{"id":2603,"date":"2018-07-09T06:14:48","date_gmt":"2018-07-09T11:14:48","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=2603"},"modified":"2025-02-20T11:52:05","modified_gmt":"2025-02-20T16:52:05","slug":"quick-gluten-free-pizza-crust-recipe","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/quick-gluten-free-pizza-crust-recipe\/","title":{"rendered":"Quick Dairy-Free Gluten-Free Pizza Crust Reipe"},"content":{"rendered":"

Gluten-Free Dairy-Free Pizza Crust
\n3 Different Recipes Below<\/span><\/span><\/strong><\/p>\n

#1 YEAST FREE, DAIRY-FREE YOGURT\u00a0<\/span>
\n<\/span><\/strong>\u00a0<\/span><\/strong><\/p>\n

#2 VEGAN VERSION
\n<\/span><\/strong><\/span>
\n#3 YEASTED VEGAN CRUST\u00a0<\/strong><\/span><\/p>\n

Pizza can be quite a healthy meal when it’s
\nhomemade, so you’re in control of the ingredients!
\nStart with pizza dough, You can make the crust
\nthick or thin, round or square, a low-sodium sauce, a
\nsprinkle of homemade vegan cheese<\/span><\/a>, and healthy
\ntoppings, and whatever you come up with.<\/strong><\/span><\/p>\n

If it’s going to be a meal instead of just a snack,<\/span>
\nPut it with soup and a salad and you have a nutritious<\/span>
\nsatisfying meal.\u00a0<\/span><\/p>\n

It’s best to make your own pizza because whichever
\npackaged pizza brand <\/span>you go with, you’re not really safe.
\nHave you read the ingredients?<\/span><\/p>\n

One popular brand Pizza has ingredients such as
\nL-Cysteine hydrochloride, and ammonium sulfate (a
\n<\/span>lawn fertilizer), along with 720 milligrams of sodium
\n<\/span>per serving, while another brand’s Pepperoni Pizza
\ncontains <\/span>more than your daily allowance of sodium in
\none serving! plus BHT and BHA.<\/span><\/p>\n

The *garlic and oregano in homemade tomato sauce
\nturns your gluten-free pizza into a healthy superfood.\u00a0<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n


\nBut the toppings, when you make your own pizza,
\nare unlimited and can be set up to suit individual
\npreferences. Add-ins may include eggplant, broccoli,
\n<\/span>saut\u00e9ed<\/span> mushrooms, saut\u00e9ed bell peppers, roasted red
\nor green pepper, barbeque sauce, onions, olives, diced
\ntomatoes, vegan cheese, multiple cheeses, vegan
\npepperoni, pignolis, whatever. Dairy-Free homemade
\nprovolone or mozzarella cheese<\/a>!<\/span><\/p>\n

 <\/p>\n

\"\"<\/span><\/p>\n

\n
\n

 <\/p>\n<\/div>\n<\/div>\n

 <\/p>\n

+++++++++++++++++++++++++++++++++++++++++<\/strong><\/span><\/p>\n

#1 YEAST-FREE PIZZA CRUST\u00a0<\/span>
\n(Dairy-Free optional)
\n
\n<\/span><\/span>INGREDIENTS
\nCan be doubled, tripled, etc.
\nto have on hand when called for.<\/span>
\n<\/span><\/strong><\/p>\n

2\/3 cup Gluten-Free oat flour (plus
\nabout 1 more tablespoon for sprinkling)
\n<\/span><\/p>\n

1\/3 cup tapioca starch\/flour<\/span>
\n
\n1 -1\/2 teaspoons of baking powder<\/span>
\n1\/2 teaspoon of salt
\n<\/span><\/p>\n

1\/2 teaspoon xanthan gum<\/span><\/p>\n

3\/4 cup Yogurt, (OR<\/strong> dairy-free Soy milk, or full-fat
\ncoconut milk )
\n2-1\/2 tsp. vinegar. Let sit 5 minutes
\nuntil thickened.\u00a0<\/span><\/p>\n

2 to 3 tablespoons lukewarm water<\/span><\/p>\n

The dough cooks well at 350\u00b0F for about 10-15 minutes.<\/span><\/p>\n

Optional:<\/strong>
\nEgg wash<\/strong> (1 egg + 1 tablespoon lukewarm water, beaten)<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n


\nDIRECTIONS<\/span><\/strong><\/p>\n

Preheat your oven to 400\u00b0F. Place a pizza stone or
\noverturned rimmed baking sheet in the oven as it preheats.<\/span><\/p>\n

In a large bowl, place the flour blend, xanthan gum,
\nbaking powder, and salt, and whisk to combine. <\/span><\/p>\n

Add the yogurt and 2 tablespoons
\nof water, and mix until the dough holds together well.
\n<\/span>
\nIf necessary for the dough to clump and hold together easily,
\nwithout feeling stiff to the touch, add another tablespoon of
\nwater and mix to combine.<\/span><\/p>\n

 <\/p>\n

Turn the dough out onto a very lightly floured surface and
\nknead it with clean hands until it\u2019s a bit smoother. Using floured
\nhands and a rolling pin, pat and roll out the dough into a 12-inch
\nround, rotating the dough frequently to prevent sticking.
\n<\/span>
\nRoll and pat the dough more thickly as you work from the
\ncenter of the dough to the edges to create a crust.<\/span><\/p>\n

Transfer the dough to a piece of parchment paper and
\npierce all over with the tines of a fork.<\/span><\/p>\n

Brush generously with the egg wash.<\/span><\/p>\n

Using a pizza peel or another flat surface, transfer the<\/span>
\npizza dough, still on the parchment lined pan, to the preheated<\/span>
\noven to bake for 12 minutes.<\/span><\/p>\n

