Gluten-Free Pizza Dough
Crispy gluten-free pizza! Make it delicious and worry-free. This gluten-free pizza dough takes no special skills or hard-to-find ingredients. Easy to put together, it adds variety to your menu and is a treat for anyone with a gluten allergy or simply watching their health. A basic set of ingredients plus whatever toppings you like turns into a crisp, sturdy crust with a flavor and aroma all its own.
Tatiana
Recipe author
Gluten-Free Pizza Dough
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 %
6 g
Fats 22 %
11 g
Carbohydrates 66 %
33 g
250 kcal
GI:
0
/
0
/
100
- One of the best things about this gluten-free pizza dough is how simple it is. The whole process takes a little time, but you'll dirty only a few dishes, and once it's in the oven you can relax instead of deep-cleaning the kitchen. In a large bowl, combine the egg whites - it's best to take them out ahead of time so they come to room temperature. Add the apple cider vinegar, salt, sugar, and half of the vegetable oil. Most people use neutral sunflower oil, but depending on your preference you can choose corn, olive, or any other oil you like. Mix the ingredients until smooth. Since we're keeping the dishes and effort to a minimum, just use a fork or a whisk. You can beat it with a mixer if you like, but it won't change the final result. Add the water - not cold, just slightly warm, comfortable to the touch. If you're using flour you've blended yourself, you'll need to add xanthan gum. Stir the dry yeast into the gluten-free flour, and only then add the dry ingredients to the egg mixture. Add them a little at a time, by the spoonful or through a sieve - this helps you avoid lumps that would be hard to smooth out. Keep stirring with a spoon until the mixture is uniform. The finished dough is nothing like classic pizza dough. You can't knead it by hand, let alone roll it into a thin base. The ideal consistency is like thick sour cream - it doesn't run, but it only holds its shape briefly. At this point you can add a little flour or water if needed.
- Add the rest of the vegetable oil, stir, and spread the dough onto a greased baking sheet. Do not line the pan with paper - it will stick hopelessly to the finished crust with no way to remove it. If you like, you can use a silicone baking mat. Cover the dough with plastic wrap (oil the underside that touches the dough) and leave it in a warm place for 1.5 hours, until it grows in volume.
- The gluten-free pizza dough is ready - just add your chosen toppings and enjoy a safe, diet-friendly meal. This batch makes enough for 2 pizzas.
- By the way, bake the crust in an oven preheated to 350 F (180 C) for 50-60 minutes. The finished crust is firm, with a golden, lightly cracked surface.
Caloric content of the products possible in the composition of the dish
- Fortified whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Fine-ground flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Egg whites - 44 kcal/100g
- Thickener - 0 kcal/100g
- Dry yeast - 410 kcal/100g
Similar recipes
Related and additional categories: