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Gluten Free Pizza

CMCM

By CMCM
in Gluten-Free Recipes & Cooking Tips

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CMCM Rising Star
CMCM
Posted

Have any of you made a good pizza crust? Gluten Free Pantry has a mix, is that any good? And overall, any suggestions for getting a passable gluten-free pizza crust made up?

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celiac-mommy Collaborator
celiac-mommy
Posted

I use this recipe (for the crust only). We really like it. I don't use the recommended flours, I just use the blend I have in place of all the listed flours-it's always turned out really good.

Open Original Shared Link

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted

I have tried a couple of mixes and recipes but am finding it hard to find one that I like.

I've tried the Gluten Free Pantry one (the frenchbread one). This is going back a couple of months but I remember that my mom and husband (both gluten eaters) really liked it. The way that I did it, it came out thick so they said it was like a deep dish pizza. I would try the mix again sometime in the future.

What I like to do is keep a slice or a small piece if I can and see how it tastes the next day as leftovers that way I know in the future if I want to make extra for the next day.

Open Original Shared Link

The above recipe is the newest pizza crust I have tried. It is very simple to make and a quick clean up. The Italian Seasoning really stands out so I left it out the second time I made it. I used a small cookie sheet b/c it is in liquid form when you first make it (not dough) Turned out good. I baked it for about 12 minutes then added sauce/toppings and then added couple minutes onto the next time gap. I wanted to get the bottom browner.

GOOD LUCK!

irish daveyboy Community Regular
irish daveyboy
Posted

.

.

You could try these, they never fail, taste delicious and are so easy to make.

.

Bet you can't tell the difference between this crust and Pizzeria Crust !!

.

Open Original Shared Link

.

Make it the best Pizza experience ever and make homemade Pizza Sauce

.

Open Original Shared Link

.

Best Regards,

David

lobita Apprentice
lobita
Posted
I use this recipe (for the crust only). We really like it. I don't use the recommended flours, I just use the blend I have in place of all the listed flours-it's always turned out really good.

Open Original Shared Link

Totally agree on this pizza crust. I just made it last night and it's awesome. I, too, don't follow the flours in it exactly. I think I used 3/4 c of rice flour, 1/4 c tapioca, 1/3 c corn flour and 1/3 c millet and substituted honey for the sugar. Plus, I don't really follow the directions for prepping it either. I usually just take the dough and spread it out on a greased and dusted-with-cornmeal baking sheet and let it rise from there, then carry on with the directions.

lpellegr Collaborator
lpellegr
Posted

Just made this one tonight and it was great - not too thick, crisp on the bottom, good crunchy crust.

1-1/2 c gluten-free flour - I used Bette Hagman's original (rice, tapioca, potato starch). I left myself a note on the page that says not to use the bean flour mix.

1 1/2 t baking powder

1 t xanthan gum

1/2 t salt

1 t sugar

2 t (1 packet) yeast - Rapid Rise for thicker, regular for less so

Mix the dry ingredients together in a bowl. I sometimes throw in ground flaxseed for fiber.

Mix the wet ingredients with your mixer:

1 egg

1 T oil (i use olive oil)

7/8 c warm water (don't put all in - hold some back until you see if you need it)

Add the dry ingredients to the wet and mix until smooth. It should be a little too wet to hold together in a ball.

Pour out onto a greased round pizza pan, spreading with a spatula and building up an edge all around. Let rise about 15 minutes.

Add toppings and bake at 425 for 25-30 minutes.

The original recipe had you put the yeast and sugar in the water and let it foam before adding it to the egg and oil, but this works just as well.

CMCM Rising Star
CMCM
Posted
  • Author

Thanks for the suggestions...I'll try some of these recipes next. I made the gluten-free Pantry one.....I think it would have made two huge pizzas, but as it was, I spread it out onto a very large pizza pan and it was enormously thick.....tasted good, but just too much crust as I was trying to make a Margarita pizza, which really needs a very thin crust.

What I'm searching for now is a successful, thin crust with maybe even a bit of crunch to it. Let me know if you have a recipe for this!

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digmom1014 Enthusiast
digmom1014
Posted

I am originally from Chicago and used the Pantry mix for pizza and loved the chewy dough. However, I was supposed to make two pizza's and just lined an 9 x 11 casserole with the whole dough, baked it and added toppings. Very good and non-gluten eater's loved it also.

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

"Bet you can't tell the difference between this crust and Pizzeria Crust !!

Open Original Shared Link"

We use this pizza crust every weekend and it is fantastic! In fact, two weeks ago my husband and I were out for pizza for lunch (we're not Celiacs) when I remembered that I had promised my son pizza for supper that night. I told my husband that he needed to get psyched up for pizza twice in one day and why. He promptly replied that that was OK because my pizza was MUCH better than the pizza restaurants!

And as if you need more reason to try it...my son's best friend eats dinner with us frequently. He always seems to like our pizza and is a picky eater for him parents, so I tend to make pizza a lot for him. I called his mom last Friday to invite him for dinner and she said, "That would be terrific. He has been begging me to get your pizza recipe so I can make it!" He 9! I figure at age 9 you have to be a pizza expert!

Oh, one note though - we cut the Italian seasoning way back - I use 1 tsp for a double batch.

Enjoy the best pizza ever!!

Gentleheart Enthusiast
Gentleheart
Posted
.

.

You could try these, they never fail, taste delicious and are so easy to make.

.

Bet you can't tell the difference between this crust and Pizzeria Crust !!

.

Open Original Shared Link

.

Make it the best Pizza experience ever and make homemade Pizza Sauce

.

Open Original Shared Link

.

Best Regards,

David

For diary allergies, could you leave out the dry milk powder in the pizza crust recipe and still be successful? Thanks

irish daveyboy Community Regular
irish daveyboy
Posted

Hi Gentleheart,

for people that have dairy intolerances there's Vances 'Darifree'

it's a potato based dairy substitute,

you could try that (I personally haven't tried it so can't be sure)

maybe someone that has can be of more assistance.

.

Best Regards,

David

Malficient Newbie
Malficient
Posted

I like Glutino frozen pizza. It's the best one I've found!

JNBunnie1 Community Regular
JNBunnie1
Posted
I like Glutino frozen pizza. It's the best one I've found!

Ditto.

Gentleheart, the dry milk powder is for protein. I would try a 'drink mix' protein powder that comes plain, like rice protein, or maybe just a bit of almond flour. You could even use flax meal if you like that whole grainy taste.

Juliebove Rising Star
Juliebove
Posted

Namaste crust is really good, but I am lazy and since I can't eat real cheese anyway... I just use Ener-G rice crusts. They work for me.

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