Gluten Free Thin Pizza Crust Recipes

Steps:

• Preheat oven to 450 degrees.
• Combine yeast, sugar and 1/2 cup of water.
• Let rise till doubled in size.
• Combine flours, shortening and optional seasonings.
• Combine with risen yeast and remaining 1/2 cup of water.
• With oiled fingers, spread dough on pizza stone sprinkled with cornmeal.
• Bake in oven for 15 minutes.
• Remove and add pizza toppings; Return to oven and bake 10 minutes more.
• ***Be generous with the flours as you measure and DO NOT BE AFRAID OF THE DOUGH BEING RUNNY! THIS WILL PRODUCE A SOFTER, LIGHTER CRUST *** (I have been known to even add more water that was is called for).

Steps:

• Combining the dry ingredients: Whisk together the flour mix, yeast, psyllium, and salt. Pour this mixture into the bowl of a stand mixer.
• Finishing the dough: With the stand mixer running on low, add the olive oil, then the egg. Slowly, pour in the water. Here's the important part: gluten-free pizza dough will not look the same as gluten dough. It will be far wetter, even a little like pancake batter. As you pour the water, look for the dough to come together around the paddle. However, when your turn off the mixer, the dough should slump off the paddle immediately.
• Letting the dough rise: Scrape the pizza dough into a large greased bowl. Cover it with plastic wrap and set the bowl in a warm place. Gluten-free dough does not rise as much as gluten dough. Instead, you are looking for the dough to hydrate fully and increase in size by about one-third. When the dough has risen a bit and has the texture of traditional dough, about 1 1/2 hours, you're ready to bake.
• Preparing to bake: Heat the oven to 500 degrees F. If you have a pizza stone - and we recommend you do - put it in the oven now.
• If you own a pizza peel, lay down a piece of parchment paper on it now. If you don't own one, put the parchment paper on a pizza pan or baking sheet. Put the dough down on the parchment paper then top it with another one the same size. Using your hands or a rolling pin, flatten the dough slowly and evenly. You want a pizza dough about 12 inches in diameter. Take the top piece of parchment paper off the pizza dough.
• Sprinkle some olive oil over the top of the dough. Bake the dough in the oven until the edges are starting to brown and crisp and the top of the pizza is a little firm to the touch, 5 to 8 minutes.
• Pull out the pizza dough and top with whatever toppings you desire.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

Steps:

• Grease and flour ! large (1/4 sheet pan) or 2 12 inch round pizza pans or cover with parchment being careful to grease the areas not covered by parchment.
• Grind oats and quinoa until they are very fine in a coffee grinder.
• Mix all dry ingredients in the bowl of an electric mixer. Add olive oil to the warm water then add to dry ingredients. Scrape down sides of bowl and beat on medium to high speed for 3 to 4 minutes. Add additional warm water 1 teaspoon at a time if needed to achieve appropriate, thick but not too firm, texture.
• Scrape down sides, cover with a teatowel and place in a warm spot for 30 minutes or up until two hours to rise and develop flavour.
• While you're preheating the oven to 425 spread the dough evenly on your trays with an offset spatula, dipping the spatula in warm water as necessary to avoid sticking. Build a slight edge to contain toppings.
• Bake in preheated oven for 16 minutes. Paint olive oil on outside edge to protect it. Put on toppings and cook for approximately 20 minutes more or until cheese is golden and bubbling.
• Let it rest for 5 minutes before slicing.

Steps:

• Move shelf in oven near the top then place oven on broil.
• Grease a cookie sheet.
• Sprinkle some almond flour onto greased cookie sheet in the form of a circle.
• Sprinkle italian seasoning, salt, and onion powder over almond flour.
• Grate cheese over the almond flour.
• Cut a slice or two of tomato into pieces and scatter over the cheese.
• Cook for 2 minutes or just until cheese has melted and the edges are brown.
• Remove from oven and let cool 1-2 minutes. Use a spatula to remove pizza to a plate. If you want you can quadruple the ingredients and make a larger pizza, this size is perfect for one person.

Steps:

• In a small bowl, mix the almond flour, salt and baking soda. In another bowl, whisk egg and oil; stir into dry ingredients. Press onto a 12-in. pizza pan coated with cooking spray; build up edges slightly. Bake at 350° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a large skillet, cook and stir sausage and onion over medium heat for 4-6 minutes or until sausage is no longer pink. Spread pizza sauce over crust; sprinkle with garlic. Top with the sausage mixture, red peppers, olives, cheese and pepperoni. Bake 18-20 minutes longer or until cheese is melted.

Steps:

• 1 part of rice flour to 4-5 corn flour (specialized to bread, not confectionery), salt (18gr for 1 Kg.) and 1 dash of xantana gum.
• Dissolve fresh leavening (less than recommended amount) in warm water (26-30ºC).
• Add 1 tablespoon of oil (olive or sunflower) in the warm water.
• Mix it!
• Knead dough by hand,.
• Repose. Let the dough rise for about 10-12 hours in the fridge. If it's not possible, 1 hours minimum at outside (20ºC).
• Finally, kneading again.
• Expand the dough (make flat according preferences), use rolling pin if necessary, well floured always.
• Pre-baked: Only the dough with tomato, bake 1-2 minutes (200ºC) at the bottom of the oven.
• Take out of the oven and put the rest of ingredients except the fresh ones (as anchovy). Bake again at the middle/upper slot (up to 250ºC).
• Check when finished (cheese and pizza edges must be toasted).
• Finally, grate parmesano cheese and spill olive oil. Oregano and fresh basil on top.
• The secret of the italian's nonna is the homemade tomate sauce, but italians use usually passata di pomodoro bought in a supermarket.