Tuesday, January 14, 2014

Gluten Free Pizza Crust


Gluten free eating is usually pretty easy. Staples like meat, veggies, and many grains naturally come without that sticky little protein.

But specialty foods are different. Those like brioche, crusty sourdough bread, and fluffy pancakes just aren't easy to recreate.

But pizza crust. That is by far the hardest, and arguably the most important. Bland, doughy, and soggy, all of the ones that I've tried leave a LOT to be desired.

Thankfully, this one manages to avoid those pitfalls. It's still grainy, so a sometimes treat, but one that's usually worth it. With simple ingredients, straighforward instructions, and a plethora of flavors to keep the crust exciting all on its own, this will be a gluten free pizza worth remembering.


Gluten Free Pizza Crust
1 cup teff flour
1 cup rice flour (I used white)
1 cup tapioca flour
1/2 tsp. xanthan gum
1/2 tsp. baking powder
1 tbsp. sugar
1 tbsp. yeast
1 1/4 cups warm water (about 110 degrees), divided
1 tbsp. olive oil
Optional (but recommended) crust seasoning blend: 1 tsp. salt, 1 tsp. Italian seasoning, 1/2 tsp. garlic salt, 3 tbsp. parmesan cheese

Preheat the oven to 350. In a small bowl, mix yeast and 3/4 cup of the warm water. Let sit 5 minutes to proof. Sprinkle the sugar over the top while its proofing. Combine the flours, seasoning mixture, xanthan gum, and baking powder. Whisk to thoroughly combine. Make a well in the dry mixture. Add yeast mixture and olive oil. Mixing, add up to another 1/2 cup warm water to get desired consistency. Plop dough on a parchment-paper covered baking sheet. Cover with another sheet of parchment paper. Smush until the crust is uniformly thick (1/4-inch or so) and in an ok shape. Pre-bake for 25-30 minutes. Add sauce and toppings and bake for another 20-30 minutes.

Makes one large pizza. 

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