Pizza Without Tacc: Recipe with easy and delicious homemade dough 

Hello, friends of Paulina Cocina! Who said the pizza world doesn't include gluten-free recipes? Please! 

Gluten-free pizza exists , and today we're going to make it on this blog. If we home-cooked lovers know one thing, it's that with a little skill and good ingredients, any recipe can be transformed into a delicacy suitable for everyone.

So today we're going to dive into the world of homemade gluten-free pizza . The idea is clear: a gluten-free pizza dough that's easy to make and doesn't take half a day to prepare.

Also, a very important point: how to make sure that when we take it out of the oven and cut it, it has that crunchy texture that we like so much. 

In this article, you'll find the gluten-free pizza recipe , secrets to making it right, answers to common questions, and tons of tips to make your next gluten-free pizza a resounding success.

About Gluten-Free Pizza

Gluten-free pizza is , we could say, definitive proof that gluten-free recipes don't have to be boring or bland. Because while it's true that gluten gives dough elasticity and structure, there are ways (and several) to replace it.

With a good gluten-free premix , a little xanthan gum and some love, you can achieve a base worthy of any pizzeria.

The beauty of making homemade gluten-free pizza is that we have complete control: we choose the gluten-free pizza flour , adjust the flavors, and make sure to avoid that dreaded cross-contamination, which, for those with celiac disease, is a real risk.

The fun thing is that with this recipe we have a ton of variations: gluten-free crispy pizza , fluffier pizza, thin pizza, thick pizza... whatever you want, because the dough is very versatile.

Something key to keep in mind: gluten-free pizza dough doesn't behave the same as traditional pizza dough. It's softer, less elastic, and when you stretch it, it's normal for it to feel like it's not going to turn out right. But rest assured, the oven works its magic, and the result will be amazing.

Gluten-free pizza flour and gluten-free premixes: how to choose?

The first step to a good gluten-free pizza is choosing the right crust. There are several gluten-free premixes specifically for pizza or bread. Ideally, choose those that combine rice flour , cassava starch , and corn starch , as they provide a good balance between lightness and structure.

If you like to experiment, you can make your own mixture. A homemade formula that works is:

• 50% rice flour
• 25% cassava starch
• 25% corn starch

Add 1 teaspoon of xanthan gum or 2 tablespoons of psyllium husk , and you've got the winning combo. The addition of these gums or fibers prevents the dough from falling apart and becoming brittle.

Why is xanthan gum key in gluten-free pizza dough?

The short answer is because both xanthan gum and psyllium husk act as the "glue" of gluten-free pizza dough . Without gluten, the dough tends to fall apart, become dry, or become brittle.

These components help form a network that holds everything together. Psyllium also provides moisture and fiber . Therefore, while it's not mandatory, the results are greatly improved when incorporated into gluten-free pizza .

Features of this gluten-free pizza

1. It is crispy and fluffy at the same time , thanks to pre-baking.
2. Adapts to different premixes or gluten-free flours.
3. It does not require intense kneading , because the dough is more whipped.
4. Ideal for freezing , especially the pre-baked base.
5. Suitable for celiacs , with the necessary care to avoid cross-contamination.
6. Ready in no time , perfect for impromptu dinners.
7. Allows for creative toppings , from classic to gourmet.

VIDEO: Gluten-Free Pizza with Cornstarch

8 Useful Tips to Make Gluten-Free Pizza a Success

1. The best gluten-free premixes are those that combine several starches and flours. Look for trusted brands.
2. For a gluten-free pizza dough : activate the yeast, let the dough rise and pre-bake the base.
3. Xanthan gum or psyllium husk helps keep the dough from breaking or crumbling.
4. For a crispy gluten-free pizza , a well-heated oven and preheated baking sheet are key. Pre-baking is also important for achieving crispiness.
5. If you're planning to freeze gluten-free pizza, it's best to freeze the pre-baked base: it lasts longer and can be finished baking straight from the freezer.
6. Useful gluten-free flours are: rice flour , corn starch , cassava starch , and even chickpea flour for extra protein.
7. The rising time is similar to that of a regular dough, but if it is cold it may take a little longer.
8. Avoid cross-contamination : Use clean, dedicated utensils and surfaces, especially if cooking for someone with celiac disease.

Final tips for a delicious gluten-free pizza

• Always use warm, not hot, water to activate the yeast without killing it.
• Let the dough rise in a draft-free place : this helps a lot.
• Don't skimp on the olive oil to add flavor and prevent sticking.
• Use parchment paper or silicone pads for better detachment.
• Do not try to stretch with a stick: it is better to do it with moistened or oiled hands .
• oregano, garlic powder or a touch of pepper to the dough and a good pizza sauce on top for pre-baking.
• If you freeze gluten-free pizza, wrap it well to prevent the dough from becoming moist or freezer burned.
• The cooked base can also be used as a base for gluten-free bruschettas .

Follow on Instagram ( here )
and on YouTube that I upload new recipes every week ( click here )

Homemade gluten-free pizza recipe

Yields: 6-8 servings

Preparation time: 1 hour

Ingredients

• 300g gluten-free premix ( or 150g rice flour, 75g cassava starch, 75g corn starch )
• 1 tsp. of xanthan gum or 2 tbsp. psyllium husk
• 1 cdita. salt
• 1 cdita. of sugar
• 7g dry yeast (or 20g fresh)
• 200 ml of warm water
• 2 tbsp. olive
• 1 cup tomato sauce
• 200g of fresh cheese or mozzarella and toppings to taste

How to make gluten-free pizza step by step

1. Preheat oven to 220-240°C.
2. Dissolve the yeast and sugar in the warm water. Let it sit until foamy (5-10 minutes).
3. In a container, mix the gluten-free premix, salt, and xanthan gum.
4. Add the activated yeast and oil. Mix well until a sticky dough forms, then knead lightly with your hands until a ball forms.
5. Cover and let rise in a warm place until it doubles in volume (about 40 minutes).
6. Roll out carefully on an oiled baking sheet or with parchment paper (the dough is softer than regular dough).
7. Cover with a little tomato sauce and pre-bake for 6-8 minutes in a hot oven. 
8. Then add a little more sauce, the cheese or mozzarella, and your chosen toppings, and finish baking until golden brown.