The last time I made a gluten free yeast free pizza crust was when my eldest daughter was first diagnosed with food allergies. At the time I was completely overwhelmed with trying to figure out how to prepare meals without wheat, corn, and soy. I remember staying up pretty late one night to make a gluten free yeast free pizza crust so that she could have pizza for a party at school the next day. I was determined to make the best yeast free pizza crust so that she would not feel left out when the rest of the class was enjoying pizza. Looking back I don’t really understand why I didn’t just use yeast since Chey does not have any issues with yeast. I guess I wanted to enjoy the pizza too. My first attempt at making yeast free pizza was not so great. I was able to make a yeast free pizza crust using a gluten free flour mix that I purchased and a yeast free pizza crust recipe that I found on the web. While I was able to create something that resembled a pizza crust the taste was just off. It didn’t exactly taste bad but there was a strong flavor which took away from my being able to enjoy the pizza. The gluten free flour mix that I purchased contained garbanzo bean flour and all that I could taste as I ate the pizza was chickpeas. I did not expect gluten free yeast free pizza to taste like regular pizza but I didn’t expect it to taste like beans either. I can also remember my first yeast free pizza dough being such a pain to roll out. I don’t know why the pizza crust was so sticky the first time I made it but the dough was really more like batter. The crust also never really got crisp and tasted really doughy. My daughter did eat my first yeast free pizza but I could tell she did not really like it because she never requested it again.
The mediocre results of my first yeast free pizza crust are the reason why it has been over 3 years since I have made a yeast free pizza. I figured it was time to try again. This time I was armed with a yeast free flour mix that had been successful in many of my other yeast free recipes. I also purchased a cool new pizza pan that actually has holes at the bottom which helps the crust get crispy while cooking. While there were limited yeast free pizza dough recipes available when I made this 3 years ago, there were several recipes I found this time around that could work. I decided to go with a simple recipe that had received a lot of positive feedback and began substituting the necessary ingredients for the candida diet.
I am glad that I did not give up on yeast free pizza. The results were solid and everyone in my family liked it. This is not your typical pizza crust. This is not an exact substitution but it is tasty and will give you the feel of eating pizza again. Be sure to roll out the dough slowly, as it does not stay together as well as regular dough. You can top the pizza with any candida diet friendly ingredients.
This was actually my youngest daughter’s first time eating pizza. She is allergic to dairy and wheat so pizza was never an option for her. Now that I have successfully made a yeast free wheat free pizza crust, I will be able to create pizza with dairy free toppings just for her. This yeast free pizza crust will be the foundation for all of our yeast free pizza creations.
Specific Ingredients That I Used In Yeast Free Pizza Crust
Bob’s Red Mill Flour (Brown Rice, Potato Starch, Tapioca Flour and Guar Gum for Yeast Free Flour Mix)
Rice Dream Quinoa and Brown Rice Milk
Diamond Crystal Fine Sea Salt
Spice Classics Italian Seasoning
Spice Classics Garlic Powder
Other Recipes That You Will Need To Make Yeast Free Pizza Crust
- 2 cups yeast free all purpose flour mix
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 and ½ cups yeast free milk
- 2 eggs
- Preheat oven to 425 degrees Farhenheit
- Combine dry ingredients in a large bowl
- Mix ingredients thoroughly with a spoon
- Stir in milk and eggs and mix thoroughly
- Dough will be runny like batter
- Pour batter onto greased or parchment paper lined pizza pan
- Cook for 10 minutes
- Remove from oven and add desired toppings
- Return pizza to oven and cook for 10 additional minutes
Recipe adapted from Food.com
I shared this post on Allergy Free Wednesdays at Tessa the Domestic Diva, Simple Lives Thursday at Gnowfglins, Full Plate Thursday at Miz Helen’s Country Cottage, Thank Your Body Thursday at Thank Your Body, Pennywise Platter at The Nourishing Gourmet, Hearth and Soul at The 21st Century Housewife, Whole Food Fridays at Allergy Free Alaska, Food on Fridays at Ann Kroeker, Gluten Free Fridays at Vegetarian Mamma, Shine on Friday at One Artsy Mama, Foodie Friday at Rattlebridge Farm, Fight Back Fridays at Food RenegadePAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.