Enjoy a delicious and easy quick gluten-free pizza recipe ready in minutes. Perfect for busy weeknights or unexpected guests!
Delicious and Easy Pizza in Under 30 Minutes!
This gluten-free pizza recipe is a delightful option for those who are looking to enjoy a delicious homemade pizza without the gluten. The key to this recipe is a unique flour blend that combines rice flour, tapioca starch, and chickpea flour. This combination not only provides a great texture but also ensures that the pizza crust is flavorful and satisfying. The ingredients needed for this recipe include 90g of rice flour, 55g of tapioca starch, 35g of chickpea flour, and other essential ingredients like lukewarm water, psyllium husk, salt, instant dry yeast, olive oil, and egg white.
Baking this gluten-free pizza is straightforward. After mixing the ingredients, you simply need to let the dough rest before shaping it into a crust. The pizza should be baked on a steel surface at a high temperature of 250°C for about 10-12 minutes, resulting in a crispy and delicious crust. This recipe proves that gluten-free options can be just as tasty as traditional ones, making it a fantastic choice for anyone with dietary restrictions or those who simply want to try something new.
Deliciously Easy: Whip Up Your Gluten-Free Slice in Minutes!
how’s it going everyone wants the crack Irish Baker abroad Chris over here in Denmark and uh this evening I’m going to make some pizza yeah I did some lovely Pizza there the other day I thought it was great but obviously it wasn’t great enough because it wasn’t glutenfree yeah I got to ask that um I got asked what.
About gluten-free what about gluten-free Chris I’m lactose intolerant what about gluten free nothing’s free in this life is it no nothing’s free in this life all right well it’s free here this evening so I’m going to do some glutenfree uh Pizza this is an experiment as well I’ve never done this you know you can buy certain flowers nowadays Caputo Caputo.
All right that’s an Italian brand they’re uh you know they’re doing some gluten-free flour at the moment um it’s getting a lot of praise for the pizza it produces but in saying that it’s glutenfree but it’s not we free okay so just check that out uh if you have a we allergy don’t use it right but um I like to use what I have in my kitchen so uh.
Enough chicha let’s get straight down to business here we go Chris’s glutenfree pizza first up I got a bowl I’m going to do this by hand make it very easy for people I’ve got 135 mL of lukewarm water I’ve got one tbspoon of celium husk right I’m just going to leave this here for a few minutes just to kind of.
Hydrate it it’s going to uh change the consistency it’s going to get a little kind of a gluey texture okay so I’m going to try this blend that I did myself using with what I have here I’ve got some rice flour I got to the shop and I bought some rice flour some white rice flour I’ve got some tapioca starch or tapioca flour I’ve got some chickpea.
Flour or garbanzo bean flour it’s also as um that that chickpea flour has a good bit of protein in it which will uh give us a bit of strength and a bit of AO I’m also going to add a little bit of egg white to it too this also helps with the volume makes it puff up nicely all right well we’ll see got a teaspoon of dry instant dry yeast just add this to.
The flour mix it around a 3/4 teaspoon of salt okay this has a kind of a jelly like consistency our flour here olive oil 1 and 1/2 tablespoons.
F mix this around got 15 G of egg Whit it’s about half an Eggo okay once that starts to come together use your hand shape to a dough there we go let’s have a look here’s our dough nice.
Bowl get a little bit of olive oil in your hands I’m just going to leave this here for about 5 minutes I just want those flowers to absorb the liquid heat in the oven about 20 minutes ago you want it nice and hot um I put it up as high as it can go about 250 260° C okay I’m going to do it on steel you can.
Also use a stum I want to make this as easy as possible okay from transferring it to the oven shaping it so uh we’re going to get some uh baking paper here cut a circle now uh bacon paper try and get some brown bacon paper apparently if you use wi if it reaches a certain temperature.
Over 220° it releases toxins uh it’s not too good for you not too good for your health over an over an extended period of time you might get away with it once or twice but uh got this right so we’ve let our doll relax for a bit put it into the center here get some olive oil I’m not going to use any excess flour or anything we don’t.
Destroy now start here push it out you want to get this as wide as you can and as thin as you can I tell you can even stick another sheet on top if you want use a rolling pin me it couldn’t be ARS keep it nice and rostic there might be some gluten-free.
Pizza makers out there going what’s you up to we’ll see now once I’ve done that going to put my fingers here and push in going to make a bit of an edge that’s it I want a bit of air to get into this now so I’m going to let it rise I’m going to cover it uh we’ll check it out like I said I haven’t done.
This before so we’ll see just use a tea tow there’s oil on it anyway too to kind of stop it from drying out right so I’ll give the timings in the post and uh you’ll get all the instructions so don’t worry okay here we are it’s about 40 minutes later this all depends on how warm our kitchen is how much yeast you use so if you want to speed it up add a.
Bit more yeast or add a bit more temperature to your kitchen it’s a bit cold here today so um yeah 40 minutes normally it would take probably about a half an hour or so with a bit of heat right there we go so yeah we can see a bit of airs after getting into this I’m going to be using this if you don’t have one of these get yourself a.
Bit of cardboard cereal box cut it open use that there you go you a little bit of air in this here you know it’s not too much not too little you know just a decent amount of air we don’t want the cracking and overproof and we don’t want it to be a cream cracker either little condensed dense pizza.
Right just a little trick to help it slide get a bit of rice flour all right I’ve got some pizza sauce here got some little mozzarella balls here they melt slower so they don’t burn get some of them got some some Buffalo.
Mozzarella it’s nice to have a little variation of cheeses that’s Grand pepperoni few red peppers you know put whatever you want on this got some jalapenos jalapenos some olive oil you want two rub a bit on the crust.
Around the side oregano is it absolutely beautiful so far it’s time to go to the manave and bake this thing starting all right all right folks here we go no messing about into the oven nice easy release there with the.
With the parchment paper so get yourself somewh up sorry forgot to mention I turned the fan off on this too after I put it in all right we don’t any uneven uh Browning okay that’s how a few minutes now I’m just going to give it a little torn it’s looking excellent that’s been 10 minutes.
Let’s have a look you can just remove the paper you don’t need it anymore once it once it’s bait pass the test there it’s not flapping or anything and we’ve done it we have done it we have done it a.
100% glutenfree Pizza would you look at that that’s unbelievable that’s how it needs to be oh yeah look at that perfect it’s a bit hot I might get a.
Pizza BN it’s nice and crisp it’s delicious it’s what we were after it’s what we wanted we got it so um what can I say I really hope this helps people who have a gluten intolerance I hope you get something.
From these videos I hope you like these recipes I’m creating here um enjoying them myself it’s a bit exciting to kind of uh kind of delve into it and experiment explore a bit um yeah enjoying it so uh we’ll see what’s next I don’t know yeah but uh I’m going to have this pizza and I’m going to get to work okay that’s it take care and see.
You now all the best Chris your Irish Baker abroad see you after really let’s go to work come on
