Post Punk Kitchen Forum

Any favorite GF pizza dough recipes? I have one hanging around here somewhere....probably stuck between two pages of a book. I'll post it if I find it.

i'm currently working on creating one myself. i've almost got it to where i want it and will post the recipe and pictures as well soon when it's 100%.

there's also this one from Shauna of gluten-free girl & the chef (http://glutenfreegirl.blogspot.com/):

Makes two 10-inch crusts if you like them thick, 12-inch if you like them thin

125 grams (1 cup) cornstarch
125 grams (3/4 cup plus 2 tablespoons) corn flour
125 grams (3/4 cup) potato starch
125 grams (3/4 cup) sweet rice flour
1 tablespoon xanthan gum
1 teaspoon guar gum
1 ½ teaspoons kosher salt
375 grams (1 ¾ cup) warm water, heated to about 110°
50 grams (1/4 cup) extra-virgin olive oil
15 grams (4 teaspoons) active dry yeast
gluten-free cornmeal for sprinkling on pan (not all are gluten-free due to manufacturing practices)
olive oil, for brushing

Combining the dry ingredients. Sift cornstarch, corn flour, potato starch, and sweet rice flours into large bowl. Add xanthan gum, guar gum, and salt. Sift mixture into bowl of stand mixer.

Activating the yeast. Combine warm water, olive oil, and yeast in small bowl. Stir gently. Let rest for a minute.

Making the dough. Pour yeasty water into dry ingredients. Mix at medium speed (using the dough hook attachment) for 2 minutes, until dough comes together and feels soft and pliable. Set dough aside in a warm place and let rise for 1 hour.

Preparing to bake. Preheat the oven to 550° (or as hot as your oven will allow it). If you have a pizza stone, put it in the oven now. Sprinkle a pizza tray or baking sheet with cornmeal.

Rolling out the dough. Cut the dough ball in half. Put one of the balls of dough between 2 pieces of parchment paper. Through the paper, roll out the dough as thin as you can make it.

Pre-baking the crust. Carefully transfer dough onto the pizza pan. Brush dough with olive oil. Bake until the dough feels firm and you can lift it off the pan and will hold its shape, about 7 minutes.

Take the crust out of the oven and top it as you wish.

You can make the second crust immediately (and really, you probably will). Or, you can put it in the refrigerator and have pizza again the next day.

Or if you are in a hurry, the Namaste pizza crust mix is pretty tasty. Just add oil and water.

I used to make GF ( vegan ) pizza every Friday at my last job.. unfortunately, I never wrote down the proportions.. BUT... I am going to be writing my recipe down the next time I make it and I'll share it on my blog and link to it here. ( I made huge batches of it anyway, so it's better I write down an actual recipe for 1 crust )

I used:
Bob's AP Baking Mix
Cornmeal
Yeast
Sugar
Olive Oil
Spices
Flax Meal

It was a very wet dough and it made a very thin crust. The great thing was that many people couldn't even tell it was GF.. although it didn't hold up well much longer than 24 hours.

Not a dough, but I like Sami's Bakery pizza crusts. They are pre-baked, so I just top them and bake it for 12-15 more minutes. They are not labeled gluten free, but there are no gluten ingredients in them. I think it is because they are not manufactured on dedicated machinery.

http://www.samisbakery.com/products/millet-and-flax/detail.cfm?id=64

I like Bob's Red Mill GF Dough Mix. Just add water!

Holler!!!

Thanks so much! I couldn't find the damn recipe anywhere. = ( And it was my boyfriend's absolute favorite. But I recall it was pretty similar to the one happyfaced listed. So I'm gonna try that and I'll post my review.... = D You made my day!

Made the crust using the recipe happyfaced posted. Except I couldn't find potato starch, so I used egg replacer. And I used a little more water and olive oil than the recipe called for. It is delicious! It's a crispy thin crust. We topped it with tomatos, roasted garlic, carmelized onions, and artichoke hearts. Here's some crappy Photo Booth photos:

that rocks! i'm glad you two loved Shauna's pizza dough recipe - thanks for the heads up on your substitutes - and the photos make me smile! yay!

That pizza looks really, really good. I love your toppings :)

okay so the bob's has a mix where you only add water? i tried one with yeast and that wanted egg replacer and it was too yeasty for my liking.

http://mattikaarts.com/blog/charcuterie/gluten-free-flatbreads-hot-pepper-lonzino-and-mizuna/

I recently bookmarked this recipe after seeing rave reviews online. Haven't tried it yet, but it looks promising.

bean-based!

http://www.stumbleupon.com/su/2Bq5KH/th ... guest.html