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Good Gluten-free Pizza Crust?

latteda

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latteda Apprentice
latteda
Posted

I've tried a couple of different gluten-free pizza crusts or premade gluten-free pizzas, and they always come out chewy, almost gummy. Are there any that do not do this? What is it that causes them to be chewy like that? I miss pizza so much but the gummy crusts are gross to me.

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MaryJones2 Enthusiast
MaryJones2
Posted

I really like Open Original Shared Link, Open Original Shared Link, and Open Original Shared Link.

nancyre Newbie
nancyre
Posted

Which ones have you tried? I like the mix from Bob's Red Mill -- also the ones you can order at Uno Chicago Grill.

Here's an article on my website about these and other choices:

Where to Get Great Gluten-Free Pizza

Open Original Shared Link

-Nancy

I've tried a couple of different gluten-free pizza crusts or premade gluten-free pizzas, and they always come out chewy, almost gummy. Are there any that do not do this? What is it that causes them to be chewy like that? I miss pizza so much but the gummy crusts are gross to me.
caligirl2001 Newbie
caligirl2001
Posted

I've been happiest making it from scratch. Chebe was also pretty good for a mix. I've found that making a regular pizza crust recipe and simply replacing the flour with a mix of gluten-free flours works the best and produces the closest I've come to the real thing. I use millet and sorghum with a bit of rice flour most of the time. Also had good results with Bob's red mill all purpose mix if you don't mind the bean smell from the bean flour in it. I feel your pain on the pizza! It is probably what I miss the most!

RiceGuy Collaborator
RiceGuy
Posted

Perhaps it would help to describe the sort of crust you like. In other words; thin, crispy, thick, soft, etc.

Ahorsesoul Enthusiast
Ahorsesoul
Posted

I've finally found one I love. My dh also likes it and he does not even like pizza. It is thin pre-made and frozen but it is the best tasting I've found. Unfortunately they have restricted shipping.

Open Original Shared Link

NorthernElf Enthusiast
NorthernElf
Posted

Kinnikinnick has decent pizza shells, even if they are making them smaller and square these days.

The other day I didn't have any shells so I used a gluten free tortilla to make pizza - and it was yummy ! I will certainly do that again. I used the Food for Life brand.

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jerseyangel Proficient
jerseyangel
Posted
I've finally found one I love. My dh also likes it and he does not even like pizza. It is thin pre-made and frozen but it is the best tasting I've found. Unfortunately they have restricted shipping.

Open Original Shared Link

This is disappointing news :( I thought they had the best hamburger buns and cinnamon rolls......

For pizza crust, I like The Gluten Free Pantry French Bread and Pizza Mix. You can make the whole box and shape and freeze extra crusts for later use.

This one is also quick and delicious. It's from "The Gluten Free Kitchen" by Roben Ryberg

PIZZA CRUST

1 packet yeast (1 tbsp.)

3/4 cup milk at room temperature (I've used Vance's Dari Free, rice milk and almond milks and they all work)

1/2 cup potato starch

3/4 cup cornstarch

1 tbsp. xanthan gum

1/4 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/4 cup shortening (I use light olive oil)

Preheat oven to 375. In small bowl, combine yeast and milk. Stir to dissolve yeast. Set aside.

In medium bowl, combine all dry ingredients and shortening. Mix well.

To dry ingredients, slowly add milk/yeast mixture. Mix well. Dough will look wet, thick and pasty but is quite workable if you spray your hands with non stick spray or keep your hands damp with water. This is a soft dough.

Roll or pat dough into a lightly greased baking tin or pizza pan. For a thick crust, pat out dough to 1/4 inch thickness. For a thin crust, pat out dough to 1/8 inch thickness. A 12 inch circle will produce a "hand-tossed" thickness--not too thick, not too thin.

Top as desired.

latteda Apprentice
latteda
Posted
  • Author

In the past, I have tried making my own from a gluten-free crust recipe.

I have also tried premade gluten-free pizzas that I got at Whole Foods. I think they may have been Glutino brand? I may have gotten an Amy's brand pizza before, too.

As far as what kind of crust I like, I prefer crispy, but I'd be ok with other types as long as they aren't gummy.

Thanks for all the suggestions! I will definitely try some of these out! I think I may try that recipe of jerseyangel's first since I already have the ingredients.

jerseyangel Proficient
jerseyangel
Posted
I think I may try that recipe of jerseyangel's first since I already have the ingredients.

Good luck--I hope you like it! :D

Two tips--don't forget the xanthan. I did once and it was hard as a rock. Also, it needs to bake for 15-25 minutes till lightly browned.

Ahorsesoul Enthusiast
Ahorsesoul
Posted

Patti,

Thanks for that reminder. I have two of her cinnamon rolls in the freezer. Going to make some coffee first.

