How to make gluten free pizza

Gluten free pie dough recipe, and how to make it at home, is on my list of pizza recipes to make this holiday season. 

I am a fan of gluten free pie crust. 

Gluten free dough, and the baking process, are both incredibly delicious, and can be used for all kinds of delicious pies. 

You can bake it gluten free and make it vegan and Paleo-friendly. 

It’s a great way to enjoy a great pizza or even to get a little bit of gluten-free pizza flavor into your diet. 

To make it gluten-Free, I start with my favorite pie crust recipe, the Gluten Free Pizzer’s Pie Dough. 

This pie dough is a classic that is easy to make. 

In my Gluten-Free Pizzers Pie Dough, you will find a recipe for gluten-free pie dough that is just as easy to follow as the original recipe. 

So, let’s get started. 

The GlutenFree Pins Pizza Dough Ingredients for the Glut-Free Pie Dough 1/4 cup (200g) whole wheat flour 1 cup (250g) almond flour 2 tablespoons (15ml) vegetable oil, plus more for greasing the pan 1 cup butter, softened 1/2 cup (100g) all-purpose flour 1/3 cup (125ml) granulated sugar 1 teaspoon baking powder 1/8 teaspoon salt 1 teaspoon cinnamon 1/16 teaspoon nutmeg 1/32 teaspoon ground cloves 1/6 teaspoon baking soda 1/5 cup (120ml) water Directions Preheat oven to 375 degrees Fahrenheit (180 degrees Celsius). 

Blend the almond flour, vegetable oil and butter until smooth. 

Stir in the flour mixture until the mixture forms a ball. 

Add in the oil, sugar, baking powder, salt, cinnamon, nutmeg and cloves and mix well. 

Bake the dough for 10 minutes, until the dough is no longer wet. 

Allow to cool completely on a wire rack to room temperature. 

Spread the dough out on a baking sheet lined with parchment paper. 

Brush the edges of the dough lightly with melted butter, then sprinkle with baking powder and sprinkle with cinnamon. 

Repeat this process with the remaining flour mixture, rolling the dough into a 12-inch circle. 

Cover the dough and refrigerate for 1 hour. 

Make the Glute-Free Gluten Dough Mix 1 tablespoon (15 ml) coconut oil 2 teaspoons (10ml) honey 2 teaspoons dried yeast 3 tablespoons (35g) unsalted butter (1 stick) 3 tablespoons cold water 1/1 cup (180ml) almond milk, or milk powder, plus a few tablespoons of honey (optional) 1 cup sugar 1 cup powdered sugar 3 tablespoons fresh lemon juice (or lemon zest) Preheat oven’s broiler to 375 degree Fahrenheit (160 degrees Celsius) and line a baking dish with parchment. 

Place a large pot of water in the bottom of the pot, add the yeast and bring to a boil. 

While the yeast is heating, pour the coconut oil over the bowl of warm water in a small bowl. 

Then add the honey, salt and yeast mixture and bring it to a low boil for a few seconds. 

Once the yeast has finished stirring, add in the butter and stir until it forms a smooth, sticky dough. 

Leave the dough in the bowl for 10-15 minutes, then remove it from the heat and let it rest for a couple of minutes. 

Transfer the dough to a lightly floured work surface and work with your hands to form the dough balls into a rectangle. 

Dough balls are fine to leave in the pie crust, but you can roll them out into a log if you prefer a more fluffier dough.

Wrap the log around a parchment-lined baking sheet and refrigerates for 30 minutes.

Once chilled, roll the dough, pressing it into the log and forming it into a circle about 1 inch (2 cm) in diameter. 

Pour the almond milk into a small saucepan and whisk over medium heat, whisking constantly. 

Remove from heat and pour into a large bowl.

Let sit for 5 minutes, or until the almond has absorbed all the liquid. 

Mix the honey and lemon juice together until it thickens. 

Set aside. 

Cut a dough ball into about 1/12-inch (1.5 cm) slices and place them in a lightly greased pie crust pan. 

Using a pastry bag, roll each slice into a 6-inch-wide (18 cm) circle, then into a 2-inch layer on top of the other dough. 

  Bake for 15 minutes at 350 degrees Fahrenheit, then transfer to a wire cooling rack to cool. 

If you are gluten- free, you can leave the dough on the rack for 15-20 minutes, but the dough should be a little thinner and crisp

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