My dearest readers,
I am thrilled to present to you a new recipe that will surely make your taste buds tingle with delight. As a nutritionist and food blogger, I take great pride in creating gluten-free and dairy-free recipes that are not only delicious but also nourishing for your body. Today’s recipe is no exception.
Are you a pizza lover, but struggle to find the perfect recipe due to dietary restrictions? Worry not, my friend, because I have the solution for you – the gluten-free multigrain pizza crust! This crust is not only gluten-free but also packed with nutritious ingredients like quinoa, teff, and potato starch, making it the perfect alternative for those with dietary restrictions.
With this recipe in hand, you can indulge in a slice (or two) of pizza without any guilt or discomfort. I promise that this crust will surprise you with its delicious taste and crispy texture. So, let’s get started with our journey of making the perfect gluten-free multigrain pizza crust!
Why You’ll Love This Recipe
Dearest friends and fellow food enthusiasts,
I cannot begin to describe the sheer delight that comes from sinking your teeth into a perfectly crafted pizza crust. The crisp snap of the crust, the gooey melted cheese, and the burst of flavor from every topping make for an experience that simply cannot be beat.
But alas, many of us suffer from intolerances to gluten or dairy, making this beloved dish an indulgence we must miss out on. Fear not, my dears! With this Gluten Free Multigrain Pizza Crust Recipe in your arsenal, you can indulge in pizza once more without sacrificing flavor or health.
What sets this recipe apart is its unique blend of flours and starches – teff, potato starch, tapioca starch, quinoa, brown rice flour, and millet flour – all working together to create a multigrain crust with a satisfyingly crispy texture. Those with gluten intolerances can rejoice as there’s no wheat flour involved in this recipe.
But what truly seals the deal on this recipe is the use of active dry yeast, which ensures a perfect rise every time. Need I say more?
In just a few simple steps, you’ll be able to make a crispy multigrain pizza crust that’s sure to impress even the most die-hard pizza fan.
So go forth my friends and do not fear the gluten-free and dairy-free diet any longer. With this recipe in hand, you’ll be unstoppable!
Let me introduce you to the ingredients that will help you create the perfect
**gluten-free multigrain pizza crust**. Here are the ingredients you’ll need:
**1 cup of brown rice flour**
**1 cup of teff flour**
**1 cup of quinoa flour**
**3/4 cup of tapioca starch**
**2 cups of arrowroot or potato starch**
**1 teaspoon of salt**
1 tablespoon of sugar
1 packet of active dry yeast (2 1/4 teaspoons)
1 tablespoon of guar gum (or xanthan gum)
2 cups of warm water
3 tablespoons of olive oil
*Note: It is important to use gluten-free flours to make sure the crust is truly gluten-free. In addition, some people choose to eliminate dairy from their diet, so this recipe does not include cheese. But, it’s your choice!
The Recipe How-To
Now that we know the ingredients, it’s time for the fun part! We’ll be making the Gluten-Free Multigrain Pizza Crust. Follow these easy steps to make a delicious crust.
Step 1: Begin Mixing
First, Preheat your oven to 425°F and sprinkle a baking tray with cornmeal or line with parchment paper.
Begin by mixing the warm water, olive oil, active dry yeast and sugar in a large mixing bowl. Using a whisk will enable you to dissolve everything successfully. Let the mixture rest for about 10 minutes so that yeast can activate.
Step 2: Mix Flours
Meanwhile, mix in another bowl flour blend consisting of brown rice flour, teff, potato starch, tapioca starch, and millet flour in a separate mixing bowl. Whisk thoroughly till well combined.
Step 3: Add Flour Blend and More Ingredients
When the yeast has had time to activate, add salt, mix and gradually incorporate half of the gluten-free flour blend until fully combined. At this point, feel free to add more if required.
Once the dough starts coming together, keep kneading for about 5 minutes till it is pliable enough to handle.
Add 1/4 cup of quinoa and keep kneading for an additional minute or so until incorporated.
Step 4: Make Your Pizza Crust
Using your hands or rolling pin, flatten out the dough into one big ball and transfer onto cornmeal powder dusted or parchment paper-lined baking tray. Carefully spread out the dough as per your desired thickness using either your fingers or rolling pin.
Step 5: Pre-bake Your Crust
Now it’s time for an important detail of making any crust – pre-baking! Bake the crust for approximately 8-10 minutes at 425°F.
