Gluten-Free Yeast Pizza Dough with step-by-step directions. Discover the ultimate recipe for gluten-free yeast pizza dough that results in a soft and chewy crust. This step-by-step guide is perfect for beginners and can be made quickly for weeknight dinners. Not to mention, I have added directions to cook on an outdoor grill or Treager. Nevertheless, with my foolproof recipe and tips, you’ll be able to enjoy delicious homemade gluten-free pizza whenever the craving strikes. Say goodbye to disappointing delivery pizza and start creating your own mouthwatering pies today! Your taste buds will thank you.
Gluten-Free Yeast Pizza Dough
Are you tired of sacrificing taste and texture when it comes to gluten-free pizza dough? Say goodbye to disappointing results and hello to the secret to the perfect gluten-free yeast pizza dough! In this guide, I will walk you through the steps to creating a soft and chewy crust that will rival any traditional pizza. From choosing the flour blend to mastering the art of proofing yeast, we’ve got you covered. Get ready to elevate your pizza game and say hello to delicious homemade pies that will leave your taste buds begging for more.
Choosing the right gluten-free flour blend
When it comes to creating the perfect gluten-free yeast pizza dough, choosing the right flour blend is crucial. The type of flour you use can greatly affect the texture and overall quality of your crust. It’s important to select high-quality cassava flour, tapioca flour, and potato flour these mimic the properties of traditional wheat flour. I personally like the Swan Potato Flour as it doesn’t taste like potatoes. By selecting these various flours, you’ll be one step closer to achieving the perfect pizza crust that is both delicious and gluten-free.
Proofing the yeast for optimal rise
To ensure optimal rise and texture in your gluten-free yeast pizza dough, it’s important to properly proof the yeast before adding it to your dough mixture. Proofing the yeast involves activating it by dissolving it in warm nut milk, olive oil, and maple syrup. You’ll know the yeast is ready when it becomes frothy and bubbly, indicating that it’s active and ready to do its job of leavening the dough. This step is crucial in order to achieve a light and airy crust that is characteristic of traditional pizza dough.
Mixing and kneading the dough to perfection is the next step in creating the perfect gluten-free yeast pizza dough that is sure to impress even the most discerning of pizza lovers.
Mixing and kneading the dough to perfection
After proofing the yeast, it’s time to mix and knead the dough to perfection. Begin by stirring the dry ingredients until combined. Next, gradually add the dry ingredients to the wet mixture, into a stand mixer with a dough hook. Knead the dough for about 3 minutes.
Properly mixed and kneaded dough is essential for achieving the ideal texture and rise in your gluten-free yeast pizza dough. The next step in the process is to bake the dough to create a crispy yet chewy crust that will leave your taste buds craving more.
Baking tips for a crispy yet chewy crust
To achieve the perfect balance of a crispy yet chewy crust for your gluten-free yeast pizza dough, there are a few baking tips to keep in mind. Preheat your oven to the highest temperature possible to ensure a quick rise and a golden-brown exterior. Consider baking your pizza on a preheated pizza stone or a baking sheet for a more evenly cooked crust. For an extra crispy bottom, you can also sprinkle some cornmeal or polenta on the baking surface before placing the dough on top. By following these baking tips, you’ll be well on your way to enjoying a delicious gluten-free pizza with the perfect texture and flavor.
Topping ideas to elevate your gluten-free yeast pizza game
Topping ideas to elevate your gluten-free pizza game include a variety of fresh ingredients, savory meats, and flavorful cheeses to customize your pie to your liking. Consider topping your pizza with colorful roasted vegetables like bell peppers, zucchini, and cherry tomatoes for a burst of flavor. For a classic option, layer on slices of pepperoni, cooked sausage, or crumbled bacon for a hearty and satisfying meal. Don’t forget to add a generous sprinkling of your favorite cheese like mozzarella, cheddar, or feta for a deliciously gooey finish. Get creative with your toppings and experiment with different combinations to discover your perfect gluten-free pizza masterpiece.
