I understand that many of your have had trouble making gluten free bread in a bread machine. One thing that is easy to make in a bread machine is gluten free pizza dough. If you don’t own a bread machine, you may visit the Gluten Free Pizza Crust Recipes category for recipes calling for a mixer or a food processor. Though I had to help during the kneading processor, the dough is easy to handle and roll, if desired. I’m thinking that using a food processor fitted with the dough paddle, or even a standard blade may work. My new KitchenAid 13-Cup Food Processor comes with a plastic blade which is great to use for dough. If you don’t have such a tool on your food processor, use the standard chopping blade. Of course, the next time I make this pizza dough, I’ll attempt to improve it so helping is not necessary. I hope you enjoy it for now!
I was definitely in the experimenting mood when I developed this recipe. I used buttermilk, and about 4 times the normal amount of oil. Due to the high acid content of buttermilk, there is no need for vinegar. Buttermilk is a natural dough enhancer, as is yogurt. In addition, I used eggs, mostly egg whites. Basically, I created a gluten free buttermilk bread recipe for pizza.
The best pizza crust, whether gluten free or not, is baked at a very high temperature. We cannot easily duplicate the high temperatures used in pizza ovens, however, I have came very close when using an outdoor grill and a cast iron pan (see my Grilled (or Baked) Gluten Free Pizza Crust). Using a preheated cast iron pan and a grill is the closest I’ve come to a pizza stone and a pizza oven. However, in the winter month I use a preheat pizza stone in my oven. When preheated, they are the closest we can get to high temperatures of a pizza oven. If you do not own a pizza stone, it may be time to consider purchasing one. For now you can preheat your baking pan/cookie sheet.
The one thing you need to cautious of when making this particular recipe is to not overheat the stone, as this recipe is developed for a thin crust. If you have a the choice, use a pan over a stone, or preheat the stone on a lower temperature than you normally would. Otherwise you’ll end up with a dry crust.
Because I am allergic to tapioca I used potato and cornstarch. I have listed the substitutes which will provide a lighter crust below (tapioca flour/starch and potato starch).
Gluten Free Pizza Dough for Bread Machine
4
Yield: Makes 2 - 3 12-inch to 16-inch pizzas
A thin gluten free pizza crust made right in your bread machine!
Ingredients:
- 1 cup buttermilk (or rice milk + 4 teaspoons apple cider vinegar and rested for 15 minutes)
- 1/4 cup water, at room temperature
- 1 whole large egg
- 3 large egg whites, at room temperature
- 1/4 cup extra virgin olive oil + more for brushing crust
- 1 cup brown rice flour
- 1 cup white rice flour
- 1 1/2 cups potato starch (or tapioca flour/starch)
- 1/2 cup corn starch (or potato starch)
- 1 teaspoon fine sea salt
- 1 Tablespoon sugar
- 1 Tablespoon xanthan gum (or guar gum for corn-free) (Add 1/2 tsp. extra if not using tapioca flour/starch for a chewy texture.)
- 2 Tablespoons instant yeast
Instructions:
- Add ingredients to bread machine bowl in the order listed above; help it along during the kneading by using a rubber spatula.
- Place the bowl in the bread machine; close lid; set to dough setting; press start (my machine kneads for 30 minutes and rises for 1 hour).
- If using 3 12-inch pizza pans or 2 12 x 17-inch baking/cookie sheets, preheat oven to 425°F. If using a pizza stone, preheat oven and with the stone inside to 500°F for crispy/direr crust, and 450°F for a more traditional texture (though they'll both have a nice bottom crust).
- Once bread machine completes its cycles, remove dough; divide into 2 equal portions (3 for thinner crusts - makes thin crust); either with your hands distribute dough evenly over bottom of pans (pre-dust with cornmeal, if desired).
- If using a pizza stone, roll out onto a lightly floured surface; roll around a rolling pin and transfer to preheated pizza stone.
- If desired, brush ends with olive oil for a darker crust. Pre-bake for 15 minutes on a baking sheet or about 8 minutes on a preheated stone.
- Remove pan/stone from oven; top with your favorite pizza toppings; return to oven and bake for approximately 12 minutes in a pan; 8 - 10 minutes on a stone, at 425°F (425°F for crisper/darker crust).
- Either repeat above steps for the other dough or freeze it, wrapped in plastic wrap and inserted into a freezer bag. If using a stone, preheat stone for 10 minutes before proceeding with second piece of dough.
Tips
Preheating Pans:
If you are an advanced pizza maker, and are using a baking pan, preheat the pan when preheating your oven. You'll have to work quickly to spread dough into pan. Be careful, as the pan is hot.
