Discover the easiest gluten free pizza dough recipe – prep it in minutes and bake it to perfection for a delicious homemade pizza!
Simple Step-by-Step Instructions for Gluten-Free Pizza Dough
Looking for the ultimate gluten free pizza dough recipe? Look no further! This crispy on the outside and soft on the inside gluten free pizza crust is perfect for satisfying all your pizza cravings. Made with ingredients like eggs, water, oil, parmesan, xanthan gum, salt, tapioca flour, and mozzarella, this recipe is a must-try for anyone with a gluten intolerance or those looking to try something new. Follow the simple steps outlined in the recipe to make your own delicious gluten free pizza at home!
Start by preheating your oven and mixing the dough ingredients together until you have a consistent dough. Shape the dough into two 14 inch pies, spread your favorite sauce, cheese, and toppings, and bake for 20 minutes until golden brown. Don’t forget to make the quick pizza sauce with olive oil, garlic, crushed tomatoes, and spices for that extra burst of flavor. Enjoy a homemade pizza night with this easy and delicious gluten free pizza recipe!
Perfectly Crispy Crust in Minutes – The Ultimate Gluten-Free Pizza Dough Recipe!
I’m ready what do you have here that’s the pizza flour for our pizza we’re not going to use any of this flour today what do you mean today we’re making gluten-free pizza and we need a different kind of flour glutenfree pizza it’s so delicious we are going to make the.
Easiest quickest and best gluten-free pizza dough recipe that I’ve ever had well I got to say I’ve never had a really good gluten-free pizza this one is going to blow your mind and it happened because I made a big mistake in the kitchen I was making a recipe for some Brazilian cheese bread and I got one of the ratios wrong and it was this.
Huge amount of product that I needed to use and I refused to throw away and I played with it and played with it and I came up with this pizza dough recipe and we have been eating it in my family for years let’s do it let’s start there are seven ingredients in this gluten-free pizza dough recipe but I think three of them you might need to go and buy in.
Advance a lot of Parmesan zanam gum which is common in gluten-free baking and our mystery flow Papa what about the P sauce guys don’t buy your pizza sauce at the store we’re going to show you how to make one really quickly super quick before we start we need to make sure we preheat our oven to 425 so when our pizza is ready to go in the oven is at.
Perfect temperature this pizza sauce is basic it’s simple and it’s super yummy it’s going to take 2 minutes to set up and then we’re going to put on a back burner and let it simmer for 90 minutes it just needs to be cool by the time you put it on your pizza the best part about it is that you can make this the night before or the week before and put it in.
Your freezer just remember to take it out so it thaws before your pizza heat up up your pan with some olive oil we have about four five garlic cloves that we chopped make sure your heat is on medium or low we want to get really nice flavored olive oil we don’t want burned garlic which will give your sauce a really bitter flavor and we’re going to.
Let it Sizzle like that couple minutes slow we are just creating aromatic olive oil yum and the smell already comes through now we’re going to add a can of crushed tomatoes make sure you get really good quality tomatoes in the list of ingredients organic tomato this one is fire roasted citric acid sea salt for.
The preservative you’re going to add half of the can filled with water it’s going to help you get all those leftovers in the can oregano some dry basil and some salt bring it to a boil and then lower it to a simmer basically a slow low boil if you look closely you can see little bubbles you want to leave the lid off so some of the liquid Cooks.
Off and it thickens up and all we want to do is let all those flavors come together in the sauce so we’re going to keep it like that for an hour two an hour and a half and let it cook and that’s it m yum totally yum so Italian over here the most important step in this process is beating the eggs whisking.
These eggs and getting some air in them we need four eggs for this recipe if you don’t have a whisk you can use a fork but a whisk is designed to get air in the eggs which makes them fluffy next is a half a cup of water 1/4 cup of oil safflower canola not olive oil not olive oil mix the ingredients together next we’re going to add the dry ingredients.
Directly into the same Bowl the same Bowl cuz who wants to clean I like to add the rest of the ingredients directly into this bowl and then put the flour in two cups of Parmesan 1 and 1/2 teaspoons of xantham gum and a half a teaspoon of salt and guys if you’ve never bought xantham gum in most stores you’re going to find it in the same AIS where the.
Baking ingredients we’re going to add our flour 15 oz and we’re going to mix it up so after you mix it with your uh spoon you’re going to have to get in there with your hand and just squeeze up all the little bits on the bottom and it should be a little sticky but it’s also.