Make one large or two medium pizzas by dividing the dough accordingly and stretching it out evenly on your prepared baking surface.
Versatile Make one Large or Two Medium.
Make one large or two medium pizzas by dividing the dough accordingly and stretching it out evenly on your prepared baking surface. This step allows you to customize your pizza size and shape based on your preferences. Once you’ve assembled your pizza with all your favorite toppings, you can choose to bake it right away or freeze it for later enjoyment. Make one for now and one for later.
Cooking Gluten-Free Pizza Dough On a BBQ or Treager
When it comes to cooking your pizza crust on an outdoor BBQ, the key is to strike the perfect balance between heat and timing. As a proud owner of a Treager, I’ve experimented with different techniques and found that 425 F. for around 8-10 minutes creates a crispy yet perfectly cooked crust. But before you even fire up the grill, be sure to have all your ingredients prepped and ready to go, because as we all know, the key to a successful pizza lies in the assembly.
Freezer directions
To freeze your pizza dough for later use, simply wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. Make sure to label it with the date so you can keep track of how long it has been stored. When you’re ready to use the dough, let it thaw in the refrigerator overnight before shaping and baking it. This convenient option allows you to have homemade gluten-free pizza whenever the craving strikes without the need to start from scratch every time. Most importantly, if making to freeze be sure to double the yeast so that it will rise accordingly. Use within three months
In conclusion, by following the steps outlined in this guide, you can say goodbye to lackluster gluten-free pizza dough and hello to a soft, chewy crust that will rival any traditional pizzeria. Remember to choose the right flour blend, proof your yeast, and knead the dough with precision for optimal results. Whether you prefer a crispy or chewy crust, our baking tips will guide you to pizza perfection. With endless topping possibilities and the option to make multiple pizzas, the sky’s the limit for your gluten-free pizza creations. So why settle for less when you can create a delicious homemade pie that will leave your taste buds singing? Take charge of your pizza destiny today and start baking up a storm. Your perfect gluten-free pizza awaits!
In Conclusion Gluten-Free Yeast Pizza Dough
In conclusion, by following the steps outlined in this guide, you can say goodbye to lackluster gluten-free pizza dough and hello to a soft, chewy crust that will rival any traditional pizzeria. Remember to choose the right flour blend, proof your yeast, and knead the dough with precision for optimal results. Whether you prefer a crispy or chewy crust, our baking tips will guide you to pizza perfection. With endless topping possibilities and the option to make multiple pizzas, the sky’s the limit for your gluten-free pizza creations. So why settle for less when you can create a delicious homemade pie that will leave your taste buds singing? Take charge of your pizza destiny today and start baking up a storm. Your perfect gluten-free pizza awaits!
Yeast can be found on Amazon.
Gluten-Free Yeast Pizza Dough
Ingredients:
- 1 cup (120 grams) cassava flour
- 1/2 cup (60 grams) tapioca flour
- 1/3 (40 grams) potato starch
- 2 tsp psyllium husk powder
- 1/2 tsp onion powder
- 1/2 tsp pink salt
- 3/4 cup nut milk of choice
- 1 1/2 tsp active dry yeast
- 2 tsp maple syrup
- 2 tsp olive oil
Directions:
First, warm the nut milk until 110-115 F. (I highly suggest weighing your flours). Second, warm the milk up in the microwave for 30 to 40 seconds. (Third, proof the yeast to make sure it is good). In a mixing bowl of a stand mixer combine the yeast, olive oil, and maple syrup stir until combined. Next, add the warm nut milk to the yeast mixture. Allow the mixture to sit for 10 minutes. When it gets bubbly and frothy that means the yeast is good.
Combine the cassava flour, tapioca flour, potato starch, psyllium husk powder, and salt in a separate bowl. Stir until combined. Finally, pour the flour mixture into the yeast mixture. Add the dough hook to the mixer and knead for 3 minutes. Form into a ball. Grease a bowl place the dough hook in and allow it to rise. Allow to rise for one hour. It will rise slightly but not like bread with gluten.
