Gluten Free Yeast Free Bread Or Pizza Base Recipes

27 GLUTEN-FREE PIZZA CRUST RECIPES WITHOUT YEAST

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep the recipe in 30 minutes or less!

YEAST FREE GLUTEN FREE PIZZA | TWO WAYS

Steps:

• In the bowl of a stand mixer fitted with the bread hook (or fitted with the paddle attachment if using all purpose gluten free flour in place of bread flour), place the flour blend, baking powder and salt, and whisk to combine well.
• Add the olive oil, honey and water, and mix on low speed with the dough hook (or paddle if using all purpose flour) until combined.
• Raise the mixer speed to medium and knead (or mix) for about 5 minutes. The dough will begin as a rough ball and become very sticky, but should be smooth and somewhat stretchy (if using all purpose flour, the dough will first clump and then come together in shards, more like play-doh).
• Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and place in the refrigerator to chill for about 10 minutes. This will make it easier to handle.
• Once the pizza dough has chilled, place it on a lightly floured surface and sprinkle lightly with more flour. Shape into a smooth ball (this will be much, much easier if you used bread flour) and divide the dough evenly into two separate pieces and shape each into a separate ball.
• Sprinkle both lightly with flour, and cover one with a moist tea towel so that it doesn't dry out. Using well-floured hands and a rolling pin, pat and roll out the first piece of dough on a lightly floured surface into a 12-inch round, rotating the dough and flouring it frequently, to prevent sticking.
• Roll and pat the dough more thickly as you work from the center of the dough to the edges to create a crust (if using bread flour, your shaping will be as shown in the gluten free pizza shaping video).
• Transfer the round of dough to a piece of unbleached parchment paper.
• Repeat with the second piece of dough.
• Place a pizza stone (or overturned rimmed metal baking sheet) on the bottom rack of your oven and preheat the oven to 375°F (350°F if using all purpose gluten free flour).
• If using bread flour, top your pizzas with tomato sauce and scatter with cheese, then place the pizzas, one at a time, on the pizza stone.
• Bake for about 10 minutes or until the cheese is melted, the sauce is bubbling and the crust is puffed and browned. Allow the pizza to set for a few minutes before slicing and serving.
• If using all purpose gluten free flour, brush the entire surface of each pizza crust with the olive oil to aid in browning. Bake for about 15 minutes, or until the crust begins to puff and brown. Remove it from the oven.
• Top your pizza with tomato sauce and scatter with cheese, then place the pizzas again, one at a time, back on the pizza stone. Bake just until the cheese is melted.
• Allow the pizza to set for a few minutes before slicing and serving.

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, YEAST FREE BREAD OR PIZZA BASE

Steps:

• set oven to 190c.
• grease pan 10-12" loaf pan and line with paper.
• have a pice of tin foil ready to top pan with
• mix your flours
• add the dry ingredients and sieve or mix thoroughly.
• measure your water, add the vinegar and oil to the water.
• whip your egg white.
• dump water mix into flour, stir till well blended, work quickly and don't mix too long.
• fold in the egg white
• pour mix into prepared pan
• cover, by making a foil lid with a fold in it for expansion. bake about 45 minutes
• When bread sounds hollow when tapped it is ready.