Gluten Free Multigrain Pizza Crust Recipes

GLUTEN-FREE PIZZA CRUST

Steps:

• Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 450°F.
• Mix water, sugar, and yeast and let sit for 5 minutes, or until it looks foamy.
• In electric mixer bowl, mix flour blend and salt. Add in egg, olive oil, vinegar, and yeast mixture.
• Mix on low speed for 1 minute.
• Using an oiled spatula, transfer the gluten-free pizza dough onto a piece of parchment paper. Using oiled hands, spread dough into a 10-12-inch round.
• Bake for 8-10 minutes.
• Add toppings and bake for an additional 8-10 minutes.
• Enjoy hot.

GLUTEN-FREE MULTIGRAIN PIZZA WITH CRISPY PROSCUITTO

Steps:

• Whisk together all the dry ingredients (minus the yeast) and set aside.
• In separate bowl, combine the wet ingredients. Add the yeast and 1/2 cup of the flour mixture. Whisk together then set aside and allow the yeast to bloom for about 30 minutes. Once the yeast has gotten nice and fluffy, add the wet ingredients to the dry ingredients and mix together until and smooth batter forms. Let rise for 30 - 45 minutes.
• With 15 minutes left in the rise, preheat the oven to 425 degrees F. Scoop the dough onto a parchment lined baking sheet and spread it out using wet hands until it's about 1/4" thick.
• Bake in the center of the oven for 18 - 20 minutes until golden brown and a little crispy.
• Assemble the pizza by first starting with a thin layer of grated cheese (about 3/4 cup). Add the onions, then layer on the sopressata. Add the remaining cheese and pop the pizza back in the oven for another 10 minutes until the cheese has melted and is starting to brown.
• Remove the pizza from the oven and let cool while you prepare the proscuitto. Grease another baking sheet with non-stick spray and line the pieces of proscuitto along the sheet so that they are not overlapping. Place the baking sheet in the oven and cook for 5 - 7 minutes, until the proscuitto is nice and crispy. Remove the pan and let it cool until you can handle it.
• Now that the pizza has cooled slightly, sprinkle the arugula over the top and then crumble the proscuitto on the very top.
• Sprinkle with salt, pepper and crushed red pepper and enjoy!

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.

GLUTEN-FREE, YEAST-FREE PIZZA CRUST

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a pizza pan.
• Mix amaranth flour, xanthan gum, baking powder, sugar, salt, oregano, basil, sage, and thyme together in a large bowl. Pour in sparkling water and olive oil; mix until a sticky dough forms.
• Spread dough over the prepared pan, using moistened hands to keep from sticking.
• Bake in the preheated oven until lightly golden, about 20 minutes.

MULTIGRAIN PIZZA CRUST RECIPE

Steps:

• Place 3/4 C of the flour and all of the cornmeal, wheat bran, oats, yeast, and salt in a large bowl, and stir to mix well.
• Place the water or milk and the honey in a small saucepan, and heat until very warm (125 F to 130 F.) Add the water mixture to the flour mixture and stir for 1 minute.
• Stir in enough of the remaining flour, 2 Tablespoons at a time, to form a soft dough.
• Sprinkle 2 Tablespoons of the remaining flour over a flat surface and turn the dough onto the surface.
• Knead the dough for 5 minutes, gradually adding just enough of the remaining flour to form a smooth, satiny ball.
• (Be careful not to make the dough too stiff, or it will be hard to roll out.) Coat a large bowl with nonstick cooking spray and place the ball of dough in the bowl.
• Cover the bowl with a clean kitchen towel and let rise in a warm place for about 35 minutes, or until doubled in size.
• When the dough has risen, punch it down, shape it into a ball, and turn it onto a floured surface.
• The dough is now ready for shaping, topping, and baking.
• To make pizza dough in bread machine: Place all of the dough ingredients except for 2 Tablespoons of the bread flour in the machine's bread pan.
• (Do not heat the water or milk.) Turn the machine on to the"rise","dough", or"manual" setting so that the machine will mix, knead, and let the dough rise once.
• Check the dough about 5 minutes after the machine has started.
• If the dough seems too sticky, add more of the remaining flour, a Tablespoon at a time.
• When the dough is ready, remove it from the machine and proceed to shape, top, and bake it as directed in the recipe.

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.

GLUTEN FREE MULTIGRAIN PIZZA CRUST

Steps:

• Grease and flour ! large (1/4 sheet pan) or 2 12 inch round pizza pans or cover with parchment being careful to grease the areas not covered by parchment.
• Grind oats and quinoa until they are very fine in a coffee grinder.
• Mix all dry ingredients in the bowl of an electric mixer. Add olive oil to the warm water then add to dry ingredients. Scrape down sides of bowl and beat on medium to high speed for 3 to 4 minutes. Add additional warm water 1 teaspoon at a time if needed to achieve appropriate, thick but not too firm, texture.
• Scrape down sides, cover with a teatowel and place in a warm spot for 30 minutes or up until two hours to rise and develop flavour.
• While you're preheating the oven to 425 spread the dough evenly on your trays with an offset spatula, dipping the spatula in warm water as necessary to avoid sticking. Build a slight edge to contain toppings.
• Bake in preheated oven for 16 minutes. Paint olive oil on outside edge to protect it. Put on toppings and cook for approximately 20 minutes more or until cheese is golden and bubbling.
• Let it rest for 5 minutes before slicing.