I have written many posts on the search for a decent gluten free pizza. I have tried several dough mixes (Pamela’s, King Arthur, Betty Crocker) but they have come up short. I have tried frozen doughs, frozen pizzas and local pizza place pizzas, and have always been disappointed. They were either soggy, like a giant cracker, or just plain nasty. And they are never crisp and chewy.
Never one to give up, I was reading an article that mentioned Gluten Free Jules pizza dough mix. Skeptical yet hopeful, I placed an order. The box arrived a few days later, and contained mix and yeast packets to make two crusts. I took a quick look at the directions and realized I had to set aside about two hours to make this thing. I also wondered, would all of this time and effort be worth it?
This is a case where you MUST read all of the instructions before you begin. If you don’t, you won’t realize you have to proof your dough in a preheated 200 degree oven which has been turned off.
I followed the directions exactly. Using my KitchenAid mixer, I combined the egg whites, oil, cider vinegar and 1/4 cup of warm water
Then I added the additional water and yeast packet. As you can see, the dough really stuck to my paddle attachment. Once I mixed for three minutes, I scraped the dough onto a foil lined, oiled pizza pan. You could use a baking sheet as long as it is at least 12 inches wide.
This is where the real problems began. I did oil my hands with cooking spray, but the dough kept sticking to them. I then used a greased spatula, and that worked a bit better. I also sprayed the dough directly which helped also.
I had a hard time spreading the dough out, but ended up with a rustic, 10 in round. Papa John’s it ain’t, but who cares if it’s pretty, right?
I then covered the dough with a greased sheet of parchment, pricked it with a fork, and put it into the preheated, turned off oven for 30 minutes. I crossed my fingers, and waited.
Here is the dough after 30 minutes of proofing:
The problem I have run into in the past is that the dough never rose-I think because the room temperature was never warm enough. The 200 degree oven once turned off gave off just enough heat to make the dough rise. This step is key to a nice, chewy crust.
I then turned the oven to 375 degrees to preheat, then put the dough into the oven for 15 minutes to pre-bake.
You can see here that the crust is just starting to brown and the dough has risen, just as the instructions state. Here I am adding my sauce.
I used Go Veggie mozzarella shreds and Simple Truth Mushroom sauce. Both are delish! I also cooked up some sausage.
Here is the pizza ready for its final baking.
And here is the finished pizza! It looks pretty damn good for a gluten free pizza, don’t you think? As I said, rustic, but look at that crust! When have you even seen a gluten free pizza crust that even remotely looked like that?
But as they say, the proof is in the tasting. The crust was chewy and crunchy, and tasted like yeasty pizza dough. I couldn’t believe it. The crust was evenly browned top and bottom. I’m not sure how she pulled it off, but Jules should be crowed gluten free Queen. She must have thrown out a lot of pizza trying to perfect this recipe.
I have a few tips:
- Give yourself at least two hours to make this pizza. Don’t rush through it. Following all of the steps will give a good result
- Make sure to grease the foil well-my pizza stuck a bit to the foil. Parchment might work here, but I am thinking foil is recommended to brown the bottom
- Read all directions before you begin
- Use a greased spatula to spread the dough
- Don’t worry if the pizza is not 12 inches, do the best you can to spread the dough
- Don’t skip the proofing step-it made all the difference
- Allow the pizza to bake according to instructions. Resist the temptation to remove it sooner
Was it worth the effort-absolutely. I wouldn’t make this every week, but if I am jonesing for pizza, I would definitely make this again.
You can order gfJules pizza crust mix here.