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!
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).
A thin gluten free pizza crust made right in your bread machine!
- 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
- 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.
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.
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.
Do not roll out the second dough until right before you'll bake it, as it begins to rise and become more fragile.
The more oil you add to the crust, the darker it will be.
Visit Carla’s Gluten Free Online Store.
In collaboration with MassGeneral Hospital, 50% of all proceeds are donated to their Center for Celiac Research and Treatment.