Pretty dry so it’s kind of an odd combination but it’s pretty pliable I got to say when I tried some gluten-free pizza do they were either too sticky and they wouldn’t get off the peel and it was hard to work with or they were so dense and ended up being hard so I’m really curious to see what the best gluten-free pizza dough will taste like.
Regular pizza a lot of people throw semolina flour underneath it kind of gives it like a shake and a Groove so it doesn’t stick anywhere semolina has gluten in it so you can’t do that if you have a pizza peel and you want to slide it to your stone and you want something to help that process use use the cornmeal cornmeal but we’re going to do.
It in a different way just in case you don’t have a pizza stone or a pizza peill because not everybody does if you’re going to make a lot of pizza at home this is going to be a really good investment it’s not expensive not at all it doesn’t take a lot of room can put it on stuff or on the side and we’re just going to form our pizza on that but if.
You don’t have these you don’t have a stone and you don’t have a peel you have a cookie sheet that’s going to work I’ve made this recipe with my children hundreds of times and I’ve given them a piece of the dough and they make their own shaped pizza and it comes out perfect so I take a little bit of the tapioca flour and I sprinkle it on my.
Pan I rub it on my hands this recipe makes two crusts 14in crusts I make a kids the pizza and then I make an adult pizza with my kids they do it with their hands they just squish it out you just want to start it and then you grab your rolling pin I took some paper towel and wet it it’s not going to slide around you just kind of want to roll it out if.
It gets sticky you just want to rub a little more flour on your rolling pen I think the big difference here is when I make pizza stretch the dough with my hand I shape it but we don’t have gluten we don’t have that stretchy quality to the dough that’s why we’re using a rolling pin wonderful thing about this dough is it’s kind of like Play-Doh you.
Can move it around it’s very forgiving you don’t have to be a professional I’m doing this just so you can see the thickness and do you live it rough like that I do I’m a little rustic cook over here I guess if you want to make it really nice you can always grab any knife or one of those pizza slices and just kind of go around it totally if.
You’re a smaller family throw this crust right in your freezer wrap it with some Saran Wrap or in a ziplock I have also uh made the whole pizza with the sauce on the cheese wrapped it and threw it in the freezer and then a few days later when my kids came home from school threw it in the oven yeah if you have six freezes at home you can probably do that.
It’s time to construct our pizza yeah baby I can’t wait I’m so hungry he needs to eat like every 2 hours this one it’s true so the sauce you put on as much as you like I tend to go pretty close to the edge make sure that your sauce is chilled at least room temperature would be fine but not hot so make that sauce well in advance and you can keep it.
Outside and like we said if you did it the day before so in the fridge or in the freezer is fine but it cannot be hot otherwise every everything will stick one of the things we both really like to do in our pizzas any pizza for that matter is to put a mix of cheese most pizzas you eat out there just use mozzarella and cheddar my go-to mix is.
Mozzarella that I shred and I use this cheese called fontal which is very mild but has this different flavor but you can switch it with a GAA for example that is a good melter and will work great with the mozzarella today we have thick cut mozzarella and Parmesan and a mix of prolon again you put as much or as little cheese as you like on your.
Pizza as a Finishing Touch I do a little salt little black pepper and maybe a little parmesan before I throw it in the oven for the second pizza we’re going to add a few toppings I like to caramelize some onions sauté a bit of mushrooms you can use spinach either saute it before or put it under your cheese I tend to clean out my refrigerator I definitely.
Always sauté onions garlic and peppers I’ll add my Italian spices salt and pepper I love garlic so I may even throw a little extra garlic powder in there and then I’ll see what I have in the fridge if I have spinach if I have pepperoni anetta Julian that all up throw it in there I put that over the sauce and underneath the cheese then I.
Put it in the oven to cook it’s delicious this is where you can experiment have fun with it do your thing but right now we’re just going to make it super simple today that’s it our oven is hot so we’re just going to go straight there is it ready the little one is.
Ready going to leave the bigger one in for a few more minutes oh le canoli as we say over here one step you need to do before you start cutting it is take your spatula and just kind of shimmy it under to loosen it up from the pan some spots are going to be tight but most of it’s going to come up easily lift it off now you can use cornmeal or anything but if.
You don’t have it this all works so the pizza is ready I can’t wait we left a big of pizza in the oven for just another four five minutes you kind of want a crispy bottom the color of the dough got kind of tanned it’s to eat yum hot it’s hot so tasty it’s not bad for gluten-free that’s yummy this is it it was so simple I think the dough took us.
5 6 minutes maybe 20 minutes in the oven and you have a Gloom free pizza and it’s delicious and simple we have the exact recipe of this dough in the description below and all that’s left to do right now manga let’s go eat let’s eat yes
