You know how to make pizza, right? You don’t need me to tell you how to make sauce, or shred cheese, or add the toppings you love! The key to a good pizza, though, is the crust!
I may be a little biased, but I love bread and all things bread-y, so I know a good pizza crust when I taste one. Domino’s gluten-free crust? Not so much. I need to bite IN to something, not ON to something… Sure, the gluten-y texture is always going to be missing but we can do better than cardboard! So far, this is my best crust ever!
I may be a little biased, but I love bread and all things bread-y, so I know a good pizza crust when I taste one. Domino’s gluten-free crust? Not so much. I need to bite IN to something, not ON to something… Sure, the gluten-y texture is always going to be missing but we can do better than cardboard! So far, this is my best crust ever!
The first thing to note is that the dough will be fairly wet and sticky. I’m not a big rolling-pin person, so I use some kind of plastic wrap or parchment paper to ease my struggles. I also coat everything with olive oil, including my hands! You’ll end up with 2 pouches of wrapped dough waiting to rise. Like this:
The second thing to note is that I use a bread proofer (which my husband affectionately calls “the poofer”). I never needed one before I started making gluten-free breads, but I have had issues getting the dough to rise and ending up with harder breads. The proofer creates the warm, moist environment for the dough to thrive and rise in. It’s not necessary! Some people use a microwave (I don’t have one). Some use an oven that’s been warmed (this hasn’t worked for me). Give yourself a chance and try a few different methods and let me know what works for you. If you’re really interested in making gluten-free breads, try the proofer! You won’t be sorry! It folds up flat and can be stored anywhere. The affiliate link for the Broad & Taylor Folding Bread Proofer and Yogurt Maker is below:
Best Gluten-Free Pizza Crust
Yields: 2 large pizza crusts
Ingredients
3 3/4 c all-purpose GF flour ( the flour is HUGE; I only use Jules for baking bread)
2 tsp salt
1 c milk (I use coconut milk beverage)
1/2 c water
2 packages of yeast (not quick rise)
4 tsp sugar
4 large egg whites lightly beaten
6 TBSP olive oil (plus more for hands, rolling, etc)
In a stand mixer, whisk the flour and salt together.
In a small saucepan, heat the milk and water over medium heat until the temperature is warm, but not hot. Then add the yeast and sugar.
To the mixing bowl with the flour, add the warmed liquid mixture, plus the egg whites and 4 TBSP of oil. Use the paddle attachment and beat on medium for 5 minutes. Add more oil if necessary, or flour. Remember, it should be sticky and wet.
Divide the dough in half (with oily hands) and place on 2 sections of plastic wrap. Loosely fold up the edges and place in your proofer until it doubles in size. I usually leave mine in for an hour or until I’m ready to bake.
Preheat your oven to 400*F.
I don’t have a pizza stone or baking peel, so I use 2 round cookie sheets with parchment paper on top. When you’re ready to bake, transfer the dough to the pans and using oily hands spread out the dough, as seen here:
Bake the crusts for 5-10 minutes, or until the underside is firm and crispy.
Add your toppings and brush the crusts edge with the remaining olive oil (this stops it from drying out).
Broil pizzas 5-10 minutes, until crust is golden and cheese is bubbling.
Yields: 2 large pizza crusts
Ingredients
3 3/4 c all-purpose GF flour ( the flour is HUGE; I only use Jules for baking bread)
2 tsp salt
1 c milk (I use coconut milk beverage)
1/2 c water
2 packages of yeast (not quick rise)
4 tsp sugar
4 large egg whites lightly beaten
6 TBSP olive oil (plus more for hands, rolling, etc)
In a stand mixer, whisk the flour and salt together.
In a small saucepan, heat the milk and water over medium heat until the temperature is warm, but not hot. Then add the yeast and sugar.
To the mixing bowl with the flour, add the warmed liquid mixture, plus the egg whites and 4 TBSP of oil. Use the paddle attachment and beat on medium for 5 minutes. Add more oil if necessary, or flour. Remember, it should be sticky and wet.
Divide the dough in half (with oily hands) and place on 2 sections of plastic wrap. Loosely fold up the edges and place in your proofer until it doubles in size. I usually leave mine in for an hour or until I’m ready to bake.
Preheat your oven to 400*F.
I don’t have a pizza stone or baking peel, so I use 2 round cookie sheets with parchment paper on top. When you’re ready to bake, transfer the dough to the pans and using oily hands spread out the dough, as seen here:
Bake the crusts for 5-10 minutes, or until the underside is firm and crispy.
Add your toppings and brush the crusts edge with the remaining olive oil (this stops it from drying out).
Broil pizzas 5-10 minutes, until crust is golden and cheese is bubbling.
