Gluten Free Pizza Crust Recipes

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GLUTEN-FREE PIZZA CRUST



Gluten-Free Pizza Crust image

Didn't think a gluten-free diet could include pizza? With this inventive crust, gluten-intolerant kids and adults alike can indulge in their favorite pie. -Sylvia Girmus, Torrington, Wyoming

Provided by Taste of Home

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 tablespoon active dry yeast
2/3 cup warm water (110° to 115°)
1/2 cup tapioca flour
2 tablespoons nonfat dry milk powder
2 teaspoons xanthan gum
1 teaspoon unflavored gelatin
1 teaspoon Italian seasoning
1 teaspoon cider vinegar
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 to 1-1/3 cups brown rice flour
Pizza toppings of your choice

Steps:

  • In a small bowl, dissolve yeast in warm water. Add the tapioca flour, milk powder, xanthan gum, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 cup brown rice flour. Beat until smooth. Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky)., On a floured surface, roll dough into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray; build up edges slightly. Cover and let rest for 10 minutes., Bake at 425° for 10-12 minutes or until golden brown. Add toppings of your choice. Bake 10-15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through.

Nutrition Facts : Calories 142 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 223mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

THE BEST GLUTEN FREE PIZZA CRUST RECIPE EVER (DAIRY-FREE + EGG-FREE)



The Best Gluten Free Pizza Crust Recipe Ever (dairy-free + egg-free) image

Best gluten free pizza crust recipe ever. Your search is over! This is the most amazing gluten free pizza crust recipe, and it also happens to be a dairy free and egg free pizza crust, too. Borderline magical.

Provided by Melissa Johnson

Categories     Gluten-Free Recipes

Time 55m

Number Of Ingredients 9

2 1/2 cup gluten free all purpose flour
1 3/4 cup water
1 packet or 2 1/2 tsp of dry active rapid rise yeast
1 tablespoon organic cane sugar
2 tablespoons avocado oil (or your choice of vegetable oil)
1 teaspoon salt
2 teaspoons xanthan gum
Optional: 1 tablespoons corn meal
Optional: 1 tablespoon tapioca or corn starch

Steps:

  • In a glass measuring cup, combine warm water, cane sugar, and yeast. Quickly stir and leave it to sit for 5 minutes until it's frothy and foamy.
  • In stand mixer, combine gluten free flour flour, salt, and xanthan gum (yup, extra from what's already in the mix), giving it a quick stir.
  • Add oil and yeast mixture to dry ingredients and stir on low until it starts to combine.
  • Scrape down the sides of the bowl and then beat on medium-high for 3 minutes. Beating the xanthan gum helps with elasticity, which is very important for soft, chewy gluten-free pizza crust! The dough will be pretty wet and sticky, but don't worry. It's very different from regular dough until you bake it! Then it's magic.
  • Leave dough in the bowl and cover with a tea towel to rise for 25-30 minutes. When you scrape the top of the dough, it should have lots of little air pockets.
  • Preheat oven to 400 degree F. If using silicone mats, put the pans you'll be using in the oven. If not, lightly grease the pizza pans and dust with corn meal and tapioca starch. #nosoggybottom
  • If using, take two silicone baking mats and lightly dust them with corn meal and tapioca starch, if desired.
  • Scoop half of the pizza dough onto the center of the prepared silicone mat or pan.
  • Wet your hands with water and press the dough into circle or rectangle. It's OK for it to be thin. I usually make mine about ¼- ½ inch thick.
  • Continue wetting hands and pressing out dough until desired thickness and size is reached. Smooth with wet hands.
  • Repeat with the other half of the pizza dough.
  • Pull out one hot pan from the oven and very carefully slide the silicone mat onto the sheet and then into the oven. Repeat.
  • Bake for 8-10 minutes until the top is opaque and dry to the touch.
  • Add desired toppings, while cranking the oven temp up to 450 degrees F. Put topped pizzas back in the oven for 5-8 minutes
  • If you like, crank the oven again to broil and broil pizzas until tops are to your liking. I really like those dark brown spots on my cheese, so I broil ours for about 4 minutes. But keep an eye on it! Broilers are finicky ad varying. So, check it every minute, at least! It can get burned if you try to wash a bowl right now. Seriously. Ask me how I know.
  • Take pizzas out and let them cool on the pans for 5 minutes so you don't burn your face off.
  • Enjoy!

