Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Pizza Dough
0

14 posts in this topic

I love making homemade pizza dough, but often don't have time to do it right before dinner. Will it turn out ok if I make it a few hours ahead of time? I wasn't sure if it would rise too much with the yeast. If ok, should I refrigerate it or let it sit at room temperature before baking?

Also curious...can I freeze the dough? If so, should I pop it in the freezer right after mixing it, then let it sit at room temperature for a little while after thawing? I know I could bake the crust and freeze, but I think it would be nice to bake the dough when eating sometimes.

Thank you!

0

Share this post


Link to post
Share on other sites


Ads by Google:

Holly,

I make mine, bake and then freeze. I'm not sure how the unbaked dough would freeze, thaw and rise, but once baked, the shells freeze great. This is the recipe I use. My DH says its the best crust he's ever had. I've also made flat bread out of it and foccacia. I make the crusts personal size so everyone can make their own.

http://www.epicurious.com/recipes/food/vie...EE-PIZZA-241924

0

Share this post


Link to post
Share on other sites

I make the pizza crust from Bette Hagamn's book called "The Gluten Free Gourmet Cooks Fast and Healthy"

I saw the recipe posted on here too but I forgot where. :(

I make an extra crust. Bake it about 12 minutes. Let it cool, flip it out of the pan to cool the bottom of it. Then wrap and freeze it. Then another day its ready, just thaw it, top and bake until toppings are hot and cheese is melted.

I think you could prebake a crust part way, then put it in the fridge. Later in the day, take it out, top and bake.

0

Share this post


Link to post
Share on other sites
I love making homemade pizza dough, but often don't have time to do it right before dinner. Will it turn out ok if I make it a few hours ahead of time? I wasn't sure if it would rise too much with the yeast. If ok, should I refrigerate it or let it sit at room temperature before baking?

Also curious...can I freeze the dough? If so, should I pop it in the freezer right after mixing it, then let it sit at room temperature for a little while after thawing? I know I could bake the crust and freeze, but I think it would be nice to bake the dough when eating sometimes.

Thank you!

Holly,

Have you tried Carol Fenster's recipe for pizza crust? I found it online at Recipezaar dot com--recipe number 44487. works perferctly each time and is quite tasty. Even my non-gluten-free husband loves this. when it is too hot to use the oven for pizza, try covering the pizza with foil and cooking it outside with the gas grill. Best of all, you dont have to wait for this dough to rise like regular pizza dough.

The recipe is also on the back of Bob's Red Mill Garfava flour. You can substitute the brown rice flour for Garfava flour for a healthier alternative.

0

Share this post


Link to post
Share on other sites
Holly,

I make mine, bake and then freeze. I'm not sure how the unbaked dough would freeze, thaw and rise, but once baked, the shells freeze great. This is the recipe I use. My DH says its the best crust he's ever had. I've also made flat bread out of it and foccacia. I make the crusts personal size so everyone can make their own.

http://www.epicurious.com/recipes/food/vie...EE-PIZZA-241924

This is the BEST pizza recipe, hands down.

I pre-bake it (not too brown), flash freeze it. Then I use the foodsaver to get the air out (or you could squeeze the air out of a ziplock freezer bag). When I'm ready to use it then I cook it --without thawing with sauce and cheese.

~Laura

0

Share this post


Link to post
Share on other sites




Rachelle,

That looks like a good pizza crust. I don't have chickpea flour. What would be a good sub? Any flour? I do have garfava flour, which I was thinking would be close. BUT...I have one daughter who seems to think all flours leave an after taste (well - at least the sorghum - which I totally don't taste)...so I am thinking garfava is a stronger flavor? Could I use potatoe starch? Millet?

Also, do you think I could use water for the milk? Or would that totally change it? I thought about subbing rice milk - but that might lend a sweet taste, I am not sure. I would probably be okay with it, not sure about my 2 daughters. (yes, have 2. One seems to notice aftertaste on stuff, the other doesn't - but thinking both of them would notice the rice milk).

Thanks!

