Best 4 Emilys Gluten Free Pizza Crust Recipes

GLUTEN FREE PIZZA DOUGH RECIPE

Steps:

• Bring all ingredients to room temperature. If warming egg whites, place whole eggs in a bowl of very warm water for a few minutes while gathering other ingredients.
• (From scratch: whisk together dry ingredients except yeast; set aside.)
• In a large mixing bowl, combine egg whites, olive oil, cider vinegar and water.
• Using a stand mixer (preferably), slowly add in the dry ingredient mix with yeast. Beat for 2-3 minutes on high to get a firm but very sticky dough that can still be spread; if dough is tight or resistant to spreading out on the pan, mix an extra 2-3 tablespoons of warm water into the dough until absorbed.(Note: this recipe may be mixed by hand in a large bowl, using a wooden spoon - stir as long as you can!)
• Preheat oven with stone to 500°F (static)/475° F (convection).
• Cover crust with oiled parchment and let rise for 30 minutes in a warm spot.
• Remove top parchment and transfer pizza to hot stone.
• Bake for 3-4 minutes or until the crust is lightly browned, bubbled, and firm.
• Remove to spread warm sauce and toppings, then bake for 2 more minutes.
• Preheat the oven to 375° F (static)/ 350° F (convection).
• Cover crust with oiled parchment. Let rise for 30 minutes in a warm spot.
• After the crust has risen, bake for approximately 15 minutes or until the crust is risen and lightly browned.
• Spread with warm sauce and toppings (or if making focaccia, sprinkle fresh rosemary, sea salt or other toppings) and cook an additional 8-10 minutes, or until the cheese is bubbly, if using.

GLUTEN FREE PIZZA CRUST

Steps:

• Heat oven to 425°F. Grease 12-inch pizza pan. Stir Bisquick™ mix, Italian seasoning, water, oil and eggs until well combined; spread in pan.
• Bake 15 minutes (crust will appear cracked).
• Spread pizza sauce over crust; top with meat and cheese.
• Bake an additional 10 to15 minutes or until cheese is melted.

GLUTEN-FREE PIZZA CRUST

Steps:

• Combining the dry ingredients: Whisk together the flour mix, yeast, psyllium, and salt. Pour this mixture into the bowl of a stand mixer.
• Finishing the dough: With the stand mixer running on low, add the olive oil, then the egg. Slowly, pour in the water. Here's the important part: gluten-free pizza dough will not look the same as gluten dough. It will be far wetter, even a little like pancake batter. As you pour the water, look for the dough to come together around the paddle. However, when your turn off the mixer, the dough should slump off the paddle immediately.
• Letting the dough rise: Scrape the pizza dough into a large greased bowl. Cover it with plastic wrap and set the bowl in a warm place. Gluten-free dough does not rise as much as gluten dough. Instead, you are looking for the dough to hydrate fully and increase in size by about one-third. When the dough has risen a bit and has the texture of traditional dough, about 1 1/2 hours, you're ready to bake.
• Preparing to bake: Heat the oven to 500 degrees F. If you have a pizza stone - and we recommend you do - put it in the oven now.
• If you own a pizza peel, lay down a piece of parchment paper on it now. If you don't own one, put the parchment paper on a pizza pan or baking sheet. Put the dough down on the parchment paper then top it with another one the same size. Using your hands or a rolling pin, flatten the dough slowly and evenly. You want a pizza dough about 12 inches in diameter. Take the top piece of parchment paper off the pizza dough.
• Sprinkle some olive oil over the top of the dough. Bake the dough in the oven until the edges are starting to brown and crisp and the top of the pizza is a little firm to the touch, 5 to 8 minutes.
• Pull out the pizza dough and top with whatever toppings you desire.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

GLUTEN-FREE PIZZA CRUST OR FLATBREAD

Steps:

• Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
• Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
• Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.