Gluten Free Pizza

I'd like a recipe for home-made gluten free pizza.

Recipe :-

GLUTEN-FREE PIZZA CRUST

Here’s the part about this recipe I like the best: it’s a ratio that works for any pizza you want to make.

Our original recipe was for 125 grams each of cornflour, cornstarch, potato starch, and sweet rice flour. I made that mix again for the first five photographs you see in this post. If you’re going for a traditional-looking pizza, use that. If you eat can’t corn, substitute millet for the cornflour and arrowroot for the cornstarch. If you can’t have potatoes, try tapioca flour. If you can’t eat rice, try any of those starches in its place. All you have to do is substitute flours by weight and you’ll have your own pizza. It won’t be the exact same pizza, but it will be darned fine.

However, these days, I’m interested in baking more with whole-grain flours. I tried the same multi-grain flour mix we used for the muffins in this pizza. Oh yeah. See that above? It has flavor, a flavor other than whiteness. It’s crisp on the bottom and has a chew in the center. I love it. If you’re looking for an interesting texture and a pizza that is entirely itself, this is what you want.

1 tablespoon ground flaxseed or ground chia seeds
500 grams whole-grain gluten-free flour mix
1 1/2 teaspoons kosher salt
15 grams (4 teaspoons) active-dry yeast
50 grams (1/4 cup) extra-virgin olive oil
85 to 190 grams (1/2 to 1 cup) warm water, about 110*

olive oil for brushing on top of the crust
Making the flaxseed or chia slurry. Mix the flaxseed (or chia seed) into a bowl. Pour 2 tablespoons of boiling-hot water over the seeds. Whisk immediately and quickly until you have a thick paste. Let this set aside and cool down.

Combining the dry ingredients. Put the gluten-free flours and the salt into the bowl of a stand mixer. Mix them up together.

Activating the yeast. Put the yeast, olive oil, and half the warm water into a small bowl. Stir gently. Let them sit for a moment to activate the yeast.

Making the dough. Add the slurry to the dry ingredients and mix for a moment. Pour the yeasty water into the dry ingredients. With the mixer on medium, whirl for a few moments, until the dough comes together into a soft ball around the paddle of the stand mixer and feels soft and pliable. If the dough feels too dry, add more of the warm water in small amounts until the dough feels right. (You might not need all the water. You might need more. Yeast doughs can differ from kitchen to kitchen.) Set the dough aside in a warm place and let it rise for 1 hour.

Preparing to bake. Preheat the oven to 450°. (If you feel comfortable with heat, take it up to 550°. Just watch the dough in the oven, carefully.) If you have a pizza stone, make sure it is in the oven. If not, sprinkle a pizza tray or baking sheet with gluten-free cornmeal.

Rolling out the dough. Grab 1/2 of the dough and put it between 2 pieces of parchment paper. Through the paper, roll out the dough to your desired thickness. (We like super-thin crust around here. You might like it thicker.)

Pre-baking the dough. Take the parchment paper off the dough, then transfer the dough to the pizza stone or prepared pizza tray. Brush the top with olive oil. Bake until the dough has started to crisp up and browned at the edges, about 8 to 10 minutes. (And less if you have the oven cranked up to 550°!)

Take the crust out of the oven. You now have a pre-baked pizza crust. Top with anything you fancy and continue baking until the cheese is bubbly and melty.

Makes 2 8-inch pizza crusts or 1 16-inch pizza crust. (We usually make 2.)

And finally, this crust. This is the same multi-grain pizza crust made by cutting 50 grams of cold unsalted butter (that’s about 4 tablespoons) into the dry ingredients — as you do with pie crust — instead of using the olive oil. It’s fabulous. The top of the crust is even crisper than the other and the chew is more pronounced.

Play with this.