Pizza Crust Problem

[purple]

I am having a doughy pizza crust problem with this recipe:

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We love this recipe but the inside is doughy. I make 3 mini crusts with 1 recipe. They are chewy with crispy edges and sooo delicious. No- egg recipe! And EASY!

I have tried several things so far:

1. prebaked longer/shorter time

2. prebaked, topped and baked longer time

3. heated milk like recipe says

4. yeast is new and works great

5. let crust rise/rest 30 minutes before prebaking

The bottom and edges come out great!

Haven't tried adding baking powder or soda.

I haven't tried different flours, we love the sorghum. I haven't tried reducing the temp and baking longer. Haven't tried a full pizza yet either. It's easier to put favorite toppings on the minis to keep the dislikes separate Minis are so fun to make. Also, I have to bake them in a toaster oven.

Any suggestions before I try them again??? THANKS!!!

[lobita]

I noticed the recipe doesn't have any eggs. If you aren't allergic, it'd put at least two eggs into the dough. If you are, I'd suggest using the Egg Replacer stuff.

Also, the bottom of my crust will bake faster if I put it on or near the bottom of my oven. That could help as well.

I don't use a pizza stone, but they're supposed to be great. Basically, it prevents an oven's heat fluctuation by absobing and storing heat. Plus, it wicks away moisture from the pizza dough, making for a crispier crust.

[purple]

I noticed the recipe doesn't have any eggs. If you aren't allergic, it'd put at least two eggs into the dough. If you are, I'd suggest using the Egg Replacer stuff.

Also, the bottom of my crust will bake faster if I put it on or near the bottom of my oven. That could help as well.

I don't use a pizza stone, but they're supposed to be great. Basically, it prevents an oven's heat fluctuation by absobing and storing heat. Plus, it wicks away moisture from the pizza dough, making for a crispier crust.

Thanks, I will try the egg replacer

[lizard00]

I use Carol Fenster's recipe, too. But the recipe in her book uses her blend, which also cotains potato starch.

I want to say it has eggs in it, too. I used Ener-G egg replacer for most things and it works really well.

[purple]

I use Carol Fenster's recipe, too. But the recipe in her book uses her blend, which also cotains potato starch.

I want to say it has eggs in it, too. I used Ener-G egg replacer for most things and it works really well.

Oh yay! I am excited to try it again with the egg replacer! Thanks! I can taste now...my 2 dd's will be so happy!

Carol has a similar recipe in her Cooking Free book but I haven't tried it yet and another one in Quick and Easy, is that the one you use?

[lizard00]

Oh yay! I am excited to try it again with the egg replacer! Thanks! I can taste now...my 2 dd's will be so happy!

Carol has a similar recipe in her Cooking Free book but I haven't tried it yet and another one in Quick and Easy, is that the one you use?

I actually bought her crazy big book of 1,000 recipes. I can't remember where it's categorized.

I'll double check the egg thing when I get home and make sure.

[purple]

Should I use the egg replacer dry or beat it with water? I just made a mini BBQ chicken pizza and the results were a little better. This batch I used it dry to see if there is a difference. Next time I will try it mixed up. The pizza was sooo darn good (and I can have gluten). I am so happy to find a crust recipe we like. I am thinking of making bread sticks with it soon...mmm I love the crispy chewy edge.

My dd is also vegan so I made hers this time with BBQ sauce and leftover baked potato slices and one for her lunch with sauce, refried beans, jalapenos, olives and pineapple-her request.

Also would a protein milk work better than rice milk?

Thanks for your help and any replies/suggestions!

[SevenWishes]

I've made pizza at home from scratch several times, and worked for quite a while for a pizzeria, back in the day. I second the suggestion that using a pizza stone may help. A big problem with making pizza at home is that home ovens just don't get up to the same temperature as commercial pizza ovens, which are at around 650 to 700 degrees. That kind of heat simply blasts through the pizza, cooking it fast (about seven or eight minutes, tops), and blows a lot of moisture out of the crust. A home oven with its indirect heat that peaks at 500 or 550 simply can't do that.

