How To Make Perfect Gluten-Free Pizza Dough At Home: Crispy, Chewy, & Easy To Make Recipe!

Welcome to You Don't Have To Be a Chef! In this video, we'll show you the ultimate gluten-free pizza dough recipe that's crispy on the outside and soft on the inside. We'll also show you how to prepare a quick and tasty homemade pizza sauce. Please visit our website to get more information:www.youdonthavetobeachef.com/
👩🏼‍🍳 GLUTEN FREE PIZZA DOUGH (two14 inch pies)
4 eggs
1/2 cup water
1/4 cup oil (Safflower, Canola)
2 cups finely grated parmesan
1.5 tsp Xanthan gum
1/2 tsp salt
15 oz Tapioca flour
1-1.5 cups Shredded mozzarella (or mozzarella mixed your choice)
* Pizza sauce (see below)
* Toppings of choice
1- Preheat the oven to 425º F (220º C). In a large bowl, beat 4 eggs well until airy. And the water and the oil mix well.
2- Mix the parmesan, xanthan gum, salt, and tapioca flour well with a spoon. When it starts to combine, continue mixing with your hands until you get a consistent dough.
3- Prepare your pizzas, and spread some tapioca flour on 2 pizza pans or your counter. Split your dough into two, press with your hands, and then continue with a rolling pin. Tapioca flour is used on the rolling pin so the dough won't stick.
Continue to roll until you can make about 14-inch pies. -- If you make it on the counter and plan to use a pizza peel to transfer to your stone, use cornmeal to help the pie slide more easily (but you can do without it)
4- Spread sauce, your favorite cheese, and the toppings you choose, and bake for 20 minutes.
5-The pizza is ready when it's tanned on top and brownish on the bottom. Use a spatula to remove the pizzas from the pan. This process would be easier if you used corn meal.
6- Cut and enjoy!
👩🏼‍🍳 PIZZA SAUCE:
Olive oil
4 garlic cloves, chopped
1 large can of crushed tomatoes (28 oz)
Dried oregano & basil (3 tsp total)
Salt, pepper
1- Warm up a large pan with olive oil, and cook the garlic on low/medium heat for a few minutes until you get a deliciously smelling olive oil
2-Add the crushed tomatoes, half a can of water, and the spices, and boil.
3-Simmer (slow, low boil) with the lid off for 60-90 minutes until reduced to your preferred consistency.
4-Leave it on the counter to cool before using. Store in the fridge for 2-3 days or in the freezer until your next pizza adventure.
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Chapters:
0:00 opening
0:47 The Ingredients
01:05 Quick Pizza Sauce
02:39 Gluten-Free Pizza Dough
04:21 Shape the Pizza
06:02 Sauce & Cheese
07:52 Pizza's ready!
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#glutenfree #pizzadough #glutenfreepizza #homemadepizza #easyrecipes #cooking
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© You Don't Have To Be a Chef

[@youdonthavetobeachef]

Make sure you check out our online spice blend online store: shop.youdonthavetobeachef.com

[@danazahavi]

Mmmm yum

[@youdonthavetobeachef]

Truly yum...

[@MixinwithRobin]

I started my own cooking channel a few months ago. I just found your video while doing some research. Love the video. I subscribed and look forward to watching more of your videos.

[@youdonthavetobeachef]

Thank you! We also just started ourselves. learning with each video- it’s a process :) keep in touch! Will sub myself

[@shanewilliams02]

Hi, really enjoy your videos! Equipment question: Is that a 12" skillet you made the sauce in?

[@youdonthavetobeachef]

Thank you!
It actually measures at 11”
you can also make it in a pot though I always prefer pans as the liquids evaporate faster and you get the ticker consistency in less time.

[@shanewilliams02]

@@youdonthavetobeachef Thank you! I was asking because I have been eyeing a 12" skillet and your video gave me a sense of size in action (and another application!) Thanks again!

[@youdonthavetobeachef]

@@shanewilliams02 Absolutely! I find this size (11"-12") super versatile- Frittata, sauces, roasting nuts... not too small, and not heave and big.

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[@youdonthavetobeachef]

Yt expert with same number of subs.
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[@youdonthavetobeachef]

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