Quick Bread Gluten Free 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 PIZZA CRUST RECIPE

Steps:

• Gather the ingredients.
• Heat oven to 400 F.
• Line a large baking sheet with parchment paper and sprinkle lightly with gluten-free cornmeal.
• In a large mixing bowl, whisk together the gluten-free flour mix, tapioca flour, buttermilk powder, agar-agar. salt, xanthan gum, and yeast until thoroughly mixed.
• Add sugar, oil, and vinegar. Gradually add the water.
• Mix on high speed with a stand mixer or electric hand mixer for 3 to 4 minutes.
• Scrape the thick dough onto a large clean surface liberally sprinkled with tapioca flour. Work enough tapioca flour into the dough so that it can be shaped into a large ball. The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.
• With a large knife, cut the dough in half to make two medium pizzas.
• With a rolling pin, shape each piece into a circle, making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking. Roll thin for New York-style pizzas or thick for Chicago deep-dish style.
• Carefully place one prepared pizza crust on baking sheet or pizza stone (see tips) sprinkled with cornmeal. Bake for about 5 minutes or until the dough is firm. This is called parbaking . Repeat with second pizza.
• Top pizzas with your favorite ingredients and bake an additional 7 to 10 minutes or until done. Or cool parbaked crusts, wrap and freeze for later use. Note: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten. Edited by Stephanie Kirkos

PATRICK'S GLUTEN-FREE PIZZA CRUST

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 pizza pans or baking sheets well.
• Whisk milk, sugar, and yeast together in a bowl. Set aside until foamy, about 5 minutes.
• Sift rice flour, cornstarch, xanthan gum, garlic powder, and oregano together in a large bowl.
• Mix vinegar and oil together in a bowl. Whisk into the milk-yeast mixture, then pour the liquid into the flour. Knead until the dough comes together.
• Split the dough in half. Spread the dough thinly over the prepared pans using your fingers and fists.
• Bake on the lowest rack of the preheated oven until golden brown, about 10 minutes.

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 PIZZA DOUGH

Steps:

• Mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Using the dough to make pizza? See the full recipe for gluten-free pizza.

QUICK BREAD GLUTEN FREE PIZZA CRUST

Steps:

• Preheat oven to 400.
• grease 12 inch pizza pan.
• combine all ingredients except egg, milk and rice flour.
• Blend until resembles fine crumbs.
• ad egg and milk and form a ball.
• place dough on prepared pan and sprinkle with rice flour.
• pat down to 1/4 inch thickness.
• bake for 10-15 minutes.
• add toppings & bake for another 10-15 minutes.