Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

gluten-free/cf/sf Free Pizza Crust?


Healthy Girl

Recommended Posts

Healthy Girl Explorer

good morning!

Does anyone have a gluten-free/cf/sf pizza crust recipe. I also can not do honey and/or maple syrup.

I looked online but could not find one that would work. Any help is appreciated!!

A :D


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Ridgewalker Contributor

My pizza crust is gluten-free/cf/sf. I think it's pretty good, and my kids gobble it up.

2/3 c. All purpose gluten-free blend (i.e. Gluten Free Pantry, or a homemade blend like equal parts rice flour, tapioca, and cornstarch)

1/2 c. Tapioca Flour

2 tsp. xanthan gum

2 Tbsp. dry yeast granules

1/2 tsp salt

1 Tbsp. sugar

1 c. warm water

1 tsp vinegar

1 tsp. vegetable or olive oil

This makes one 12 inch pizza, or double it for cookie-sheet size, which is what I usually do. Whisk dry ingredients together. Add wet ingredients, and stir for 3 minutes. Spray pan with cooking spray (or if using a pizza stone, sprinkle generously with gluten-free flour), and dump dough onto pan.

Spread dough to edges, making a slight "lip" at the edges to hold sauce and toppings. You can start the spreading using a spoon, then sprinkle generously with gluten-free flour, and use your fingers, adding more flour as necessary so it doesn't stick too badly to your hands.

Bake in 425 F. oven for... probably about 15 minutes. :ph34r: I'm terrible at timing things. You want the crust to just barely start to turn tan (will probably turn tan in patches, that's fine, don't wait for the whole thing to be brown.) Pull from oven and add your sauce and toppings. Return to oven for about 10 minutes, or until toppings are done.

Notes:

If crust is a little gummy for your taste, do try it again, using less xanthan gum. This recipe is pretty versatile. I've replaced the all purpose gluten-free blend with sorghum flour (a bit better for you) a few times and it has a different flavor, but just as good. The tapioca flour is actually the key to a decent crust, I think.

I've also used this recipe to make mini pizzas to have in the freezer. The recipe above makes two good size mini pizzas, or three smaller (or thinner) ones. You can freeze the crust in freezer bags after it's baked, to have premade crusts. Or you can bake the crust, add the toppings, and freeze on a cookie sheet. Once frozen (so the toppings/sauce aren't wet,) then place in freezer bags. MUCH cheaper than premade gluten-free frozen pizza. If you make the crust thin, really watch it so it doesn't over brown- it gets tough and hard to bite when it over-cooks.

Another time saver is to just mix up the dry ingredients and store in a ziploc bag. If you go ahead and add the yeast, you need to store the mix in the fridge. I always have crust mixes made up ahead, and then it's quick to just add the water, oil, and vinegar.

Hope you like it.

  • 5 months later...
purple Community Regular
My pizza crust is gluten-free/cf/sf. I think it's pretty good, and my kids gobble it up.

2/3 c. All purpose gluten-free blend (i.e. Gluten Free Pantry, or a homemade blend like equal parts rice flour, tapioca, and cornstarch)

1/2 c. Tapioca Flour

2 tsp. xanthan gum

2 Tbsp. dry yeast granules

1/2 tsp salt

1 Tbsp. sugar

1 c. warm water

1 tsp vinegar

1 tsp. vegetable or olive oil

This makes one 12 inch pizza, or double it for cookie-sheet size, which is what I usually do. Whisk dry ingredients together. Add wet ingredients, and stir for 3 minutes. Spray pan with cooking spray (or if using a pizza stone, sprinkle generously with gluten-free flour), and dump dough onto pan.

Spread dough to edges, making a slight "lip" at the edges to hold sauce and toppings. You can start the spreading using a spoon, then sprinkle generously with gluten-free flour, and use your fingers, adding more flour as necessary so it doesn't stick too badly to your hands.

Bake in 425 F. oven for... probably about 15 minutes. :ph34r: I'm terrible at timing things. You want the crust to just barely start to turn tan (will probably turn tan in patches, that's fine, don't wait for the whole thing to be brown.) Pull from oven and add your sauce and toppings. Return to oven for about 10 minutes, or until toppings are done.

Notes:

If crust is a little gummy for your taste, do try it again, using less xanthan gum. This recipe is pretty versatile. I've replaced the all purpose gluten-free blend with sorghum flour (a bit better for you) a few times and it has a different flavor, but just as good. The tapioca flour is actually the key to a decent crust, I think.