Step 6: Add Your Toppings
Take the half-baked crust out from the oven and add your favorite gluten-free toppings and return to the oven. Bake for an additional 10-15 minutes or till cheese is melted, bubbly and golden brown!
This Gluten Free Multigrain Pizza Crust Recipe could be your new go-to crust recipe – it’s got a lot of flavor and texture which makes pizza crispy and delicious!
Substitutions and Variations
When it comes to making gluten-free pizza crust, the good news is that there are a variety of flour options available to meet your dietary needs! Here are some tips on substitutions and variations for this multigrain pizza crust recipe:
– Flour Blend Substitutions: If you cannot find the flour blend that is suggested in this recipe, you can use any gluten-free flour blend available in the market. Try experimenting with different blends like rice flour, millet flour, sorghum flour or almond flour.
– Dairy Free: This gluten-free pizza crust recipe is already dairy-free which makes it perfect for vegans. However, if you miss the cheesy taste and want to add a little bit of flavor, sprinkle some nutritional yeast or vegan cheese over the pizza.
– Toppings: There are endless possibilities when it comes to toppings for your gluten-free multigrain pizza. You can add whatever toppings you like, but since this is a healthier option for your pizza cravings, be sure to choose fresh vegetables, lean protein like chicken or turkey and limit high-fat toppings like pepperoni or sausage.
– Bread Flour: If you want this recipe to have more elasticity and chewiness similar to a wheat crust then you can use gluten replacements such as xanthan gum or guar gum. Another option is adding vital wheat gluten to the mix. Please note that adding vital wheat gluten will no longer make this gluten-free.
Overall, this multigrain pizza crust recipe is versatile and easy to customize based on your dietary needs and taste preferences. Don’t be afraid to try new flours or toppings and create your unique variation of a healthy yet delicious homemade pizza!
Serving and Pairing
Once your mouth-watering gluten-free multigrain pizza is all dressed up and ready to dazzle, it’s time to invite some flavorsome guests to the party. When it comes to pairing up a pizza, one can explore endless combinations but I have some pretty good suggestions for you.
First things first. There’s nothing better than serving your fabulous homemade pizza with a crisp, refreshing side salad of greens and vegetables drizzled with some balsamic vinaigrette. This not only complements the pizza’s vibrant taste but also balances out the meal in terms of nutrition as well. Plus, it adds some extra crunch on the plate.
If you’re in the mood for something meaty or spicy, pepperoni or sausage would be an excellent choice for toppings. And for vegetarians or vegans, fresh tomatoes, mushrooms, and chopped bell peppers are great choices that pack a flavorful punch. For a zesty kick, add some crushed red pepper flakes or dried oregano over the top.
Pairing your multigrain pizza with a light-bodied Chianti or Pinot Noir brings out the richness and savoriness of the toppings while balancing the acidity from the tomato sauce on the crust. Another tip is to choose a dry white wine like Pinot Grigio if you’re serving veggie-loaded pizzas.
For beer lovers, go for an IPA or Pilsner – something hoppy with a good amount of carbonation. This will give your cheesy slices a refreshing lift and bring out their savory flavors.
In conclusion, when wanting to complement your fresh-out-of-the-oven multigrain pizza with flavors that explode in your mouth, consider partnering them with an amiable salad, or tasty toppings & garnishes paired flawlessly with wine or beer for a complete sensory experience that leaves you satisfied and happy!
Make-Ahead, Storing and Reheating
One of the most convenient ways to have a quick and delicious meal is to plan ahead and make extra batches of pizza crust dough for later use. Fortunately, this gluten-free multigrain pizza crust recipe can be easily prepared and stored for future baking.
To make ahead, simply mix together all the ingredients as per the recipe instructions and shape the dough into a ball. Place it in an airtight container or tightly wrap in plastic wrap and refrigerate for up to two days.
When ready to bake the pizza, remove the dough from the refrigerator and let it sit at room temperature for 10-15 minutes before shaping it into a crust. This will allow the dough to become pliable and easier to work with.
If you wish to store the pizza crust after baking, simply let it cool completely, then wrap tightly with plastic wrap or foil and refrigerate for up to 3 days. Alternatively, you can freeze the crusts by wrapping them in plastic and storing them in resealable bags. This way, they will last for up to 3 months in the freezer.
When reheating leftover pizza, preheat your oven to 350°F (175°C) and place the slices on a baking sheet coated with non-stick cooking spray. Bake for 5-10 minutes until heated through but still crispy.
