Gluten Free Focaccia Pizza Crust

Gluten Free Focaccia Pizza Crust

Try this Gluten Free Focaccia Pizza Crust for a little something different next time it’s pizza night in your home!

Growing up, I was never a fan of pizza.  In fact, I hated anything and everything that had spaghetti sauce on it.  Not easy on a kid growing up in an Italian family!  I eat sauce now, but I still tend to stray far from traditional when it comes to recipes that typically use a red tomato based sauce.  I’m always looking for ways to switch things up, especially when it comes to pizza.  I’ve made a few pizza’s on the blog already, but this one was built on a gluten free Focaccia Pizza Crust.

I was actually making two pizza crusts at the same time.  This one and a non-gluten free crust for those of us who can eat gluten.  I think making them side-by-side is what triggered a ton of worry about how this Gluten Free Focaccia Pizza Crust was going to end up.

Gluten Free Focaccia Pizza Crust

Gluten Free Focaccia Pizza Crust

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I honestly had no idea how this was going to turn out.  The dough didn’t really “rise” but I let it sit the same as I did for my non-gluten free version.  It looked flaky as it was baking and I was sure it was going to be a crumbly mess.  I even called Daryl to tell him to pick up a prepackaged gluten free pizza crust for himself because I couldn’t guarantee mine was going to turn out edible.  Every step of the way I thought for sure this crust was going to be a huge failure!  Gluten free baking is tough. Let’s not sugar coat this fact.  Even if the end product tastes just as it should, the texture is never going to be exactly like the non-gluten free version.

Gluten Free Focaccia Pizza Crust

Daryl came home with a prepackaged pizza crust in hand.  It was then that I realized that I didn’t have extra cheese or tomatoes to put on it if we did end up needing to make it.  My fingers were all crossed in hopes this thing would be edible.  I topped both pizzas with fresh mozzarella, sun-dried tomatoes, and arugula and put them back in the oven to finish baking.

Gluten Free Focaccia Pizza Crust

Daryl’s gluten free Focaccia Pizza Crust ended up being denser than the non-gluten free crust.  I think this was due to the fact the gluten free dough won’t rise as much.  I tasted both and was really surprised at how identical they ended up being.  Both crusts had the same traditional focaccia taste.  The Gluten Free Focaccia Pizza Crust even had a very similar texture, but with a little more graininess common in baking with gluten-free flours.  He didn’t seem to mind and ate half the pizza in one sitting!

I tend to stick with tried-and-true prepackaged gluten free flour blends.  I feel like each one gives different results.  For this recipe, I used Pillsbury Gluten Free Flour Blend because I’ve had really good results with it in the past.  I also really like King Arthur’s, but have not tested this recipe with it.

The recipe below is for the Gluten Free Focaccia Pizza Crust only.  You can top it with the same ingredients I did, or any other way you prefer your pizza!  A lot of focaccia recipes will sprinkle the top of the bread with salt and rosemary.  For more traditional pizza’s I’d recommend garlic and oregano!

I hope you enjoy this little spin on pizza crust and that this Gluten Free Focaccia Pizza Crust turns out as good for you as it did for us!

Enjoy!

 

Gluten Free Focaccia Pizza Crust
Gluten Free Focaccia Pizza Crust
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Gluten Free Focaccia Pizza Crust
Gluten Free Focaccia Pizza Crust
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Ingredients
Servings:
Instructions
  1. In a small bowl, combine the warm water, yeast, and sugar. Let sit in a warm place for 15 minutes until yeast gets bubbly.
  2. In a large mixer bowl, combine the gluten free flour, salt, 3/4 Cups of the olive oil, and the yeast mixture. Mix on low until blended. Remove from the mixture and knead on a lightly floured surface until everything is well blended. If the dough is too dry, add water 1 Tablespoon at a time until it becomes more moist and easier to knead.
  3. Coat the inside of the mixing bowl with oil, place the dough in it, and cover with plastic wrap. Let sit in a warm place for 1 hour. You will not notice the rising as much as with traditional dough.
  4. Pour 1/4 Cup olive oil onto a rimmed baking sheet and spread the dough over it to cover the sheet. Using your finger tips, push holes into the top of the dough, then brush the top with the remaining 1/4 C olive oil. Cover with plastic wrap and let sit another hour.
  5. Preheat oven to 425 degrees F. Bake until the dough starts turning a light brown on top. Remove from oven and sprinkle with coarse salt and rosemary (for traditional focaccia) or top with the pizza toppings of your choice and return to the over for 5-7 minutes longer, until the cheese is melted and the toppings are heated through.
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Gluten Free Basic Chocolate Cookies

Gluten Free Basic Chocolate Cookies

These Gluten Free Basic Chocolate Cookies are delicious on their own, or add your favorite mix-in’s to make them exactly how you want them!

Need a plain ole gluten free chocolate cookie?  One that tastes great and won’t crumble into a million pieces?  One you can add your choice of mix-ins to and it’ll hold up?  You found it!  These Gluten Free Basic Chocolate Cookies are delicious on their own,or change it up and add your choice of mix ins to the recipe!  Chocolate chips, caramel, nuts, and dried fruit all work great with this recipe!

