Gluten-Free Pizza Crust

Made with Lesaffre’s world famous Saf-Instant Red, this formula creates a crisp, yet chewy gluten-free pizza crust that is sure to please customers with gluten sensitivities.

Gluten-Free Pizza Crust

★ ★ ★ ★ ★

(1)

Prep Time: 2 hours

Bake Time: 5-12 minutes

Share Formula:

Ingredients

	lb	oz	%	kg	g
Tapioca Flour	20	-	20	2	-
Quinoa Flour	40	-	40	4	-
Rice Flour	40	-	40	4	-
Replacit Mlk Bread	10	-	10	1	-
Xanthum Gum	2	-	2	-	200
Saf-Instant Red	3	-	3	-	300
Salt	3	-	3	-	300
Sugar	5	-	5	-	500
Water +/-	50	-	50	5	-
Egg White	10	-	10	1	-
Vegetable Oil	5	-	5	-	500
Total	188	-	-	19	900

Lesaffre Products Used

Red Star Replacit Mlk Bread - View Product
Saf-Instant Red - View Product

Instructions

Combine all ingredients in a Hobart mixer using a hook and blend for 10 minutes on your mixer’s first speed and then for 2 minutes on your mixer’s second speed. Maintain the dough temperature at 78°F (25.5°C) and let the dough rise for 15 minutes.

Next, divide dough into 10.5 oz (300 g) portions and shape as desired. Proof crusts covered at room temperature for 90 minutes or crusts may ferment in a cooler for up to 12 hours.

Before baking, top pizzas with desired sauces and/or favorite toppings. Then, bake in a brick oven at 500°F (260°C) for 12 minutes or in an Impinger oven set to 450°F (232°C) for 5 minutes. Pizzas are done when the crust is golden brown. Please note, baking time may vary depending on the size and thickness of the pizza crusts.