GLUTEN FREE THICK CRUST PIZZA RECIPES

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GLUTEN-FREE PIZZA CRUST - NO KNEAD AND PERFECT EVERY TIME!



Gluten-Free Pizza Crust - No knead and perfect every time! image

My go-to Gluten-Free Pizza Crust recipe is a simple staple for your Gluten-Free kitchen. Perfectly thick and chewy, and no kneading required.

Provided by Chrystal Carver

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1

Number Of Ingredients 8

3/4 cup warm water (between 110-120 degrees F)
1 tablespoon sugar
1 packet yeast (1/4 oz.)
2 cups (285g.) gluten-free flour blend (for this recipe I used Bob's Red Mill Gluten-Free 1-to-1)
1 teaspoon salt
1 large egg
1 tablespoons olive oil
1 teaspoon cider vinegar

Steps:

  • Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 450°F.
  • Mix water, sugar, and yeast and let sit for 5 minutes, or until it looks foamy.
  • In electric mixer bowl, mix flour blend and salt. Add in egg, olive oil, vinegar, and yeast mixture.
  • Mix on low speed for 1 minute.
  • Using an oiled spatula, transfer the gluten-free pizza dough onto a piece of parchment paper. Using oiled hands, spread dough into a 10-12-inch round.
  • Bake for 8-10 minutes.
  • Add toppings and bake for an additional 8-10 minutes.
  • Enjoy hot.

Nutrition Facts : Calories 110 calories, CarbohydrateContent 21 grams carbohydrates, CholesterolContent 2 milligrams cholesterol, FatContent 2 grams fat, ProteinContent 2 grams protein, ServingSize 8, SodiumContent 336 grams sodium, SugarContent 1 grams sugar

CHICKPEA CRUST PIZZA RECIPE - FOOD NETWORK



Chickpea Crust Pizza Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 13

2 teaspoons olive oil
2 garlic cloves, chopped
1 carrot, chopped
1/2 small onion, chopped
Sea salt and freshly ground black pepper
One 8-ounce can tomato sauce or 8 ounces crushed tomatoes
2/3 cup chickpea flour
2 teaspoons garlic powder
1/2 teaspoon salt
2 teaspoons olive oil
1/2 teaspoon olive oil
1 cup grated provolone cheese
3 ounces chicken sausage (about 1 link), cut into 1/4-inch slices

Steps:

  • Preheat the oven to 425 degrees F. 
  • For the tomato sauce: In a large pot, heat the oil over medium-high heat. Add the garlic, carrots and onion and saute until the vegetables are soft, approximately 5 minutes. Season with salt and pepper. Add the tomato sauce and bring to a simmer. Cover and simmer on low heat until thick, about 20 minutes. 
  • For the crust: Meanwhile, in a bowl, whisk together the chickpea flour, garlic powder, salt and 2/3 cup water. In a 7 1/2-inch round nonstick pan, heat the olive oil over medium heat and pour the "dough" into the pan (about 1/8 inch thick). Cook the "dough" until the edges start to brown, approximately 3 minutes. Flip the crust over like a pancake and cook on the other side for another 3 minutes. Transfer the crust to a baking sheet. 
  • To finish the tomato sauce, put the sauce into a food processor and process until smooth. 
  • For the pizza topping: Brush the olive oil over the chickpea crust. Spread a thin layer of the tomato sauce over the crust, leaving a 1/2-inch border. Sprinkle on the grated provolone, covering the tomato sauce. Place the chicken sausage slices on top. 
  • Bake until the cheese is melted and bubbling, 10 to 15 minutes.

Nutrition Facts : Calories 274 calorie, FatContent 17 grams, SaturatedFatContent 6 grams, CholesterolContent 42 milligrams, SodiumContent 939 milligrams, CarbohydrateContent 17 grams, FiberContent 4 grams, ProteinContent 14 grams, SugarContent 5 grams

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