GLUTEN-FREE PIZZA DOUGH



Gluten-Free Pizza Dough image

The secret ingredient in this easy-to-work dough is potato-it provides just the right texture and flavor as well as potassium. You'll need a ricer to ensure smooth potatoes for your dough, but we love this gluten-free recipe so much that we think you'll agree it's worth the small investment.

Provided by Food Network Kitchen

Time 2h10m

Yield 1 1/2 pounds pizza dough (4 servings)

Number Of Ingredients 9

2 large all-purpose potatoes (about 14 ounces)
1/3 cup warm water (110 degrees F)
2 teaspoons agave syrup or honey
One 1/4-ounce package active dry yeast
1 cup white rice flour
1/2 cup tapioca starch
Kosher salt
1 large egg white
1 tablespoon extra-virgin olive oil

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 PIZZA CRUST



Gluten-Free Pizza Crust image

Pizza. Need I say more. You don't need gluten for good pizza. This is gluten-free pizza.

Provided by Shauna Ahern

Yield 8 servings

Number Of Ingredients 10

350 grams All-Purpose Gluten-Free Flour Mix, recipe follows
2 1/4 teaspoons active dry yeast
1 teaspoon psyllium husk powder (see Cook's Note)
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for sprinkling
1 large egg, at room temperature
3/4 cup warm water
400 grams millet flour
300 grams sweet rice flour
300 grams potato starch

Steps:

  • Combining the dry ingredients: Whisk together the flour mix, yeast, psyllium, and salt. Pour this mixture into the bowl of a stand mixer.
  • Finishing the dough: With the stand mixer running on low, add the olive oil, then the egg. Slowly, pour in the water. Here's the important part: gluten-free pizza dough will not look the same as gluten dough. It will be far wetter, even a little like pancake batter. As you pour the water, look for the dough to come together around the paddle. However, when your turn off the mixer, the dough should slump off the paddle immediately.
  • Letting the dough rise: Scrape the pizza dough into a large greased bowl. Cover it with plastic wrap and set the bowl in a warm place. Gluten-free dough does not rise as much as gluten dough. Instead, you are looking for the dough to hydrate fully and increase in size by about one-third. When the dough has risen a bit and has the texture of traditional dough, about 1 1/2 hours, you're ready to bake.
  • Preparing to bake: Heat the oven to 500 degrees F. If you have a pizza stone - and we recommend you do - put it in the oven now.
  • If you own a pizza peel, lay down a piece of parchment paper on it now. If you don't own one, put the parchment paper on a pizza pan or baking sheet. Put the dough down on the parchment paper then top it with another one the same size. Using your hands or a rolling pin, flatten the dough slowly and evenly. You want a pizza dough about 12 inches in diameter. Take the top piece of parchment paper off the pizza dough.
  • Sprinkle some olive oil over the top of the dough. Bake the dough in the oven until the edges are starting to brown and crisp and the top of the pizza is a little firm to the touch, 5 to 8 minutes.
  • Pull out the pizza dough and top with whatever toppings you desire.
  • Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

GLUTEN-FREE, YEAST-FREE PIZZA CRUST



Gluten-Free, Yeast-Free Pizza Crust image

Made with amaranth flour.

Provided by Jessica Wayt

Categories     Bread     Pizza Dough and Crust Recipes

Time 30m

Yield 4

Number Of Ingredients 11

2 cups amaranth flour
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon white sugar
¼ teaspoon salt
1 pinch dried oregano
1 pinch dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
1 ½ cups sparkling water
2 tablespoons olive oil

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.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 45.1 g, Fat 11.8 g, Fiber 7.2 g, Protein 8.1 g, SaturatedFat 1 g, Sodium 455.1 mg, Sugar 3.1 g

GLUTEN-FREE PIZZA CRUST OR FLATBREAD



Gluten-Free Pizza Crust or Flatbread image

This recipe is for a crust that can be used for pizza or flatbreads. After 2 years of being GF, this is the best pizza crust/flatbread recipe I have. It is based on trial and error in an effort to improve other recipes. My kids say this is better than our homemade wheat flour crusts.

Provided by Allen Seidman

Categories     Bread     Pizza Dough and Crust Recipes

Time 1h

Yield 1

Number Of Ingredients 11

1 cup very warm water
½ teaspoon white sugar
2 teaspoons yeast
2 cups gluten-free flour blend
½ cup rice flour
1 tablespoon Italian seasoning
1 teaspoon xanthan gum
1 teaspoon unflavored gelatin powder
½ teaspoon salt
3 tablespoons apple cider vinegar
3 tablespoons olive oil

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.

Nutrition Facts : Calories 1631.5 calories, Carbohydrate 276.9 g, Fat 51.5 g, Fiber 38.4 g, Protein 37.5 g, SaturatedFat 6.1 g, Sodium 1305.6 mg, Sugar 11.4 g

GLUTEN FREE PIZZA CRUST



Gluten Free Pizza Crust image

Need a gluten-free pizza crust that's easy to make? Look no further than this recipe that only needs five ingredients (one of them being water).

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 8

1 1/3 cups Bisquick™ Gluten Free mix
1/2 teaspoon Italian seasoning or dried basil
1/2 cup water
1/3 cup oil
2 eggs, beaten
1 can (8 oz) pizza sauce
1 cup bite-size pieces favorite meat or vegetables
1 1/2 cups shredded mozzarella cheese (6 oz)

Steps:

  • Heat oven to 425°F. Grease 12-inch pizza pan. Stir Bisquick™ mix, Italian seasoning, water, oil and eggs until well combined; spread in pan.
  • Bake 15 minutes (crust will appear cracked).
  • Spread pizza sauce over crust; top with meat and cheese.
  • Bake an additional 10 to15 minutes or until cheese is melted.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g

GLUTEN-FREE PIZZA



Gluten-Free Pizza image

Challenged with a gluten-free diet and a pizza craving? Make our cheesy pizza thanks to Bisquick® Gluten Free mix.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 8

1 1/3 cups Bisquick™ Gluten Free mix
1/2 teaspoon Italian seasoning or dried basil
1/2 cup water
1/3 cup oil
2 eggs, beaten
1 can (8 oz) pizza sauce
1 cup bite-size pieces favorite meat or vegetables
1 1/2 cups shredded mozzarella cheese (6 oz)

Steps:

  • Heat oven to 425°F. Grease 12-inch pizza pan. Stir Bisquick mix, Italian seasoning, water, oil and eggs until well combined; spread in pan.
  • Bake 15 minutes (crust will appear cracked).
  • Spread pizza sauce over crust; top with meat and cheese.
  • Bake 10 to15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g

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10 BEST GLUTEN-FREE PIZZA DOUGH RECIPES
1 tsp. Sweetener (honey, maple syrup or sugar) Sea salt to taste. Using a small saucepan, heat olive oil over medium heat. Add garlic, basil, oregano and thyme and stir to combine. Add tomato sauce and sweetener and cook over medium heat for 4 …
From onlyglutenfreerecipes.com


THICK AND CHEWY GLUTEN FREE PIZZA CRUST
Instructions. Place the flours/starches, dry milk powder, xanthan gum, yeast, salt, and sugar in the bowl of a stand mixer fitted with a paddle attachment. Run the machine just to combine the dry ingredients. In a small bowl, whisk together the water, egg, egg …
From faithfullyglutenfree.com


27 GLUTEN-FREE PIZZA CRUST RECIPES WITHOUT YEAST
12. No Yeast Gluten-Free Pizza Dough. Here’s an easy recipe to copy for those with dietary restrictions. It’s based on a gluten-free all-purpose baking flour, which is combined with a couple of other simple ingredients to produce a delicious pizza base that’s ready for you to pile high with all your favorite toppings.
From bacinos.com


GLUTEN-FREE PIZZA CRUST - FLY-LOCAL
Whisk together flours, sugar, salt and baking powder in a mixing bowl and set aside. Combine water, yeast and 1 tablespoon oil in a large mixer bowl; stir to dissolve then add 1/2 cup of the flour mixture and stir well to blend. Allow to rest for 10 to 15 minutes or until mixture becomes foamy. Add remaining flour mixture to yeast mixture.
From fleischmannsyeast.com


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