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gluten-free Piiza Crusts, First Attempts

murphy203

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murphy203 Rookie
murphy203
Posted

2 weeks in, I had to try to create a pizza crust, mainly because I have PERFECTED the glutinized homemade crust, sigh. The King Arthur's website published recipe was a disaster -- completely stuck to the pan and what I could pry off was unimpressive. So that went in the trash. My Second attempt was with KA's gluten-free bread and pizza mix. it makes two crusts, and both came out really well, I might use the adjective "crackerlike" -- a win for me.

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mamaw Community Regular
mamaw
Posted

Carol Fenster's  pizza  crust  recipe  is  enjoyed  by  many...

celiac sharon Apprentice
celiac sharon
Posted

The King Arthur crust turned out great for me but I put it on parchment. I put it straight on metal before and the same thing happened. But on parchment it browned nice and crusty and fluffy.

LauraTX Rising Star
LauraTX
Posted

One of my favorites is Chebe mix.  It can be made with or without the cheese that the recipe calls for, both turn out great. I usually make mine without cheese since I put a lot on top, makes one nice big pizza and the crust holds together well.  Also, parchment is your friend when baking gluten-free and doing any kind of dough-like thing.  Good parchment will save you from some sticky messes! :)

psawyer Proficient
psawyer
Posted

We used the original Gluten-Free Pantry French Bread and Pizza mix happily for years, until it was discontinued. Our recent results with the Glutino Pizza Mix that "replaced" it were quite disappointing. Today, we tried Bob's Red Mill gluten-free Pizza mix. We liked it better than the current Glutino one, and will be using it again.

cyclinglady Grand Master
cyclinglady
Posted

Everyone is right about parchment paper, I always use it when baking! gluten-free dough tends to stick.

Feeneyja Collaborator
Feeneyja
Posted

America's Test Kitchen crust is terrific! I parbake and freeze several rounds to have on hand.

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BlessedMommy Rising Star
BlessedMommy
Posted

I second Laura! We love Chebe mix. I make it without adding any cheese to the dough and it's great.

luvs2eat Collaborator
luvs2eat
Posted

I love the Namaste crust mix. The entire bag is supposed to make 2 big crusts but I make it into about 5 or 6 smaller ones, par-bake, and freeze them. If I don't have parchment, I put them on the aluminum foil with a non-stick side. They both work beautifully.

Nikki2777 Community Regular
Nikki2777
Posted

funny - Just today I noticed some very thin crust, almost crackerlike, pizzas featured in our company cafeteria (not for the likes of me, obviously) and I was thinking I'd like to see if I can make something like that at home.  I like a very thin, crisp crust.  

 

Looking forward to trying that KA mix out.

murphy203 Rookie
murphy203
Posted
  • Author

Hope it works out for you! I'm going to check out some of these other brands next, but I would say its a solid contender.

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      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
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