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

Good gluten-free Pizza Crust Recipe!

zus888

Recommended Posts

zus888 Contributor
zus888
Posted

Open Original Shared Link

Really Goooood!!! I was SURE I was going to hate it because it doesn't rise at all and I'm not sure why yeast is even used. I'm using a pizza pan with holes in it. I also added parm cheese and garlic powder to the crust.

I generally don't like a thin crust, but it was crispy on the outside and chewy on the inside. I'll need to double or triple the recipe next time because the pizza is pretty small.

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

Celiac.com Sponsor (A8-M):


ElseB Contributor
ElseB
Posted

Here's another one:

Open Original Shared Link

I love this one because its easier to work with - its more like a batter than a dough. I get too frustrated with pizza dough because its so sticky.

sa1937 Community Regular
sa1937
Posted

See, Suzanna, you can have pizza!!! Let's see...now you need angel food cake?

Both recipes sound good and I've printed both of them.

zus888 Contributor
zus888
Posted
  • Author

Yes, Sylvia! I couldn't stand it any longer - the cravings for those foods. I think I ate 5 slices of pizza tonight. I bought all the necessary ingredients for one angelfood cake recipe. The pictures look good, but there are no reviews on the recipe. Once I conquer those two recipes, I think I'll start feeling a little more positive about my diet! That is, until the holidays are upon us! ;)

sa1937 Community Regular
sa1937
Posted

Yes, Sylvia! I couldn't stand it any longer - the cravings for those foods. I think I ate 5 slices of pizza tonight. I bought all the necessary ingredients for one angelfood cake recipe. The pictures look good, but there are no reviews on the recipe. Once I conquer those two recipes, I think I'll start feeling a little more positive about my diet! That is, until the holidays are upon us! ;)

Glad you finally satisified that craving!!! I also craved pizza but was trying to avoid dairy right away. So when I finally did make it, I pigged out, too. :lol: Now I make it quite often.

You'll have to let us know how the angel food cake goes...I haven't made one yet. When the holidays are near, I'm sure someone will come up with lots of things you can make!

Katrala Contributor
Katrala
Posted

Wonderful recipe! I've been using it almost every Friday night over the past 2 months and my kids and I both love it!

It certainly heats up better than most gluten-free crusts as well!

I also melt butter and add garlic powder and salt and brush it on the crust when it comes out of the oven the final time - reminds me of Domino's crust.

I have even brushed it on before the 2nd cooking and it made the crust crispy (but easy to burn if you don't watch it.)

zus888 Contributor
zus888
Posted
  • Author

Wonderful recipe! I've been using it almost every Friday night over the past 2 months and my kids and I both love it!

It certainly heats up better than most gluten-free crusts as well!

I also melt butter and add garlic powder and salt and brush it on the crust when it comes out of the oven the final time - reminds me of Domino's crust.

I have even brushed it on before the 2nd cooking and it made the crust crispy (but easy to burn if you don't watch it.)

I've noticed that it doesn't rise, despite the yeast. I'm considering letting it rise for 30 minutes next time OR doubling the recipe to make for a thicker crust. Have you tried either of these?

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

Celiac.com Sponsor (A8-M):


GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I've noticed that it doesn't rise, despite the yeast. I'm considering letting it rise for 30 minutes next time OR doubling the recipe to make for a thicker crust. Have you tried either of these?

I haven't made this recipe but most recipes involving yeast require you to "proof" the yeast first and also let it rise. This recipe just has you throwing everything into the bowl and mixing it, which explains why the crust didn't rise at all. Which is really strange because it has all the components you need to proof the yeast first. Ideally, what you should do is mix all the dry ingredients except the yeast. Then mix yeast, warm water and few tablespoons of the dry ingredients in a small bowl. Let it sit for 15-30 minutes or until it's bubbly and smells yeasty. Then mix the proofed yeast with the dry ingredinets and everything else, spread it out on the pan and let it rise for 30 minutes. The recipe I use for gluten-free pizza (King Arthur's gluten-free recipe) has two rises--you let it rise for 30 minutes in the bowl after mixing (covered in a warm spot) and then spread on pan and let it rise a second time. Proofing the yeast and letting it rise at least once should help the recipe a lot. Let us know how it works if you try it!

zus888 Contributor
zus888
Posted
  • Author

Well, I *did* proof the yeast. I just can't, in good conscience, not do that. Doesn't matter what the recipe says, I put the yeast in warm water along with some sugar and let it get frothy. I was wondering why it didn't require any rising. I might try this next time. That's how I would do it with "normal" dough. Plus, I would think it would be easier to work with once it rises. I'll bet it turns out a lot better if I do that. I'll let you all know!

  • 2 weeks later...
CurlyCyn83 Newbie
CurlyCyn83
Posted

I'm super excited to try out the recipe you posted Suzanna. My one weakness is pizza and if I can find a delicious replacement, then it will be much easier for me to stay gluten-free.

I plan on trying to make this pizza this weekend... key word "Try". I'm not the best cook. :-)

I love ranch sauce and red sauce, but am not sure what brand to use. Any recommendations? Thank you

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Rebeccaj
      - Rebeccaj posted a topic in Coping with Celiac Disease
      0

      Help where to apply for jobs !

      Hey guys. Has anyone ever worked in McDonalds or hungry jacks or kfc with coeliac disease.!? like different packaging to fresh bakery cooked bread? Did they get neurological symptoms.! Thanks.
    2. Known1
      - Known1 replied to Known1's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Reverse Osmosis (RO) Water

      I am honestly not sure. Initially I was purchasing my RO water via a refill station at the same store for the past several years. My employer (at the time) also has an RO water filtration system. Thus while drinking water and coffee at home or work, I was consuming RO water. I just so happened to switch to a gallon of sealed store bought distilled water...
    3. knitty kitty
      - knitty kitty replied to Rosalie P's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Oat &gluten free eczEMA MOISTURIZER

      Welcome to the forum, @Rosalie P, I like tallow balm for my eczema. Vintage Traditions is my favorite brand. I find that taking Niacin B3 and Omega Threes also very helpful in healing the skin from the inside out. Our skin reflects the state of health of our intestines. One of the first signs I ate something that my intestines didn't like...
    4. Scott Adams
      - Scott Adams replied to Rosalie P's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Oat &gluten free eczEMA MOISTURIZER

      If you’re avoiding both gluten and oats, you’re right — a lot of “eczema” or “moisturizer with oat” products use oat-based ingredients (like colloidal oatmeal) that can be questionable for people with celiac or oat sensitivity unless the oats are certified gluten-free and tolerated. For truly gluten-free and oat-free moisturizers many people with sensitiv...
    5. Scott Adams
      - Scott Adams replied to Known1's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Reverse Osmosis (RO) Water

      I wonder what in RO water would cause major issues with your stomach? That seems strange, unless there is an issue with the system itself, like an installation issue, lack of changing the filter for a long time, etc.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,504
    • Most Online (within 30 mins)
      7,748
    Brailyn
    Newest Member
    Brailyn
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Rebeccaj
      Help where to apply for jobs !

      By Rebeccaj · Posted

      Hey guys.  Has anyone ever worked in McDonalds or hungry jacks or kfc with coeliac disease.!? like different packaging to fresh bakery cooked bread? Did they get neurological symptoms.!  Thanks.
    • Known1
      Reverse Osmosis (RO) Water

      By Known1 · Posted

      I am honestly not sure.  Initially I was purchasing my RO water via a refill station at the same store for the past several years.  My employer (at the time) also has an RO water filtration system.  Thus while drinking water and coffee at home or work, I was consuming RO water.  I just so happened to switch to a gallon of sealed store bought distilled water at home and instantly felt better.  I know that sounds like an exaggeration, but it is true.  My initial thought was the RO water refill station must have been contaminated, possibly from some sort of cleaning agent. Later I bought completely sealed RO water from a different store.  Again, my stomach started making crazy noises and I felt off.  It took a few days to get through all of the RO water I bought.  I thought it was distilled or spring, but after reading the label a bit closer...nope it was RO water.  Again, as soon as I stopped drinking it my stomach settled and I felt SO much better. I cannot say what it is about RO water that does not agree with me, but there are threads on Reddit and elsewhere on the Internet with plenty of people reporting GI related issues from RO water.  I linked to one in my original post within this thread.  While doing more research, I have discovered that RO water filtration systems should not be used with copper plumbing.  Per Google AI Overview:  Reverse Osmosis (RO) water should not pass through or be stored in copper plumbing because the purified, low-TDS water is highly aggressive and causes corrosion, pitting, and pinhole leaks in copper pipes. RO water leaches copper, resulting in a metallic taste and potential health risks like copper poisoning. Always use polyethylene (plastic) tubing for RO systems. The more I learn about RO water, the more I plan to steer clear.  If it is well know to damage and leach copper...well I'll just leave it at that.
    • knitty kitty
      Oat &gluten free eczEMA MOISTURIZER

      By knitty kitty · Posted

      Welcome to the forum, @Rosalie P, I like tallow balm for my eczema.  Vintage Traditions is my favorite brand.   I find that taking Niacin B3 and Omega Threes also very helpful in healing the skin from the inside out.  Our skin reflects the state of health of our intestines.  One of the first signs I ate something that my intestines didn't like is eczema.  Milk and other dairy products definitely make my skin break out.   Have you been keeping a food journal?  Have you noticed a link between break outs or exacerbation and the food you eat?
    • Scott Adams
      Oat &gluten free eczEMA MOISTURIZER

      By Scott Adams · Posted

      If you’re avoiding both gluten and oats, you’re right — a lot of “eczema” or “moisturizer with oat” products use oat-based ingredients (like colloidal oatmeal) that can be questionable for people with celiac or oat sensitivity unless the oats are certified gluten-free and tolerated. For truly gluten-free and oat-free moisturizers many people with sensitive skin use and recommend: Vanicream Moisturizing Cream — no fragrance, dyes, lanolin, or oats CeraVe Moisturizing Cream or Lotion — gentle, oat-free, widely tolerated Eucerin Advanced Repair Cream — rich but oat-free La Roche-Posay Lipikar Balm AP+ — good for eczema-prone skin and oat-free Aveeno Sensitivity Free (not Aveeno with oatmeal) — check the label carefully Always check ingredients for things like Avena sativa / oat extract, and if you’re extremely sensitive, call the manufacturer to confirm there’s no cross-contamination with oats or gluten. Patch test any new product on a small area first. Plenty of people with eczema and gluten/oat intolerance have found these work well without triggering reactions.
    • Scott Adams
      Reverse Osmosis (RO) Water

      By Scott Adams · Posted

      I wonder what in RO water would cause major issues with your stomach? That seems strange, unless there is an issue with the system itself, like an installation issue, lack of changing the filter for a long time, etc.
×
×
  • 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.