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Supergirl

Pizza Crust

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Does anybody have an easy gluten-free pizza crust recipe? I am tired of spending the money on premade mixes and frozen crusts and am looking for something that tastes good...or at least reasonably good. I've made some pretty awful creations recently :wacko: Please help!!!!

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I don't know if you're into cooking from scratch, but this recipe from Bette Hagman is pretty good. It helps to have a non-stick pizza pan, and don't use one with holes in it! This is more of a raised dough like Sicilian pie, not a thin crispy crust. If you like it doughy, this is good. I hear for thin crust (not my favorite) the Chebe mixes are good but I've never tried one. If you search this forum you will probably find other recipes. Whole Foods makes the best frozen crusts if you like them thick, but they are expensive.

Easy Pizza from The Gluten-Free Gourmet Cooks Fast and Healthy

1-1/2c gluten-free flour mix (Bette's original works better than bean flour mixes in my opinion, or you could probably use a commercial mix)

1-1/2t baking powder

1t xanthan gum

1/2t salt

1t sugar

7/8c warm water

1T rapid-rise yeast (this is not the same amount as in a package of dry yeast, but one package of Fleischmann's Rapid Rise will work)

1 egg or 1/4c liquid egg substitute

1T vegetable oil

Preheat oven to 425. Grease whatever pan you want to use - a 15" round pan works but you might be able to use a cookie sheet for a more Sicilian style although it will be thinner. I think greasing with Crisco is more effective than spraying for keeping it from sticking.

Blend together the flour, baking powder, xanthan gum, and salt. In a mixing bowl beat together the egg, and oil.

Add the sugar and yeast to the water and wait for it to start foaming, then add this to the egg mixture above. Beat in half the flour mixture. With a spoon stir in the rest.

Pour the batter onto the prepared pan and spread it out with a spatula until it is mostly smooth with raised edges. Let it rise about 10 minutes and then spread on sauce, cheese, etc. Bake for 25-30 minutes.


Lee

I never liked bread anyway.....

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The pizza crust posted above is the one that I use also. It is FABULOUS!!! It takes about 40 minutes from start to finish (if you're quick), but it is SO worth it. I give it two thumbs up and two toes up and my nose up too, cuz it's just that good...

This crust is very similar to a Pizza Hut traditional style crust (the disc they use to make stuffed crusts out of). If you need a thinner, crispier crust, the recipe on the next page, bean flour crust, pours out to be as thin as you desire. I usually replace half the bean flour with a rice flour blend though for flavor.


~Angie~

Gluten free since May 2004

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This is another recipe for pizza crust. It's the one I always use . . . my whole family eats it.

Good luck!

True Yeast Bread/Pizza Crust – Adapted from Bette Hagman’s Gluten Free Gourmet

3 C. gluten-free flour mix

1/4 c. sugar

3 1/2 tsp. Xanthan gum

1 1/2 tsp. Salt

1 1/2 Tbs. yeast

1/4 c. oil

1 3/4 c. water (Not too hot, or you'll kill the yeast. You want it to be about baby bath temperature.)

1 tsp. Rice vinegar

3 eggs

Mix flour mix, sugar, xanthan gum, and salt in the bowl of a stand mixer. Dump yeast on top, but don't mix it in. Combine warm water, oil, and vinegar. Pour directly on top of the yeast and let sit for 5 minutes or so. (The yeast should bubble and foam a bit.) Turn the mixer on low, and mix well. Mixture should be slightly warm. Add the eggs, then beat on high speed for 5 minutes. Turn oven to 375 degrees.

For Bread: Spray pans well with Pam. Spoon into pans (or English Muffin rings), and let rise on oven as it heats (about 20 minutes). Bake loaf pan for about 35 minutes. Bake muffin rings about 20 minutes.

For Pizza: Spray 2 13x18 jelly roll pans with Pam. Place half of the dough on each pan. Spray the top of the dough with Pam, and press the dough flat in the pan. (Or just wet your hands with water to spread it.) You don't have to let it raise. Bake about 10 minutes (til top is golden brown). Remove from oven. Top with sauce, cheese, and toppings. Return to oven and bake until cheese is melted – about 15 minutes. (For thicker crusts, use smaller pans.)

