The simple reality is that everyone loves pizza, but for those with a gluten allergy or intolerance, pizza doesn’t love them back. Fortunately, gluten-free options are becoming more and more popular for a range of foods—and pizza is no exception.
Let’s take a closer look at how to make a pizza—without gluten—that you’re sure to love.
Start with your baking space
The first step is to make sure that your baking area is free of any gluten. With celiac disease, your body can be compromised by even a microscopic amount of gluten. If, for example, you’ve cooked with wheat flour anytime recently, then it’s a wise idea to clean down every baking surface to ensure it’s gluten-free. For those who have celiac disease, cross-contamination is a serious risk.
Oil the baking surfaces
Typically, gluten-free pizza doughs are stickier than their traditional counterparts made out of wheat flour. Greasing down the baking surfaces first will prevent the crust from sticking to the baking sheet or pan that you’re using. Alternatively, consider using a silicone baking mat to prevent the crust from sticking. These mats won’t require any greasing.
Keep the ingredients as recommended
When you’re learning how to make a gluten-free pizza, it’s important to follow every step of the recipe and refrain from using substitutes. Using a gluten-free flour is very different than using traditional flour. Each step is vital to getting the right flavor and texture of pizza crust. The gluten in traditional pizza is what makes it rise correctly, so the substitutes in gluten-free pizza, like whey protein and rice flour, are essential to getting it right.
Allow the dough to rest
Gluten-free pizza crusts often contain a higher starch content. Starchy ingredients need adequate time so that they can consume moisture from the wet ingredients. Allow the mix to ferment and rise before it’s baked. Each recipe is different, but allowing the ingredients to rest for a minimum of an hour is recommended. This means the dough will be accurately hydrated and will rise properly. The goal is to get a crust that’s crispy on the outside and chewy on the inside.
Press the dough
Gluten also affects how elastic the dough is. Gluten-free dough isn’t quite as stretchy as standard pizza dough, which means you’ll need to press it out instead of rolling it. Press the dough into a thin layer on the pre-greased baking pan.
No need to knead
Traditional pizza dough is needed several times so that it rises properly, but gluten-free pizza doesn’t require kneading at all. These doughs are typically sticky, so kneading it is pointless.
Now you know a bit more about how to make pizza without gluten. Giovanni’s Frozen Pizza is your leading provider of delicious, wholesale frozen pizza. We have more than two decades of experience in the business, during which time we’ve perfected the art of making pizzas packed with flavor ready for you to enjoy. Contact us right now to learn more about our wholesale specialty pizzas.