The pizza stone helps the crust cook by keeping the bottom of the crust dry even as it helps pull that moisture out of the dough as it cooks. On a cookie sheet your pizza dough keeps moisture trapped underneath itself, since it has nowhere to go. A stone lets the moisture have someplace to go. You still aren't going to have pizzeria quality crust, but the porous stone does help. I'd stay away from those metal pizza pans that have lots of little holes on the bottom. They help a little bit, but not that much, and for about the same price you can get the stone. The pizza place I worked for didn't use pans at all...the pizzas were cooked on wire screens that let the absolute maximum amount of dry heat to hit the pizza from all sides, and to let the most amount of moisture out of the crust. That's how you get that initial pizza crust crunch, followed by the bready part inside that is still moist, but cooked through.

Turn your oven up to its maximum temperature and let it preheat with the stone already on the rack. Allow the stone to heat with the oven until it's just rippingly hot. Prepare your pizza dough on a cutting board or pizza peel, using cornmeal underneath it to allow it to slide off. Dust the hot stone with more cornmeal and carefully slide the pizza off the board onto the stone. Watch it carefully and take it out when the toppings look done enough. (Don't just go by time...go with what your eyes tell you!)

That might help you...I hope so! Good luck!

[purple]

I've made pizza at home from scratch several times, and worked for quite a while for a pizzeria, back in the day. I second the suggestion that using a pizza stone may help. A big problem with making pizza at home is that home ovens just don't get up to the same temperature as commercial pizza ovens, which are at around 650 to 700 degrees. That kind of heat simply blasts through the pizza, cooking it fast (about seven or eight minutes, tops), and blows a lot of moisture out of the crust. A home oven with its indirect heat that peaks at 500 or 550 simply can't do that.

The pizza stone helps the crust cook by keeping the bottom of the crust dry even as it helps pull that moisture out of the dough as it cooks. On a cookie sheet your pizza dough keeps moisture trapped underneath itself, since it has nowhere to go. A stone lets the moisture have someplace to go. You still aren't going to have pizzeria quality crust, but the porous stone does help. I'd stay away from those metal pizza pans that have lots of little holes on the bottom. They help a little bit, but not that much, and for about the same price you can get the stone.

Turn your oven up to its maximum temperature and let it preheat with the stone already on the rack. Allow the stone to heat with the oven until it's just rippingly hot. Prepare your pizza dough on a cutting board or pizza peel, using cornmeal underneath it to allow it to slide off. Dust the hot stone with more cornmeal and carefully slide the pizza off the board onto the stone. Watch it carefully and take it out when the toppings look done enough. (Don't just go by time...go with what your eyes tell you!)

That might help you...I hope so! Good luck!

I will try the stone in the future. My oven broke so I am using a toaster oven. Thanks for the tips on the pizza stone/moisture. That makes sense. I have never used a stone before.

[lizard00]

Purple- sorry, I was wrong. The recipe in Carol Fenster's big book does NOT have eggs. But it uses her blend and some potato starch.

Perhaps it is simply the issue of the toaster oven versus the oven.

[purple]

Purple- sorry, I was wrong. The recipe in Carol Fenster's big book does NOT have eggs. But it uses her blend and some potato starch.

Perhaps it is simply the issue of the toaster oven versus the oven.

Could be, we were not gluten-free when the oven broke so I don't know how gluten-free baking is in a big oven. I have a new plan to try for the next batch. Prebake the crust then put it on the rack after toppping is added. The crust edge turns out sooo yummy and it gets more heat and lots of air. I'm not frustrated but having fun making/baking and eating pizza Freezing some crusts too!

Carol must have practiced with a hundred crusts And all those other great cooks too. You know how many times we try with a recipe

[Shenno]

Could be, we were not gluten-free when the oven broke so I don't know how gluten-free baking is in a big oven. I have a new plan to try for the next batch. Prebake the crust then put it on the rack after toppping is added. The crust edge turns out sooo yummy and it gets more heat and lots of air. I'm not frustrated but having fun making/baking and eating pizza Freezing some crusts too!