Pizza Toppings:
Do not overdo it on the toppings, as overloaded pizzas become soggy easily.When using vegetables such as onions, mushrooms, or bell peppers, they should be sauteed in a small amount of oil prior to adding to the pizza.
You can cut a few calories when using meat such as ground beef, pepperoni, and salami by sauteeing them with a little water to remove the fat, but keep them moist; then drain well and/or set them on top of some paper towels.
Second Dough:
Do not roll out the second dough until right before you'll bake it, as it begins to rise and become more fragile.
Darker Crust:
The more oil you add to the crust, the darker it will be.
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FAQs
Your bread will not rise if your yeast or baking powder has expired. A dense loaf could also be the result of not measuring your ingredients accurately. Weight measurements are best (I have to update my recipes). Otherwise scoop the flour into your measuring cup and level without shaking or packing the flour down.
What is the best flour for pizza dough? ›
The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.
What is the crust made of in gluten free pizza? ›
In most cases, gluten free pizza is made with a combination of gluten free flours and starches like rice flour, almond flour, potato starch, and tapioca starch. These are combined with wet ingredients like oil and flavorings like sugar and salt. Some recipes also use yeast to give the dough some rise.
Why isn't my gluten free pizza dough rising? ›
You have to have the correct balance of structure (gum or other binder) and liquid. To troubleshoot gluten free dough with too much binder, add more water or other liquid and allow it to rise again. If your dough doesn't rise enough, you can also add additional yeast the next time you make it.
What is the trick to making good gluten-free bread? ›
Tips and Techniques to make better Gluten Free Bread
- Use psyllium husk powder.
- Let the dough rest (not exactly the same as a bulk proof)
- Mix or knead thoroughly.
- Use less yeast.
- Bake in a tin with tall sides.
- Bake for longer, often at a lower temperature.
- Create steam in the oven.
- Use the tangzhong or scalded flour method.
However, these alternative flours do not have the same properties as wheat flour, which can make baking gluten-free bread a challenge. One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.
What flour do Italians use for pizza? ›
Pizza flour, sometimes referred to as tipo 00 flour, is high quality, finely milled wheat. Its fluffy, light texture is baby-powder soft and has a low absorption rate, meaning it requires less water than regular all-purpose flour.
Which yeast is best for pizza? ›
If you are a total beginner, we would recommend you to use either the instant dry yeast or the active dried yeast. They are both fairly easy to find and use, guaranteeing a great pizza dough.
Why is 00 flour better for pizza dough? ›
Unlike American and Canadian hard wheats used in typical pizza flours, 00 flour is derived from a variety of soft wheats. The soft wheat gluten structure gives the dough less snapback, making it easier to handle.
What is Papa John's gluten free pizza made from? ›
A breakdown of that crust: Like we said, it's made out of ancient grains including quinoa, sorghum, teff, and amaranth, which are naturally gluten-free and high in protein and fiber. A small cheese pizza with the gluten-free crust also has 50 fewer calories than their original small-sized cheese pizza crust.
Yes, we have many vegetarian and vegan options: Our original, thin, pan, and stuffed pizza crusts are vegan. Udi's gluten-free crust, however, contains eggs. We also have plant-based and lactose-free Violife dairy-free cheese and a wide selection of vegan toppings.
Which is better, gluten-free or cauliflower pizza crust? ›
There are more vitamins and minerals in cauliflower than in wheat-based dough, so you get more nutrition from eating cauliflower crust pizzas and avoiding gluten. If you are trying to avoid the effects of gluten and feel better in a healthy way while still enjoying pizza, cauliflower crust is a great option.
What helps gluten free dough rise? ›
Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.
Will yeast work with gluten-free flour? ›
The best type of yeast to use when making Gluten Free bread is the kind we use at Mom's Place—it comes in little pre-measured packets—it's Instant or Rapid Rise Yeast.
Is DiGiorno pizza gluten-free? ›
Yes! DiGiorno frozen gluten free pizzas meet the FDA requirements for gluten-free foods. I have a wheat allergy; can I eat DiGiorno Gluten Free frozen pizza? Yes, these products contain no wheat ingredients in addition to meeting the requirements for gluten-free foods.
How do you make gluten free bread rise higher? ›
Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.
Why is my bread not risen in the breadmaker? ›
Not enough yeast or old yeast may have been used. Please ensure that the measuring spoon provided is used and check the date on the packet. The liquid may have touched the yeast before kneading. Ensure that ingredients are added as per the recipe and that the water is carefully poured in last.
Why is my bread gluten not rising? ›
Dough may not have been kneaded enough. Kneading 'exercises' the gluten in the bread and gives it the elasticity to hold in the air bubbles produced by the yeast. It is these air bubbles that cause the dough to expand and rise.
Why is my gluten free bread so dense in the bread machine? ›
Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.
