No Rise Gluten Free Pizza Crust
In last post Super Easy Gluten Free Brownie , I briefly mentioned how things get busy when kids are home 24/7 due to summer break which is a universal truth but I gotta admit that sometimes we, adults, like this messy (not too messy) house, irregular eating routine (definitely no skipping meals), disturbed sleeping pattern (lights better be off by 11:30 max). See adults can be “fun” in their own way as long as they control the amount and time of “fun”. My point is parenting will always be tricky, stressful and it will drain you physically and mentally but time will pass (it may pass like a kidney stone), kids will eventually grow up, leave the house for education/job so enjoy the ride, have some light moments, create cherishable memories and be present!
Speaking of being present and enjoying the ride, I am being not-so-disciplined myself lately hence there is just one picture for the post today which is kinda odd because I am spending more time in the kitchen than usual but solely for my babies <3 and forgetting to even bring out the camera. Meanwhile it is important for me to share gluten free successful attempts, to let gluten free community in Pakistan know that they don’t need an imported boxed item to fulfill their dietary requirements as there are local products available in the market which are cheaper than imported and versatile enough that you can be creative and experimental incorporating them in regular cooking.
This recipe is adapted from minimalist baker which I recently found and have already made a couple of times. There is yeast but it does not require proofing or resting and gluten free pizza will be ready under 50 minutes! How cool is that! Mix all ingredients, spread in pizza pan, par bake, add sauce toppings and bake again. This thin crust pizza has perfect texture and tastes great. There is another recipe Gluten Free Chicken Fajita Pizza previously posted on the blog as well.
No Rise Gluten Free Pizza Crust
Gluten free pizza crust under an hour from start to finish, yup it is possible. Perfect thin crust which tastes great.
- 1 cup white rice flour
- 1 cup brown rice flour
- 1 cup tapioca flour
- 1 tsp xanthan gum
- 1¼ tsp salt
- ½ tsp baking powder
- 3 tbsp caster sugar
- 1 tbsp instant yeast
- 2 tbsp olive oil or use any other cooking oil plus extra for gresing the pan
- 1¼ cup warm water
- pizza sauce as required
- toppings as required
- shredded mozzarella cheese as required
Grease two meddium size pizza pan with extra oil. Preheat oven at 350 F/ 180 C.
In a mixing bowl combine white rice flour, brown rice flour, tapioca flour, xanthan gum, salt, baking powder, sugar and yeast. Whisk lightly.
Add oil and half of warm water and mix with an electric mixer with dough hooks attached. Gradually add all water while kneading.
Divide the mixture into two equal portions and spread in the greased pizza pan using your hands/fingers, about ¼-⅓ inch thick.
Par bake the crust (WITHOUT any toppings at this stage) for about 20-25 minutes till it looks dry and there are cracks on the crust.
Remove form the oven, spread pizza sauce, add favorite toppings and top with shredded mozzarella cheese.
bake for another 18-23 minutes or till cheese is perfectly melted and crust is deep golden brown from under.
Remove, slice and serve.
Feel free to use large size pizza pan if you don't have medium. Just don't spread the crust too thin to touch the edges.
Don't be bothered to fix the edges, let it be rough.
Don't try to knead by hands( trust me on this please!) as it would be too sticky and tricky to handle.
Always shred and grate your own mozzarella cheese. Shredded and packed ones wont taste that good.
For pizza it is always better to use mozzarella cheese only.