Gluten-Free Pizza

I had to add a lot more water. The edges of the final product nearly broke my teeth.

I didn’t have an electric mixer and used Bob’s Redmill gluten free flour vs making it from scratch. My results were just ok but I’m going to keep trying since I have celiac disease and really want to learn to make myself good pizza. I’m not sure if the problem is more to do with lack of electric mixer vs subpar gluten free flour or something else I screwed up due to being completely new to pizza making…

Outstanding gluten free pizza crust, except based on a number of remarks by others I increased the liquid to one full cup of water and I added 4 tsp of Xanthum gum which serves as a binder for gluten free flower. This provided a good thin crust that still had some moisture like you want in any bread. The Xanthum gum helped hold the dough together and got rid of the unwanted flakiness that some remarked on. There was a nice pizza dough flavor to this. It tasted like the real thing.

I had to add an extra cup and a half of warm water. Pretty good flavor. I cooked it in the air fryer at 400 for eight minutes. And then three minutes with the toppings because the cheese started to get too cooked. In the air fryer, I’d recommend a little longer before adding the toppings.

I've been searching for a great gf pizza crust recipe for several years and none has been worth repeating until this beauty. This recipe is a clear champ in the holy trinity of 1. ease of tossing together, 2. flavour and 3. texture. I didn't get it quite right this first time around, but the potential is amazing! It's all about balancing the water added (mine needed much more than stated) with the first bake time. If your dough needs more water then the thick round takes longer to bake through.

I made the recipe as written without a mixer and it turned out great! Just good old fashioned mixing with a wooden spoon

Tried this for my daughter and unfortunately can’t say it was good. Cracker-like is an understatement on how hard the crust is. I will keep looking for GF pizza dough recipes.

Thanks Melissa! This is my 5th gluten-free pizza crust and so far it is the best. I also had to add a bit more water but that was part of the instructions. The crunchiness is nice compared to the other recipes' and I liked the whole grain flavor. It seems that making your own flour mix is the way to go as I tried this mix with one of another G-F recipe and it came out much better. Mine did not rise much - pressed it into the pan instead of rolling it. Also like that it didn't crack like others

This worked great - we used mostly oat flour in the crust and it had a good texture and tasted very good. I covered the crust with homemade pesto before adding the other toppings, and we and our guests liked it.

I’m new to gluten free baking, but quite pleased with the texture and taste. It has a nice “whole wheat” flavor, which I really appreciate in something gluten free. I’ve made this 4 times now and used the accompanying gluten free flour mix recommended in the recipe. Despite this, I need to add a significant amount of water during the last stage of the dough in order to make it dough-like. I do make it in food processor instead of stand mixer.

Tried this recipe ahead of a houseful of weekend guests, one gluten-free. Used Bob’s Red Mill g-f flour, which I realized doesn’t resemble the recipe’s g-f flour in the least. The dough was very crumbly, but easy to roll out between sheets of parchment. I partially-baked two crusts on pre-heated pizza pans and saved out some dough to make a small trial pizza. It was delicious, but it was more like a cracker-crust than a pizza dough. I’ll freeze the par-baked shells and see how they do later.

Can this dough be frozen? Can the crusts be par baked and then frozen half-baked?

This is an ok recipe. It required quite a bit more water than specified to come together using Bob's Red Mill gf mix. I'm not convinced the yeast leavened the dough especially since you have to roll it out using a ton of pressure. My guests liked it and I know they won't get bloated so--thanks!

Step 6 - is the dough going to stick to the parchment paper? should it be oiled or dusted with GF flour?