Patricks Gluten Free Pizza Crust Recipes

GLUTEN FREE PIZZA DOUGH RECIPE

Steps:

• Bring all ingredients to room temperature. If warming egg whites, place whole eggs in a bowl of very warm water for a few minutes while gathering other ingredients.
• (From scratch: whisk together dry ingredients except yeast; set aside.)
• In a large mixing bowl, combine egg whites, olive oil, cider vinegar and water.
• Using a stand mixer (preferably), slowly add in the dry ingredient mix with yeast. Beat for 2-3 minutes on high to get a firm but very sticky dough that can still be spread; if dough is tight or resistant to spreading out on the pan, mix an extra 2-3 tablespoons of warm water into the dough until absorbed.(Note: this recipe may be mixed by hand in a large bowl, using a wooden spoon - stir as long as you can!)
• Preheat oven with stone to 500°F (static)/475° F (convection).
• Cover crust with oiled parchment and let rise for 30 minutes in a warm spot.
• Remove top parchment and transfer pizza to hot stone.
• Bake for 3-4 minutes or until the crust is lightly browned, bubbled, and firm.
• Remove to spread warm sauce and toppings, then bake for 2 more minutes.
• Preheat the oven to 375° F (static)/ 350° F (convection).
• Cover crust with oiled parchment. Let rise for 30 minutes in a warm spot.
• After the crust has risen, bake for approximately 15 minutes or until the crust is risen and lightly browned.
• Spread with warm sauce and toppings (or if making focaccia, sprinkle fresh rosemary, sea salt or other toppings) and cook an additional 8-10 minutes, or until the cheese is bubbly, if using.

GLUTEN-FREE PIZZA DOUGH

Steps:

• Mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Using the dough to make pizza? See the full recipe for gluten-free pizza.

GLUTEN-FREE PIZZA CRUST

Steps:

• In a small bowl, dissolve yeast in warm water. Add the tapioca flour, milk powder, xanthan gum, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 cup brown rice flour. Beat until smooth. Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky)., On a floured surface, roll dough into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray; build up edges slightly. Cover and let rest for 10 minutes., Bake at 425° for 10-12 minutes or until golden brown. Add toppings of your choice. Bake 10-15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through.

GLUTEN-FREE PIZZA CRUST OR FLATBREAD

Steps:

• Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
• Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
• Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.