Gluten-Free Pizza Crust Recipes
Thick Crust, Thin Crust, Batter Crust... you chooseThis blog posting was inspired by a friend contacting me the other day looking for a gluten-free pizza-crust recipe he could bake that would satisfy his craving for a good pizza (he has just recently joined the ranks of the Celiac / GF population). He had just tried some store-bought pre-made GF pizza crust and was quite disappointed with it, so I pointed him in the direction of our gluten-free recipes library after quickly mentioning what types of crust recipes we had made available online. And, I figured I might as well recap the discussion here too for anyone else wanting a better gluten-free pizza crust than they can find at the store.
There are a few gluten-free pizza-crust recipes and approaches that we use regularly. Each is quite different from the other, and offers substantial variation in taste, texture, and complexity (for creation). Depending on how much time you have to prepare your pizza and/or what ingredients you have available and what type of crust style you prefer, one of these recipes should do the trick or serve as a great starting point for your own GF pizza creation.
Note: the section-headings below link to the recipes when clicked.
We make use of Millet and Teff flours as well as yeast (combined, these all help result in a very convincingly "real pizza crust" flavor). This is a yeast-raised dough, and as such it takes a bit of time to make (crust needs time to raise... about 40minutes just for that), but it is worth it if you really miss "real" pizza. And, though I typically avoid Xanthan Gum and all gums in my foods, I make a rare exception when it comes to this Pizza crust my wife developed.
Load the crust down with your favorite pizza sauce and toppings and enjoy! I know I do.
Though this recipe contains yeast, it is really a baking-powder leavened recipe (the yeast is for flavor) so there is no waiting for the dough to rise prior to baking. The crust is pre-baked (before placing sauce/toppings on it), and then baked a bit more to melt the cheese(s) and cook any toppings.
The batter-type approach to a pizza-crust makes for a decent pizza in a bit less time than some other alternatives, as it is made quite similarly to a pancake. It is also baking-powder leavened so there is no wait for dough to rise. The batter is poured into pan(s) on the stovetop where it is fried before applying toppings. Once toppings are added, the pizza(s) are finished by baking in the oven.
The recipe for this one is available as a download via the "PDF" link icon on the page I linked to.
Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available for free.