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Good Homemade gluten-free Pizza Crust Recipes As Promised...

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I have two new favourite pizza crust recipes - one for a crispy thin crust; the other a softer base. Both are very simple; the second one requires rest overnight in fridge but also very easy. Double the batches if you want to freeze extra for later. The second crust actually is elastic enough to roll into a ball!

Thin Crust Pizza

Flour Blend:

1 1/2 c white rice flour

1 3/4 c tapioca starch

2 1/4 c defatted soy flour (defatted is important)

- - - - - - - - - - - - - - - - - - - - - - - - -

3 2/3 c above flour blend

1 t instant yeast

2 1/4 c water

1 t salt

1 1/4 t guar gum

1/4 c veg oil

fresh or dry herbs (optional)

Combine 1 c of the flour blend, yeast and 1 c water and mix until smooth. Cover the topic with plastic wrap and let rise 45 min.

Thoroughly mix remaining flour blend with salt, herbs if using and guar gum.

Combine the two flour mixes and add remaining 1 1/4 c water and the oil. Mix 2 minutes using paddle attachment on low speed.

Pipe mixture onto parchment paper into a 8" disc shape or directly into greased pie tin (I like to use bacon fat). Rest crust 30 minutes in a warm and humid environment.

Preheat oven to 375. Parbake crust 15 min. Allow to cool. Turn crust over so bottom is now facing top. Top with toppings. Bake 8-10 more minutes.

Soft Crust Pizza

1/2 c above flour blend PLUS 1/2 c of the following 4 ingredients:

1 3/4 c white rice flour

1 1/4 c tapioca starch

1 3/4 c defatted soy flour

1/2 c whey powder

- - - - - - - - - - - - - - - - - - - - - - -

3/4 t instant yeast

1/4 c yellow cornmeal

3/4 c water

1 1/4 t extra virgin olive oil

1 t salt

fresh or dried herbs, optional

Mix all on low speed 4 minutes. Then increase to medium and mix 6 min. Cover with plastic wrap and allow to rise 60 min. Shape into a ball (YAY!!) and rest 15 min. Refrigerate overnight, covered.

Preheat oven to 350. Flatten dough into greased pie tin.

Parbake in tin until a skin is formed and center is partially baked. Cover with toppings and continue baking until crust is golden brown and cheese melted, about 15 minutes.

Other than the usual tomato sauce, mushrooms, etc. I also like to top with roasted garlic, figs, prosciutto, goat cheese and purple onion. OR simply drizzle with good olive oil and sprinkle with herbs. OR a garlic white pizza. Endless options!

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I have two new favourite pizza crust recipes - one for a crispy thin crust; the other a softer base. Both are very simple; the second one requires rest overnight in fridge but also very easy. Double the batches if you want to freeze extra for later. The second crust actually is elastic enough to roll into a ball!

Thin Crust Pizza

Flour Blend:

1 1/2 c white rice flour

1 3/4 c tapioca starch

2 1/4 c defatted soy flour (defatted is important)

- - - - - - - - - - - - - - - - - - - - - - - - -

3 2/3 c above flour blend

1 t instant yeast

2 1/4 c water

1 t salt

1 1/4 t guar gum

1/4 c veg oil

fresh or dry herbs (optional)

Combine 1 c of the flour blend, yeast and 1 c water and mix until smooth. Cover the topic with plastic wrap and let rise 45 min.

Thoroughly mix remaining flour blend with salt, herbs if using and guar gum.

Combine the two flour mixes and add remaining 1 1/4 c water and the oil. Mix 2 minutes using paddle attachment on low speed.

Pipe mixture onto parchment paper into a 8" disc shape or directly into greased pie tin (I like to use bacon fat). Rest crust 30 minutes in a warm and humid environment.

Preheat oven to 375. Parbake crust 15 min. Allow to cool. Turn crust over so bottom is now facing top. Top with toppings. Bake 8-10 more minutes.

Soft Crust Pizza

1/2 c above flour blend PLUS 1/2 c of the following 4 ingredients:

1 3/4 c white rice flour

1 1/4 c tapioca starch

1 3/4 c defatted soy flour

1/2 c whey powder

- - - - - - - - - - - - - - - - - - - - - - -

3/4 t instant yeast

1/4 c yellow cornmeal

3/4 c water

1 1/4 t extra virgin olive oil

1 t salt

fresh or dried herbs, optional

Mix all on low speed 4 minutes. Then increase to medium and mix 6 min. Cover with plastic wrap and allow to rise 60 min. Shape into a ball (YAY!!) and rest 15 min. Refrigerate overnight, covered.

Preheat oven to 350. Flatten dough into greased pie tin.

Parbake in tin until a skin is formed and center is partially baked. Cover with toppings and continue baking until crust is golden brown and cheese melted, about 15 minutes.

Other than the usual tomato sauce, mushrooms, etc. I also like to top with roasted garlic, figs, prosciutto, goat cheese and purple onion. OR simply drizzle with good olive oil and sprinkle with herbs. OR a garlic white pizza. Endless options!

I'm new here and to gluten free. Where do you get defatted soy flour???? I haven't seen that at my health food store, unless I'm looking in the wrong place. LOL

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Hmmmm...perhaps you could ask them to bring it in? I finally found some at a specialty store. Will look into something you can substitute.

Welcome to our community! :)

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