RiceGuy Collaborator
RiceGuy
Posted
As far as what kind of crust I like, I prefer crispy, but I'd be ok with other types as long as they aren't gummy.

Some things which I know can lead to gumminess, are too much xanthan, and/or too much liquid. Some people seem to like things this way, so it may not be an error in your measurements, but just what the author of the recipe intended. I find sweet white rice flour and tapioca flour can lend gumminess, though in their own particular way. Perhaps try replacing part or all of a starch with sorghum flour. Bean flours also work well for me in most things.

You might get a few additional ideas on what to try from this thread.

jerseyangel Proficient
jerseyangel
Posted
Patti,

Thanks for that reminder. I have two of her cinnamon rolls in the freezer. Going to make some coffee first.

Enjoy!! :D

Takala Enthusiast
Takala
Posted

Speaking of too much xanthan gum, there's 1 tbsp [/] of it in the above pizza crust recipe, which is 3 teaspoons for a cup and a quarter of flour.... you accidently drop that doughball onto the floor, and the rebound is going to punch a hole in the ceiling...

jerseyangel Proficient
jerseyangel
Posted
Speaking of too much xanthan gum, there's 1 tbsp [/] of it in the above pizza crust recipe, which is 3 teaspoons for a cup and a quarter of flour.... you accidently drop that doughball onto the floor, and the rebound is going to punch a hole in the ceiling...

:lol: But honestly, that's the amount that works in this particular recipe. I tried using less, and the dough is tougher. Omitting it altogether made it impossible to bite into.

Cheri A Contributor
Cheri A
Posted

I'm really glad to see this thread. My daughter is the gluten-free one here. She used to really like Carol Fenster's recipe but has recently said she wasn't liking it anymore. I bought Ian's crust a few times. She liked it at first, but has changed her mind again. I'm going to try some of these recipes here.

As a side note about Grandma Ferndons; I haven't tried it yet, but we just recently got a place that is selling their stuff. I live in Minnesota. If anyone would like me to, I could ask this place if they would ship to you or I could ship to you if we could figure out the packaging.

latteda Apprentice
latteda
Posted
  • Author
I'm really glad to see this thread. My daughter is the gluten-free one here. She used to really like Carol Fenster's recipe but has recently said she wasn't liking it anymore.

That's the one I used when I made a crust myself.

I have one of Bette Hagman's recipe books, too, but I don't believe I've ever tried her pizza crust recipe. Her pie crust recipe is delicious, though, so maybe I should try it. Or maybe I should just make pizza on a pie crust! :D

jerseyangel Proficient
jerseyangel
Posted
As a side note about Grandma Ferndons; I haven't tried it yet, but we just recently got a place that is selling their stuff. I live in Minnesota. If anyone would like me to, I could ask this place if they would ship to you or I could ship to you if we could figure out the packaging.

That's very nice of you, Cheri! I may just have to take you up on that. :D Seriously, once you've had those hamburger buns, nothing else comes close.

Great to see you ;)

Juliebove Rising Star
Juliebove
Posted

I used to use Namaste mix. Excellent! Also made my own using a Foccacia recipe I have. Also excellent, but... I find I don't like making gluten-free stuff. I don't know why really. I used to like making wheat breads and things. I think the aroma of them baking was lovely or something. I don't know. Baking gluten-free just doesn't give me that satisfaction and also seems more time consuming to do.

So now I just buy Ener-G rice pizza crusts. They taste fine to me and daughter likes them too.

Cheri A Contributor
Cheri A
Posted
That's very nice of you, Cheri! I may just have to take you up on that. :D Seriously, once you've had those hamburger buns, nothing else comes close.

Great to see you ;)

Great to see you, too. Do you buy the frozen stuff or do they have mixes of the Grandma Ferndon stuff?

I am going to go there soon. :D

jerseyangel Proficient
jerseyangel
Posted
Great to see you, too. Do you buy the frozen stuff or do they have mixes of the Grandma Ferndon stuff?

I am going to go there soon. :D

The things I bought were frozen. When they did ship, it was very expensive ($20), but I'd get a bunch of hamburger buns and the cinnamon rolls and keep them in the freezer.

I did once try the dry biscuit mix, but I didn't care for it. It could have totally been me doing something wrong, but both times the biscuits came out flat and gummy.

Cheri A Contributor
Cheri A
Posted
The things I bought were frozen. When they did ship, it was very expensive ($20), but I'd get a bunch of hamburger buns and the cinnamon rolls and keep them in the freezer.

I did once try the dry biscuit mix, but I didn't care for it. It could have totally been me doing something wrong, but both times the biscuits came out flat and gummy.

That's good to know. I'll try those products first. :D I'll ask them about it. I guess if you stocked up, then it was worth it to pay for that shipping. I guess it must have been like a styrofoam cooler or something with dried ice, right? We'll figure out a way to keep you stocked!!

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