Jules Gluten Free is one of my favorite blogs. Not only does she have great products, but she features tasty recipes and helpful tips on her blog!
This recipe can be used for either Gluten Free Pizza Crust or Gluten Free Foccacia Bread. Either way you try it, I am sure it will turn out wonderfully delicious!
Make sure to access the complete post to see more Gluten Free tips!
Pizza or Foccacia
- 1 1/2 cups of Jules Gluten Free™ All-Purpose Flour
- 1/4 tsp. oregano
- Pinch or two of garlic powder
- 1/2 tsp. salt
- 2 egg whites or egg substitute, room temperature
- 2 Tbs. extra virgin olive oil
- 1/2 tsp. apple cider vinegar
- 2/3 cup liquid creamer (dairy or non-dairy), warmed, OR ½ cup warm water + 3 Tbs. milk powder (dairy or non-dairy)
- 2 1/4 tsp. rapid rise yeast, gluten-free (1 packet)
- additional olive oil to brush onto the crust
- pizza sauce & toppings of choice
Whisk together dry ingredients except yeast; set aside. In a large mixing bowl, combine egg whites, olive oil, cider vinegar and 1/3 cup creamer (or water + milk powder alternative).
Using a stand mixer (preferably), turn to low setting and slowly add in the dry ingredient mix. Gradually add in remaining creamer to get a firm but very sticky dough that can still be spread. Pour in the yeast and beat on high for an additional 3 minutes. (Note: this recipe may be mixed by hand in a large bowl, using a fork or wooden spoon and very strong muscles – stir as long as you can!).
Spoon the dough into the middle of a prepared pan (like a pizza crisper tray covered with aluminum foil sprayed with non-stick cooking oil) and liberally oil your hands with olive oil to spread the dough gently into a 12-inch circle. Raise the outer edges so the sauce won’t spill out.
Cover with oiled waxed paper and let the crust rise 10-20 minutes in a warm spot like a warming drawer or oven preheated to 200º F and turned off.
Preheat the oven to 375° F (static). After the crust has risen, poke several holes in it with a fork to prevent large air bubbles forming, then bake for approximately 15 minutes. The cooking time will vary depending on your pan, but the crust should have risen nicely by this time, and just begun to slightly brown.
Lightly brush olive oil onto the crust edges. Spread with sauce and toppings (or if making foccacia, sprinkle fresh rosemary, sea salt or other toppings) and cook an additional 20 minutes, or until the cheese is bubbly. If you add vegetable toppings, I find they taste best if you sauté them in olive oil before adding to the crust.
Try more of Jules recipes by purchasing one of her books in the links below: