• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
vampella

*good* gluten-free Pizza Dough

Rate this topic

Recommended Posts

I had a great recipe but lost it and now I can not find it. I found a gluten-free one online last night and used it....IT WAS HORRIBLE lol.

If anyone has a good recipe they wouldn't mind sharing I'd appreciate it.

Thanks

Char

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


if you are near a whole foods, i highly recommend their own pizza crusts. I normally do not like "pre-made" gluten free products, but this one is to die for.

hope you find something that works for you! :)

Share this post


Link to post
Share on other sites

Gluten free pantry's is really, REALLY yummy. I highly recommend that one!

Share this post


Link to post
Share on other sites

Food's by George has yummy pizza crusts..........

Share this post


Link to post
Share on other sites

This is the recipe I always use . . . my whole family eats (and enjoys) it. There is also another pizza crust thread out there somewhere that has another couple of recipes, in case you'd like some more ideas!

Good luck!

True Yeast Bread/Pizza Crust – Adapted from Bette Hagman’s Gluten Free Gourmet

3 C. gluten-free flour mix

1/4 c. sugar

3 1/2 tsp. Xanthan gum

1 1/2 tsp. Salt

1 1/2 Tbs. yeast

1/4 c. oil

1 3/4 c. water (Not too hot, or you'll kill the yeast. You want it to be about baby bath temperature.)

1 tsp. Rice vinegar

3 eggs

Mix flour mix, sugar, xanthan gum, and salt in the bowl of a stand mixer. Dump yeast on top, but don't mix it in. Combine warm water, oil, and vinegar. Pour directly on top of the yeast and let sit for 5 minutes or so. (The yeast should bubble and foam a bit.) Turn the mixer on low, and mix well. Mixture should be slightly warm. Add the eggs, then beat on high speed for 5 minutes. Turn oven to 375 degrees.

For Bread: Spray pans well with Pam. Spoon into pans (or English Muffin rings), and let rise on oven as it heats (about 20 minutes). Bake loaf pan for about 35 minutes. Bake muffin rings about 20 minutes.

For Pizza: Spray 2 13x18 jelly roll pans with Pam. Place half of the dough on each pan. Spray the top of the dough with Pam, and press the dough flat in the pan. (Or just wet your hands with water to spread it.) You don't have to let it raise. Bake about 10 minutes (til top is golden brown). Remove from oven. Top with sauce, cheese, and toppings. Return to oven and bake until cheese is melted – about 15 minutes. (For thicker crusts, use smaller pans.)

Share this post


Link to post
Share on other sites
Ads by Google:


this ia a recipe i really like.

traditional pizza crust:

1 1/2 cups rice flour

1 cup tapioca flour

1/2 cup potato starch flour

1 tablespoon xanthan gum

1/4 tsp. salt

1 tsp. unflavored gelatin

1 package dry yeast (2 1/4 tsp)

1 cup water

2 tablespoons cooking oil

1 tsp vinegar

1 large egg

combine dry ingredients in large bowl

heat water to 120-130 (i used it hot out of the tap)

add oil to the water

with mixer on low, slowly add water and oil to the dry ingredients

then add vinegar, followed by egg

beat on high for 3 minutes

i spread it out on a piece of waxed paper on a cookie sheet. i sprayed the paper with pam spray, and used a rolling pin to roll it to the edges. i used a little rice flour to keep the rolling pin from sticking.

bake the crust at 425 degrees for 8 minutes and then add toppings and cook for another 15-20 minutes.

i was so excited when we made this crust---i could eat the pizza slices with my hands!!

Share this post


Link to post
Share on other sites

PLEASE look under the other pizza crust thread. Someone posted the recipe from Bette Hagman's book The Gluten Free Gourmet Cooks Fast and Healthy. OMG I just made it for lunch today and it is sooooooo good!

Share this post


Link to post
Share on other sites
I had a great recipe but lost it and now I can not find it. I found a gluten-free one online last night and used it....IT WAS HORRIBLE lol.

If anyone has a good recipe they wouldn't mind sharing I'd appreciate it.

Thanks

Char

There is a pizza place in Arizona called Picazzo's pizza (I've had their pizza and it it AMAZING) They use Tom Sawyer Gluten free flour and I found the recipe for the pizza crust on their website (The Tom Sawyer website)

Gluten Free Pizza Crust

All ingredients should be at room temperature. Recipe is for one 12-13 inch pizza.

If a thinner crust is desired, the extra dough may be used for bread sticks or a larger pizza. NOTE: Read all labels to insure all ingredients are gluten free.

Yeast Preparation; place in small mixing bowl

2 tsp. - Sugar

¼ cup + 3 Tbsp. - Warm water (100-105 deg F)

1 pkg - Rapid rise dry yeast (gluten free)

Combine sugar and water, then sprinkle yeast on top. Mix well. Set aside. Mixture should develop nice foam on top.

