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Home / Pizza Recipes / Gluten Free Pizza Recipe – Gluten Free with Alex T

Gluten Free Pizza Recipe – Gluten Free with Alex T

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Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O
Alex walks us through making a fantastic gluten free flatbread pizza that anyone can enjoy!
 
Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you’re grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below:
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Check out our other shows and get to know our awesome hosts:
How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09
Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o
Gluten Free with Alex T: http://bit.ly/XqRGsP
Grill This with Nathan Lippy: http://bit.ly/OGuMHm
Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5
Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH

 
Alex’s website: http://against-thegrain.com/
 
Tweet at Alex:  ‏@AlexThomopoulos – http://twitter.com/AlexThomopoulos

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Gluten-Free Flatbread with Pesto, Homemade Ricotta, Arugula and Parmesan

Homemade Ricotta:
3 1/2 cups whole milk
1/2 cup half and half
1/2 teaspoon salt
3 tablespoons lemon juice

1.Combine milk, half and half, and salt in a medium saucepan over medium-low heat. Slowly heat the mixture to 190F using a candy thermometer, stirring occasionally to prevent scorching. Remove the saucepan from the heat and add the lemon juice, stirring once or twice to just combine. Let the mixture sit for 5-7 minutes.
2.Line a colander with a few layers of cheesecloth and place it over a large bowl. Pour the separated milk mixture through the colander and let the curds strain for at least an hour. After the curds have strained remove the fresh ricotta to an air-tight container and refrigerate up to 4 days.

Pesto:
1 1/2 cups fresh basil
1 cup fresh parsley
2 garlic cloves
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 cup extra virgin olive oil

1.In a bowl of a food processor combine all the ingredients except the olive oil. Pulse until the mixture is finely chopped. With the motor running, slowly add the olive oil and mix until smooth. Place in an airtight container and refrigerate until ready to serve or up to 1 week.

Gluten-Free Flatbread:
1/4 cup gluten-free cornmeal
1/2 cup lukewarm water
1 1/4-ounce packet active dry yeast
1 teaspoon sugar
3/4 cup all-purpose gluten-free flour blend, (recipe below)
3/4 cup tapioca flour, plus more for rolling dough
2 tablespoons dry buttermilk powder or dry powdered milk
1 teaspoon agar-agar powder or unflavored gelatin powder
1 teaspoon salt
1 teaspoon xanthan gum **
1 1/2 teaspoons cider vinegar
2 teaspoons olive oil, plus additional to brush dough
Salt and pepper
4 sprigs thyme, leaves removed
2 cups arugula
Parmesan cheese shavings

1.Preheat oven to 400F. Line a baking sheet with parchment paper and sprinkle with gluten-free cornmeal.
2.In a small liquid measuring cup stir to combine the lukewarm water, yeast, and sugar. Let the mixture stand for 5-10 minutes, until the yeast starts to foam.
3.In the bowl of a stand mixer fitted with a paddle attachment thoroughly combine the flour blend, tapioca flour, dry buttermilk powder, agar-agar, salt and xanthan gum. With the mixer on low speed add the vinegar, olive oil and yeast mixture. Turn the mixer up to high and mix dough 3-4 minutes. If the dough is dry and not coming together add up to a 1/3 cup additional water, 1 tablespoon at a time, until the dough just combines.
4.Remove dough to a large clean surface that is dusted with tapioca flour. Roll the dough to 1/8-inch thick and approximately the size of the sheet tray. Transfer the dough to the parchment paper sprinkled with gluten-free cornmeal. Brush the dough with olive oil, season with salt, pepper and thyme leaves. Bake in the oven for 10-15 minutes until the dough is completely cooked through, and the edges have become crisp and golden brown.
5.Remove the flatbread from the oven. Spread an even layer of pesto over the flatbread, top with ricotta, arugula, and Parmesan shavings.

**Note: If you are using a different all-purpose gluten-free flour blend than the recipe below check to see if the recipe contains xanthan gum. If the recipe does not contain any xanthan gum add 2 teaspoons to this recipe instead of 1 teaspoon.

Alex’s All-Purpose Gluten-Free Flour Blend :
2 1/2 cups brown rice flour
1 1/2 cups sweet rice flour
1 1/3 cup tapioca starch
2 cup sorghum flour
2/3 cup cornstarch
1/2 cup potato starch (not potato flour)
4 teaspoons xanthan gum

1.In a large bowl thoroughly whisk to combine all the ingredients. Store in an airtight container until ready to use.

