Yeast Free Gluten Free Pizza—Two Ways!
I work at home developing recipes all day, every day. About half the time, I’m sitting on my rear end writing and the other half I’m up and around the kitchen cooking, baking, photographing, doing a video (videographing?).
But I still struggle to get dinner on the table at the last minute. OFTEN. And I still dread it, quite often. How can that be?
Because this is not a hobby blog. It’s work—and as work, it doesn’t revolve around me and my family. It’s really about you and your family. What recipes haven’t I published yet that you might need. And sometimes, it’s dinner. But often, it’s not dinner since most dinners are naturally gluten free.
If you’ve ever wondered why there are more recipes for cakes than dinners on this blog, that’s why! And since you can’t serve your three children cake for dinner and keep your self-respect (I’ve tried), when all you’ve made all day is cake…
You’re scrambling to make dinner! So this is the last-minute gluten free pizza that can really save your sorry behind (and mine!). When we have nothing planned for dinner but still have a hungry family waiting, this is the recipe to turn to.
Do you see the crust on that gluten free pizza—and can you even believe that it’s a yeast free gluten free pizza crust? Believe it, baby! I’ve got good news … and other news (not really bad news).
The good news is that I took the yeast free pizza crust recipe from GFOAS Quick & Easy, and married it with the gluten free bread flour blend from GFOAS Bakes Bread. The result is nothing short of a dinnertime miracle.
I prefer this recipe made with the bread flour blend. Just like yeasted pizza, it still crisps up like a champ on the bottom. It also browns like a dream and just overall does not disappoint.
There’s less flavor because there’s no yeast development. But you can’t have it all, at least not all at the same time.
INGREDIENTS
For the pizza crust
3 cups (420 g) Gluten Free Bread Flour*, plus more for sprinkling**
4 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons (28 g) extra virgin olive oil
1 tablespoon (21 g) honey
1 cup (8 ounces, by weight (or 8 fluid ounces)) lukewarm water (11 to 11 1/2 ounces if using all purpose gluten free flour in place of bread flour)
For the pizza
1 cup (8 fluid ounces) tomato sauce
1 pound (16 ounces) freshly grated mozzarella cheese
2 tablespoons (28 g) extra virgin olive oil (only if using all purpose gluten free flour in place of bread flour)
*BREAD FLOUR NOTES
1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
**To use All Purpose Gluten Free Flour in place of Gluten Free Bread Flour, you will need to make the following changes to the recipe and instructions:
In place of the 1 cup (8 ounces) warm water, use 1 1/4 cups + 2 to 3 tablespoons (11 to 11 1/2 ounces) lukewarm water.
I can only recommend using one of the following 3 all purpose gluten free flour blends: Better Batter, my Mock Better Batter blend, or my Better Than Cup4Cup blend. If you would like to try another flour blend, you’ll really have to experiment!
Pizza crust made with the all purpose gluten free flour blend will need to be handled differently, and baked differently. Please refer to the recipe instructions for details.
DIRECTIONS
First, make the pizza crust. In the bowl of a stand mixer fitted with the bread hook (or fitted with the paddle attachment if using all purpose gluten free flour in place of bread flour), place the flour blend, baking powder and salt, and whisk to combine well. Add the olive oil, honey and water, and mix on low speed with the dough hook (or paddle if using all purpose flour) until combined. Raise the mixer speed to medium and knead (or mix) for about 5 minutes. The dough will begin as a rough ball and become very sticky, but should be smooth and somewhat stretchy (if using all purpose flour, the dough will clump and begin to come together in shards, more like play-doh). Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and place in the refrigerator to chill for about 10 minutes. This will make it easier to handle.
Shape the pizzas. Once the pizza dough has chilled, place it on a lightly floured surface and sprinkle lightly with more flour. Shape into a smooth ball (this will be much, much easier if you used bread flour) and divide the dough evenly into two separate pieces and shape each into a separate ball. Sprinkle both lightly with flour, and cover one with a moist tea towel so that it doesn’t dry out. Using well-floured hands and a rolling pin, pat and roll out the first piece of dough on a lightly floured surface into a 12-inch round, rotating the dough and flouring it frequently, to prevent sticking. Roll and pat the dough more thickly as you work from the center of the dough to the edges to create a crust (if using bread flour, your shaping will be as shown in the gluten free pizza shaping video). Transfer the round of dough to a piece of unbleached parchment paper. Repeat with the second piece of dough. Place a pizza stone (or overturned rimmed metal baking sheet) on the bottom rack of your oven and preheat the oven to 375°F (350°F if using all purpose gluten free flour).
Bake the pizzas:
If using bread flour: Top your pizzas with tomato sauce and scatter with cheese, then place the pizzas, one at a time, on the pizza stone. Bake for about 10 minutes or until the cheese is melted, the sauce is bubbling and the crust is puffed and browned. Allow the pizza to set for a few minutes before slicing and serving.
If using all purpose gluten free flour: Brush the entire surface of each pizza crust with the olive oil to aid in browning. Bake for about 15 minutes, or until the crust begins to puff and brown. Remove it from the oven. Top your pizza with tomato sauce and scatter with cheese, then place the pizzas again, one at a time, back on the pizza stone. Bake just until the cheese is melted. Allow the pizza to set for a few minutes before slicing and serving.
Adapted from both the recipe for Yeast Free Gluten Free Pizza in GFOAS Quick and Easy, and the recipe for Thick Crust Gluten Free Pizza from GFOAS Bakes Bread.
