Gluten Free Yeast Free Pizza Crust Recipes

Steps:

• Mix gently, do not over-beat (batter will be runny).
• Pour batter into greased pizza pan.
• Bake at 425F for 10 minutes.
• Remove from oven, add sauce and your favorite toppings and bake an additional 10 minutes or until cheese is melted and slightly brown.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a pizza pan.
• Mix amaranth flour, xanthan gum, baking powder, sugar, salt, oregano, basil, sage, and thyme together in a large bowl. Pour in sparkling water and olive oil; mix until a sticky dough forms.
• Spread dough over the prepared pan, using moistened hands to keep from sticking.
• Bake in the preheated oven until lightly golden, about 20 minutes.

Steps:

• Spray a baking sheet or a 15 inch round pizza pan with vegetable oil.
• Preheat oven to 425 degrees.
• In a small bowl, whisk together the gluten free flour, bean flour, corn starch, tapioca flour, xanthan gum, baking powder, and salt.
• Set aside.
• In a larger mixing bowl, place the oil, egg, vinegar, and 1 tsp sugar.
• Measure the water and add the rest of the sugar to it.
• Drop in the yeast to dissolve.
• Beat the egg-oil mix slightly, adding the yeast water.
• Beat in half the flour.
• Stir in the remaining flour and beat until smooth.
• Pour the batter into the prepared pan, and spread, allowing the edges to stay slightly thicker.
• Spread on your pizza sauce and add the toppings.
• Bake for 25 to 30 minutes.

Steps:

• Stir yeast, flaxseed meal, and sugar into 2 cups warm water. Let stand 10 minutes, or until liquid is cloudy.
• Meanwhile, whisk together tapioca starch, rice flours, xanthan gum, and salt in large bowl.
• Stir yeast mixture into flour mixture until soft dough begins to form, then stir in oil.
• Coat two 13-inch round pizza pans or one 18- x 13-inch baking sheet with oil. Divide dough between round pans or scoop into baking sheet, and coat hands with oil. Gently press and shape dough by hand to fit prepared pan(s). The dough will shrink as it bakes, so be sure to spread all the way to the edges of the pan.
• Set dough aside in warm place to rise 1 1/2 hours. (You won't see much, but the yeast will be working.).
• Preheat oven to 425°F Par-bake pizza crusts 15 to 20 minutes, or until just golden brown. At this point, you can keep the par-baked crusts in the fridge for up to two days, or freeze for up to three months.
• Add preferred toppings, return to oven, and bake 5 to 7 minutes more, or until cheeses begin to melt and/or toppings brown. Because of the short baking time, you should use toppings that do not require cooking - no raw sausage, for example. Fresh mozzarella, thinly sliced soft veggies, fresh herbs, etc. would be great.

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:

• Preheat oven to 450 degrees F.
• Lightly oil a large baking sheet.
• In a large bowl, mix polenta with the cold water.
• Add the boiling water in a slow stream, blending with a whisk.
• Add the eggs and mozzarella and mix well.
• Press mixture evenly onto greased baking sheet or pizza pan.
• Bake a few minutes to set slightly (about 5 minutes), top and bake 5-10 minutes more until lightly browned and crisp.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 15-inch pizza pan with cooking spray.
• Stir all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, Parmesan cheese, baking powder, xanthan gum, Italian seasoning, oregano, and salt together in a bowl; set aside.
• Dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. Sprinkle yeast over top, and set aside until foamy, 3 to 5 minutes.
• Beat egg in a separate bowl with olive oil, vinegar, 1 teaspoon sugar, and garlic until smooth. Whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. Press dough into prepared pan, leaving outer edge slightly thicker than the center.
• Cook in preheated oven until dough has risen and slightly firmed, 10 to 12 minutes.
• Once topped with your favorite toppings, continue baking at 425 degrees F (220 degrees C) until the crust is golden brown, 20 to 30 minutes. Remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.