Gluten-Free is all the talk when it comes to proper digestion and as we know is one of the top 8 food allergies. Standard doughs and bread such as pizza crust tend to incorporate gluten.
While studying allergy-friendly eating I have been learning how to create more gluten-free bread and doughs so here is my gluten-free pizza crust meant for any pizza occasion.
http://https://youtu.be/4U5-Yvg7ykQ
Ingredients:
- Gluten-Free Flour
- Xanthan Gum (gluten alternative)
- Active Yeast
- Plant Milk
- Olive Oil
- Granulated Sugar
- Sea salt
- Arrowroot
Materials:
- Medium Mixing Bowls
- Wooden or Kitchen Cooking Spoon
- Pizza Stone or Cookie Mat
- Measuring Cups & Spoons
- Thermometer
- Kitchen Towel
- Saran Wrap
Begin proofing yeast in a small glass bowl by combining warm milk (110 degrees), yeast, sugar, and olive oil, and allow to rise for 6-10mins.
In a medium bowl, whisk together flour, xanthan gum, and salt.
Once the yeast has been activated, combine wet ingredients with dry ingredients with a wooden spoon or spatula.
Now that ingredients are combined lightly knead the dough with your hands or stand mixer for 5-8 mins.
Tip: If the dough is too sticky try coating your hand with olive oil or water to handle the dough.
After kneading, place the dough into a medium bowl and cover with saran wrap and a kitchen towel and allow to rise for 25 – 30 mins in a dark and cool area.
After your dough finishes rising, place dough on your pizza stone floured with arrowroot powder and roll out the dough into a pizza shape cover with a kitchen towel again and allow the dough to rest for 20 mins.
Tip: For a smooth crust on pizza edges, form the dough in a smooth ball before rolling out with your rolling pin.
Preheat your oven to 400 degrees Fahrenheit.
After your rolled out dough has finished resting, brush a tablespoon of olive oil and allow the dough to bake for 10-15 mins.
Once your dough has been baked place desired toppings, finish baking and enjoy!
(Click Here for full Pizza Recipe)
Gluten-Free Pizza Crust
Ingredients
- 2 1/4 cups Gluten-Free Flour
- 2 tsp Xanthan Gum
- 1 packet Active Yeast
- 1 1/2 cups plant-milk, warm
- 1 tbsp Granulated Sugar
- 2 tbsp Olive Oil
- 1 tsp Salt, Sea
- 1 tbsp arrowroot powder
Directions
- Step 1 Begin proofing yeast in a small glass bowl combining warm milk (110 degrees), yeast, sugar, and olive oil and allow to rise for 6-10mins
- Step 2 In a medium bowl, whisk together flour, xanthan, and salt
- Step 3 Once the yeast is activiated, combine wet ingredients with dry ingrdients with a wooden spoon or spatual
- Step 4 Now that ingredients are combined lightly kneed dough with hands or stand mixer for 5-8 min
- Step 5 After kneeding, place dough into a medium bowl and cover with saran wrap and kitchen towl and allow to rise for 25 – 30 mins in a dark and cool area
- Step 6 After rising, place dough on your pizza stone floured with arrowroot powder and roll out the dough into a pizza pie shape cover with a kitchen towel again and allow the dough to rest for 20 mins
- Step 7 Preheat oven to 400 degrees
- Step 8 After rolled out dough has finished resting, brush a tablespoon of olive oil and allow the dough to bake for 10-15 mins
- Step 9 Once the dough has been baked place desired toppings, finish baking and enjoy.
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