Gluten Free Basic Chocolate Cookies

Gluten Free Basic Chocolate Cookies

Gluten Free Basic Chocolate Cookies

*This post contains affiliate links.  See our Disclosure Statement for more information.

The only differences between this recipe and my non-gluten free version, are that I used Pillsbury Gluten Free Flour Blend (King Arthur’s brand is great too) and regular unsweetened cocoa powder (instead of dark cocoa).  This recipe will give you a thicker cookie that can handle mix-ins really well!  It will be chewy in the center and crispy on the edges.  While it won’t crumble into pieces, some breakage can occur (common of a lot of gluten free baked goods unfortunately), however, it was far less than other recipes I’ve tried and did not stop my boyfriend from eating almost the entire batch of cookies!  My 8 year old son ate the rest and didn’t even seem to notice they were gluten free!

Gluten Free Chocolate Cookie Varieties

The Silpat mat shown above is one of my all time favorite baking discoveries!  I use it for everything from cookies, to toasting nuts or seeds, and even sometimes under a broiler pan to make clean up easier!  Amazon even had their own less expensive version now!   I highly recommend these instead of laying foil down or greasing/oiling to prevent the cookies from sticking!

I’ve made a few different varieties of gluten free chocolate cookies using this Gluten Free Basic Chocolate Cookies recipe.  If you need some ideas for what you may want to mix in you can check out my Gluten Free Salted Caramel Chocolate Chip Cookies, Walnut Chocolate Chip Cookies, and Triple Chocolate Chip Cookies (the most chocolaty of all!)

 

Gluten Free Basic Chocolate Cookies
Gluten Free Basic Chocolate Cookies
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Servings
48 cookies
Servings
48 cookies
Gluten Free Basic Chocolate Cookies
Gluten Free Basic Chocolate Cookies
Yum
Print Recipe
Servings
48 cookies
Servings
48 cookies
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl mix together the butter and sugar in an electric blender on low-med speed. Add the eggs one at a time, then the vanilla.
  3. In a second bowl combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet ingredients until well combined. Stir in mix-in's if you're using them.
  4. Drop by tablespoons about 2 inches apart on a baking sheet (I use a Silpat Mat to prevent sticking). Bake 8-9 minutes until cooked through. LET COOL before removing from the baking sheet to prevent them from breaking. Enjoy!
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Gluten Free Triple Chocolate Chip Cookies

Gluten Free Triple Chocolate Chip Cookies

If you love chocolate, you will love these Gluten Free Triple Chocolate Chip Cookies!

The cookie with the most indulgent chocolate flavor in my gluten free chocolate cookie series, is most definitely these Gluten Free Triple Chocolate Chip Cookies!  A chocolate cookie loaded with three different kinds of chocolate chips – milk (or semi-sweet), dark, and white chocolate!

Gluten Free Triple Chocolate Chip Cookies

*This post contains affiliate links.  See our Disclosure Statement for more information.

The only differences between these cookies and my non-gluten free version, is that I used Pillsbury Gluten Free Flour Blend (King Arthur’s brand is great too!) and regular unsweetened cocoa (instead of dark cocoa).  This recipe gives you a thick, chunky cookie, with a chewy center and crispy edges.  While, they are close to a perfect replacement for cookies containing gluten, they did break a little easier, but still far less than other recipes I’ve tried.  A little broken piece here or there didn’t stop my boyfriend from eating almost all of them.  My 8 year old son ate the rest and didn’t even seem to notice they were gluten free!

Gluten Free Triple Chocolate Chip Cookies

 

I also love love love the way these cookies look!  As I learn more and more about food design and photography, I pick up little tricks along the way.  One trick for making your cookies look more appealing, is to leave a few of the mix-in’s to the side, then press them into the tops of the dough balls before baking!  You will end up with cookies where you can see exactly what’s in them right on top, like the photos!  If you don’t care what your cookies look like, and just want them to taste delicious, mix all the chips in – it is a bit quicker 🙂

If you want some other ideas, check out my Gluten Free Walnut Chocolate Chip Cookies or my Gluten Free Salted Caramel Chocolate Chip Cookies.  Just need a blank slate for your own mix-ins?  These Gluten Free Basic Chocolate Cookies should do the trick!  (link coming soon!).

Leave a comment and let me know what you think of these if you make them – enjoy!

 

Gluten Free Triple Chocolate Chip Cookies
Gluten Free Triple Chocolate Chip Cookies
Yum
Print Recipe
Servings
48 cookies
Servings
48 cookies
Gluten Free Triple Chocolate Chip Cookies
Gluten Free Triple Chocolate Chip Cookies
Yum
Print Recipe
Servings
48 cookies
Servings
48 cookies
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl mix together the butter and sugar in an electric blender on low-med speed. Add the eggs one at a time, then the vanilla.
  3. In a second bowl combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet ingredients until well combined. Stir in the chocolate chips.
  4. Drop by tablespoons about 2 inches apart on a baking sheet (I use a Silpat Mat to prevent sticking). Bake 8-9 minutes until cooked through. LET COOL before removing from the baking sheet to prevent them from breaking. Enjoy!
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