Sunday, May 13, 2018

Gluten Free Thin Pizza

This is the best gluten-free pizza crust I've tried of the chewy/crisp variety (as opposed the softer, foldable New York Style or thick Chicago Style  It's also really easy to make just needing one bowl, a glass for the water, a mixer and your measuring tools.  You can bake it on a pan or a pizza stone.

It's a great platform for a simple sauce, some fresh mozzarella and a bunch of chopped veggies or whatever topping you like, without a boatload of carbs, eggs or wheat.

Gluten Free Pizza Crust

1 cup warm Springwater, about 110F 
1 tablespoon sugar or honey
1 1/2 teaspoons instant yeast  
1 1/4 cups Gluten-Free All-Purpose Flour (my fav is King Arthur GF Flour)
1/4 cup almond flour (you can substitute more all-purpose or oat flour if you have a nut allergy)
1 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon psyllium husk powder (OR 1/2 teaspoon xanthan gum)
2 tablespoons olive oil
INSTRUCTIONS

Combine the warm water, sweetener, and yeast in a glass measuring cup. Whisk to combine.

While the yeast is proofing for 3-4 minutes, combine the flour, baking powder, salt, and psyllium husk powder (OR xanthan gum) in the bowl of a stand mixer, or use a large bowl and a handheld mixer, but you WILL want to use a mixer for this, not a spoon -  to get the right texture.

With the mixer running on low, slowly add the yeast mixture and oil. Increase the speed to medium-high and beat for 3-4 minutes.  This is key, if you don't do it this long the batter will be too runny.

Using an oiled spatula, form the dough into a ball in the center of the mixing bowl. Cover and let rise for 30 minutes.

Preheat the oven to 425F. Oil a 12-inch round pizza pan.  If you would like a thinner crust use a 14-inch pizza pan. Using oiled or wet hands, press the dough into the pan.  The dough will shrink slightly during baking, so press the dough as thin as you can to cover the pan. Let rise for another 5-10 minutes (depending on how thin you want it)

Bake for 15-20 minutes. Remove from the oven and add your desired toppings. Bake for another 10-15 minutes depending on your toppings. Let cool for a few minutes before slicing. Try not and eat all of it.

NOTE:  For a Paleo flour alternative make up a batch of this and keep it on hand.

2 cups finely ground almond flour, sifted,
1 and 1/2 cup tapioca flour, tapioca starch mix
2/3 cup coconut flour.

Mix the flours evenly and store in a cool dry place.  If you're not going to use it all right away it should keep in the refrigerator up to the "best by" date on the almond flour. I have used this mixture for desserts but the pizza as done was made using King Arthur GF flour. 

1 comment:

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