Yield: 8 cups

Video by: TheOfficialHungry

(2 views, 1 views today)

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50 comments

  1. the lighting could be brighter or put a filter on the video, its kinda dull

  2. here you go kind sir:
    2 1/2 CUPS BROWN RICE FLOUR
    2 CUPS SORGHUM FLOUR
    1 1/3 CUPS TAPIOCA STARCH
    1/2 CUP POTATO STARCH (NOT POTATO FLOUR!)
    1 1/2 CUPS SWEET RICE FLOUR
    2/3 CUPS CORNSTARCH
    4 TEASPOONS XANTHAM GUM

  3. The only thing offensive about this video is that YouTube hasn't invented smell-o-vision or taste-o-vision yet. Great recipe and energy!

  4. Haha! Love the music that comes on at 1:22

  5. your last name is greek are you related to Greece somehow? love your show <3

  6. The crust recipe would be great just as a flat bread with a salad or soup. Thanks for sharing your gf flour recipe as well.

  7. It's nice that you shared a no bake topping version! Thanks!

  8. made it yesterday with a home-made whole wheat pizza dough and loved it. my husband loveddd the topping.

  9. I haven't found a recipe that would make me give up regular pizza

  10. Corn is one of the many things that I'm allergic to and I haven't figured out what to use in the place of cornmeal. Can someone tell me a good alternative to cornmeal?

  11. By "Cup" Do you mean a normal cup you use for coffee and such?

  12. Corn starch maybe genetically modified. Thanks for your recipe!

  13. Corn may be genetically modified. More rice maybe and egg to glue it together? I can't eat recipes…eat mostly Asian style. Best wishes.

  14. Regular pizza…gluten would destroy me. Carol Fenster has crust recipes in her books. Best wishes.

  15. Whole wheat has more gluten..may destroy people even if they don't realize it. Best wishes.

  16. I always wondered what happened to LC from The Hills.

  17. y no pin nuts in the pesto
    please help me i need to know

  18. I was just about to say she looks like Lauren Conrad…

  19. A life saver…thanks. My wife is gluten free and I've not had a "good, yummy, deliverable pizza" with her in over two years! That will change this weekend! Awesome!

  20. Looks amazing! My lad Is coeliac! Aged 9 I'm going to try and make calzone

  21. Looks delicious, but so many things in this would make me sick.

  22. I'am allergic to yeast..Can I just skip it?

  23. For your All-Purpose Gluten-Free Flour Blend do I have to add the cornstarch? Would it make it taste different?

  24. I thought it looked gross, because I hate veggies and I love pizza sauce.. But I decided to go gluten free, this is my favorite thing to eat by far. Soooooo good

  25. I also have celiac disease! And will most diffinetley try this recipe. Thank you for sharing!!

  26. Just got diagnosed this morning with celiac disease, I'm scared. I love my bread! 🙁

  27. Delicious recipe.  Fantastic results.  I wanna do this asap, but sometimes I feel I don't have Thyme for this!!

  28. Thank you people for these wonderful gluten-free recipes!

  29. Has anyone tried to make a loaf out of this?

  30. I don't really know what Gluten is.I do love your recipies,And I am a foodie! I will be trying all of them,Thank you,I am truely looking forward to your enchiladas.

  31. Thank you for the recipe. Can we leave out the milk powder or will it ruin the dough? 

  32. Find in the google for the recipe for Gluten-Free Pizza and other tomato recipes at Delicious Desserts Perfecta Solution . For easy weeknight meals, make a double recipe of the baked crusts which is really delicious.

  33. Nice to see Delicious Desserts Perfecta Solution 

  34. if you are a pizza lover and can't have cheese what would you suggest? I have tried a couple vegan "cheeses" but, they didn't melt.

  35. This looks good. I haven't created or found a good pizza dough recipe. I am excited to give it a try. Thanks!

  36. Just made the flat bread! I did sub quinoa four for the gluten free as it's what I had. I just followed your verbal instructions and I had a viable dough in 15 minutes, even allowing for the yeast to gel! I was amazed at how it stuck together-I hand mixed it as I don't have a machine and rolled it out with a plastic tumbler! I lightly dusted the dough ball with my tapioca flour, rolled it, and to my amazement 10 minutes later I was able to pull the parchment off with no damage, and it was pretty done on both sides. I baked for another 6 minutes after topping. It's the first recipe that I found that actually worked and tasted fine! VERY GOOD and thank you. I do love flatbread pizza and it is soooo expensive in the vegan freezer section!

  37. Any substitutes for apply cider? Can't have apple 🙁

  38. Look so yummy food. but can you write the recipe at the beginning or the end of videos?

  39. Awesome. How far ahead can you make this and keep in the dough in the fridge until it's readu

  40. also you mentioned you used Tapioca Starch but in the top list you put Tapioca flour; are they the same thing?

  41. my wife has a gluten intolerance and I was wondering if I can use this recipe to make bread?

  42. Hmm I could be wrong, but It looks like squeaky rock hard cardboard just like every other Gluten Free pizza base.

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