Don’t miss out on Pizza! This is the best Gluten Free Pizza Crust Recipe EVER! So simple to make for a weekly pizza night.
We are going on 15 years of cooking gluten free in my house and it has been an adventure. It no longer feels as challenging and the substitutes have become increasingly better. I had a previous Gluten Free Pizza Crust recipe that we loved, but things change and I have an even better one now. This Gluten-Free Pizza Crust Recipe is simple and no fail. I use it every other Friday for pizza night and it is just as good every time!
I batch of dough makes 2 personal sized small/medium pizzas. I double this every time I make it and put the extra pizzas in the freezer. You could even turn the extra dough into breadsticks.
This is not a thin crust, and it also isn’t super thick. It is a chewy delicious pizza crust that is better than anything we have found premade in the store.
Ingredients
Gluten Free Flour ( I use GF King Arthur Blend)
Pea Protein (yes it makes a difference)
yeast
sugar
salt
Olive Oil
Water
Instructions
Honestly this is super easy to make. In a large mixing bowl place all of your dry ingredients; flour, pea protein, yeast, salt, and sugar. Stir until blended.
Mix in the wet ingredients, olive oil and warm water. You will end up with a thick cake batter or brownie batter consistency. This is perfect because gluten free dough is not the same as gluten dough.
Line your pan with a silpat or parchment paper. Divide the dough in half and drop half of it in the center of your pan.
Take a little of the gluten free flour and dust your hands patting the dough to shape the crust. You want it to be about 1/4 inch thick. Allow the dough to proof for about an hour. The longer you let it rise the more of a tradition thicker crust you will have.
Preheat your oven to 45o degrees. Once hot place pan with crust in the oven for about 5-7 minutes. You are just pre-baking the crust a little bit.
Remove the pan from the oven and top with pizza sauce, cheese, and your favorite toppings. Return to the oven for about 10 minutes or until cheese is melted and bubbly
Vegan
Yes, this crust is vegan and you can make your Gluten Free pizza vegan by using Vegan Cheese and toppings.
Storage
Store any uneaten pizza in the fridge for up to 3 days. You can also freeze these pizzas and crusts until ready to enjoy. Stores in freezer for up to 4 months.
More Pizza
Don’t need gluten free crust? We have tons of pizza recipes including sauce, regular crust, appetizers, and more. Check them all out.
Pizza Recipes
Gluten Free Pizza Crust Recipe
Don't miss out on Pizza! This is the best Gluten Free Pizza Crust Recipe EVER! So simple to make for a weekly pizza night.
Add all of the dry ingredients (including yeast to your mixing bowl). You can even premeasure and make bagged mixes to make it easier later)
Add in the warm water & olive oil. Stir slowly at first, then kick speed up to medium for 1 – 2 minutes.
Dough will be sticky, kinda like the consistency of a drop cookie dough or thick brownie batter.
Line a baking sheet with parchment paper. Depending on the size of the pan you may be able to fit both crusts on one pan. Otherwise you can divide it between two pans.
Take half the dough and drop it on parchment. Put gluten free flour on your hands and pat the dough gently to form a crust. You may have to flour your hands more than once.
After you shape your crusts, let them rise for about 45 minutes. You can spray it with olive oil spray to keep the dough moist. You can also sprinkle garlic salt around the edges for added flavor. When the dough rises, you want them to be a bit puffy.
Preheat the oven 450 degrees. Bake the crusts for about 10 minutes. You want them to be baked enough to add the sauce and cheese.
Pull them out and add the toppings.
Return to the oven and finish baking until the cheese is melted about 10 minutes. ENJOY!
In most cases, gluten free pizza is made with a combination of gluten free flours and starches like rice flour, almond flour, potato starch, and tapioca starch. These are combined with wet ingredients like oil and flavorings like sugar and salt. Some recipes also use yeast to give the dough some rise.
You have to have the correct balance of structure (gum or other binder) and liquid. To troubleshoot gluten free dough with too much binder, add more water or other liquid and allow it to rise again. If your dough doesn't rise enough, you can also add additional yeast the next time you make it.
00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza. Since its gluten content is similar to bread flour, it also produces a pizza crust with chew.
Although the dough is gluten-free (it's made of quinoa, sorghum, teff, and amaranth), the chain "doesn't recommend" the pizza for those who have celiac disease or are gluten intolerant.
The best flour for making Neapolitan Pizza Dough is 00 Pizza Flour. This type of pizza dough is thin and crispy with a slightly chewy texture. 00 Pizza Flour is an Italian-milled, finely ground wheat flour. It is perfect for Neapolitan Pizza Dough because it produces a light and airy crust with a slightly chewy centre.
If you can let the gluten free bread dough rise overnight in a cool — not warm — place, the slower rise will provide a stronger cell structure and more of a sourdough flavor when baked the next day. A refrigerated overnight rise is a great way to get a longer proof without weakening the bread's structure.
Should the dough rise once or twice? It is often said that gluten-free yeast dough should only be allowed to rise once. This is what I also believed for a long time, but it is not true. There are enough recipes in which the dough is successfully risen twice.
Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.
Why is my pizza dough wet or sticky? Gluten free dough naturally needs more liquid than it's regular counterpart. As you mix the dough, you might find that it looks wet and sticky. This is where the magic of psyllium husk comes in.
Gluten-free pizza crusts are usually a little thinner than regular pizza crusts. They may also be made with different flour than regular pizza crusts. This may give them a different taste, but most people report that gluten-free pizzas are similar to their regular counterparts.
Apple Cider Vinegar – Superpower your Gluten-Free Kitchen! Apple cider vinegar is often used in baking, but why? It is a great leavening agent, but it also has powerful flavour enhancing properties. I find it adds the perfect amount of depth of flavour, and helps activate baking soda creating a lovely airy texture.
In fact, baker's yeast reacts well with gluten-free all-purpose flour and other gluten-free flours like rice flour for baking gluten-free bread recipes and pastries. It's not so much the yeast you have to worry about when sticking to a gluten-free diet.
Gluten-free pizza can be a slightly healthier option for that treat meal, depending on the diet. Gluten-free options don't mesh as well with some diets, such as the keto diet. The ketogenic or keto diet means sticking to low-carb, high-protein, and almost no-sugar foods.
Although a gluten-free pizza is healthier, it may still be high in sodium and saturated fat. You'll want to watch the number of toppings and the amount of pizza you eat. You may want to stick to a thin-crust version. A full-size pizza can have as many calories as two slices of traditional pizza.
Cauliflower crust pizza has changed the game for folks who want to remain gluten free and still enjoy pizza. There are more vitamins and minerals in cauliflower than in wheat-based dough, so you get more nutrition from eating cauliflower crust pizzas and avoiding gluten.
Eliminating gluten will not cause automatic weight loss. But, when you have to decide between a gluten-free pizza and a traditional pizza, gluten-free pizza can be the healthier option. By choosing the healthier option, it can reduce the number of calories you intake while still making you feel full.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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