Yeast Free Pizza Crust Gluten Free 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:

• 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:

• 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 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:

• 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:

• 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:

• 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.