Gluten-Free, Casein-Free Pizza Crust

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#GlutenFree pizza crust your whole family will love on game night! WholeIntentions.comI like pizza – and I don’t think I’m alone in saying that. :)

The combination of bread crust, tomato and seasonings, dripping cheese, and a plethora of toppings makes our mouths water.

It’s become an American icon – the typical birthday party menu, the morning, noon, and night sustenance for college attendees, and the mom-doesn’t-want-to-cook-tonight option for dinner.

We have Italian immigrants from the late 19th century to thank. Little did they know it would soon be dubbed America’s favorite food. They in turn have the Greeks, Romans, and Egyptians to thank. There’s evidence that they were eating flat, unleavened bread cooked in mud ovens and topped with olive oil and native spices long before the rest of us. See, I told you I wasn’t alone. :)

This gluten-free, casein-free pizza crust recipe found its way to my recipe files. With some tweaking, tugging, and rearranging, a pizza crust was born that has won it’s way into the hearts – and stomachs – of my family.

We use this same recipe for the crust of our Cactus Bread Dessert Pizza.

Gluten-Free, Casein-Free Pizza Crust (makes 2 crusts) (gluten-free)
1 3/4 c. warm water (80-100 degrees)
1 T. dry yeast
1/4 c. cane sugar, divided
1 1/2 t. celtic sea salt
4 2/3 c. GF Flour Mix
3 eggs (or 4 1/2 T. egg replacer powder)
3 1/2 t. xanthan gum
1/4 c. (1/2 stick) unsalted butter (you can substitute this with coconut oil)
1 t. apple cider vinegar
cornmeal, for dusting pans

Directions:
1. In a small bowl combine dry yeast and warm water. From the 1/4 c. cane sugar, measure out and add 2 teaspoons to the yeast water. Save the rest of the cane sugar for later use. Stir yeast water with a fork until dissolved. Place a folded towel over the top of the bowl and let sit (sponge) for 15 min. or until bubbly.

2. Melt butter in a small pan and let cool, but not to the point that it becomes firm again.

3. Preheat oven to 400 and grease two pizza pans. Sprinkle them with cornmeal.

4. Combine the remaining cane sugar, salt, GF Flour Mix, eggs, and the xanthan gum in mixing bowl and whisk until fully incorporated. Add the butter and vinegar to the bubbly yeast water. Pour the wet mixture in the mixing bowl with the dry ingredients and mix on high for two minutes. The batter will start out soupy and then resemble a very thick cake batter.

5. Divide the dough in half and place the first half on the prepared pizza pan.

6. Spread the dough out on the pan with wet hands. The dough it quite sticky so I’ve found it easiest to wet my hands under the faucet, shake the excess water off, and then spread the dough out using my hands. You’ll need to re-wet and shake several times.

7. You can now stop here and freeze the crusts for later use. Or you continue on by pre-baking the crust for 10 minutes in your preheated (400 degree) oven. (If you do freeze your crust, you will need to let it thaw to room temperature before proceeding with this step.)

8. Next, add the Pizza Sauce and your favorite toppings.

9. Bake for and additional 10-15 minutes or until cheese is melted and lightly browned.

Gluten-Free, Casein-Free Pizza Crust

Allergies Gluten-Free
Meal type Breads, Main Dishes
Website Whole Intentions

Ingredients

  • 1 3/4 cup warm water (80-100 degrees)
  • 1 tablespoon dry yeast
  • 1/4 cup cane sugar, divided
  • 1 1/2 teaspoon celtic sea salt
  • 4 2/3 cups GF Flour Mix
  • 3 eggs (or 4 1/2 T. egg replacer powder)
  • 3 1/2 teaspoons xanthan gum
  • 1/4 cup (1/2 stick) unsalted butter (or coconut oil)
  • 1 teaspoon apple cider vinegar
  • cornmeal, for dusting pans

Directions

1. In a small bowl combine dry yeast and warm water. From the 1/4 c. cane sugar, measure out and add 2 teaspoons to the yeast water. Save the rest of the cane sugar for later use. Stir yeast water with a fork until dissolved. Place a folded towel over the top of the bowl and let sit (sponge) for 15 min. or until bubbly.
2. Melt butter in a small pan and let cool, but not to the point that it becomes firm again.
3. Preheat oven to 400 and grease two pizza pans. Sprinkle them with cornmeal.
4. Combine the remaining cane sugar, salt, GF Flour Mix, eggs, and the xanthan gum in mixing bowl and whisk until fully incorporated. Add the butter and vinegar to the bubbly yeast water. Pour the wet mixture in the mixing bowl with the dry ingredients and mix on high for two minutes. The batter will start out soupy and then resemble a very thick cake batter.
5. Divide the dough in half and place the first half on the prepared pizza pan.
6. Spread the dough out on the pan with wet hands. The dough it quite sticky so I've found it easiest to wet my hands under the faucet, shake the excess water off, and then spread the dough out using my hands. You'll need to re-wet and shake several times.
7. You can now stop here and freeze the crusts for later use. Or you continue on by pre-baking the crust for 10 minutes in your preheated (400 degree) oven. (If you do freeze your crust, you will need to let it thaw to room temperature before proceeding with this step.)
8. Next, add the Pizza Sauce and your favorite toppings.

 

 

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Paula
I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 18 years, mother of five, reluctant cook, full-time teacher, chocolate-snatcher, and children's author. Various family health issues including Lyme disease and candida has turned me into a 'researcher'. I don't have initials after my name, a degree in anything but motherhood, or a framed certificate on my wall. What I do have is a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. Oh, and I also might mention homesteading, homeschooling, fitness, herbs, faith, and anything else I'm thinking about. . . like wow, I need to refill my tea. . .
Paula
Paula
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Comments

  1. NC says

    Hi, I love all your recipes and thank you for posting them on your wonderful website! It looks like you are building your pizza crust on wax paper in the beginning of your photos, was that so you can remove and freeze it?

    • says

      Hi NC,

      Yes. I left it on the wax paper when I put it in the freezer because it’s easier to transfer that way. When I wanted to use it, I laid the pizza crust on the pizza pan with the wax paper on top. Then after it thawed I just peeled the was paper off.

      • Tiffany says

        Thank you! I have a 9 week old and we have thrush :/ so trying to find some options for eating without starving as breast feeding hoards all the calories I’m trying to consume!
        So I take it the sourdough is not yet ok until stage 2, even if I do not add yeast to my starter?

        • says

          Hi Tiffany,

          You’re right, sourdough isn’t allowed until Stage 2 even if you don’t add yeast to your starter. And even even on Stage 2 it should be limited and used with caution.

          The main idea is to really learn to ‘listen’ to your body. You know when you don’t feel well and if you try sourdough in Stage 2 and you start to notice flared symptoms just back off of it again for a few more weeks.

          Remember, the amount of time it takes a person to move through each stage differs for everyone. Lean toward caution.

          Are you a carnivore? :) When I was nursing, and even now, I find the one thing that fills me up the best is protein. Depending on what stage you’re in that would include all meats, eggs, nuts, cheese, and yogurt.

          Enjoy that little one and let me know how the thrush issue goes.

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