Gluten free pizza dough

[DrRiverSong]

I will be making my first ever gluten free dough tomorrow for pizzas with friends. I make lots of gluten full breads and other bits and I just wanted to check whether there is anything specific I need to watch out for to make sure I still get a good base. Do they need a longer rise, any special treatment etc?

i can just follow a recipe, but I just wondered if there are any particular tips is should have to make sure it’s as good as possible?

To be honest I wouldn't bother unless you are well practiced in working with gluten free baking. I've never had much luck with pastry, pizza dough or even bread. Gluten is the thing that holds it all together and without it you can end up with either a gloopy sticky mess that won't stretch or roll or something which has the texture of cardboard.

Sorry that's not much help.

I use Becky excells yogurt dough. Everyone loves it GF or not.

It's basically 50/50 self raising flour and full fat greek yogurt

Try the Loopy Whisk website.

I do a polenta one that's very achievable and tastes great. I do it by eye now but I must have a written recipe somewhere. I'll have a look when I get in.

It depends why she's doing it. If she or someone close to her is coeliac, it's handy to perfect a few recipes.

I'd make something naturally GF rather than try to do a great GF pizza dough.

@LiterallyOnFire I do understand why it might be necessary but the alternative would be to buy a ready made base. I have wasted so much expensive gluten free flour trying to find recipes that work well consistently. I have coeliac disease myself.

What do you consider the best ready made one? Maybe I'm too picky. Everyone else here likes schar, but I can't stand it.

DH likes White Rabbit and Crosta Mollica. We’ve tried making bases without success.

I might have a go at the Becky Excell recommended above as I’ve had success with some of her other recipes.

I use Becky Excell's yogurt dough too for myself, but I'm not sure if I'd put it down to a guest as there is a slight aftertaste.

I'd buy a White Rabbit, Crosta Mollica or Whole Creations pizza if I was entertaining another Coeliac.

@LiterallyOnFire order from the wheat free bakery Scotland
It's the best gluten free food going they do all sorts from beautiful flat breads,sliced loaves,sourdough,donughts and pizza bases
It's about £7 postage but I do a big order every couple of months and fill the freezer

Interesting. Thanks. I've screenshot the recommendations. I must admit when the weather is warm, kneading is not so appealing.

Have a look at socca pizza recipes - they're based on a traditional French/Italian flatbread recipe using chick pea flour. I confess I haven't used the technique to make pizza bases but it makes delicious pancakes/wraps and I've always been interested to try it for pizza.

I just buy a schar base comes in a two pack and use that, tastes fine but I can only eat it about once a month or I get sick of it. I used to love pizza weekly before Coeliacs put a stop to it.
You need to add Xanthan gum to recipes to make things stick together, I use it in cakes.

I find it a lot stickier that usual pizza dough so careful handling required. Don't think the rising time is any different. And less kneading required as there's no gluten to build up.

We've had amazing success with Caputo GF flour, it was properly life changing! We have a pizza oven that we keep GF and that flour allows us to properly launch pizzas off the peel!

This won’t help now as you don’t have much time but Caputo Fioreglut flour makes the best gf pizza! The yoghurt dough is a good suggestion too.

You don’t need to knead gluten free anything. Kneading is only to develop the gluten so it’s pointless otherwise.

You don’t need to knead gluten free anything. Kneading is only to develop the gluten so it’s pointless otherwise.

The polenta one you have to bash about a bit to get the consistency really smooth.

Thanks! Yes my friend is coeliac but we’re making pizzas on the new pizza oven and I don’t want her to be an exception. Not if I can make a bit of effort hence wanting to make dough! Maybe I’m on a hiding to nothing though?

I'm a real foodie and a good cook...I've never managed to create a better GF pizza than White Rabbit or Crosta Mollica...and neither has any Italian restaurant I've tried (even in Italy!). Have you got a safe plan for working around cross contamination with the pizza oven so you don't gluten her?

It’s actually a bbq with a pizza stone but it works like a pizza oven. It’s been fully cleaned and I’ll Cook hers first. But I’m making one dough batch tonight (ours), cleaning, making hers tomorrow then only using the gluten free flour for all the pizzas to dust. I’ve even kept the gluten free ingredients totally separate to my baking cupboard to reduce that risk. Does that sound ok?

I think I’ll just head out tomorrow early doors and check for ready made pizza in the brands you suggest!!

DP uses GF flour, GF baking powder and Xantham gum. He leaves the dough to rest for as long as possible (coated in some olive oil under clingfilm) and then presses it out for a gentle first cook in the airfryer until it's 'set', then adds the toppings for a quick flash under medium high heat. If he tries cooking it all at once, it turns into concrete. The only thing I think it's missing is some salt, but as he's the one that's making it, I'll let him get on with it.

It does sound like a lot of effort for you (but good plan)...but I'd be terrified myself that something had gone amiss and I'd end up ill. I'd eat it to be polite but worry and would definitely be more comfortable with prepackaged, labelled gluten free food - especially with something like pizza.

I do think it's best to buy a ready made one...or only make GF for everyone (that's what my lovely friends do when I eat at theirs, though I hate putting them to trouble!).

You sound like an amazing friend by the way! CD is such a minefield!

It will most likely be quite runny, don't be tempted to add exta flour though.