If you are a pizza lover like me, you will love this recipe for easy gluten-free pizza crust. It is super simple to make, freezes well, and defrosts easily.
A crust that actually gets crisp on the outsides and stays a little tender on the inside.
I have made this recipe without par-baking the crust, but if you prefer a crispy crust after the crust is par-baked, add the sauce and toppings. Par-baking the crust means the crust is baked before piling on the sauce and toppings. Par-baking the crust and finished pizza at 230-260°C/450-500°F contributes to a crisp outer crust and chewy interior. At that temperature, the assembled pizza will bake fast. So be sure to keep an eye on it.
If you par-bake it first, it will freeze well for up to 2 or 3 months.
You can use this dough to make two large pizzas. If you are using a smaller pizza pan, I would recommend not using all of the dough, or it may not all get cooked through. Works best when spread out on a large pizza pan for a thinner crust. You can also make half of the recipe to make just one large pizza or two small ones.
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- 1 cup Buttermilk - lukewarm at 26-32°C/80-90°F - or water + 2 tbsp buttermilk powder
- 4 tsp Apple cider vinegar
- ¾ cup Water - Or more, I have used 1 ¼. You can add more as needed during the kneading cycle-see notes - lukewarm at 26-32°C/80-90°F
- 2 Egg - room temperature
- 1/4 cup Olive oil - extra virgin
- 4 cups Gluten-free flour - I used Brazilian Mixture Amafil – in Canada, buy it here
- 1 tbsp Xanthan Gum
- 1 tbsp Sugar
- 1 1/2 tsp Salt
- 1 tbsp Instant dry yeast
- Mix all liquid ingredients. Gluten-free doughs must first have liquid ingredients whisked together in a separate bowl to ensure proper blending.
- Attach the kneading blade in the Bread Maker pan.
- Place ingredients into the bread pan following the recipe order *(or following the order and method specified in your Bread Maker's manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Select the “pizza dough” setting or “dough” setting and press the Start button.
- During the kneading cycle, open the lid and check the dough's consistency. Gluten-free doughs require more moisture, both in order to rise and to prevent drying out too much during baking. The excess water will cookoff, do not worry!!!
- Remove when done and divide.
Shaping the Dough
- Because the dough is wet, shaping the dough takes a little practice and finesse; it’s almost like trying to shape mashed potatoes into a pizza shape.
- Cover a pizza stone or pan (whatever size you like - You can make the crust thin or thicker on the bottom, play with the pizza pan sizes) with parchment paper and place the pizza dough ball in the center.
- Wet your palm and fingertips with olive oil. Working with both fingertips and palms, start pressing in the center of the dough, working your way towards the edges in a circular pattern (you can leave an edge all around that thicker than the base of the crust if you like a thicker crust) until it is in an even layer. There may be a bit of occasional tearing; if so, wet your hands and fingertips and smooth those areas back together.
- Tear off any excess parchment paper.
Baking the pizza
- Preheat the oven to 230-260 °C/450-500 °F.
- Withoutpar-baking, the dough - top with your favourite toppings and bake in the preheated oven for about 16 - 20 minutes, until the pizza base is crispy and golden brown, and the cheese is melted and bubbling.
- Or, if you prefer a crispy crust, you can par-bake the dough - Place your pizza stone or pan in the oven while it is heating up. After the pizza pan has been preheated, place the pizza dough on it and bake the dough. Par-bake for 10-15minutes or until the dough is golden brown. Remove from oven and top with your favourite sauce and toppings. Bake the assembled pizza for 7-9 minutes or until the cheese has melted and the sauce is bubbly. The pizza bakes fast at high heat, so keep an eye on it!
- Remove from oven and allow resting for five minutes.
- Sprinkle with oregano and or fresh basil if you like and enjoy.
- If using buttermilk powder: Add 2 tablespoons of buttermilk powder to 1 cup of water, stirring to fully incorporate the powder. Let the mixture sit for a couple of minutes before using.
- Mixing ingredients - Gluten-free doughs must first have liquid ingredients whisked together in a separate bowl to ensure proper blending.