Dry Ingredients; place in medium size mixing bowl

1 ¾ cup - Tom Sawyer gluten free flour

1 tsp. - Italian seasoning (adds flavor but is optional)

½ tsp. - Salt

2 Tbsp. - Dry low fat powdered milk

1½ tsp. - Baking Powder (gluten free)

Blend dry ingredients well

Wet Ingredients; place in medium mixing bowl

2 tbsp. - Olive oil

½ cup - Refrigerated egg product (recommend Egg Beaters)

1 tsp. - Vinegar (gluten free – rice, apple, or wine)

Add yeast preparation and mix well

Pour wet ingredients slowly into dry ingredients while mixing well. Blend until dough develops a sheen and is very soft and sticky. It may be necessary to add extra flour or water to develop the proper consistency. If necessary, add flour or water 1 T at a time to achieve this consistency. Gluten free flour requires slightly more liquid to allow the yeast to rise. If the dough is too dry, a rise cannot be obtained and will be thin and tough. If the dough is too moist, the rise will collapse during the rise. Note: at this point the dough may be refrigerated or frozen for future use.

Place dough on greased and gluten free floured pizza sheet, cover with plastic wrap and press dough out, under the wrap, to achieve a thickness of about ¼ inch and with a rim crust as desired. Let stand in warm place for 10 minutes or more then add sauce and toppings as desired. Place the pizza in preheated hot oven at approximately 450 to 500 degrees (F) and bake for 15 to 20 minutes or until done.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,917
    • Total Posts
      943,500
  • Member Statistics

    • Total Members
      67,107
    • Most Online
      3,093

    Newest Member
    Mary Scullion
    Joined
  • Popular Now

  • Topics

  • Posts

    • I just saw your profile says thalassemia. My doc blames part of the microcytic anemia on thalassemia trait even though all my thalassemia gene tests have come back negative (and I don't have the right ethnic background). In a way I am hoping it is a FODMAP (carbohydrate) sensitivity instead of a gluten allergy because at least with the FODMAP you just have to stay low FODMAP and don't have to worry about crumbs and gluten cross-contamination like with celiac. I will check back in in 6 months once I see whether there are specific foods I can't eat or if it really does come down to gluten  Thanks for your support!!
    • Good for you for trying to manage your health.  My only suggestion would be to find another doctor.  Obviously, he does not even follow standard recommendations for screening.  I would worry that he overlooks other things too.  It never hurts to get a second opinion.  Second opinions have saved my family from unwanted surgeries and incorrect treatment.   The IgA (Immunoglobulin A) Test, in the case of celiac disease testing,  is a control test.  If he had ordered it, you would have known if the results are valid or not.  Now you are left in diagnostic Limboland.  Again, my TTG was negative it has never been positive even in follow-up testing.   You can go gluten free for life.  My hubby did that 17 years ago some 12 years prior to my diagnosis (per the advice of his GP and my my allergist).  But he will be the first to tell you that I get way more support from family, friends and medical. I wish you well!  
    • Okay so I had a peanut butter milkshake from steak n shake last night. I'm nearly positive that every thing else I've had recently has been gluten free. I have been feeling like my stomach is acting up a bit lately, but after this milkshake it is so much more intense. I considered maybe I'm sensitive to dairy too, but in the last few days  I've had plenty of dairy that didn't make me react  like this. The steak n shake website didn't list any real specifics on ingredients for milkshakes. I read in other forums that some shakes use a malt mix or syrup ( which I didn't see mentioned on the site), but it is corn based. I called the my local steak n shake and the guy said he is "pretty sure" it's corn based.  I called the customer service line and they couldn't tell me if it was gluten free or not. I found ONE listing on a website that said all shakes were gluten free expect peanut butter and one other flavor. I know this seems like a lot for one shake, but I'm so tired of not knowing what makes me sick. Has anyone else had an experience with this or has anymore knowledge about steak and shakes products?
    • So my tTG-IgA result came back negative. Doc did not do the total IgA so I could be in the 2% false negative. However my ferritin continues to fall (at 25 now so getting borderline to need another iron infusion, 6 months ago it was 50) and reflux was keeping me up at night so after the blood test I went on a gluten free and low FODMAP diet. 6 days later my reflux is gone! I had no idea it could work that quickly. I still feel like there is a lump in my esophagus and have a bit of difficulty swallowing (think I still have irritation in that area) but no more acid and regurgitation! Also have not had a single episode of gas or urgency or days with 8 BMs.  It has only been 6 days so maybe I am just having a good spell but am going to continue gluten free and low FODMAP for a month and then see if there are any FODMAP foods I can eat (but not gluten unless my doc decides I should have a biopsy) (I miss pears and apples). I guess the real test is to see if my ferritin levels start to go up-testing again in 6 months. The diet is very restrictive but worth it if it gets rid of the reflux and other symptoms. BTW post-menopausal (and before that I had an IUD for 10 years TMI) so no periods to blame for chronic microcytic/hypochromic anemia. Doc says "that's normal for you, you just don't absorb iron very well".
    • Did you know that there are so many issues and questions surrounding celiac disease that even doctors who specialize in it find that the scientific data changes every six months, and this includes research data, new diagnostic and testing recommendations, and its connections to other diseases and conditions. In fact, many of us who think we have "arrived" and know it all might actually need a refresher course on the disease. View the full article
  • Upcoming Events