Gluten-free pizza dough without yeast; pizza recipes with toppings

How do you feel about pizza? Do you find it useful? We offer an alternative version of your favorite Italian dish. A recipe for making diet pizza that is practically harmless to your figure. By the way, the dish is very profitable. It cooks quickly, which is important in our age of speed. Plus, our gluten-free pizza is cooked in a frying pan rather than in the oven. Without a drop of oil.

Pizza cooks in 10-15 minutes, so let's start... with the toppings.

Gluten-free dough plus filling

Equipment and ingredients

To prepare the dough, you will need containers for ingredients, spoons, forks, glasses, a whisk, a mixer, a sieve, and cling film.

Compound

The dough is prepared from:

gluten-free flour (chickpea, corn or other) – 500 g;
dry yeast – 10 g;
egg whites – 2 pcs.;
vegetable oil (olive, corn, sunflower) – 110 ml;
apple cider vinegar – 8 ml (2 teaspoons);
salt – 5 g (1 teaspoon);
sugar – 40 g;
water – 400 ml.

Cooking time, number of servings, calorie content

Cooking time is about 2 hours.

Number of servings – 6-8.

Calorie content (100 g) – 280 kcal.

Cooking process step by step

Mix the proteins in a large container (optimal temperature is room temperature).
Add half the vegetable oil, salt, sugar, vinegar. Mix until smooth using a whisk, fork or mixer.
Add slightly warm (not hot) water.
Mix flour with yeast, gradually add to the egg mixture with constant stirring.
The resulting mixture is supplemented with a small amount of water or flour (if necessary), and the remaining amount of vegetable oil.
Knead thoroughly and place on a pre-greased baking sheet.
Apply oil to the inside of a piece of cling film, cover the dough with it, and leave for 80-90 minutes in a warm place to increase the volume.

Subtleties of the recipe

Traditional pizza uses refined white rice and refined white flour - a fast carbohydrate with a high glycemic index. It is quickly digested and contains sugar, which is converted into fats. In order for carbohydrates to be absorbed more slowly, the recipe must contain proteins and fiber.

We use 2 types of flour. Chickpeas have a low glycemic index - they have a lot of protein. Whole grain rice, rich in fiber. Thanks to this combination, the pizza turns out to be dietary.

You can buy chickpea flour in the health food section of the supermarket. We buy brown rice flour here, but you can make your own by grinding it into brown rice in a coffee grinder.

35 g of flour (chickpea or rice) is 3 tsp. with a slide. But keep in mind that rice flour is a little heavier, so you need a little less of it (in spoons).

Mix all ingredients in a bowl until smooth. The consistency of the dough is liquid - like pancakes.

Our version of zucchini pizza filling

Product composition:

fresh zucchini – 50-60 g;
any pickled mushrooms – 50-60 g;
hard cheese – 100-120 g;
medium-sized bulbs - 1 pc.;
gluten-free ketchup – 50-60 g;
spices, herbs, salt - to taste.

Preparation:

Ketchup is applied in an even layer to the base.
Lightly fried onions with spices, chopped herbs, mushrooms and zucchini are placed on top.
After sprinkling with grated cheese, start baking.

You should not use parchment (or other paper) as it will stick tightly to the pizza during the baking process. It can be replaced with a silicone baking mat.

Recipe for making gluten-free pizza (dough)

Use the toppings to suit your taste; this gluten-free pizza recipe uses tofu cheese and tomato sauce.

Grind chia in a coffee grinder.
In a bowl, thoroughly mix buckwheat flour, starch, sorghum, chia, salt, sugar, xanthan gum.
Place the starter in a bowl, add water and knead the dough. The consistency of the dough should be such that it can be formed into a ball in the bowl.
Cover the bowl tightly with food foil, pierce it in several places and put it in a warm place overnight or for about 9 hours.
Divide the finished dough into 4 parts.
Sprinkle a sheet of baking paper with flour, lay out one part of the dough, sprinkle with flour and gently roll out. Grease a baking dish lightly with oil and sprinkle with flour. You can use sorghum instead of flour. Cover the dough with the mold and turn it over along with the paper. Carefully remove the paper, helping yourself with a knife. If necessary, shape the dough further. ATTENTION ! Do not press the dough into the pan! We proceed in the same way with the rest of the dough.
Bake in the oven for 60 minutes at 220C
Remove, brush with tomato sauce, add tofu and bake for another 15 minutes.

Note to the hostess : Place tofu cheese in a bowl, mash with a spoon, add olive oil and spices, mix everything well.

Bon appetit!

Another gluten-free pizza recipe with two types of flour

The peculiarity of this recipe is the use of two types of flour, which create a unique dough consistency and original taste of baked goods.

Ingredients and cooking time

In addition to containers for the components, you will need a knife, board, spoon, grater, baking sheet, and oven.

Gluten free pizza is ready in 50-60 minutes.

Yield: 6-8 servings.

Calorie content (100 g) – 320 kcal.

Compound

For the test:

flour (corn – 250 g, rice – 250 g);
yeast (dry) – 10 g;
water – 200-300 ml (depending on the consistency of the dough);
eggs – 3 pcs.;
vegetable oil – 5 tablespoons;
salt – 1 teaspoon;
sugar – 3 teaspoons.

The filling consists of:

olives – 20 g;
garlic (pickled) – 40-50 g;
chicken breast (boiled) – 100-120 g;
onions – 1 pc.;
homemade tomato sauce (or ready-made ketchup) – 50-70 g;
hard cheese – 80-100 g;
spices, salt, herbs - to taste.

Cooking step by step

Yeast is mixed with sugar and warm water (150 ml). Leave for a quarter of an hour in a warm place. Add the remaining water to the mixture and mix thoroughly. Send the mixture into a container with flour.
Add spices, salt, eggs, butter, knead the dough for about 15 minutes. A sign of proper kneading is the absence of sticking effect to your hands. If necessary, add a small amount of flour or water.
The oven is preheated to 170-180°C. The rolled out base is placed on a baking sheet and baked for 5-7 minutes.
To prepare the filling, all ingredients, except tomato sauce and cheese, are crushed to the desired size.
If necessary, pre-fry the onion and breast in a small amount of oil.
Remove the base from the oven, let it cool slightly, pour in ketchup, add the filling, sprinkle with cheese, and bake at 180-200°C for about 7-8 minutes. The time is adjusted depending on the degree of readiness.

Garlic dough pizza

For the test you will need:

500 g gluten-free flour mixture;
1 tbsp. water;
3 eggs;
5 tbsp. vegetable oil;
1 tsp dried garlic;
salt to taste.

For filling:

400 g boiled chicken fillet;
500 g grated tomatoes;
2 tomatoes;
1 bell pepper;
salt, spices.

Preparation:

Pour the water into the gluten-free mixture, stirring constantly.
Add eggs, butter, garlic, salt and knead the dough. If necessary, increase the amount of flour; the dough should be of such a consistency that it does not stick to your hands.
Roll out the pizza dough on parchment paper and transfer to a baking tray.
Place in an oven preheated to 180℃ and bake for 7 minutes.
At this time, chop the peppers, tomatoes and chicken.
Mix grated tomatoes with salt and spices and brush the pizza base with this sauce.
Place the filling on top and place in the oven for another 10 minutes.

Attention
If you eat dairy products, sprinkle grated cheese on your pizza 5 minutes before it's ready.

Gluten-free pizza is an alternative way to attract new loyal customers

Just a couple of decades ago, people with gluten allergies (hereinafter referred to as GF) were limited in the choice of catering establishments with a special menu, but even if, at the very least, such an option was found, one could not expect much in terms of quality. With the advent of new alternative flours and additives and increased competition, customers with gluten intolerance have more options than ever. In other words, food service owners now need to remember that simply adding gluten-free pizza to the menu is not enough; it must be better than that of constantly improving competitors.

GlutenFree.com reports that last January, "more than 25% of people in the United States have started following a gluten-free diet, but unfortunately, the foodservice industry still lags significantly in meeting the dietary needs and preferences of these consumers."

The good news is that with a little creativity and a few experiments, you can make pizzas that perfectly meet the needs of customers with gluten allergies. “We've found that eliminating gluten has unlimited possibilities if you're willing to think differently,” says Amir Razzaghi, manager/owner of RAZZíS PIZZERíA. “We specialize in creating gluten-free pizza, and we strive to make it as crispy and soft as traditional pizza.”

Let's consider alternatives

According to the World Organization of Gastroenterology, people with celiac disease (gluten allergy) cannot eat certain grains, such as starch, wheat, rye and barley, in other words, foods with natural gluten content, including: corn, soy , potatoes, millet, buckwheat, nuts and some varieties of oats. Any of these prohibited foods can be used in gluten-free pizza through alternative flours that have become increasingly available in recent years.

Amir Razzaghi experimented with many of them. Years ago, when he first began developing the gluten-free dough that is now so popular in his pizzeria, he tried using amaranth, rice, millet, quinoa and cornmeal. Amaranth made the dough heavy and slightly damp; rice, on the contrary, made the dough too crunchy. The millet also didn't hold the dough well. The quinoa created a wet and heavy effect, and also added an unpleasant aftertaste (as did amaranth). Corn has proven to be an allergen for some of his longtime customers.

