I understand that many of your have had trouble making gluten free bread in a bread machine. One thing that is easy to make in a bread machine is gluten free pizza dough. If you don’t own a bread machine, you may visit the Gluten Free Pizza Crust Recipes category for recipes calling for a mixer or a food processor. Though I had to help during the kneading processor, the dough is easy to handle and roll, if desired. I’m thinking that using a food processor fitted with the dough paddle, or even a standard blade may work. My new KitchenAid 13-Cup Food Processor comes with a plastic blade which is great to use for dough. If you don’t have such a tool on your food processor, use the standard chopping blade. Of course, the next time I make this pizza dough, I’ll attempt to improve it so helping is not necessary. I hope you enjoy it for now!
I was definitely in the experimenting mood when I developed this recipe. I used buttermilk, and about 4 times the normal amount of oil. Due to the high acid content of buttermilk, there is no need for vinegar. Buttermilk is a natural dough enhancer, as is yogurt. In addition, I used eggs, mostly egg whites. Basically, I created a gluten free buttermilk bread recipe for pizza.
The best pizza crust, whether gluten free or not, is baked at a very high temperature. We cannot easily duplicate the high temperatures used in pizza ovens, however, I have came very close when using an outdoor grill and a cast iron pan (see my Grilled (or Baked) Gluten Free Pizza Crust). Using a preheated cast iron pan and a grill is the closest I’ve come to a pizza stone and a pizza oven. However, in the winter month I use a preheat pizza stone in my oven. When preheated, they are the closest we can get to high temperatures of a pizza oven. If you do not own a pizza stone, it may be time to consider purchasing one. For now you can preheat your baking pan/cookie sheet.
The one thing you need to cautious of when making this particular recipe is to not overheat the stone, as this recipe is developed for a thin crust. If you have a the choice, use a pan over a stone, or preheat the stone on a lower temperature than you normally would. Otherwise you’ll end up with a dry crust.
Because I am allergic to tapioca I used potato and cornstarch. I have listed the substitutes which will provide a lighter crust below (tapioca flour/starch and potato starch).
Gluten Free Pizza Dough for Bread Machine
4
Yield: Makes 2 - 3 12-inch to 16-inch pizzas
A thin gluten free pizza crust made right in your bread machine!
Ingredients:
- 1 cup buttermilk (or rice milk + 4 teaspoons apple cider vinegar and rested for 15 minutes)
- 1/4 cup water, at room temperature
- 1 whole large egg
- 3 large egg whites, at room temperature
- 1/4 cup extra virgin olive oil + more for brushing crust
- 1 cup brown rice flour
- 1 cup white rice flour
- 1 1/2 cups potato starch (or tapioca flour/starch)
- 1/2 cup corn starch (or potato starch)
- 1 teaspoon fine sea salt
- 1 Tablespoon sugar
- 1 Tablespoon xanthan gum (or guar gum for corn-free) (Add 1/2 tsp. extra if not using tapioca flour/starch for a chewy texture.)
- 2 Tablespoons instant yeast
Instructions:
- Add ingredients to bread machine bowl in the order listed above; help it along during the kneading by using a rubber spatula.
- Place the bowl in the bread machine; close lid; set to dough setting; press start (my machine kneads for 30 minutes and rises for 1 hour).
- If using 3 12-inch pizza pans or 2 12 x 17-inch baking/cookie sheets, preheat oven to 425°F. If using a pizza stone, preheat oven and with the stone inside to 500°F for crispy/direr crust, and 450°F for a more traditional texture (though they'll both have a nice bottom crust).
- Once bread machine completes its cycles, remove dough; divide into 2 equal portions (3 for thinner crusts - makes thin crust); either with your hands distribute dough evenly over bottom of pans (pre-dust with cornmeal, if desired).
- If using a pizza stone, roll out onto a lightly floured surface; roll around a rolling pin and transfer to preheated pizza stone.
- If desired, brush ends with olive oil for a darker crust. Pre-bake for 15 minutes on a baking sheet or about 8 minutes on a preheated stone.
- Remove pan/stone from oven; top with your favorite pizza toppings; return to oven and bake for approximately 12 minutes in a pan; 8 - 10 minutes on a stone, at 425°F (425°F for crisper/darker crust).
- Either repeat above steps for the other dough or freeze it, wrapped in plastic wrap and inserted into a freezer bag. If using a stone, preheat stone for 10 minutes before proceeding with second piece of dough.
Tips
Preheating Pans:
If you are an advanced pizza maker, and are using a baking pan, preheat the pan when preheating your oven. You'll have to work quickly to spread dough into pan. Be careful, as the pan is hot.
Pizza Toppings:
Do not overdo it on the toppings, as overloaded pizzas become soggy easily.When using vegetables such as onions, mushrooms, or bell peppers, they should be sauteed in a small amount of oil prior to adding to the pizza.
You can cut a few calories when using meat such as ground beef, pepperoni, and salami by sauteeing them with a little water to remove the fat, but keep them moist; then drain well and/or set them on top of some paper towels.
Second Dough:
Do not roll out the second dough until right before you'll bake it, as it begins to rise and become more fragile.
Darker Crust:
The more oil you add to the crust, the darker it will be.
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