![]() As I described in more detail in the soft pretzels post, the proteins in milk (caseins) help provide structure to the dough by mimicking gluten. To encourage and trap the most air bubbles from the yeast in gluten-free pizza dough, I use milk and add apple cider vinegar (a trick I also use in my gluten-free cinnamon rolls). Using Bob's Red Mill flours will provide the best texture of gluten-free pizza crust! Gluten-Free Yeast Dough For each of these flours, I use only Bob’s Red Mill brand, which is finely ground and consistent in quality. For example, I've found some brands of tapioca starch are less finely ground, which makes a less chewy and more gritty texture and will negatively impact the moisture absorption. The more and more I bake gluten-free the more I learn that having a consistent brand of flour makes a huge difference. ![]() ![]() Tapioca starch gives the dough a chewy texture and structure.Ĭorn starch helps the outside of the crust crisp up and brown like a classic pizza crust. I use sorghum flour in my gluten-free sourdough starter and bread because of what it adds. Sorghum flour, like oat flour, is wholesome and whole grain, but with slightly sweet notes it adds flavor depth. Oat flour gives the crust it's soft moist texture and wholesome whole grain notes. To read more in detail head over to that gluten-free soft pretzel post. When I made the soft pretzels, I broke down each flour and what it brings to the dough, as well as why I used milk in gluten-free dough. The texture of the inside of the pretzels is doughy and chewy, just how I wanted my gluten-free pizza crust, which made it perfectly suited for the adaptation. My gluten-free pizza recipe starts with the same flour blend I made into gluten-free soft pretzels: Bob’s Red Mill gluten-free oat flour, sorghum flour, tapioca starch, and corn starch. Gluten-free pizza is made using a combination of gluten-free flours, with milk and apple cider vinegar added in to help with the structure of the yeast development. The two pictures above show the crust baked on a pizza stone in a conventional oven. Many have told me it has become a weekly staple in their houses as well. Having reached what we deem the perfect crust, it's become a weekly pizza night staple in our house.Ī few readers saw my gluten-free pizza dough on IG stories and offered to test the recipe. It's the gluten-free pizza crust I've been dreaming of for years. Notice I said "our perfect." This pizza crust recipe is thin and crispy, but not too thin, with beautiful bubbles and a crisp but super chewy crust. Here's a list of all the recipes I’ve made in partnership with Bob’s Red Mill over the years! Gluten-Free Pizza Crust RecipeĮver since we got a tabletop wood-burning pizza oven, we've been experimenting to create our perfect gluten-free pizza crust recipe. This gluten-free pizza recipe is the second recipe in a year-long partnership with Bob’s Red Mill. You're entitled to love it just the way you want it, but if you're in that former camp like me, have I got a pizza crust for you. Some like it thin and crispy with a chewy crust (that's us), others want it thin and foldable like New York Style pizza, and, on the opposite end, others want it thicker, soft, and chewy, almost bready. Like brownies and chocolate chip cookies, I realize that pizza crust preference is one of those foods where people have strong divisive opinions on texture. This post is sponsored by Bob’s Red Mill, a long-term partner of Snixy Kitchen ![]() Make it in your oven or a pizza oven and top with your favorite toppings! This gluten-free pizza crust recipe is thin and crisp, with beautiful soft air bubbles and a thick bready edge that bakes up a soft and chewy. ![]()
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