Grain and Gluten Free Pizza Crust Recipe
Here is where you get to choose your grain and gluten free pizza crust recipe - because if you love pizza, then going without is just not on, especially if it’s in the name of being grain and gluten free.
There are 5 recipes so far, and counting. They are all great in texture and taste. What's more, they give you a choice as to the ingredients you can use.
....Handy when you haven’t been shopping.
High Protein Grain and Gluten Free Pizza Crust Recipe
1 cup soy flour
½ cup neutral-tasting protein powder, such as whey, milk or soy powder.
1 teaspoon garlic powder
1½ teaspoon oregano or other Italian seasoning
pinch black pepper and/or cayenne or other hot pepper (optional)
½ teaspoon salt
1 teaspoon sugar (or substitute)
3 Tablespoons oil
¼ cup water (approximately)
Heat oven to 375°F/190°C.
Mix dry ingredients together. Mix eggs, oil, and water together. Combine wet and dry ingredients. The mixture will be sticky, but should hold together. Soy flours differ quite a bit, so you may need to add a little more water.
Place dough between two sheets of baking paper and use a rolling pin to roll to approximately 3mm (0.1 inch) in thickness. Lay on a baking sheet/pan lined with baking paper. Alternatively, rub some vegetable oil between your fingers and press the dough onto your lined pan/ baking sheet.
Bake for about 10-14 minutes, or until light brown. Remove from oven and cover with pizza toppings. Replace in oven and finish baking.
Herbed Grain and Gluten Free Pizza Crust Recipe
½ cup your choice of amaranth flour, quinoa flour or buckwheat flour (or a combination. But really, don’t stop there. If it’s worked for all of those, it’ll probably work for others too.)
½ cup soy flour
2 tbs arrowroot or potato flour or tapioca flour
½ tsp guar gum
1 tsp salt
1 tsp garlic flakes (or dried garlic or garlic powder)
1 tsp onion flakes (or dried onion or onion powder)
1 tsp Italian herb mix
1 tsp baking soda
¾ cup water
Mix dry ingredients together. Add water in small amount, stirring each time. The mixture will form a batter.
Spread the batter across a lined pan/baking sheet.
Bake for 10 minutes at 320°F/160°C or just until the pizza crust starts to firm on top.
Remove from the oven. Turn up the oven to 375°F/190°C
Add pizza topping and bake for 10 - 15 minutes or until topping is cooked.
Chick Pea Grain and Gluten Free Pizza Crust Recipe
2 tablespoons olive oil
¼ cup potato flour or arrowroot
½ cup soy or chickpea flour
½ teaspoon baking powder*
½ teaspoon sugar
½ teaspoon salt
Mix egg and olive oil together in a bowl. Sift other ingredients together, then add gradually to the egg mixture until all combined.
Roll dough out with a rolling pin and place on a lightly oiled baking tray. Bake in a preheated oven at 390°F/200°C for 5 minutes.
Remove and add topping, then place back in oven until cooked.
*See baking tips at the bottom of the Grain and Gluten Free Flours page for instructions on how to make grain free baking powder.
Pepita and Sunflower Seed Grain and Gluten Free Pizza Crust Recipe
1 cup ground pumpkin seeds
1 cup ground sunflower seeds
1 tsp salt
2 small eggs
1-2 tsp olive oil
optional- crushed garlic, chopped parsley, dried Italian herbs, or any other ingredient for flavor
Preheat oven to 350F/175C degrees.
Grind the seeds before measuring out 1 cup each. Blend all ingredients in a bowl.
The dough will be quite stiff. Vary the amount of olive oil based on how dry the dough seems- if it is wet enough with one tsp, then omit the second one. If you are adding herbs, garlic, or anything else for flavor, do it now.
Line a cookie sheet with baking paper. Pat the dough into a ball shape and place it in the middle of the cookie sheet. Press the dough flat with your hands. To about ¼ of an inch (just over ½ centimetre).
Bake for 20 minutes (or longer if it looks very wet). Remove from oven, top with sauce and toppings, then return to oven for as long as it takes for the toppings to get hot and cheese to melt if you are using cheese.
Potato Grain and Gluten Free Pizza Crust RecipeIngredients
¼ cup hot water
¼ cup olive oil
¼ cup besan/chick pea flour
½ cup potato flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup (100g/3.5oz) mashed potato
Preheat oven to 200°C/395°F.
Mix hot water, oil and egg into a mixer and mix on low.
Sift in dry ingredients and beat further for approx. 1 minute.
Add mashed potato and mix again until smooth.
Pour into a greased tin or baking tray with sides, and let stand for 10 minutes.
Cook for 10 minutes in preheated oven.
Remove from oven, add topping and return to oven until cooked.
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