Discover delicious gluten-free pizza crust options that are easy to make and perfect for satisfying your pizza cravings without gluten.
Deliciously Light and Healthy Alternative for Pizza Lovers
For those looking to make a delicious gluten-free pizza, the right ingredients are essential. A key component of this recipe is 4 1/4 cups of gluten-free pizza flour, which serves as the base for the dough. Additionally, 1 teaspoon of dry yeast is necessary to help the dough rise, creating that perfect texture for a satisfying pizza crust.
Incorporating 1 1/2 cups of warm water, ideally between 100°F and 110°F, is crucial for activating the yeast. To enhance the flavor and aid in fermentation, 1 tablespoon of sugar and 1 tablespoon of olive oil are added. Lastly, 1 1/2 teaspoons of kosher salt not only season the dough but also strengthen its structure. Together, these ingredients create a foundation for a delightful gluten-free pizza experience.
Deliciously Light and Crispy: Your New Favorite Gluten-Free Indulgence!
hello welcome back to cooking with meel today I going to be making glutenfree pizza crust so I bought this flour off of Amazon I am not affiliated um I use the double zero pizza flour for my pasta but they had a gluten-free version so we’re going to use that to make gluten-free pizza crust.
But I’m am not going to be making pizza I’m going to make a calzone but I’m going to take you through the whole process so let’s get started okay to get started I have attached my dough hook to my KitchenAid mixer we are going to put one teaspoon of active dry yeast it you can also use Rapid this is the yeast that I use make.
Sure that your expiration date which is listed on the top of mine it’s still good because yeast um needs to not be expired or it won’t grow we are going to do 3/4 cup of warm water make sure it’s not tooo hot or it will kill the yeast then we are going to add one tablespoon of uh one tblspoon of.
Sugar grab that tablespoon of sugar then we’re going to do one tablespoon of olive oil have that in now we are going to do one and a half teaspoon of salt so I just have a half a teaspoon so we’re.
Just going to put three in one two three put that in there and then finally we are going to put our gluten-free pizza flour in and this takes 2 and a/4 cups this makes either one thick crust pizza or two thin crust there’s our 1/4 cup going do.
Two now this dough is very sticky but we are going to use the mixer to knead the dough all right so our ingredients are all in this up now we’re going to start mixing it and I’m going to let it go for about about 15 minutes so that it will knead the dough as well as mix.
It okay so as the dough is mixing I’m going to shut this off and I am going to scrape down the side because we want to make sure the flour is completely Incorporated and then we’re going to turn it back on and get it going some more so you want to do that until you get your dough completely Incorporated just want to make a real.
Quick edit to the beginning of uh the video my pizza dough right now is um kneading in my mixer I did have to add additional water because of the gluten-free flour is slightly different than regular um pizza flour so the back of the bag shows that the total amount of water should be a cup and a half so I did have to add additional water to it.
So I’m going to put in the directions the actual amount of the water um that’s necessary to make the gluten-free pizza crust so um that’s just a quick note because you’re not going to see that in that first clip of the video so I just did have to make that adjustment so once we get to a point where it’s done kneading we’ll come back and we’ll.
Finish this up all right we are back with our gluten-free pizza dough so I’ve turned my mixer off and I’ve removed my dough hook I have a very smooth pizza dough slightly sticky um I’ve shaped it into this ball we’re going to leave it in the mixing bowl we’re going to cover it with Saran Wrap like so and then we’re going.
To cover it with a tea towel like that so the next step to this is what we call proofing we’re going to proof this dough what that means is we’re going to let it rest for approximately an hour and we’re going to let that yeast um grow and we want this dough double in size once it’s double in size then we’re going to put it on our baking sheet and.
Make it into pizza so we’re going to let this rest and I’ll come back and show you what it looks like after it’s proofed and then we’re just about done all right we are back and our dough is now double in size so what I’m going to do I’m going to lightly flour my counter and I am to do that I’m using the pizza flour we used in the dough so.
What I’m going to do is I’m going to flour the counter I’m going to turn the dough out and I’m actually going to cut it in half cuz I’m going to make two crusts out of it all right once we have our dough out I’m just going to use a knife and cut it in half from here we’re going to transfer.
It to a baking sheet that has been lightly oiled to shape it into a crust all right so I have a cookie sheet here that I am just drizzling some olive oil this will keep the crust from sticking but it’ll also make it crisp up a little bit I preheated my oven to 425° I’m going to take one part of the.
Dough and I’m just going to use my hands we’re just going to spread it out like this now this is the end of the dough part um you just have to put your toppings on and bake it uh for about 20 minutes or until lightly golden brown sometimes if it’s thin it only takes 15.
Minutes so if you don’t cut it in half and you do it in one pizza uh instead of two you’re going to want the 20 if you cut it in half like I did going to want to do it at 15 minutes thank you so much for joining me today for our gluten-free pizza dough um drop me a comment tell me what your favorite pizza is this has been cooking with Mel where tradition.
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