Dawn

0

Share this post


Link to post
Share on other sites
Rachelle,

That looks like a good pizza crust. I don't have chickpea flour. What would be a good sub? Any flour? I do have garfava flour, which I was thinking would be close. BUT...I have one daughter who seems to think all flours leave an after taste (well - at least the sorghum - which I totally don't taste)...so I am thinking garfava is a stronger flavor? Could I use potatoe starch? Millet?

Also, do you think I could use water for the milk? Or would that totally change it? I thought about subbing rice milk - but that might lend a sweet taste, I am not sure. I would probably be okay with it, not sure about my 2 daughters. (yes, have 2. One seems to notice aftertaste on stuff, the other doesn't - but thinking both of them would notice the rice milk).

Thanks!

Dawn

Hi Dawn,

I never use the chickpea or garfava flour, I don't like the taste either. I use my own flour blend-I posted it on the cinammon roll thread-for the flours listed. I think you can also use water for milk (whatever kind of milk you want). I know the bread recipe I use says you can use either. I find this recipe to be pretty forgiving, it's always turned out right no matter what kinds of substitutions I make-and I tend to make a lot...

0

Share this post


Link to post
Share on other sites

Hi Rachelle,

Thanks for the answer on the flours. I just noticed the recipe uses eggs. I am currently avoiding eggs (have eliminated them and have not done a challenge yet to see what effect they are or are not having).

I am thinking the egg would help with chewiness, holding it together? I am not sure if egg replacer would work in pizza dough - I am fairly new at using it. Do you think it would work? I am wondering if maybe I should try the egg replacer and also use a tsp of unflavored gelatin? Not sure if I need the gelatin - because I am not totally sure of what the purpose of the egg is.

Thanks,

Dawn :unsure:

0

Share this post


Link to post
Share on other sites
Hi Rachelle,

Thanks for the answer on the flours. I just noticed the recipe uses eggs. I am currently avoiding eggs (have eliminated them and have not done a challenge yet to see what effect they are or are not having).

I am thinking the egg would help with chewiness, holding it together? I am not sure if egg replacer would work in pizza dough - I am fairly new at using it. Do you think it would work? I am wondering if maybe I should try the egg replacer and also use a tsp of unflavored gelatin? Not sure if I need the gelatin - because I am not totally sure of what the purpose of the egg is.

Thanks,

Dawn :unsure:

I don't have any experience with the egg replacer, but I would think it would be fine to use. Someone else who reads this might have more info. I've never used the gelatin either... Sorry ;)

0

Share this post


Link to post
Share on other sites
Hi Rachelle,

Thanks for the answer on the flours. I just noticed the recipe uses eggs. I am currently avoiding eggs (have eliminated them and have not done a challenge yet to see what effect they are or are not having).

I am thinking the egg would help with chewiness, holding it together? I am not sure if egg replacer would work in pizza dough - I am fairly new at using it. Do you think it would work? I am wondering if maybe I should try the egg replacer and also use a tsp of unflavored gelatin? Not sure if I need the gelatin - because I am not totally sure of what the purpose of the egg is.

Thanks,

Dawn :unsure:

Try these:

http://www.glutenfreeforum.com/index.php?showtopic=46562

http://www.allergygrocer.com/id1142.html

0

Share this post


Link to post
Share on other sites

Thanks for the links purple! :lol:

I did make this recipe tonight with modifications so thought I would post. I used Ener-G egg replacer and water (instead of eggs). In place of the chickpea flour, I used brown rice flour. Next time I would like to sub out some of the flour for a little bit of millet. I might even try using some gelatin - but making my crusts a little thicker next time would probably help it be a bit more chewy.

All in all I think it came out well. I pre-baked them for about 15 minutes (they were still not crisp on the bottom and I was worried they wouldn't be done enough to top and bake again - but no worries - it was fine). I put parchment paper on top of my pizza stone and then put the dough on the paper. I spread with a metal spatula (what I would use to ice a cake). It was easy to spread on the parchment as it stuck to the paper (didn't lift up). I was able to get nice circles. (I didn't know what a baking peel was - referenced in the recipe).

I might try adding a small amount of spice to the crust the next time as well as trying something like rice milk or hemp milk (I don't know what hemp milk tastes like - but I need a bland milk sub so as not to flavor the crust). OR I might try brushing the crust with garlic butter - that would be really good and might add that little bit extra I am looking for. Also, I would like it to be just a bit thicker than mine turned out, so will spread a bit smaller in diameter.