With these simple tips, you can always have gluten-free multigrain pizza crusts on hand whenever you’re craving for a satisfying meal without compromising your healthy eating habits.
Your nutritionist-cum-food blogger
Tips for Perfect Results
As a nutritionist and food blogger, I have experimented with countless recipes to find the perfect balance of flavor, texture, and nutrition. Here are my top tips for achieving fantastic results with this gluten-free multigrain pizza crust recipe.
1. Use Guar Gum or Xanthan Gum
To give your pizza crust the right texture and consistency, I highly recommend using either guar gum or xanthan gum. You can usually find these ingredients at your local health food store or online. These binding agents take the place of gluten in traditional pizza crust recipes and help to hold everything together.
2. Allow Your Dough to Rest
After mixing your dough together, it’s important to let it rest for at least 10 minutes before shaping it into a crust. This allows the moisture in the dough to redistribute, making it easier to work with without sticking to your hands or rolling pin.
3. Preheat Your Oven
Before placing your pizza in the oven, make sure that it is preheated to at least 425°F (218°C). This will ensure that your crust cooks evenly and becomes crispy around the edges.
4. Parbake Your Crust
For an even crispier crust, try parbaking it before adding toppings. Simply bake the crust for about 10 minutes before adding any sauce or toppings. This will help prevent sogginess from the sauce and keep your pizza crispy.
5. Experiment with Toppings
Don’t be afraid to get creative with your pizza toppings! Try using fresh herbs, different types of cheese or vegetables, or even adding some protein such as chicken or tofu. The possibilities are endless!
6. Invest in a Pizza Stone
For the ultimate crispy crust, invest in a pizza stone! These stones help distribute heat evenly and absorb moisture from the dough.
7. Don’t Overload Your Pizza
While it may be tempting to pile on all of your favorite toppings, be careful not to overload your pizza. An overloaded pizza can become soggy, making it difficult for the crust to cook evenly.
8. Use Quality Ingredients
Last but not least, always use high-quality ingredients in your pizza crust recipe. Fresh vegetables and herbs, high-quality cheese, and organic or non-GMO ingredients will take your pizza to the next level.
By following these tips, you’ll be well on your way to creating the perfect gluten-free multigrain pizza crust every time!
In conclusion, this gluten-free multigrain pizza crust recipe is the perfect addition to your collection. Not only is it delicious and healthy, but it also allows for variations and substitutions to cater to your taste buds. The combination of grains and starches creates a crispy crust that can be paired with any topping of your choice.
Not only that, but the recipe is easy to make and can be prepared in advance or stored for later use. Plus, the tips provided in this article will help you achieve the perfect crust every time.
So why settle for commercially processed pizza crusts when you can make your own at home with fresh and organic ingredients? This recipe is sure to impress both gluten-free and non-gluten-free eaters alike. So go ahead and give it a try – you won’t regret it!
Gluten Free Multigrain Pizza Crust Recipe
- 1 cup gluten-free oats
- 1/2 cup quinoa
- 1 cup brown rice flour
- 1/2 cup tapioca starch
- 1/2 cup potato starch
- 1/2 cup teff
- 1 teaspoon guar gum
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 1/4 teaspoons active dry yeast (or 1 package)
- 1 tablespoon olive oil
- 1 1/2 cups water, at 110 degrees
- 1 tablespoon italian seasoning (or spice blend of choice appropriate to toppings)
- Grease and flour ! large (1/4 sheet pan) or 2 12 inch round pizza pans or cover with parchment being careful to grease the areas not covered by parchment.
- Grind oats and quinoa until they are very fine in a coffee grinder.
- Mix all dry ingredients in the bowl of an electric mixer. Add olive oil to the warm water then add to dry ingredients. Scrape down sides of bowl and beat on medium to high speed for 3 to 4 minutes. Add additional warm water 1 teaspoon at a time if needed to achieve appropriate, thick but not too firm, texture.
- Scrape down sides, cover with a teatowel and place in a warm spot for 30 minutes or up until two hours to rise and develop flavour.
- While you're preheating the oven to 425 spread the dough evenly on your trays with an offset spatula, dipping the spatula in warm water as necessary to avoid sticking. Build a slight edge to contain toppings.
- Bake in preheated oven for 16 minutes. Paint olive oil on outside edge to protect it. Put on toppings and cook for approximately 20 minutes more or until cheese is golden and bubbling.
- Let it rest for 5 minutes before slicing.