for? Make. This. Pizza!
Does It Actually Taste Like Pizza
Does it taste like comfort and cheese and fun?Does the cheese melt and get all gooey and stringy?
Is the tomato sauce chock-full of herbs and just perfect?
Is the pizza dough crispy and soft and slightly soggy from the sauce?
Is this the real deal, the answer to our gluten-free-pizza-puhleaaaase prayers?
YES!!! So much yes.
So do your happy dance and get baking!
P.S. And look: no cauliflower in sight!
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Topping And Serving Gluten
You can top this pizza dough with any of your favorite pizza toppings there are no limits as long as you par-bake the crust before you top it. The first time you make this pizza, keep the toppings simple so you can learn how this dough bakes up. Since this dough is so easy to mix up and bake, we know youll be coming back to it for gluten-free variations on all of your favorite classic pizzas. Enjoy!
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.
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Dish By Dish Tips/tricks:
- Testing the Yeast: Start off by mixing the warm water , sugar, and instant yeast in a small bowl and let it sit in a warm place for five minutes until it turns foamy. This step is important for you to check if the yeast is working. If the yeast mixture doesnt foam up, it means that the yeast is expired. Throw it away and start again with a new packet of yeast.
- Replace Brown Rice Flour with Other Flours: I like adding brown rice flour in addition to the gluten-free all-purpose flour to add a bit more fiber and give it more of a whole grain feel. If you prefer, you can also replace the brown rice flour with other flours that are rich in fiber such as millet flour, sorghum flour, or buckwheat flour.
- Crust Thickness: Depending on how your like your crust, you may get one large pizza or two smaller pizzas .
How To Brown Pizza Crust
Is your cooked pizza crust looking a little pasty? Here are a few tips for giving your pizza crust more color. First you should try increasing the temperature in your oven. Try bumping the temperature up in 25 degree increments. Second, try adding a little more sugar to your dough. Sugar is a key ingredient that helps pizza crust develop that nice brown color. It is difficult to get a pizza dough with no sugar in it to brown in even the hottest of ovens.
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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.
Don’t Substitute Or Omit Ingredients
When learning how to make a gluten free pizza crust, it’s important that you follow the recipe. Gluten free flours are very different than traditional flours and each ingredient is important when it comes to creating the right flavor and texture of pizza crust. The gluten found in most traditional homemade pizza dough works to create the texture of the dough and helps it rise correctly. Since you’ll be working with a dough that’s free of gluten, many recipes will include important gluten substitutes like whey protein, rice flour and even garbanzo beans to help mimic the same texture found in traditional doughs. Make sure you do your research and gather the correct ingredients before you start making your homemade gluten free pizza dough.
In this delicious gluten free pizza dough recipe, a mixture of garbanzo bean flour, white rice flour, potato starch, cornstarch and xanthan gum is used to mimic the texture and flavor of traditional pizza crust. Following this mixture accurately will create a crispy-on-the-outside, chewy-on-the-inside pizza crust that can also be used to make soft doughy rolls or even a savory stuffed calzone!
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A Brief Note About Toppings
Now that you know how to make gluten free pizza dough, its time to consider toppings. Where do you start? cheese is classic . Garlic oil and fresh mozzarella will add some excitement to your life .
My biggest piece of advice: dont use too much sauce , and dont pile on the toppings. That includes the cheese! One cup of cheese should be your maximum. Too many toppings will create soggy dough, and no one wants that.
Key Steps To Making Gluten
- Avoid over-mixing. I would describe the mixing of gluten-free doughs as a curve: mix too little and you wont get a rise, mix too much and youll have a gummy dough. So how do you know when a gluten-free dough is mixed enough? This particular dough will go from rough and shaggy to smooth with a texture similar to Play-Doh after about five minutes of mixing.
- Let the dough hydrate. One of the small but easy ways to make gluten-free dough more successful is to let the finished dough rest in order to fully hydrate the flour. This pizza dough doesnt primarily rely on the yeast for its rise , so this 30-minute rest is mostly to ensure all the starches in the flour are fully hydrated.
- Spread rather than roll. Since there is no gluten in this dough, it wont stretch and shrink like regular pizza dough. Use your hands to pat the dough out into a thin even layer on a sheet of parchment.
- Partially bake the crust before topping. The biggest issue with gluten-free pizza dough is that it can bake up gummy. Thats why its critical to partially bake the crust before topping it. This allows some moisture to escape from the dough before the sauce, cheese, and pepperoni can trap it inside the crust.
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