- Egg substitute - I haven’t tried egg replacers in this recipe. However, to make this recipe egg-free, you can use a flax egg (2.5 tablespoons water + 1 tablespoon ground flaxseed) in place of the egg. Make sure to let your flax egg sit for 5-10 minutes until it gets thick and egg-like.
- The most common kinds of yeast used for baking, like baker’s yeast, active dry yeast, and instant yeast, are gluten-free, but some kinds of yeast do contain gluten. Always check the labels.
- The consistency of the dough - The dough should be more like cookie dough than a runny batter. It’s always a good idea to open the bread machine’s lid during the second kneading cycle and check the consistency of the dough ball. And then adding more lukewarm water or flour if needed (just a little at a time!). Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust the dough.
- The dough will not double in volume, so do not waste time waiting for it to happen. It will increase a bit, but nowhere near as much as a wheat-containing dough. That is alright. Do not stress. While xanthan gum ensures that gluten-free dough has a certain degree of elasticity, it cannot completely replace the gluten strands that form during the prolonged kneading of wheat-containing bread. Gluten does have an important role in bread and other doughs. Gluten-free doughs, no matter how brilliantly prepared, just are not as good at trapping the gas bubbles as your average wheat-containing dough during the proofing process. But this does not mean that everything is lost. It just means we need to be cleverer about how to get to the perfect gluten-free pizza dough.
- The gluten-free pizza dough is sticky - Most gluten-free pizza dough is sticky. Use an oiled spatula to transfer the gluten-free pizza dough from the bread pan or bowl to the parchment paper. Then rub some oil on your hands before you spread the dough.
- Note that parchment paper is generally rated for use under 260°C/500°F. If you are baking above this temperature, keep a close eye on it so that the parchment doesn’t come into contact with the heat source.
- If the crust too tough or hard - Next time, try cooking it for less time and/or rolling it slightly thicker.
Storing leftoversStore pizza leftovers in an air-tight container in the refrigerator for up to three days. Reheat in the oven at 180°C/350°F for about 12 minutes.
Freezing the Pizza DoughThe best way to freeze the gluten-free pizza crust is par-baking the crust, then let cool and transfer to a sealed container and store in the freezer for up to 2 or 3 months. Or let it fully rise before you freeze it—brush olive oil on the inside of a freezer bag or container. Gently place the dough into the bag and freeze for up to two or three months—Thaw in the refrigerator overnight to be shaped and par-baked the next day.
Flour blendThe great thing about this pizza crust recipe is that it works with a prepared gluten-free flour mix. You do not need to mix your own gluten-free flour blend! These are designed for both traditional baking and can also be used in bread machines. I have tested this gluten-free pizza crust recipe with the Brazilian Gluten-free flour Mixture Amafil. It works incredibly in this recipe and it is my go-to flour blend. It is a blend of gluten-free flours and starches containing Cassava (tapioca) flour, rice flour and potato starch. The Gluten-free flour Mixture Amafil works perfectly! Using their Gluten-Free Flour in this pizza dough is an easy way to still enjoy fabulous pizza sans gluten. But if you are not in Brazil or Canada and do not find the Brazilian Gluten-free flour Mixture Amafil, you can use what you have on hand. Your dough might be more dry or wet depending on what gluten-free flour blend you use, and you may need to adjust the amount of water used. All gluten-free flour blends are slightly different, and even how you measure the flour can cause differences. Let me know in the comments if you made this crust and what flour you have used!
Weather can affect your ingredientsIf you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
Fast2eat has partnered with Dubrazil to share new and simple Brazilian recipes your family will love! This recipe was prepared with the following DuBrazil products: Mixture is a flour naturally free of gluten and lactose. It is a tapioca-based flour, developed to replace wheat flour, providing flavour, structure and texture for the most diverse preparations such as cakes, pies, puddings, quiches, cookies, pancakes, bread (kneaded or blender), pizzas and other recipes where you want to replace wheat flour. Replace the wheat all-purpose flour in the recipe in the following proportion: 1 cup of plain all-purpose wheat flour equals 3/4 cup of Mixture Amafil. Composition: Cassava (tapioca) flour, rice flour and potato starch. Thanks to DuBrazil for supplying the products to help me write this post today!
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* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf
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