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Delicious gluten free pizza dough is one of the things people think they’ll have to miss out on with the gluten free diet, but not true! People talk about craving it, but with this recipe (or my easy gfJules Pizza Crust Mix), you can have crunchy, chewy, doughy REAL pizza in no time!
I worked so hard to develop a truly AWESOME gluten free pizza crust because at this point in my gluten free life, I’ve got to be honest, I’ve made a lot of gluten free pizzas. I’ve made them for dinner parties, I’ve made them for cooking classes of 85 people, I’ve even made them for food shows for hundreds of samplers. I have never had a complaint, but I have actually seen a few tears from folks who have been deprived of real pizza for so long.
Real pizza strikes a chord with people. It’s right up there with bread and chocolate chip cookies as the top 3 things folks think they will miss most when going gluten free. I suppose rice cracker gluten-free pizzas have their place, but when you want a real pizza with a real doughy crust, this will be your go-to, real pizza recipe (but be ready, it could be a real tear-jerker for you, too!).
Watch how easy it is with this quick video –>
To bake this pizza or focaccia, I recommend using a pizza crisper tray covered with parchment sprayed with non-stick cooking oil. They are usually circular pans and have lots of little holes in them to help the air flow and to make the outside of the crust crisper, while allowing the inside crust to remain chewy.
These also work on the grill! Yes, I’m talking grilled pizza, here. SO yummy – just rise it according to the recipe, then grill instead of baking in the oven. It imparts a real pizza oven quality to the crust and is truly delicious (just be sure to monitor it so that it doesn’t burn!).
I also love using portable pizza ovens like the Presto Pizazz® Pizza Oven. This handy gadget is fun to watch in action and takes any guess-work out of rising and baking a pizza.
Another option is to simply cover a baking sheet with parchment paper sprayed with cooking oil and bake the pizza in a round or rectangular shape on that. Whichever pan or method, this recipe can make a thin or thick crust and will make your whole family happy. Particularly when using a regular baking sheet though, don’t make the center of the crust too thick or use a very watery pizza sauce, as it will be harder to get that part of the pizza nice and crispy on the bottom.
✦To recap: the easiest way to GF pizza nirvana is with my gfJules™ Gluten-Free Pizza Crust Mix, to take any worrying or guess-work out of the equation!
My Gluten Free Pizza Making e-book gives you 13 different pizza recipes for any type of pizza craving!
And if you need more proof that this dough (from scratch or using my mix) is easy to make into a pizza, watch my 14 year old son do it in this short video!
If you want to know how to prepare several of these yummy crusts in advance, freeze them and bake them later, hop to In Angela’s Kitchen for her how-to steps to make your own frozen pizzas with my mix!
One 12-inch Pizza or Foccacia
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 1/4 cup of the water.
Using a stand mixer (preferably), slowly add in the dry ingredient mix. Gradually add remaining 1/4 cup of water 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.
Pour in the yeast and beat on high for an additional 2-3 minutes. (Note: this recipe may be mixed by hand in a large bowl, using a fork or wooden spoon and very strong muscles – stir as long as you can!).
Prepare a pizza pan or baking sheet by lining with lightly oiled parchment. Spoon the wet dough out into the middle of the parchment and liberally oil your hands to spread the dough. Push gently with your oiled palms to spread the dough to the shape and size you like. (watch a short video to see how here) If my 5 year old can spread this pizza dough, so can you!
The dough will rise a lot, so make sure to spread it fairly thin in the middle and leave a thicker crust on the edge if you like a thick crust; if you like thinner crusts, spread the dough out even more thin (just make sure you don’t have holes).
Cover with more oiled parchment and let the crust rise 30+ minutes in a warm spot like a warming drawer or oven preheated to 200º F and turned off.
Preheat the oven to 375° F (static). After the crust has risen, poke several holes in it with a fork to prevent large air bubbles forming, then bake for approximately 15 minutes. The cooking time will vary depending on your pan, but the crust should have risen nicely by this time, and just begun to slightly brown.
Spread with sauce (make sure sauce is not cold) and toppings (or if making focaccia, sprinkle fresh rosemary, sea salt or other toppings) and cook an additional 15 minutes, or until the cheese is bubbly, if using.
First I have to say that I love this pizza recipe. It works really well and I’ve gotten a lot of positive reviews on it both at school and from the very tough crowd at home. Jules knocked it out of the park with this recipe!
Second, I have to give major props to Chef Patrick Auger because I never would have known how to figure this out without his guidance. Thanks Patrick!
To bake without yeast:
Add to the dry mixture:
- 1 Tablespoon baking powder
- 1 heaping teaspoon baking soda
Instead of 1/2 cup water, add 1/2 cup of club soda at the very end, together with 1/4 cup of warm water. I keep the rest of the recipe the same. You will feel like you have an ooey gooey mess on your hands when you are done mixing the dough. It’s normal.
I put an obscene amount of olive oil on my hands and on a piece of parchment paper to make sure my dough gets well oiled and it helps the dough not stick to your hands as much. You will want to work your dough and then slowly spread it out to where you have the shape of the pizza you are going for. I shape the pizza on the pan and keep the parchment paper under my pizza.