Bob's Red Mill Gluten-Free Pizza Crust Mix
Just did a pizza night with gluten-free friends. I had planned on trying out a more complicated recipe, but found the mix SO much easier than having to buy large quantities of xanthan gum, tapioca flour, etc. Great results - even for the non-G-free portion of the group.
Just did a pizza night with gluten-free friends. I had planned on trying out a more complicated recipe, but found the mix SO much easier than having to buy large quantities of xanthan gum, tapioca flour, etc. Great results - even for the non-G-free portion of the group.
- Carbohydrate 0.48125 g
- Cholesterol 264.375 mg
- Fat 7.05625 g
- Fiber 0 g
- Protein 7.8625 g
- Saturated Fat 2.05338 g
- Serving Size 1 1 Serving (115g)
- Sodium 89.590625 mg
- Sugar 0.48125 g
- Trans Fat 1.06472375 g
- Calories 97 calories
Step-by-step
- Combine water and yeast, let it sit for a couple minutes, and then add the rest of the wet ingredients.
- Knead the flour mix into the wet ingredients, and let it rise for 20 minutes.
- Easy peasy.
- You'll want to pre-bake before adding toppings for 7-9 minutes.
- The dough is MUCH slimier than traditional gluten doughs, but wetting your hands before kneading makes the dough much easier to handle.
- I rolled it out between two sheets of wax paper (which turned out to be a bad idea in the oven - but great for getting the right shape).
- Bake all the way through with toppings for about 15-20 minutes.
A blistered golden crust crackles under the knife, releasing the earthy aroma of baked yeast alongside warm olive oil. Baking without traditional wheat flour requires understanding how starches and gums interact to trap carbon dioxide during fermentation. Because gluten-free starches lack elastic protein matrices, pre-blended mixes rely on hydrocolloids like xanthan gum to provide viscosity and structural retention. Without these binding agents, trapped gas escapes rapidly, yielding a dense, crumbly flatbread rather than an airy crust. Controlling hydration levels remains critical when working with alternative flours, as potato starch and tapioca flour absorb water at much higher rates than standard wheat endosperm. While traditional doughs demand aggressive gluten development through prolonged kneading, gluten-free formulations require only gentle combination followed by a targeted rest period to hydrate the starches fully.
Managing Sticky Hydration and Temperature
Handling high-moisture gluten-free dough presents unique challenges due to its inherent stickiness. Wetting your hands with lukewarm water prevents the high-protein batter from adhering to your skin while you shape it into a uniform circle. Water temperature heavily influences yeast activation; liquids registering between 105 and 110 degrees Fahrenheit create an optimal environment for Saccharomyces cerevisiae without denaturing the cellular structure. Letting the mixture rest for 20 minutes allows the starches to swell and absorb free water, transforming a slack, unmanageable batter into a cohesive mass that holds an edge. Rolling the dough between sheets of parchment paper rather than wax paper prevents scorching when the surface transfers to a hot baking stone or metal pan.Achieving Structural Integrity Through Pre-Baking
Baking a raw gluten-free crust loaded with heavy toppings almost always results in a gummy, undercooked center because the interior retains excessive moisture. Subjecting the bare dough to a 7-to-9 minute pre-bake at high heat sets the starch matrix and drives off excess surface water before wet tomato sauce or cheese is applied. This initial thermal shock creates a sturdy bottom crust capable of supporting heavy ingredients without collapsing into the pan. Once the toppings are distributed evenly across the partially cooked base, returning the pie to the oven for an additional 15 to 20 minutes ensures proper browning of the outer rim and thorough melting of the dairy proteins. Monitoring the perimeter until it turns deep amber guarantees that the internal starches have gelatinized completely, eliminating any unpleasant raw-flour aftertaste.
