This Gluten-Free Corn Free Pizza Dough recipe is a hit with the whole family! This recipe makes 1 large or 3-4 individual pizzas.
Article courtesy: Gluten Free Mama
Every year my family packs up and lives in a Southern California hotel room for 4 weeks for my husband's job. To some this may sound like a dream come true; eating out every day, housekeeping makes your bed and enjoying 75 degree weather when it's in the teens at home. There of course are some perks, but after about 7 days the novelty wears off. Especially when your trying to eat gluten free & corn free. My daughter and I do not feel very good by the end, but now we are finally home and I'm back in my kitchen trying new recipes and cooking with whole food again.
My 2 year old just discovered that she likes pizza. However, being that she has a corn intolerance getting pizza at a restaurant is tricky. The only restaurant I know she can eat pizza without any issues is California Pizza Kitchen. When we are home I want to make something everyone can eat; pizza dough that is gluten free and corn free, not to mention tastes good! Tonight I adjusted a few ingredients to my old gluten free pizza dough recipe to make it corn free while still maintaining a consistency that is easy to roll out just like the gluten filled kind. I must say, I am pretty excited about this new recipe!
Gluten-Free Corn Free Pizza Dough (Thick or Thin Crust)
Gluten Free & Corn Free Pizza Dough (Thick or Thin Crust)
- 1 tablespoon Rapid Rise Yeast Red Star brand
- ¾ cup warm water not boiling or you will kill the yeast
- 1 teaspoon honey
- 1 ½ cup Gluten Free Mama Almond or Coconut GF Flour Blend or your favorite corn free GF blend
- 1 teaspoon grass fed gelatin
- 1 teaspoon salt
- 2 teaspoon guar gum
- 2 teaspoon olive oil
- 1 ½ teaspoon apple cider vinegar I use Bragg's
- Preheat oven to 400 degrees F
- Stir the yeast, warm water and honey together in a small bowl and set aside for 5 minutes to allow yeast to activate.
- In a large bowl, mix remaining ingredients together loosely and create a well in the center. Pour in yeast mixture into the well and stir to combine.
- Knead with clean hands until all ingredients are well incorporated.
- Cover the dough with kitchen towels or plastic wrap and allow to rise in a warm place for 30 minutes.
- Dough should not be sticky, it should roll into a smooth ball. Add a little more flour if needed.
- Once the dough has rested and risen, sprinkle counter or work surface with extra GF flour and roll out to desired size.
- Prepare a baking pan with pan spray or lightly grease. Place the rolled dough on the prepared pan.
- Par-bake the crust for 5 minutes, then add toppings and bake for an additional 8-10 min. or until golden brown.
Now you can safely say....tonight is pizza night!
Is it possible not to use the gelatin in the recipe?
danielle ball says
Agar agar will substitute nicely.
Looks amazing, going to try today.
Haven't used agar agar before & the accounts of how much to substitute fur gelatin seem to vary considerably so could you offer any advice on amounts please 🙂
Also, would can't gun
Also, would xanthium gum substitute for guar gum? And, if so, are the proportions similar?
Xanthum gum and guar gum are interchangable equal amounts. And I have just left gelatin out and it works just fine. Gelatin as a binder doesn't work well in back goods. As in jello, gelatin doesn't become firm till chilled. So for doughs it doesn't bring much to the party as a binder ingredient.
Xanthan gum, incidentally, is usually derived from corn sugar. So while it may be interchangeable, those with allergies or an intolerance should stay away.
I followed this recipe to the letter and it looked and felt nothing like the picture you posted of a perfectly smooth dough.
josee, I agree, very few of my GF foods look like the picture, sometimes wonder where these photies appear from!
Cheryl @The Long Way to Go says
Thank you so much for this post! Several members of our family are gluten and corn free, which makes any kind of bread, cake, or dough difficult to work with. We will be trying out this recipe!
MIne looks like a a regular flour dough very impressed,,, rising and will let you know in about an hour going to pre bake. and take later to a pizza place restaurant for a get together. They put toppings on it and finish baking it . Great place Bud Murphy's connesville pa... .
My son is also allergic to coconut, almond And corn. Any recommendation for substitutes?
Can this recipe be used to make carmel or sweet rolls?
K.C. Pomering says
we haven't tried it, but we'd love to know if you do!