Ultimately, he decided to keep it simple, using flour blends of two additives for a "hypoallergenic" pizza base: organic sorghum and tapioca. “Sorghum is a godsend for people with gluten allergies; it creates a white dough flour with a similar texture to all-purpose flour,” he explains. “Tapioca helps bind and adds fluffiness to the dough and gives some subtle hint of sweetness.” Some pizza bases are made with fresh yeast, while some are made without yeast or sugar.

Another innovator and experimenter with gluten-free pizza crust, Susan Hershberg (approx. Deputy Director of Advertising at America's Test Kitchen), shares her observations and a unique recipe for gluten-free flour. The recipe is based on a specially formulated all-purpose GF blend consisting of white rice flour, brown rice flour, potato starch, tapioca starch and nonfat dry milk. “Typically, the sauce and toppings are added before the pizza is baked, but we find that this weighs down the gluten-free crust and makes it soggy, so we bake the base first, cool it a little and then top it with dope.”

Carol Kasinski, editor-in-chief of Simply Gluten-Free Magazine in Florida, USA, also created her own GF flour blend, combining white rice flour, potato starch, tapioca starch and adding xanthan gum to hold the dough together. For extra bounce and texture, she adds gelatin to the recipe. However, remember that gelatin is prohibited for vegetarians.

Ready-made pizza bases

As a dedicated gluten-free dieter for 20 years, Carol Kasinski looks at pizza making from the customers' perspective. “Some pizzerias purchase ready-made gluten-free dough from specialized suppliers, but be aware that even then there is a risk of gluten being introduced into the dough through cross-contamination.”

For example, one of the pizzerias rolls out gluten-free and regular dough with rice flour, the flour mixed with the traditional dough in the form of dust rises into the air and then settles on your gluten-free dough while you, for example, roll it out for the next pizza.

To avoid cross-contamination, you can buy pre-made, high-quality pizza bases. Carol Kasinski points out that kitchen staff act with greater caution when working with such basics. Nowadays, ready-made pizza bases are just as good as homemade ones.

Although Amir Razzaghi only uses his own pizza bases in his work, he is also a supplier to other restaurants. “With ready-made pizza bases, the process of creating pizza is much faster,” he says, “there is nothing wrong with using ready-made pizza bases, as long as you have confidence in the supplier.” If you're not sure which pizza crust to use, you can invite a group of people to test it in exchange for their feedback. This way, you will make an informed decision and, in addition, gain new customers.

The power of cauliflower

Can people love vegetarian pizza as much as traditional pizza? The answer is yes. One California restaurant's customers are crazy about the veggie base for its unique texture, taste and ability to hold its shape before and after baking. Cauliflower pizza bases also contain egg whites, cottage cheese, Parmesan cheese and 80% of all ingredients are, of course, cauliflower. Abroad, many pizzerias allow their customers to bring gluten-free vegetarian bases and have them baked into pizza.

Amir Razzaghi also experimented with cauliflower, cheese, zucchini and eggplant bases and found they offered a variety of flavors and textures. His personal favorites: cauliflower/cheese and eggplant. “With cauliflower and cheese, you get a chewy, cheesy texture that complements most pizza toppings perfectly; You can add garlic and herbs to enhance the flavor,” he says. A properly prepared eggplant base makes a great addition to a variety of pizza sauces as an appetizer.

Carol Kasinski loves making her own vegetable pizza bases at home, but when dining out she still prefers pizza that's as close to "traditional" as possible. However, she notes that vegetarian pizzas may become popular among Paleolithic dieters who avoid grains of any kind. “These pizzas are also very tasty, but they still don’t differ in taste from traditional ones,” she says. “For those who do not eat grains, you can use a recipe based on almond flour, which tastes closest to traditional flour.”

Researching and experimenting with gluten-free recipes may take time and effort, but it will ultimately pay off with impressive revenue and loyal new customers.

Preparing the filling, baking and serving

You can put any topping you like on the finished pizza base. First, brush the surface with traditional pizza sauce. If you're on a diet, you can use sugar-free sauce (provided you can find one).

Sprinkle grated mozzarella on top of the sauce. The amount of cheese will depend on your preference. Then add thinly sliced smoked sausage rings, chopped mushrooms and olives. All that's left is to put a few spinach leaves on the pizza.

Place the pizza back in the oven for ten to twelve minutes. You can take it out when the cheese is completely melted.

Leave the finished dish to cool for a few minutes, then you can cut and serve.

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