After topping one of the crusts, I baked for almost 20 more minutes at 400. The crust was light brown, crispy on the bottom. Overall, it was a success! One of the better crusts I have made and very easy as well. I will be making more tomorrow for my freezer. :P I just need to adjust to pizza without cheese now - or try a non-dairy cheese -which just does not sound appetizing.

0

Share this post


Link to post
Share on other sites
Hi Rachelle,

Thanks for the answer on the flours. I just noticed the recipe uses eggs. I am currently avoiding eggs (have eliminated them and have not done a challenge yet to see what effect they are or are not having).

I am thinking the egg would help with chewiness, holding it together? I am not sure if egg replacer would work in pizza dough - I am fairly new at using it. Do you think it would work? I am wondering if maybe I should try the egg replacer and also use a tsp of unflavored gelatin? Not sure if I need the gelatin - because I am not totally sure of what the purpose of the egg is.

Thanks,

Dawn :unsure:

Kinnikinnick Foods makes an excellent gluten free pizza dough. If you ask your local grocery store (go straight to the manager) to order them, they will. Harry's Farmer's Market carries them. Kroger orders them if I ask.. They are frozen and they come in 7 inch or 10 inch. They don't taste like cardboard.

0

Share this post


Link to post
Share on other sites

Thanks Josh! I have actually tried Kinnickinnick's crust - and I like it. I have a small stock pile in my freezer. :lol: For some reason it is not a favorite of my girls. They comment on the sweetness of the crust. :( Kinnickinnick gets my endorsement too for a purchased gluten-free product.

I do notice the sweetness as well, but overall it was the best I had found. I probably prefer it over the ones I have made from scratch, though my girls like my scratch ones. Go figure. ;) I think if I add some italian seasoning or brush my scratch ones with garlic butter - they might edge ahead of the kinnickinnick ones for me though - since they are soft and a little chewy and a little thicker.

0

Share this post


Link to post
Share on other sites

Yea, I tried to make my own, but it wasn't as good as the Kinnikinnick Foods crust.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,880
    • Total Posts
      919,453
  • Topics

