Learn how to make delicious gluten free pizza at home with this easy recipe. Enjoy a guilt-free pizza night with your favorite toppings!
Simple Gluten Free Pizza Recipe
Today we are sharing a delicious recipe for Bob’s Red Mill Gluten-Free Pizza Crust. This homemade pizza crust is a great option for those who have gluten sensitivities or allergies. With just a few simple ingredients, you can have a tasty and crispy crust that is perfect for any pizza toppings you desire.
Whether you are new to gluten-free cooking or looking to try something different, this recipe is a must-try. The crust is easy to make and the end result is a flavorful and satisfying pizza that you can enjoy with your family and friends. So, roll up your sleeves and get ready to create your own gluten-free pizza masterpiece!
Crafting the Perfect Gluten-Free Pizza: A Deliciously Simple Recipe
Hey friends welcome back to cat’s kitchen I’m so glad you guys are back here with me today we are going to be making a glutenfree pizza as you can see we’re using Bob’s Red meal gluten-free pizza crust packet I’m just following the directions on the back of the packet here and inside it also comes with a separate.
Packet of yeast and the directions is just are just calling to mix the dry ingredi ients and the yeast together so I’m just going to go rinse off my hands real fast from all that flour they’re using a rice flour in this mix so that’s what’s making it gluten-free.
Here and on the back of the packet it also calls for like two different ways to make this I think either with or without eggs whichever you’d prefer and this is calling to make a little bit of a well and then to crack two eggs in the middle of the well I’m just going to compost those eggs.
There and then it’s also calling for extra virgin olive oil and some warm water you’ll see here that I actually held back on using all of the water that it called for because I wanted to see how sticky the dough would be later on so next the directions say that you can either wet your hands first or use a little bit of your extra virgin olive.
Oil on your hands to mix up the dough by hand so you saw there I was just kind of breaking the yolks first and then just getting this all mixed up we want this to just really come together it’s going to be a little bit of a Shaggy dough but this actually ended up coming.
Together really nicely it was surprising um how nice this gluten-free bread dough pizza dough rather uh came together for me I was really happy with this and I would probably um you know get this again in the future just reporting from the future though um I noticed that for some reason packet did not have salt in it if it had any salt it.
Was a very very small amount I just thought that it would come premixed with the salt so I didn’t add any however if you do this in the future I would probably put a teaspoon of salt in here minimum um to give it a lot of nice flavor that’s the only thing that this crust was really missing and everything the texture was.
Just fine it browned up beautifully and you’ll see here later on how I put it after it rises how we um put it on our pan I’m just kneading it a little bit right now and whenever you’re kneading gluten-free dough obviously you’re not trying to form gluten here cuz there’s no gluten but we are just trying to you.
Know kind of combine all the components together into to this dough ball here that you see so it’s very sticky but this is just fine we’re just kind of forming it together and then I’m going to put a clean tea towel over it and you just want to leave it in a warm area to rise for about 20 I believe 20 minutes or so.
I’m just following the directions on the back and if you’d like to take this dough out of the bowl and use a flowered surface you can definitely do that I just was trying not to work any more of my gluten-free flour into this because it was premixed now this can make you either.
Two medium siiz Pizza or one large one and I opted for one large one for this just to make it a little easier on myself so here we’re good to go I’m just going to go wash my hands and we’ll get the tea Tow on it all righty so our dough has risen now for about 25 minutes and when you’re.
Working with gluten-free dough as some of you I’m sure know your dough isn’t going to rise significantly it Rose probably about 10% of what it was just keep that in mind and that’s just because there’s no gluten to really activate but it does plump up a little.
Bit and the the yeast does give it a little bit of more gassy Airy bubbles throughout the dough so now what we’re doing here is I have round Pizza Pan and this one is one of those air frying pizza pans I believe that’s what they are but they had it has a ton of little holes through it and anytime you’re.
Doing any sort of glutenfree dough I always recommend using parchment paper first put that down and then as you can see here I’m using oil to just stretch out our dough across the pan with my hands you can also use a rolling pin if you.
Want and I’m not really trying to be too precise here I’m just trying to use my Palms to try to move the majority of the dough to the edge of the pan and then I’m going to make a little bit of an edge for the crust and for that I’m going to put a little bit more water on my hands cuz that works a little bit better than the.
Oil and then we’re going to bake this crust um I believe the directions I like I said I was just following the directions I forget exactly the temperature I believe it was like 425 for at least 15 minutes you want to bake your crust first before you add your toppings onto it that way that you can give your.
Gluten-free crust a chance to cook through and and brown on the bottom but like I was saying whenever you’re working with gluten-free products you definitely want that parchment paper down don’t use wax paper wax paper is really not good in a lot of applications I’m sure that there’s certain applications it’s really good.
For but I’ve even tried using it for many different cooking and candy making and it that never worked out but parchment paper is the best and here you’ll see I’m just going to go wet my hands and then we’re going to make a crust Edge and then you don’t have to poke any holes in it or anything you can just pop.
It right into your preheated oven and then after this bakes in the oven for roughly 15 minutes then we can bring it out and put all of our toppings on it and bake it the rest of the way now before while this was going on I actually had pre- browned some Italian sausage so that’s the protein that we’re going to be using for this and then I.
Have a bunch of other toppings that are going to go on this as well so here I’m just showing you that the pizza crust has come out of the oven and it has firmed up quite a bit so now we’re ready to put our toppings on here I’m going to use an olive oil and garlic seasoning for the crust I often do this when I don’t want.
To open a jar of sauce or something like that and then we’re just going to add some minced garlic over the crust and spread that out that’ll be our base layer of flavor and feel free to put any toppings any sauce I mean obviously this is a pizza so the sky is the limit on what kind of toppings you can put on here I’m just.
Working with what I had on hand or what I maybe need to use up so on here you’ll see I’ll be adding in some I have some white sharp cheddar cheese mushrooms spinach our Italian Brown sausage red onion and then I also have some queso fresco that I put on.
Top I feel like when you’re making soups and when you’re making pizzas or like one pot meals sometimes you can kind of get away with cleaning out the refrigerator as it were for what needs to be used up at the end of the week so that’s just a good little idea if you have things that need to be used up and we obviously enjoy all these.
Ingredients so otherwise I wouldn’t buy them so they ended up working really really well on this pizza feel free to also experiment how you build your pizzas I know some people are sticklers for doing the sauce and the cheese first and then the toppings on top um I used to work at a pizzeria that was one of my very first jobs and I.
Noticed that there’s many multiple different ways to make a pizza whether you’re going to put toppings down first and then cheese or how I’m doing it here where I’m kind of layering the cheese and the toppings so it also depends on how many toppings you’re going to be using as well this Cooks down quite a bit because.
Obviously the spinach will cook down and then you’ll see I’m also going to add in some I had a jar of sundried tomatoes that I’m going to put on there as well the only difference I would do is put the sundried tomatoes underneath the meat just because they will start to Brown up in the oven but they were really tasty they.
Didn’t get burnt they may show up a little bit dark for you but they actually turned out really really well so we’re just doing a drizzle of olive oil then in the oven it goes we’re going to bake this at 3:25 for about 15 to 20 minutes so guys thank you so much for watching please like share and subscribe and I can’t wait to see you guys all on.
The next one and you can see here I’m lifting up to the bottom so you can see how well that gluten-free crust actually browned up and this is a an epiphany for gluten-free so guys thanks again and I’ll catch you next time bye-bye