I've also used this recipe to make mini pizzas to have in the freezer. The recipe above makes two good size mini pizzas, or three smaller (or thinner) ones. You can freeze the crust in freezer bags after it's baked, to have premade crusts. Or you can bake the crust, add the toppings, and freeze on a cookie sheet. Once frozen (so the toppings/sauce aren't wet,) then place in freezer bags. MUCH cheaper than premade gluten-free frozen pizza. If you make the crust thin, really watch it so it doesn't over brown- it gets tough and hard to bite when it over-cooks.

Another time saver is to just mix up the dry ingredients and store in a ziploc bag. If you go ahead and add the yeast, you need to store the mix in the fridge. I always have crust mixes made up ahead, and then it's quick to just add the water, oil, and vinegar.

Hope you like it.

I finally got to try this recipe and its very good, fast and EASY too! I used sorghum mix plus the extra tapioca, dash of basil, and beat the dough with a mixer. The dough spreads really easy with a spoon. It made 4 mini pizzas. I brushed the edges with olive oil after the first bake...mmm

The only trouble I had and keep having is doughy middles. I have to bake in a toaster oven and I don't have a pizza stone. I prebake in a pan, top, then bake on the rack.

I will try using less xanthan gum as stated above and maybe make 5 mini pizzas.

MaryJones2 Enthusiast
good morning!

Does anyone have a gluten-free/cf/sf pizza crust recipe. I also can not do honey and/or maple syrup.

I looked online but could not find one that would work. Any help is appreciated!!

A :D

It's not a recipe but we absolutely love Open Original Shared Link. It's a staple around our house.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - RMJ replied to Me,Sue's topic in Coping with Celiac Disease
      1

      Nausea

    2. - Colleen H posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      Stomach burning and neuropathy

    3. - sleuth replied to fatjacksonthecat's topic in Coping with Celiac Disease
      18

      Nicotine Gum For Gluten Symptoms.. Am I Crazy?

    4. - Scott Adams replied to fatjacksonthecat's topic in Coping with Celiac Disease
      18

      Nicotine Gum For Gluten Symptoms.. Am I Crazy?

    5. - Me,Sue posted a topic in Coping with Celiac Disease
      1

      Nausea


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,837
    • Most Online (within 30 mins)
      7,748

    Juliane
    Newest Member
    Juliane
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • RMJ
      I have trouble with nausea. It often starts when I’m anxious about something (home repairs, sick dog) but continues long after the home is repaired or the dog is healthy again. When it happens I eat less and lose weight.  My gastroenterologist suggested ginger or peppermint tea. I don’t know if that will work or not because I haven't had the problem since she suggested it.
    • Colleen H
      Hello  I'm not sure what to think . Seems no matter what I do I get sick. I had some yogurt with only 2 grams of sugar and is labeled gluten free ...the strawberry version seemed to really set me off My jaw is burning as well as my stomach and my feet.  Horrible pain..plus acid reflux and nausea... sensitivity to touch pain. ..yikes !! I don't know if it's from the lactose in the yogurt or if I'm getting an ulcer  This condition can make you question yourself quite a bit.  Then if you are not sure the anxiety comes 😞 Does any of these symptoms sound familiar to anyone? The neuropathy is quite intense.  What do you eat or drink after this happens  Open to suggestions  Thank you 
    • sleuth
      Of course my son is on a 100% gluten free diet.  I wish his symptoms were not debilitating as there are right now.  He cannot work, even when a miniscule of cross contamination occurs.  It's not just GI distress, but intense fatigue, brain fog, depression, anxiety, insomnia, etc.  It's literally neurological inflammation.  Not to be taken lightly here.  We have sought out many other possible ways to cope during this window of time (8 months!!!!)  without success.   AN-PEP does not help and seems like studies on this are not well researched.  So, we are trying this out because research shows some promising results.  And, all participants showed no cravings afterwards, no signs of addiction.  The patch is different than the oral route such as smoking, vaping, gum, pouch, etc. 
    • Scott Adams
      Have you tried AN-PEP enzymes, for example, GlutenX (who is a sponsor here)? A lot of research has shown that it can break down small amounts of gluten in the stomach, before it reaches the intestines. It might be a better approach than risking nicotine addiction, and the questionable research around this. I also hope that he’s trying to be 100% Gluten-Free.
    • Me,Sue
      Hi all  I was diagnosed Coeliac a few years ago and follow a gluten free diet. The list of foods that I can eat without a problem grows shorter on a weekly basis. [I also have diabetes and asthma also].  BUT the reason I am posting this is because I seem to struggle with nausea quite a lot, which is really quite debilitating, and I was wondering if others suffer from nausea, even if following a gluten free diet. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.