gluten free crust

Love pizza but need a pizza dough that loves you back? Your days of eating store-bought, cardboard-like crusts are over! For those avoiding gluten, our awesome gluten-free pizza dough recipe uses a certified gluten-free flour brand and is super easy to make.&nbsp;For this recipe, we use Caputo Fioreglut Gluten Free Flour. If you prefer to use a different gluten-free flour, It’s important to note that the results will vary significantly and may require different quantities of water, yeast and/our olive oil, plus different prive times and preparations.&nbsp; This recipe is our tried and tested method – it’s sure to reignite your love of pizza!Makes 3 x 16” pizzas,&nbsp; or 4 x 12” dough balls

Gluten-Free Pizza Dough

(540 grams) Caputo Fioreglut Gluten Free Flour

(430 grams) warm water

(17 grams) salt

olive oil

Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast. Whisk the salt, yeast and olive oil into the warm water.

If mixing by hand:Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until the dough comes together in a ball. Turn onto a lightly floured surface and knead with both hands for about 10 minutes, until it is firm and well combined, and the dough ball is smooth and shiny. It’s important to note that dough that uses regular flour would be stretchy after kneading due to the gluten proteins strengthening during the kneading process. However, gluten-free flour will perform differently due to the absence of protein in the flour.Return the dough to the bowl. Cover with plastic wrap (cling film) and leave to rise in a warm place for 1-2 hours.If using a mixer:Fit the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to keep mixing at the same speed for 5-10 minutes, or until the dough is firm and combined.&nbsp;Cover the dough with plastic wrap (cling film) and leave to rise in a warm place for 1-2 hours.

When the dough has roughly doubled in size, divide it into 4 or 3 equal portions each weighing 8.8/11.6oz (250/330 grams). The dough may collapse at this stage, but don’t panic – this is normal at this point.

In a well-floured, airtight tray, leave the dough portions to rise for a minimum of one hour and up to a maximum of five hours, or until the dough balls have doubled in size.

To shape each piece of dough into a pizza base, place the first dough portion onto a well-floured pizza peel. Gluten-free pizza dough is much more delicate than conventional pizza dough, so handle the dough carefully to avoid tearing it. Press down into the dough using your fingers to flatten and spread the dough into a base, making sure not to press into the very edge of the dough so that a thicker crust can form once it cooks. You can also gently stretch the dough sideways by pressing your palms on either side of the dough and slowly pulling your hands away from each other. Take care not to tear the dough.&nbsp;&nbsp;

When the base is stretched out to a thickness of a&nbsp;¼ inch (5mm), pick up the pizza peel and give it a gentle shake to ensure the base is not sticking to the peel before you start adding the toppings. Follow our&nbsp;10 Tips for Launching the Perfect Pizza&nbsp;to avoid dough sticking to the peel.&nbsp;

Fire up your&nbsp;Ooni pizza oven. Aim for&nbsp;&nbsp;842˚F (450˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the&nbsp;Ooni&nbsp;Infrared Thermometer.

Launch the pizza into the oven, turning it every 20-25 seconds to ensure it cooks evenly.The gluten-free dough crust may appear to be cooked before it actually is due to the color the crust develops as it cooks, so don’t be afraid to bake the pizza a little longer. The base may also burn a little on the edges as it cooks through; simply dust those little burnt spots off after cooking.

Enjoy and share with all your gluten-free pizza-loving friends!

This press-in gluten-free tart crust looks fancy, tastes like a vanilla shortbread cookie, and takes 20 minutes to make with almond, oat, and sweet rice flours.Don’t forget to press the hot crust with the back of a spoon to help it hold together when cut, otherwise it will be very crumbly and delicate.

Gluten-Free Tart Crust with Almond Flour

cooking spray,

almond flour

(12 g) Bob’s Red Mill tapioca flour

(50 g) organic granulated sugar*

¼ teaspoon + 1⁄8 teaspoon fine sea salt

(85 g) cold, unsalted butter

GF vanilla extract

Position a rack in the center of the oven and preheat to 350ºF.

Prepare things

In the bowl of a food processor (or a stand mixer fitted with the paddle attachment) combine the almond, sweet rice, and oat flours with the tapioca starch, sugar and salt.

Scatter the butter pieces over the top and drizzle with the vanilla extract. Run the mixer until the dough forms moist clumps and the butter is fully incorporated, 20-30 seconds, pulsing as you near the end so as not to over-process the dough. If using a stand mixer, run on medium-low until the dough comes together, 3–5 minutes.

If the dough refuses to come together or seems dry after thorough mixing, add up to 1 tablespoon more cold butter or plant butter. Or try adding a few drops of cold water or a little beaten egg or egg yolk. (I&#39;ve never had this happen, but a few readers have!)

Make the tart dough

Spray a 9-inch loose bottom tart pan (or six 4-inch tartlet pans) with 1-inch high sides lightly with cooking oil. Dump about half of the crumbs into the pan and press the dough evenly into the sides of the pan. Add the remaining crumbs and press them into the bottom, keeping the edges square. (It takes me about 10 minutes to make it look pretty.)

Shape

Place the tart pan on a rimmed baking sheet and bake until pale golden and firm to the touch (15–20 minutes) for a parbaked crust, or until golden all over (5–10 minutes longer) for a fully baked crust. (If making tartlets, decrease the overall baking time by 5–10 minutes.)

Bake

Remove the crust from the oven and, while it’s still hot, press the sides and bottom firmly with the back of a spoon or a cup; this will help it hold together when cool.

Proceed with your tart recipe.

Press

I made a strawberry tart with pastry cream using this crust, so I fully baked it. The tart tasted great but I could not get it out of the pan. 
I see some others had problems with their crust sticking. I used the exact flours the recipe called for. I weighed them. No modifications at all. The crust did seem just slightly overbaked after 20 min (and I have an oven thermometer).  Any tips on getting the crust out? Do you do it while it’s hot, before filling? - I was afraid it would fall apart. Any help greatly appreciated because the crust tasted fantastic  and I want to try it again.

This was delicious with a vegan chocolate pie.  I made it in a round cake pan because that's all I had, but it worked out perfectly.

I've made this crust at least once a month for the last 4 months (I bring a tart to my monthly book club) and it always comes out beautifully. I'm vegan but don't always have vegan butter on hand. I have found that this recipe works just as well with 5 tablespoons of neutral oil (like canola, safflower or sunflower).

I used dark buckwheat flour instead of oat flour as it is what I had. The texture is very very good, and it breaks easily and has a satisfying crispiness to it...which is what I was worried about it not having -cause gluten free lol, it also tastes pretty nice. Will definetely use this recipe from now on, used to use one that used only oat flour/almond flour, I dunno it just doesn't have a good texture, sometimes turns out way too hard. While the blend  might seem like a hassle it's so worth it imo.

Anyways, thank you.

Is it possible to make this recipe with only 1 type of gluten-free flour?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1626569654/tgzb9wufylksnku2jta4.mp4

This gluten-free tart crust recipe is a snap to make but it looks like a fancy bakery dessert and tastes like a buttery shortbread cookie. Made with rice, oat, and almond flour plus butter, sugar, and salt. Use plant butter for an easily dairy-free and vegan tart crust.

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Top 2 gluten free crust recipes from across the web

The most viewed gluten free crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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