Long proofing and the addition of baking powder ensure that this parbaked gluten free pizza crust is chewy, crunchy and able to support all the toppings you love.
Gluten free dough for something quick-baked like pizza is a challenge when regular pizza dough sets such a high standard of crunch, chewiness and texture. I like to add a little cornmeal to the dough – and use it when rolling it out to bake – which helps a lot.
Is this the same as your favorite gluten-full pizza crust? Not exactly. But it’s darn close. The secret is partially baking it just so it rises but doesn’t really brown much. Parbaking the crust means that it retains its shape and texture, even when toppings are added. Best of all, parbaked crusts can be frozen or refrigerated for future pizza nights.
Parbaked Gluten Free Pizza Crust
As per Serious Eats, 95°F or 35°C is the best temperature for yeast to multiply, but that's not quite warm enough for proofing active dry yeast. It needs the extra warmth to dissolve and become active. If you have a thermometer, employ it when warming your water to the specified temperature range.
Ingredients
2 ¼ teaspoons or 7g active dry yeast
1 cup or 240ml warm water (between 105-110°F or 40-43°C)
1 tablespoon sugar
2 ½ cups or 400g gluten free bread flour (with xanthan gum) plus extra for kneading (I used Freee White Bread Flour.)
1/4 cup or 60g cornmeal plus extra for rolling out the pizza crust
1 teaspoon fine sea salt
1 teaspoon baking powder
1 egg
5 tablespoons olive oil, plus extra for brushing on when baking
1 teaspoon apple cider vinegar
Method
Warm the water to the correct temperature range. I like to use a microwaveable measuring vessel with quick zaps of the microwave but a small pot over a low flame will also work.
Stir in the sugar and the yeast and leave to prove for five minutes. Your yeast should start frothing up, showing that it has been activated by the warm water.
In a large mixing bowl, whisk together the flour, baking powder and salt.
In another mixing bowl, whisk together the egg, vinegar and olive oil.
Stir in the water/yeast mixture.
Add in the wet ingredients to the dry ingredients bowl.
Mix them together with a wooden spoon or Danish whisk until a sticky dough forms.
Cover with cling film or a shower cap and place somewhere warm for 2-3 hours.
After the rising time is up, preheat your oven to 425°F or 218°C and put the dough in fridge for 15 minutes to rest. This will make it easier to roll out.
Lightly flour a clean work surface and knead the dough with a good sprinkling of flour until it forms into a smooth ball.
Avoid adding too much flour, just enough until a ball dough forms and the dough isn't as sticky.
Divide the dough into two even pieces.
Sprinkle your work surface lightly with cornmeal and use a floured rolling pin to roll each piece of dough into a roughly 10 in or 25cm circle.
Sprinkle a little more cornmeal on your baking pan and transfer the pizza crusts to a pan. Generously brush the top of the crusts with olive oil and bake for 12 minutes in the preheated oven.
Remove from the oven. Leave to cool completely and then store in a refrigerator or freezer, well wrapped, until you are ready to add toppings and bake again.
When ready to bake as pizza, add your favorite sauce and desired toppings.
Bake in an oven preheated to 425°F or 218°C for about 8-12 minutes, perhaps just a little longer if your crust was in the freezer.
Remove from the oven and leave to cool for a few minutes.
Cut in slices to serve.
Enjoy!
It's the second Tuesday of the month which means it's time for my fellow Bread Bakers to share their recipes. Our theme today is gluten free pizza. Many thanks to our host, Renu of Cook with Renu. Check out the links:
- Instant Gluten-Free Millet Pizza: Cook with Renu
- Food Lust People Love: Parbaked Gluten Free Pizza Crust
- Sneha’s Recipe: Rice Pizza With Tandoori Chicken
- Karen's Kitchen Stories : Spicy Corn Pizza
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