Need suggestions on a good gluten-free (wheat allergy) pizza dough

EggHead_Bubba

Actually I only have a wheat allergy so technically I'm looking for a good pizza dough that is wheat free. Any suggestions? Thanks!

GuitarEC

Not really a dough, but it was something I came up with as a substitute - Portobello Mushroom Caps.

Idea was adapted from English Muffin Pizzas my mom used to make when I was a kid, except you roast mushroom caps for about 20 minutes with herbs and seasonings of your choice, then add pizza sauce, toppings and cheese and cook until the cheese is melted.

My wife loves them, and her grandmother has shared that recipe within their circles.

Hope that helps,

Eric "GuitarEC"
Metro Atlanta Area

EggHead_Bubba

Interesting idea, thanks for sharing. I may try that sometime down the road but really looking for traditional pizza dough first.

GuitarEC

Bob's Red Mill makes a pizza dough mix - I know we've used some of their other mixes and have always been pleased with the results.

http://www.bobsredmill.com/gluten-free-pizza-crust-mix.html

Eric "GuitarEC"
Metro Atlanta Area

Carolina Q

I made a cauliflower crust pie a couple of years ago. It was very healthy and it wasn't awful... but it also wasn't pizza. I haven't tried one since. Kale, onions, shiitake mushrooms and cheddar as I recall.
http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html

Legume

I think @NPHuskerFL makes a gluten free crust if I remember correctly.

NPHuskerFL

Legume said:

I think @NPHuskerFL makes a gluten free crust if I remember correctly.

Made a Paleo pizza on several occasions. They're good but, I'll always prefer good ole high gluten. 
Here's some solid links to get you started...
http://againstallgrain.com/
http://againstallgrain.com/2012/08/07/meat-lovers-pizza/

EggHead_Bubba

Great suggestions, thanks everyone! My wife picked up some Bob's Red Mill at the store tonight. I'm going to give it a try this weekend.

Carolina Q

What, no cauliflower?!  

Walt2015

@EggHead_Bubba my local Kroger and whole foods carry Glutino gluten free dough. Enough for 3 decent size pies for around $5-6. My wife prefers not to eat gluten and I actually really like the taste of this dough so I eat it now too. 

One thing--let it proof before you try to separate it--the directions are very misleading. You will have quite the time getting that crap off your hands if you don't (so I heard  )

EggHead_Bubba

Thanks @Walt2015... another one to give a try! Appreciate it.

Walt2015

@EggHead_Bubba let me know how the bob's red mill is. I'll be waiting on the picture  

Ozzie_Isaac

We use Udi's premade crusts.  They turn out decent and taste pretty good.  I've been meaning to try making some from Red Mill.  I've use that for pancakes and stuff.

EggHead_Bubba

Walt2015 said:

@EggHead_Bubba let me know how the bob's red mill is. I'll be waiting on the picture  

I'll be sure and do that. It won't be a real exciting pie since my toppings are pretty basic. 

EggHead_Bubba

@Ozzie_Isaac... we buy Udi's muffins which are really good. Never tried their crusts. Good to have options!

mgd_egg

We use the Live G Free brand sold at Aldi.  One box makes about 4 personal pizzas. I even freeze the dough balls. Here's a pic I think it's $2.99 at Aldi. 

s_claus

I've tried a number of GF pizza crusts. I tried the cauliflower crust. It wasn't bad, but it wasn't pizza. So far, I have liked the King Arthur mix the best. But none of them have real pizza crust - not the flavor or the crunchy chewy texture. Maybe someday.

EggHead_Bubba

Posted this in the EggHead forum... first pizza attempt didn't turn out well.

Made two pies, the first used a dough ball purchased at Whole Foods. Took the dough straight from the fridge to the counter and it was impossible to stretch into any semblance of a pie. I have since learned it needed to sit at room temperature for a few hours before trying to stretch it. Anyway, my wife finally took the remainder of the dough and made a small pie that was round at least. The BGE had stabilized at 500° and the CI pizza "stone" seemed ready after a 30 minutes at that temp. 

I put my wife's crust only on the stone to pre-cook it since she likes crispy crust. After a couple about 3 minutes I flipped it and then did about a minute on the other side. I brought it in and she added sauce and toppings to the side that cooked 3 minutes. Took the pizza back out and cooked it for about 3 minutes and the crust was on the verge of too done. Cheese was melted but not completely the way she likes it. Plus the crust had risen when pre-cooked and was too thick. She like thin and crispy and it was not. 

My pizza was next and it was made with Bob's Red Mill Pizza mix. The dough was extremely hard to work with. The instructions say to use wet hands to work with it and that's the truth. At any rate, it ended up about the same, too thick but charred and not completely cooked through.

Pizza was a challenge last night but I'm sure I must be doing something wrong and will learn from experience.

Smokinator

We have tried several types. Our favorite so far is the Chebe pizza crust. 
http://www.chebe.com/products/pizza-crust-mix-8-pack-case-7-5-oz-per-package

Photo Egg

King Arthur Flour has a GF pizza mix.
Read info on their Web site for tips as well.

tailg8ers

Have family w/ celiac's and several good friends w/it as well - we've tried lots of different GF alternatives - if you have a Fresh Market near - or go online and order from Williams and Sonoma - the C4C (cup 4 cup) brand of GF flour and/or the pizza dough mix they make is great!  it's a blend of different non-wheat/GF flours. 

BeecaveKitchen

I had to share- Cup 4 Cup GF flour is the BEST!!!! I've tried them all and it's hands down the winner.
http://beecavekitchen.blogspot.com/2015/09/gluten-free-pizza-on-big-green-egg.html

Mike_the_BBQ_Fanatic

BeecaveKitchen said:

@BeecaveKitchen that looks pretty good...couple questions...did it taste like beer at all?  Did it get brown / crispy on the bottom?

Mike_the_BBQ_Fanatic

Sorry to bump an older thread...but I wanted to add that we tried the cup 4 cup pizza crust mix tonight and it was by far the best gluten free crust we have done. Most of the others have been gritty and tough to get crispy... This one cooked and tasted just like the non GF alternatives. Swmbo is celiac and we had all but given up on egg pizza when we came across thus suggestion. She isn't much on beer so I stuck close to the package directions except cooking on the egg. I got the egg to a stable 500 with the stone, par cooked in a pan for 10 minutes then removed the pan and added toppings cooking right on the stone for another 10...

Needless to say it was a home run.