Thick Crust, Thin Crust, Batter Crust... you choose
This 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.
| Gluten-Free Pizza Crust Recipe : Thick Crust |
This is my own personal favorite — a lovely Thick-Crust Pizza that is very much like the "real thing"; and, though it takes a bit of investment with regards to preparation time, the satisfaction of eating a near-real pizza makes up for that. This is a wonderful traditional raised pizza crust with thick bread-like outer crust edges that is both dairy-free and gluten-free, with great taste and texture.
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.
| Gluten-Free Pizza Crust Recipe : Thin-Crust Variety |
ThisGluten-Free Thin-Crust Pizza Doughrecipe produces a very convincing pizza crust that will have a crispier, crunchier outer crust edge once baked, and an overall texture and taste quite similar to the real thing. This is more of a thin-crust type pizza, and we have found this recipe to be great for sheet-type pizzas.
Though this recipe contains yeast, it is really a baking-powderleavened 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.
And, though I posted this picture of the thin-crust pizza on my blog in the past, I just noticed that I have yet to post the picture(s) onto our recipe library. oops! I will update that soon, but at least the recipe is there for all to see. :)
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-powderleavened 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.
PIZZA SAUCE NOTE:
Sauce: there is ahomemade gluten-free pizza sauce recipeon our website in case you need or want one. It's really simple to make, and has a good flavor on pizzas.
ENJOY!
The techniques used in these various crust approaches should give you a nice foundation for creating your own variations too. I have made all sorts of related recipes and have even created adaptations using things like Whey Protein and pre-hydrated Chia Seed slurries and more (in lieu of Xanthan Gum). Experiment with various flours and create your perfect taste and texture; perhaps you like Buckwheat or flax seed more than other flavors... the sky is the limit.
All this talk of pizza has me craving one now! mmmmmm... pizza!
Continue to read thisGluten-Free Blogfor all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Sitewhere many of the recipes I have featured on this blog are available.
