Gluten Free Homeade Pizza Crust

[Live2BWell]

My friend is having us over in a couple of weeks and is making gluten free pizza (especially for me) and she wants suggestions for homeade pizza crust.

What is the best, and tasty, flour to use for a gluten free homeade pizza crust?

[Juliebove]

I like the Namaste mix.

[SacGFGirl]

I suggest using tom sawyer flour and following their recipe. I had tried other recipes and mixes in the past but this is the best by far.

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[irish daveyboy]

My friend is having us over in a couple of weeks and is making gluten free pizza (especially for me) and she wants suggestions for homeade pizza crust.

What is the best, and tasty, flour to use for a gluten free homeade pizza crust?

.

Hi,

Here's the recipe I always use and it's 'Fantastic' this is the recipe I posted on

The Irish Coeliac Society Message Forum.

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Best Regards,

David

[celiac-mommy]

This is our VERY favorite!!! It came from Epicurious. It also freezes well after baking.

Pizza crust

3/4 cup tapioca flour*

1/2 cup white rice flour*

2/3 cup chickpea flour*

1/3 cup sorghum flour*

1 teaspoon xanthum gum

1 teaspoon fine sea salt

1/2 cup whole milk

2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package

2 teaspoons sugar

2 large egg whites, lightly beaten

3 tablespoons plus 1 teaspoon extra-virgin olive oil

*--can use whatever gluten-free flour blend you have to replace these flours, it's a very forgiving recipe

Make pizza crust

In bowl of electric mixer, whisk together tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum, and salt.

In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105

[jerseyangel]

I use the one in this thread--it's super easy. I just made it on Friday night, as a matter of fact--

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[gfp]

The best pizza I had was very simple.

It was just a mixed gluten-free flour (tapioco, rice and potato), salt and water cooked in a wood stove.

I had this same mix in three seperate gluten-free pizzeria one in Rome and two in Napoli, they swore this was all that was in it.

This however makes an Italian Pizza which is not usually to American tastes... and is perhaps even a little harder than the normal italian pizza.

The Neapolitan base is more similar to American Pizza (though still a lot less doughy)

6 g active dry yeast,335 ml water, 375 g all-purpose gluten-free flour, 6 g sea salt 6g Xanthan gum...

In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C).

Now you have to roll it out, the traditional spinning method doesn't work well for gluten-free . Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.