Emilys Gluten Free Pizza Crust Recipes

GLUTEN-FREE PIZZA DOUGH

Steps:

• Cover the potatoes with water in a medium pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove. Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups). Set aside.
• Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
• Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is combined and forms a fine, crumbly meal. Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky). Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.
• Form the dough into two or four balls, for small or medium pizzas, then either cook them as desired or wrap them well and freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook.

EMILY'S GLUTEN-FREE PIZZA CRUST

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a pizza pan or baking sheet.
• Beat almond milk, eggs, and oil together in a bowl.
• Mix rice flour, tapioca flour, xanthan gum, salt, and pepper together in a separate bowl. Add to the egg mixture and blend dough until smooth.
• Spread dough onto the prepared pan, using a flat spoon to make a 12-inch circle with raised edges.
• Bake in the preheated oven until lightly golden, about 15 minutes.
• Remove from oven and add your choice of toppings. Return to the oven until crispy, about 15 minutes more.

EMILY'S GLUTEN-FREE PIZZA CRUST

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a pizza pan or baking sheet.
• Beat almond milk, eggs, and oil together in a bowl.
• Mix rice flour, tapioca flour, xanthan gum, salt, and pepper together in a separate bowl. Add to the egg mixture and blend dough until smooth.
• Spread dough onto the prepared pan, using a flat spoon to make a 12-inch circle with raised edges.
• Bake in the preheated oven until lightly golden, about 15 minutes.
• Remove from oven and add your choice of toppings. Return to the oven until crispy, about 15 minutes more.

GLUTEN-FREE PIZZA CRUST OR FLATBREAD

Steps:

• Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
• Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
• Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.