Gluten Free Pizza Dough
"A simple, straightforward gluten free pizza dough recipe. Also egg free! From one of the Mom's that raised me...thanks Alice! Omit the xanthan gum if your mix already includes it."
- Ready In:
- 55mins
- Ingredients:
- 7
- Yields:
-
1 crust
- Serves:
- 4-6
ingredients
- 2 cups gluten-free flour, mix (such as Pamela's or this recipe here #184330 by Charlotte J)
- 1 (1/4 ounce) envelope yeast
- 2 teaspoons xanthan gum
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
- 2 tablespoons oil
- 1 1⁄2 cups hot water
directions
- Mix dry ingredients together and add oil and water, mixing well.
- Pat onto lightly oiled pizza pan with hands.
- Bake in pre-heated 425 oven for 20 minutes.
- Add your choice of delicious toppings.
- Bake another 15 minutes, or until cheese and crust start to get golden brown.
- Enjoy!
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Reviews
-
Wow - awesome! I used a mixture of flours: the first cup, I used brown rice flour. The for the second cup, into a measuring cup, I put in about 1/2 c millet flour, 1/4ish cup of sorghum flour, heaping tablespoon of potato starch and heaping tablespoon of corn starch, then filled the rest of the 1 cup measure with brown rice flour. I was concerned with the texture - it reminded me of cake batter or brownie batter, but I used a scraper and spread it across the pan and it worked wonderfully! I did let the dough sit for about 20 minutes before I put it in the oven. Thanks for posting this recipe!! -
Very simple and very tasty. Thanks for posting! -
I was really worried when this was mixing up in the bread machine and was completely liquid, but after the hour it spent in there, it was a bit firmer (close to the consistency of gluten free pizza dough, which is always more like muffin batter that you spread out with your fingers than regular pizza dough that you can stretch out). And it did puff up as baking. But I am not leaving stars because the one thing I did differently may have adversely affected the outcome. I only parbaked the crust 10 minutes in step 3. This is how I prepared my last gluten free pizza dough (Arrowhead Mills boxed, which came out excellent). The edges were pretty good, but a lot of the middle wasn't done. It could be that 10 minute difference was what caused that. -
I just made gluten free pizza base, but did it my own way, still need to see if it works, maybe i should have used this recipe. I used cold water, not hot :-O -
Not bad considering the ingredient constraints! It puffed up in the oven then deflated as I added the toppings. I will be sharing this recipe with my food-allergic relatives. Thanks for posting this recipe!
RECIPE SUBMITTED BY
Kirby
West Hollywood, CA
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I STILL live in sunny southern California, BUT NOT in fabulous West Hollywood. I NOW LIVE IN "THE VALLEY". I live, work, go to shul, shop and socialize all within about a 6 miles radius, and I love it.
I love to read, write, go to movies, sing and cook. And eat. And I unapologetically love TV. I adore my dog, Tuffy, and my amazing HUSBAND, NOT boyfriend, CZ. AND MY GORGEOUS BABY GIRL, A.
I stole my Mom's tattered copy of 'Joy of Cooking' MORE THAN a few years ago. She's still looking for it. It's just good reading, ya know? I grew up on Jeff Smith and Julia Child, and I miss them both on PBS.