Carol must have practiced with a hundred crusts And all those other great cooks too. You know how many times we try with a recipe

I start mine on a pizza stone and then after 20 minutes I transfer it to a pizza screen (it is a wire mesh type of thing), top and raise the temperature in the oven by a 100 degrees and put it back in the oven for another 18 minutes. I also find if I let the pizza cool for 5 to 10 minutes after pulling it out of the oven, the crust firms up better and you can pick up the pizza slice and eat it.

Before my diagnoses I made pizza and heated the stone in the oven first and then put my dough on it and I didn't have any issues. When I start out with my gluten-free dough it can't be transferred to the pizza stone and rolling it on the stone when it is warm doesn't seem to work.

Easy Cookin in Boise had the pizza screen's, but I was there this week and they don't have any more. They are going out of business so I doubt they will be getting any more. I did find some on Amazon.

[sbj]

I would try cutting back on the tapioca starch/flour - that will definitely add a 'gumminess' factor to your doughs.

[purple]

I would try cutting back on the tapioca starch/flour - that will definitely add a 'gumminess' factor to your doughs.

Thanks...I was thinking about trying cornstarch once to compare with the tapioca, for texture and taste.

[CeliacMom2008]

Pizza is one of our "special" meals around here and we make it once a week for our pizza and a movie night. I use a pizza stone and bake the crust for 10-12 minutes and then put on the sauce and toppings and re-bake until it's the color we like on top. I think the stone is a huge part of why the crusts turn out so great. Cookie sheets just don't seem to give anywhere near the same results. I find it's easier to press out the dough on a warm stone, but I do it about half the time. I just forget to put the stones in the oven to warm them up. I haven't noticed a difference in the crusts when they're done, but like I said, they seem easier to press out when the dough warms a little.

Last night we tried taco pizza and used Kroger's Max Flavr Nacho Cheese Tortilla Chips on top. It was one of our favorites pre-Celiac from our pizza shop. It turned out fantastic!

[bakingbarb]

So far this is the ONLY pizza that I have liked since going gluten free. This was actually edible and didn't have any of that weird taste or texture that can be a problem with the gluten free breads.

BTW I seriously think your pizza issue is your toaster oven not your recipe. A toaster over isn't going to be able to maintain the type of heat you need to turn out a great crust.

Pizza Crust

By Carol Fenster, Ph.D.

This crispy pizza crust tastes so delicious that your family and guests will never guess that it's wheat- and gluten-free. You can hold a slice in your hand, and it won't crumble! Make one large pizza, or shape the dough into four individual pizzas. For a mouth-watering pizza, top the crust with our easy, fat-free Pizza Sauce recipe (

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1 T gluten-free dry yeast

2/3 cup brown rice flour or bean flour

1/2 cup tapioca flour

2 T dry milk powder or non-dairy milk powder or sweet rice flour

2 tsp xanthan gum

1/2 tsp salt

1 tsp unflavored gelatin powder

1 tsp Italian herb seasoning

2/3 cup warm water (105 degrees)

1/2 tsp sugar or 1/4 tsp honey

1 tsp olive oil

1 tsp cider vinegar or 1/4 tsp unbuffered vitamin C crystals

cooking spray

Preheat oven to 425 degrees.

In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water, if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix it in a bread machine on dough setting.) Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges slightly higher to contain toppings.

Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned. Preparation time: 45 minutes. Serves 6.

[CeliacMom2008]

We use the same recipe! It is fantastic pizza! We just had it last night with two of my son's friends and as expected it disappeared without a single comment about it being gluten free. It's just darn good pizza!

[JennyC]

I have been having the same trouble and I use a regular oven. For a while I got the problem to go away when I switched recipes, but for some reason the doughiness has returned! I cook my pizzas on parchment paper on top of a pizza screen for five minutes, then slide the crust directly onto the screen. Last time I cooked it at 450 degrees until the crust looked very done and it was still gummy. I also made sure that the sauce was slightly warm. I think my next venture will be to make a thin crispy crust made out of mostly starches. I am also thinking of investing in a pizza stone.