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I posted a link to a batter-type approach that I really like once before on here.

It is super simple to make, and is quick to prepare also.

Here's a link to the page with the PDF of the recipe again if you want to check it out: batter-type gluten-free pizza crust.

My wife also has another type of pizza crust listed on the site too - more of a traditional dough approach.

Hope you find a crust that you like!

Mike, I tried your recipe, and it tasted very good--but I ended up adding nearly half a cup of water to make it something like a very very very very thick pancake batter--and it still wasn't thin enough to be even close to pourable. did I do something wrong, or is something missing from the recipe? Even with the extra half cup of water, it was still very difficult to work with.

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Thanks, everybody! I will give these a try. I like cooking from scratch, but sometimes, I really am desperate for pizza quick. Does anyone know if these crusts freeze well? Maybe I could make a bunch at a time then pull them out of the freezer when I need them.

This afternoon, I discovered the Kinnikik frozen crusts. After my last crust debacle, this tasted like the best food ever! Almost worth the money.....almost....I would still like to be able to make something tasty with the ingredients in my cabinet. Thanks again!

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I hope you didn't try making the non-batter version as the batter version (the non-batter version is much more a dough, and we press it onto a pan to make thin-crust type pizzas) . I could see that producing the results you mention perhaps. One quick way to tell is that our batter-approach uses no gums in it, whereas the dough-version uses some Xanthan and is quite thick; it uses some Teff and over 2 cups of dry ingredients, plus some yogurt.

So, let me know what ingredients you used and I could quickly determine where anything went awry. Hope I can help.

AHA!! The link you provided goes straight to the non-batter version, then--requires only 4 tablespoons of oil plus 2 reserved for the pan. No wonder.

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Is this better (or worse) than Bette Hagman's French bread pizza crust?

In Bette Hagman's The Gluten-Free Gourmet Bakes Bread, She has a French bread/Pizza flour mix. Then you follow directions for either the bread or the crust. The French bread is OUTSTANDING - as good as any artisan bread made with wheat. But the pizza crust (using the same flour blend - rice & tapioca) is good, but it isn't great.

Have you tried both? Which is better

YES, IT CAN BE FROZEN!!! (Yay!) I wrapped each individual slice in plastic wrap, froze them and when I wanted one I took one it out and put it in the toaster oven at 400 for about 10 or 15 minutes. Was just like fresh.


DD: gluten-free/casein-free, soy lite, corn lite

Me: Vegan

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Does anybody have an easy gluten-free pizza crust recipe? I am tired of spending the money on premade mixes and frozen crusts and am looking for something that tastes good...or at least reasonably good. I've made some pretty awful creations recently :wacko: Please help!!!!

I'm planning to try Carol Fenster's pizza crust recipe. I've seen it in a couple of my gluten-free cookbooks.

It uses a bean flour (garbanzo and fava bean)- Bob's Red Mill makes this product and I've noticed that they have her pizza crust recipe printed on the package.

I havn't tried it yet myself.

Suzie


Suzie

London, ON, Canada

celiac disease diagnosed by pos tTG March 2006 and pos biopsy June 2006

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The recipe I posted can be frozen. I make 6 inch diameter crusts, bake them for 10 - 15 minutes, then cool them and freeze them in ziplocks. Then I just defrost them later, top them, and bake for another 10 - 15 minutes (until the cheese melts).

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OMG I took the suggestion to use the recipe from Bette Hagman's Fast and Healthy book (the one that you posted here). It IS sooo good! I've tried others, but this one is the one I'll keep. Thanks for this, my daughter, being autistic, is a picky eater and only eats ravioli, pizza and chicken. Now that we've decided to go gluten free to see if it'll help her, I've been looking for a pizza crust recipe. This is the one I'll make from now on.


DD: gluten-free/casein-free, soy lite, corn lite

Me: Vegan

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