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April 23, 2012 Gluten Free Recipes

Bread Maker Pizza Crust

Gluten Free Pizza

Gluten Free Pizza

The usual birthday meal demands at our house involve lots of gluten free pizza. Since we don’t have pizza often (it’s a lot of work no matter how easy to you make it), it’s always a treat. This recipe should make it as easy and fast as possible, since all the kneading is done in your bread maker! This recipe makes 2 large pizzas. Since I’m cooking for a family of nine, I usually double the recipe!
Wet Ingredients
3 large eggs
1/2 cup olive or grapeseed oil
1 cup milk
1/2 cup water
Dry Ingredients
2 cups rice flour or gluten free oat flour
1 cup cornstarch
1/2 cup potato starch
1/2 cup sugar
2 tablespoons yeast
3 teaspoons xanthan gum
1 teaspoon salt
More cornstarch, for dusting

 

Combine the wet ingredients in a separate bowl and pour into the bread-maker pan. In the bowl, combine the dry ingredients. Add to pan.
Put the bread-maker pan in the bread-maker and select where to buy accutane in Australia your regular cycle. As soon as the ‘knead’ part of this cycle is done (about 1 hour), remove pan from bread-maker.
While dough is still kneading, grease two large pizza pans and cover a clean surface with cornstarch.
Pour dough on floured surface and knead it out until it is fairly manageable. Divide dough into two parts and spread one part onto each pan.
Let dough rise for 45 minutes to an hour. While it is rising, prepare your pizza toppings.
When the dough is done rising, decorate the pizzas with toppings and put them in the oven.
Cook at 350 degrees F for about 45 minutes, until crust is golden brown.
PIZZA TOPPINGS:
For our pizza sauce we use 2 lbs ground beef cooked with 1 can tomato paste and 2 tablespoons pizza seasonings. Then we top the pizza with olives, peppers, pineapple, and mozzarella cheese.

Gluten Free Pizza

 

 

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Summary
recipe image
Recipe Name
Gluten Free Bread Maker Pizza Crust
Published On
2012-04-23
Preparation Time
2H
Cook Time
45M
Total Time
2H45M

Categories: Gluten Free Recipes Tags: Gluten Free PIzza, Gluten Free Pizza Recipe, Pizza

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Comments

  1. Kat says

    July 7, 2012 at 10:38 pm

    I am very new to gluten-free anything. Can you share what temperature you usually bake your pizzas at and for how long? Thanks, I love your site.

    Kat

    Reply
    • Linnaea says

      July 9, 2012 at 12:00 pm

      Thanks for pointing that out! I totally forgot to put the oven temp in the recipe! Just fixed that in the recipe. You can cook the pizza at 350 degrees F.

      Reply
  2. James says

    October 21, 2012 at 1:23 pm

    Does the cup of corn flour go into the dough with the other dry ingredients or is it to spread out on the clean surface while kneading the dough?

    Reply
    • Linnaea says

      October 22, 2012 at 5:00 pm

      The cornstarch, potato starch and rice flour along with yeast, sugar, and xanthan gum all go into the dough. You use extra cornstarch for dusting your surface.

      Reply
  3. James Kennedy says

    October 25, 2012 at 11:40 am

    Thank you for your quick response. I’m sorry but I have 1 more question. What kind of oil is best for this recipe?

    Reply
    • Linnaea says

      October 26, 2012 at 5:27 pm

      I always use olive oil, but grapeseed oil will work fine too…I recently subbed butter in another bread recipe of mine and it didn’t seem to make any difference, so you can try butter if you want to.

      Reply
  4. Amanda says

    November 14, 2013 at 5:00 pm

    I made this dough a few weeks ago and it was so delicious! The only problem I had was that it was very gooey and not really like dough (i.e. I couldn’t remove it from the bread maker and knead it). I basically poured it out of the bread pan onto my pizza stone and spread it around with a silicone spoon covered in corn starch (so it wouldn’t stick to the “dough”). Any suggestions on why this happened?

    Reply
    • Linnaea says

      December 21, 2013 at 4:12 pm

      I usually end up using a LOT of cornstarch (potato starch or tapioca starch work well too) when working with the dough. I have a bowl of cornstarch right next to my workspace so that I can cover my hands whenever things get a little sticky. What also works: Use your blender to add about 1/2 cup of cornstarch just before you roll it out, but do not mix it all the way in. That way you won’t lose all of the rise, but the dough will be thickened.

      Reply
  5. Karen says

    January 19, 2017 at 6:08 pm

    Can your pizza crust bread machine recipe be pre-baked without sauce and toppings for say 20 minutes and then wrapped well and frozen?

    Reply
    • Linnaea says

      January 21, 2017 at 1:51 am

      Yeah, absolutely! I do that actually quite frequently…Depending on the thickness of the dough, 20 minutes should be about right. I also like to turn the dough into one-person sized pizzas (like about as big as a tortilla) because they fit so much more easily in the freezer that way. Then, as you say, wrap super well in plastic wrap and you’re good to go!

      Reply
      • Karen says

        January 22, 2017 at 6:43 pm

        Thanks for your reply. Working with my daughter to make her favorites gluten free.

  6. Chelsea says

    January 8, 2018 at 2:03 pm

    this recipe is nothing like dough for me…. it ended up so liquidy. I double checked all the ingredients and measurements….
    anyone else? any solutions… ?

    Reply

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Hi, I’m Linnaea, the girl behind the blog! When I'm not mixing up GF goodness, you might find me herding cattle on our family ranch, frantically studying my way through college, procrastinating on homework by reading a good thick book, or bossing people around. Welcome to my corner of the internet! I'm so glad you're here. :) [Read More...]

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