Remove the pizza crust from the oven,<\/span><\/p>\n

add tomato sauce and shredded cheese as desired, and return
\nto the oven to continue to bake until the crust is golden brown
\nand the toppings are melted and bubbling (another 3 to 4 minutes).<\/span><\/p>\n

Remove from the oven, allow to sit for about 5 minutes undisturbed
\nbefore cutting into 8 equal slices and serving.<\/span><\/p>\n

++++++++++++++++++++++++++++++++++++
\n<\/span><\/span><\/span><\/strong><\/p>\n

#2 Thin & Crisp Yeast-Free\u00a0<\/span><\/strong>
\nGluten-Free Pizza Dough\u00a0<\/span><\/strong><\/p>\n

Makes Two 12″ pies
\nServes 4 to 6<\/span><\/strong><\/p>\n

\"\"
\n
\nIngredients:<\/strong><\/span>
\n1-1\/2 cups oat flour<\/span>
\n1\/2 cup tapioca<\/span>
\n3\/4 tsp baking powder
\n3\/4 tsp. salt
\n3\/4 cup water
\n3 tbs. oil (olive or avocado)
\nPreheat oven to 450<\/span><\/p>\n

Mix flour, salt, and baking powder.<\/span>
\nAd oil and water, blend into a sticky dough.<\/span>
\nadd flour if needed for handling.<\/span>
\n
\nKnead 2 minutes into smooth ball.<\/span>
\nWrap in plastic and let sit for 15 minutes.<\/span><\/p>\n

Place a pizza stone or inverted cookie<\/span>
\nsheet on lowest rack of oven.<\/span>
\nCut dough in half. <\/span><\/p>\n

Oil two sheets of parchment.<\/span>
\nPlace one half of dough between the sheets.<\/span>
\n
\nRoll into 12 to 14 inches. Remove top parchment.<\/span><\/p>\n

While dough sits on parchment, Spread with<\/span>
\nsauce and topping. Slide onto baking sheets.<\/span>
\nBake 10 to 12 minutes until dough is browned<\/span>
\nand cheese bubbles.<\/span><\/p>\n

Slide off<\/span><\/p>\n

 <\/p>\n

+++++++++++++++++++++++++++++++++<\/span>
\nGluten-Free Dairy-Free
\n#3 Yeasted Pizza Crust\u00a0<\/span><\/strong><\/p>\n

\n

YEAST-RISING VERSION<\/strong><\/span><\/p>\n

\"\"<\/p>\n

Ingredients<\/span><\/strong><\/p>\n

2 1\/4\u00a0tsps. of yeast.\u00a0<\/span><\/p>\n

1-2 tsp coconut sugar, honey, or pure maple syrup<\/span><\/p>\n

1\u00a0cup\u00a0water<\/span><\/p>\n

1\u00be cups \u00a0gluten free oat flour)
\n<\/span>\u00be cup Tapioca<\/span>
\n1\u00a0tsp\u00a0salt
\n<\/span>1 tbs. olive oil optional
\n<\/span>
\ntoppings of choice \u2013 see below for flavor ideas<\/span><\/strong><\/p>\n<\/div>\n

\n

Instructions<\/span><\/h3>\n
\n
Preheat oven to 450 F. Gently heat the water, using a
\nmicrowave or stove, so it\u2019s warm but not boiling \u2013 about
\n110 F if you have a thermometer.
\n<\/span>
\nDissolve the yeast and sugar in the water, and let sit until<\/span>
\nbubbly (about 5 minutes).<\/span>Stir in all remaining ingredients.
\nLet sit 5 minutes,
\n(or you can <\/span>cover and refrigerate overnight).<\/span><\/div>\n
\n


\nRoll into a thin large round crust, or make multiple
\ncrusts <\/span>for 8″ mini-pizzas.<\/span>
\n
\nIf dough is too sticky, add a little flour as needed.
\nRoll between parchment for easy handling.
\n<\/span>
\nBake on a greased <\/span>or parchment-lined pan or a pizza
\nstone <\/span>for 20 minutes or until browned as desired.<\/span><\/p>\n

Remove the pizza <\/span>crust from the oven. <\/span>Add tomato sauce.
\n<\/span><\/p>\n

Add toppings and shredded cheese as desired, and return
\nto the oven to continue to bake until the crust is golden brown
\nand the toppings are melted and bubbling (another 3 to <\/span>4 minutes).<\/span><\/p>\n

 <\/p>\n

Inspired by Weight Watchers “gluten free bagels.”<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

\"\"<\/p>\n

 <\/p>\n

+++++++++++++++++++++++++++++++++++++++++++++++++++++++<\/span><\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Gluten-Free Dairy-Free Pizza Crust 3 Different Recipes Below #1 YEAST FREE, DAIRY-FREE YOGURT\u00a0 \u00a0 #2 VEGAN VERSION #3 YEASTED VEGAN CRUST\u00a0 Pizza can be quite a healthy meal when it’s homemade, so you’re in control of the ingredients! Start with pizza dough, You can make […]<\/p>\n","protected":false},"author":1,"featured_media":2612,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,232,233,75,45,32,33],"tags":[271,29,46,272,28],"class_list":["post-2603","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-breads-rolls","category-breads-rolls-2","category-dinner","category-gluten-free","category-lunch","category-snack","tag-3-ingredient","tag-easy","tag-gluten-free","tag-pizza-crust-recipe","tag-quick"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2603","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=2603"}],"version-history":[{"count":74,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2603\/revisions"}],"predecessor-version":[{"id":9147,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2603\/revisions\/9147"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/2612"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=2603"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=2603"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=2603"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}