This is my first attempt at a pizza crust for Dena. It is made with our gluten-free flour mix and baking powder (making it free of gluten and yeast).
First try: March 31, 2022
Gluten-Free Yeast-Free Pizza Ingredients
Makes: 1 Pizza Crust (9″x13″ or 12″ round)
In case you’re wondering, these two baking sheets are essentially the same size.
- 12″ Pizza Pan: 113 square inches
- 9″x13″ Baking Sheet: 117 square inches
I first add the wet ingredients to the mixer.
- Water (lukewarm): 5.5 liquid ounces
- Maple Syrup: 2 tsp
- Olive Oil: 1 tbsp
- Egg Whites: 2
- Apple Cider Vinegar: 2 tsp
Because I weigh the flour mix on the scale, I also through the rest of the dry ingredients in the bowl on the scale and quickly mix them together with a fork before adding them to the mixing bowl.
- Gluten-Free Flour Mix: 232 grams
- Salt: 1 tsp
- Oregano: 1 tbsp
- Psyllium Husk Powder: 1.5 tsp
- Baking Powder: 2.25 tsp
Mix for 5 minutes on #2 speed.
After mixing, the consistency is kind of a sticky mess, but it does form a mass of dough.
While the mixer is running, preheat the oven to 350 degrees farenheit.
Spray Spatula and Baking Sheet with Oil
Scrape the pizza dough from the mixing bowl into the pizza pan.
It will kind of look like a big clump of regular pizza dough. Except that it doesn’t need to be tossed, rolled, or stretched. Because it has no gluten, it isn’t very elastic.
With a well-oiled, silicone spatula, I just pressed the dough to the edges to form a nice pizza crust.
Stick a Fork in It (About 30 Times)
The first time I did this with this recipe, I forgot to put fork holes in the dough.
This created two problems.
- Excess steam couldn’t escape and the center remained gummy and stuck to the pan
- The edges of the crust began to inflate and puffed up with trapped air.
With the other gluten-free pizza dough (with yeast) I always poked holes and it has neither problem with too much air or moisture.
Don’t forget to “dock” or perforate your dough before putting in the oven.
Now it’s ready to bake. It took almost 30 minutes.
Put the pan in the preheated, 350-degree oven.
Because my dough had no fork holes, it took 22 minutes.
Then I had to flip the dough and back another 7 minutes before it reached the correct doneness.
In the end, the consistency was good, and Dena ate my experiment.
Next time: With fork holes, I expect it will fully bake in around 20-25 minutes, with no flipping of dough.
Next time: Reduce the amount of salt. Dena found it a little too salty.