Baking:
First, preheat the oven to 375 F. Second, prep a pan with parchment paper. Third, spread a small amount of oil onto the parchment. Fourth, gently spread the dough into the shape and size you prefer. Make sure to rim the edge for the sauce. Par cook the dough for 10 – 15 minutes. Remove from the oven and allow to cool slightly before topping with pizza sauce or marinara, cheese, and toppings of choice cook an additional 10 -15 minutes or until crispy. Remove and allow to cool slightly before cutting into 6- 8 pieces and serve.
Directions For Baking in a BBQ or Treager
First, heat the Treager or BBQ to 425 F. Place a BBQ safe pizza stone onto the grate. Allow ten to fifteen minutes for the greater and pizza stone to get hot. Once it is hot add the pizza dough with added sauces and toppings. Cook for 8 -10 minutes or until the cheese is melted and the edges are highly browned.
Gluten-Free Yeast Pizza Dough
Ingredients
- 1 cup cassava flour (120 grams)
- 1/2 cup tapioca flour (60 grams)
- 1/3 cup potato flour I prefer Swan's Potato Flour
- 2 tsp psyllium husks powder
- 1/2 tsp onion powder
- 1/2 tsp pink salt
- 3/4 cup nut milk of choice
- 1 1/2 tsp active dry yeast
- 2 tsp maple syrup
- 2 tsp olive oil
Instructions
Making The Dough
- First, warm the nut milk until 110-115 F. (I highly suggest weighing your flours).
- Second, warm the milk up in the microwave for 30 to 40 seconds.3/4 cup nut milk of choice
- Third, proof the yeast to make sure it is good.
- In a mixing bowl of a stand mixer combine the yeast, olive oil, and maple syrup stir until combined.1 1/2 tsp active dry yeast, 2 tsp olive oil, 2 tsp maple syrup
- Next, add the warm nut milk to the yeast mixture.
- All the mixture to sit for 10 minutes.
- When it gets bubbly and frothy that means the yeast is good and you can continue.
- Combine the cassava flour, tapioca flour, potato starch, psyllium husk powder, onion powder, and salt in a separate bowl.1 cup cassava flour (120 grams), 1/2 cup tapioca flour (60 grams), 1/3 cup potato flour, 2 tsp psyllium husks powder, 1/2 tsp onion powder, 1/2 tsp pink salt
- Stir until combined.
- Finally, pour the flour mixture into the yeast mixture.
- Add in the olive oil.
- Add the dough hook to the mixer and knead for 3 minutes.
- Form into a ball.
- Grease a bowl place the dough hook in and allow it to rise.
- Allow to rise for one hour.
- It will rise slightly but not like bread with gluten.
Baking Directions
- First, preheat the oven to 375 F.
- Second, prep a pan with parchment paper.
- Third, spread a small amount of oil onto the parchment.
- Fourth, gently spread the dough into the shape and size you prefer.
- Par cook the dough for 10 - 15 minutes.
- Remove from the oven and allow to cool slightly before topping with pizza sauce or marinara, cheese, and toppings of choice cook an additional 10 -15 minutes or until crispy.
- Remove and allow to cool slightly before cutting into 6- 8 pieces and serve.
Directions For Baking in a BBQ or Treager
- First, heat the Treager or BBQ to 425 F.
- Second, place a BBQ-safe pizza stone onto the grate.
- Allow ten to fifteen minutes for the greater and pizza stone to get hot.
- Once it is hot add the pizza dough with added sauce and toppings.
- Cook for 8 -10 minutes or until the cheese is melted and the edges are highly browned.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| Calories 244 | |
| % Daily Value * | |
| Total Fat 2 g | 2 % |
| Saturated Fat 0 g | 1 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 145 mg | 6 % |
| Potassium 24 mg | 1 % |
| Total Carbohydrate 19 g | 7 % |
| Dietary Fiber 2 g | 7 % |
| Sugars 1 g | |
| Protein 0 g | 1 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 4 % |
| Iron | 9 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Quick and easy with a soft chewy crust.