Pizza is one of my all time favorites. But Isnt that true of everybody? Probably/ Gluten free crust has been a struggle for me since the beginning. Ive tried all sorts of recipes and they just didnt seem to work. But finally, I cracked the code!
Why was I failing? I wasn't just accepting the fact that gluten free dough is not regular dough. Once I accepted the fact that my "dough" was destined to be the texture f cookie dough, then boom! SUCCESS!
Here are some tips and tricks I learned along the way to finally be able to mimic the texture of real pizza:
1. The yeast MUST be allowed to "bloom". Dont rush this. Depending on the temp of the kitchen, it may take 10 minutes. Its no big deal. Be patient. You want a nice, thick, frothy layer.
2. A stand mixer works best. Let you dough mix for at least 3-5 minutes. Only add more flour if you must. Its suppose to be cookie dough like. Dont fret.
3. Let rise for 30-45 minutes. Even though it doesnt seem like its "rising" much, It is. Just trust me. This is what it looks like and its A-Okay.
4. Use a pan (I used a pizza stone) without wholes. This is batter like. You cannot roll it out like you would regular pizza. You dump the dough onto your pan or stone and spread it around with a spatula or a spoon. Be patient. This is a bit of a time consuming task, but be patient. I mound the dough up on the sides and make it as thin as possible in the middle so it mimics the shape of pizza crust.
5. Pre-bake the crust. You want it to be maybe 5 minutes from where you'd like to eat it, then pull it out.
This is your crust. You can freeze at this step, or continue on with the pizza making process.
Im getting ahead of myself though, so heres the recipe.
Ingredients:
- 1 cup warm Water
- 1 Tablespoon Sugar
- 2 teaspoons Yeast
- 1 1/2 cups Gluten Free All Purpose Flour Blend, Or blend of choice.
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 Tablespoon Psyllium Husk Powder (not whole husk)
- 2 Tablespoons Oil
Directions:
- Mix water, yeast and sugar and allow to bloom for 5-10 minutes. (Pictured above)
- Combine all other ingredients except for the oil in the bowl of your mixer.
- When the yeast is done, add it to the dry ingredients with the oil and mix for 3-5 minutes. At this point if the dough is still too runny, you can add a little more flour. But be careful.
- scrape all the dough into a ball with a spatula and cover to rise for 30-45 minutes.
- Spread your dough onto a sprayed pan. Be patient. It takes a while. Mound up the sides to resemble the shape of pizza crust. This step will determine how fluffy/thick/crisp etc. your crust is so shape accordingly.
- Let the crust rest and rise for 10 more minutes.
- Bake for 10-15 minutes on 425.*
- Top crust with sauce and cheese and any other toppings** and bake till desired crispness.
- Brush crust (and rest of pizza!) with melted butter and salt. This is optional, but delicious.
*At this step you can freeze the crust wrapped in cling wrap. Just let it thaw on the counter a little while, top it and bake.
** Use dairy free cheese for a Vegan friendly meal!
Not Pizza Hut, but still amazing!
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