  • Posts

    • Celiac - How many symptoms can there be?
      Do you take digestive enzymes and probiotics? That may help. Have you met with a dietician for help figuring out how you're getting glutened?
    • Depression / anxiety issues
      You should read the book' Jennifer's Way" you might find her story similar.  You will find better health- but be patient- it's an up and down road and takes a long time! For me it's been 7-8 months and I'm not well but slowly improving I hope
    • Celiac - How many symptoms can there be?
      Hi Everyone I am new here and wanted to see if anyone else is experiencing the same thing I am.  I was diagnosed positive for celiac in 2/2016 via biopsy from an endoscopy.  I was negative for blood work because I self-eliminated gluten 9 months prior; so I guess I had not antibodies register in my lab work.  Prior to 2/2016 I was having symptoms for almost an entire year.  Despite cutting out grains in general for 9 months, I would have a gluten attack at least once a month.  I have had a history of sinus, bronchial infection.  I remember as young as 17 getting sick but I always bounced back and was active in sports and working out.  But in the past year I developed the following symptoms - Sudden desire to pass out, nausea, headaches, heart palpitation, crashing exhaustion as if I was recuperating from the flu, wheezing in my chest. I was bounced around to an allergist at this and was told I was asthmatic and I had food sensitivities to dairy, nuts, corn or corn derivatives (including corn syrup) and grains.  so I cut everything out!  Despite cutting everything out I was still have episodes at least monthly, possibly cross contamination.  In April 2015 I traveled to the Carribean for 2 weeks,  I became very ill with a urinary tract infection, stomach bug and severe back pain with constant fever.  I was treated with antibiotics (Bactrim) for 10 days which did clear up the situation. I came home and dismissed everything to a coincidence.  Six weeks later the GI distress woke me up in the middle of night.  The pain was so excruciating that when I sat on the toilet thinking I had to go, I almost past out from the pain.  I lay myself down on the floor until it subsided.  The next day I contacted my primary and was immediately seen.  She referred me to a GI specialist but the appointment was not until August.  Then 2 weeks before my GI appointment they called and rescheduled for late September.  I saw him and by then I was feeling better; no epsides for almost 2 months.  So we did nothing.... boy did I talk to soon.  Immediately after the appointment I had an attack.  These were the symptoms: Nausea, crashing fatigue (as if I was hit with the flu), diarrhea, dizziness,, loss of appetite,  lower back pain, specifically in the middle; intestinal discomfort and body aches which lasted 10 days!! and abruptly disappeared, thank God.
      . I had to wait to see the GI until 1/2016.  Once I saw him he did labs which were all normal.  He checked my liver, kidney, pancreas, blood count which was all normal.  He also scheduled the endo/colonoscopy for end of 1/2016.  Speeding forward in time....since the Endo/Colonscopy procedures, I had attacks January through March which last 7-10 days each time.  I finally had a break for 2 months and today as I type this I am on day 6 of another episode.  What I wanted to see if anyone has experience the following.  For me each episode is getting worse with the following symptoms: Nausea (horrible), back pain on the left side both in the rib cage (the front and back) at times this pain also gravitates toward my left hip.  I also get diarrhea, bloating, intestinal distress, crashing fatigue and loss of appetite.  What really hits me hard is the rib cage pain that is in the front and back on my left side.  I will be seeing the GI doctor in August; but I am hoping to see him sooner Any input in reference to symptoms is appreciated.    
    • Depression / anxiety issues
      Hi all  10 weeks ago i was diganoised with celiac with blood work and a endoscopy. I have had the worst 2 years of my life that started with blood being in my stool everyday. I have always suffered with anxiety for as long as I can remember but I always just pushed trough it. I then I started having panic attacks, insomnia and major depression that I could not handle, I could not function, I lost my job because I could not leave my bed, I shaked as I lay in bed everyday uncontrollably. I met with a doctor who put me on lexapro (antidepressant) I finally gave in after 6 months and started taking them, they made me worst than I already was so I had to stop after 14 weeks. Fast forward to 15 months later and the symptoms still persists including the bloody stools, I was in and out of hospital every week and told I had all sorts of conditions, then the blood work and endoscopy Finaly discovered the celiac. I have been on the diet now for 10 weeks, the first week my anxiety went away, the horrible knot in my stomach that I have had everyday, the hot flushes, the tingling I had run trough my legs. This all left but only for a couple of days then it came back, the depression also lifted but has now came back, I have been more than strict with the diet, I check everything twice before I eat it, me and the misses have thrown away everything from our kitchen and replaced it with new things. I had my Vitiam levels checked and I'm deficient in b12, Vit D, all B vitiams. It's like one step Foward 2 steps back in tearms of healing, I know these anxiety / depression feelings are not me but I've had them for so long that I can't seem to see light at the end of the tunnel. The couple of days that they left me when incredible I felt human and alive. Just wondering if any of this has happened to anyone else with celiac or gluten intorlance. Any advice or hope In tearms of healing or am I to feel like this for the rest of my life (I'm 28) by the way. Thanks a lot   
    • So I've been glutened....
      That sounds like a plan JMG.  If things aren't working then make a change, hopefully a positive change.  It seems to me we have more noticeable symptoms sometimes after being gluten-free a while.  I made a mistake last night and ate some tuna canned in water.  It definitely wasn't boring.  I usually have more sense than to eat tuna canned in water but screwed up last night.  They canned  it in broth of some sort.  Ingredients say vegetable broth and soy.  Yuck, not good for me.  It sure tasted good though, just ouch.  I am not saying it had gluten in it, but it does have soy and some kind of unnamed veggie monsters.  So it could be soy, or carrots or some other disgusting vegetable that got me.   Not all celiacs have additional food intolerances beyond gluten, but some do.  My gut could testify to that.  Anyway, if you have bloating, cut out all carbs and sugar for starters.  And try peppermint tea or Altoids.  Over here we have something called Pepto Bismol that helps soothe gut pain and another neat thing called aspirin.  And gluten-free beer as needed.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      http://pratt.duke.edu/about/news/window-guts-brain
      Kind Regards,
      Matt
      · 2 replies
    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,922
    • Most Online
      1,763

    Newest Member
    Barsch
    Joined