Read Buffalo Chickpea Pizza
thanks done share recipes to : https://glutenfreeonashoestring.com/yeast-free-gluten-free-pizza-two-ways/
But I still struggle to get dinner on the table at the last minute. OFTEN. And I still dread it, quite often. How can that be?
Because this is not a hobby blog. It’s work—and as work, it doesn’t revolve around me and my family. It’s really about you and your family. What recipes haven’t I published yet that you might need. And sometimes, it’s dinner. But often, it’s not dinner since most dinners are naturally gluten free.
If you’ve ever wondered why there are more recipes for cakes than dinners on this blog, that’s why! And since you can’t serve your three children cake for dinner and keep your self-respect (I’ve tried), when all you’ve made all day is cake…
You’re scrambling to make dinner! So this is the last-minute gluten free pizza that can really save your sorry behind (and mine!). When we have nothing planned for dinner but still have a hungry family waiting, this is the recipe to turn to.
Do you see the crust on that gluten free pizza—and can you even believe that it’s a yeast free gluten free pizza crust? Believe it, baby! I’ve got good news … and other news (not really bad news).
The good news is that I took the yeast free pizza crust recipe from GFOAS Quick & Easy, and married it with the gluten free bread flour blend from GFOAS Bakes Bread. The result is nothing short of a dinnertime miracle.
I prefer this recipe made with the bread flour blend. Just like yeasted pizza, it still crisps up like a champ on the bottom. It also browns like a dream and just overall does not disappoint.
There’s less flavor because there’s no yeast development. But you can’t have it all, at least not all at the same time.
INGREDIENTS
For the pizza crust
3 cups (420 g) Gluten Free Bread Flour*, plus more for sprinkling**
4 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons (28 g) extra virgin olive oil
1 tablespoon (21 g) honey
1 cup (8 ounces, by weight (or 8 fluid ounces)) lukewarm water (11 to 11 1/2 ounces if using all purpose gluten free flour in place of bread flour)
For the pizza
1 cup (8 fluid ounces) tomato sauce
1 pound (16 ounces) freshly grated mozzarella cheese
2 tablespoons (28 g) extra virgin olive oil (only if using all purpose gluten free flour in place of bread flour)
*BREAD FLOUR NOTES
1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
**To use All Purpose Gluten Free Flour in place of Gluten Free Bread Flour, you will need to make the following changes to the recipe and instructions:
In place of the 1 cup (8 ounces) warm water, use 1 1/4 cups + 2 to 3 tablespoons (11 to 11 1/2 ounces) lukewarm water.
I can only recommend using one of the following 3 all purpose gluten free flour blends: Better Batter, my Mock Better Batter blend, or my Better Than Cup4Cup blend. If you would like to try another flour blend, you’ll really have to experiment!
Pizza crust made with the all purpose gluten free flour blend will need to be handled differently, and baked differently. Please refer to the recipe instructions for details.
DIRECTIONS
First, make the pizza crust. In the bowl of a stand mixer fitted with the bread hook (or fitted with the paddle attachment if using all purpose gluten free flour in place of bread flour), place the flour blend, baking powder and salt, and whisk to combine well. Add the olive oil, honey and water, and mix on low speed with the dough hook (or paddle if using all purpose flour) until combined. Raise the mixer speed to medium and knead (or mix) for about 5 minutes. The dough will begin as a rough ball and become very sticky, but should be smooth and somewhat stretchy (if using all purpose flour, the dough will clump and begin to come together in shards, more like play-doh). Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and place in the refrigerator to chill for about 10 minutes. This will make it easier to handle.
Shape the pizzas. Once the pizza dough has chilled, place it on a lightly floured surface and sprinkle lightly with more flour. Shape into a smooth ball (this will be much, much easier if you used bread flour) and divide the dough evenly into two separate pieces and shape each into a separate ball. Sprinkle both lightly with flour, and cover one with a moist tea towel so that it doesn’t dry out. Using well-floured hands and a rolling pin, pat and roll out the first piece of dough on a lightly floured surface into a 12-inch round, rotating the dough and flouring it frequently, to prevent sticking. Roll and pat the dough more thickly as you work from the center of the dough to the edges to create a crust (if using bread flour, your shaping will be as shown in the gluten free pizza shaping video). Transfer the round of dough to a piece of unbleached parchment paper. Repeat with the second piece of dough. Place a pizza stone (or overturned rimmed metal baking sheet) on the bottom rack of your oven and preheat the oven to 375°F (350°F if using all purpose gluten free flour).
Bake the pizzas:
If using bread flour: Top your pizzas with tomato sauce and scatter with cheese, then place the pizzas, one at a time, on the pizza stone. Bake for about 10 minutes or until the cheese is melted, the sauce is bubbling and the crust is puffed and browned. Allow the pizza to set for a few minutes before slicing and serving.
If using all purpose gluten free flour: Brush the entire surface of each pizza crust with the olive oil to aid in browning. Bake for about 15 minutes, or until the crust begins to puff and brown. Remove it from the oven. Top your pizza with tomato sauce and scatter with cheese, then place the pizzas again, one at a time, back on the pizza stone. Bake just until the cheese is melted. Allow the pizza to set for a few minutes before slicing and serving.
Adapted from both the recipe for Yeast Free Gluten Free Pizza in GFOAS Quick and Easy, and the recipe for Thick Crust Gluten Free Pizza from GFOAS Bakes Bread.
Read Buffalo Chickpea Pizza
thanks done share recipes to : https://glutenfreeonashoestring.com/yeast-free-gluten-free-pizza-two-ways/
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