Tonight I made this crust as a test (for future birthdays or special occasions), and not only was it a 5 minute process, but it is super easy to work with the dough, and VERY close to the real thing!
It made a nice medium sized pizza, and you can make it thin or thick depending on how much you spread it out. We're probably going to experiment some more, but so far it's a good recipe. For a non-dairy topping, you can use nutritional yeast. No, it's not the same as a nice melted cheese, BUT it adds a cheesy flavor and you avoid casein and lactose.
Here is the link with pictures and more instructions:
Ours browned even nicer than that. I did what it says in the recipe, but used the grill function on the oven for the last 3-4 minutes.
Ingredients
Instructions
- 3/4 cup warm water (between 110-120 degrees F)
- 1 tablespoon sugar
- 1 packet yeast (1/4 oz.) (or fresh yeast)
- 2 cups (285g.) gluten-free flour blend (for this recipe I used Bob's Red Mill Gluten-Free 1-to-1) (Or: 11/2 cup of white rice + 1/2 cup of potato starch + + 2 tsp guar gum. I reckon you can use pretty much anything you have, provided you have guar gum and a bit of tapioca or potato starch.)
- 1 teaspoon salt (I would recommend using 1 1/1 tsp - ours could have been saltier.)
- 1 large egg
- 1 tablespoons olive oil
- 1 teaspoon cider vinegar
Notes
- 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. (I did all of this with a normal hand whisk, and it turned out just fine.)
- 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. (The nice thing is that you can work it very easily, it doesn't break like other gluten-free doughs do!)
- Bake for 8-10 minutes.
- Add toppings and bake for an additional 8-10 minutes.
- Enjoy hot.
- Working with or measuring gluten-free flour: spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.
- Yeast: This recipe works with active yeast and instant yeast.
- Oil: If you don't have olive oil you can use your oil of choice.
- Gluten-Free Flours: This recipe works with several types of gluten-free flour blends but we find that our homemade gluten-free flour blend and Bob's Red Mill 1-to-1 Gluten-Free Baking flour work best in this recipe.
- Mix your own flour: If you want to mix your own blend for this pizza combine 1 cup white rice flour, 3/4 cup brown rice flour, 1/4 cup tapioca starch.
It made a nice medium sized pizza, and you can make it thin or thick depending on how much you spread it out. We're probably going to experiment some more, but so far it's a good recipe. For a non-dairy topping, you can use nutritional yeast. No, it's not the same as a nice melted cheese, BUT it adds a cheesy flavor and you avoid casein and lactose.
Here is the link with pictures and more instructions:
Gluten-Free Pizza Dough Crust
My go-to Gluten-Free Pizza Dough Crust recipe is a simple staple for your gluten-free kitchen and one of the best no-knead gluten-free pizza recipes out there. You are going to love this perfect pizza crust!
www.glutenfreepalate.com
Ours browned even nicer than that. I did what it says in the recipe, but used the grill function on the oven for the last 3-4 minutes.