Best 3 Gluten Free Pizza Hertzberg Francois Olive Oil Bread Recipes

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Gluten-free pizza hertzberg francois olive oil bread is a delicious and healthy alternative to traditional pizza. It is made with a combination of gluten-free flours, olive oil, and other wholesome ingredients. This type of pizza has a crispy crust and a flavorful, chewy interior. It is also packed with nutrients, making it a great option for those with dietary restrictions or those looking for a healthier pizza option. In this article, we will explore the best recipes for gluten-free pizza hertzberg francois olive oil bread, providing step-by-step instructions and helpful tips to ensure a successful and delicious pizza-making experience.

Check out the recipes below so you can choose the best recipe for yourself!

GLUTEN-FREE PIZZA (HERTZBERG & FRANCOIS OLIVE OIL BREAD)



Gluten-Free Pizza (Hertzberg & Francois Olive Oil Bread) image

Full credit and thanks for this recipe goes to Jeff Hertzberg & Zoe Francios, since it comes from thier "Healthy Bread in Five Minutes a Day". I'm posting it for friends in the Celiac Disease/Gluten-Free community here on Recipezaar, who love pizza but need a GF version!! This recipe is also potato-free, for those who have additional food allergies. They include a second pizza dough recipe in the book, which I have also posted (Recipe #403323 #403323). A significant advantage to this recipe over the other GF pizza recipes (there's one on recipezaar and several on a number of other websites) is that it is free of the need to knead and the dough can last for 7 days refrigerated. I haven't tried freezing it yet ... will update recipe with info once I try. Makes 4 lbs of dough, roughly 8 14" pizzas; don't know how many mini-pizzas (bagel/muffin size -- 3" diameter ) it can do, but I would estimate about 16 per 1/4 lb dough or 128 for the full 4 lb dough recipe as written. The prep time is estimated assuming you have made the dough previously (i.e, it is refrigerated and you are starting at step 8). If you are making the dough from scratch for immediate use (i.e., starting from step 1), the prep time is about 2 1/2 hours additional, of which only 1/2 hour is active chef prep. The nutritional analysis is for the dough only and doesn't include the pizza toppings.

Provided by Gandalf The White

Categories     Lunch/Snacks

Time 47m

Yield 8 12, 64 serving(s)

Number Of Ingredients 13

1 cup brown rice flour
1/2 cup soy flour
1 cup tapioca starch (may be labeled tapioca flour)
3 1/2 cups cornstarch
2 tablespoons granulated yeast
1 tablespoon kosher salt (adjust to taste)
2 tablespoons xanthan gum
2 1/2 cups water, lukewarm
4 large eggs
2/3 cup olive oil
2 teaspoons white vinegar (can substitute cider vinegar)
pizza toppings (your choice)
6 tablespoons rice flour (for dusting ( your choice, white or brown rice)

Steps:

  • To make the dough (enough for 8 pizzas) --.
  • Use a container (at least 5 quart capacity) you can cover, but is not airtight.
  • Mix together all the dry ingredients (rice flour through xantham gum).
  • In a separate bowl, mix the liquid ingredients (water through vinegar).
  • Gradually mix the liquid ingredients into the dry ingredients -- no need to knead -- you can use a spoon, a food processor with dough hook, or a stand mixer with paddle.
  • Cover (not airtight) and allow the mixture to rest at room temperature for about 2 hours.
  • Can be used at this point after the rest (go to step 9), but it's best after a 24 hour rest; alternately, you can refrigerate it, covered, but not airtight and use over the next 7 days.
  • On baking day --.
  • Prepare a pizza peel (or a pizza pan, greased cookie sheet or a silicone baking mat), either sprinkled with cornmeal or rice flour or lined with parchment paper.
  • In your oven, put the rack in the middle space and put a baking stone on it in the middle space if you have one; otherwise use a cookie sheet, pizza pan, or a silicone mat.
  • Thirty minutes before baking, preheat the oven to 500 degrees F.
  • Wet your hands slightly -- keep your hands moist so you can work with the dough, but not so wet that the dough becomes soggy.
  • Take an orange-sized piece of the dough (about 1/2 pound) and quickly shape it into a ball (no gluten, so no stretching).
  • Dust as needed to keep it from being sticky, but no so much that you're working lumps of flour into the dough.
  • This dough will be sticky, so use a metal dough scraper and be generous in dusting the peel, the roller, the dough, etc.
  • Roll out the dough (hands or a rolling pin, but remember, no gluten, so no stretch in this dough) 1/8 - 1/16 inch thich, directly on the pizza peel or silicone mat (or roll out, then transfer to the cookie sheet).
  • Add toppings of your choice (you should have them all prepared and ready to go -- the faster this dough gets into the oven, the better the pizza will be).
  • Slide the pizza onto the stone or into the oven.
  • Check for doneness in 10-12 minutes.
  • May need to be turned to brown evenly; may need up to 5 more minutes to complete baking.
  • Cool slightly on a rack before serving.

Nutrition Facts : Calories 70, Fat 2.9, SaturatedFat 0.5, Cholesterol 11.6, Sodium 115.3, Carbohydrate 9.7, Fiber 0.5, Protein 1.4

GLUTEN-FREE PIZZA (HERTZBERG & FRANCOIS CRUSTY BOULE)



Gluten-Free Pizza (Hertzberg & Francois Crusty Boule) image

As mentioned in my other GF pizza dough recipe (Recipe #402987 #402987), this is from "Healthy Bread in 5 Minutes a Day" by Jeff Hertzberg & Zoe Francois. They seem to favor their olive bread recipe for pizza, but I've found both outstanding. There are a couple of things that set this apart from other pizza dough recipes: this is a no-knead recipe, so it's easy on your hands (especially important if you also have arthritis) and it can be refrigerated for use in other recipes (bread, crackers) for about 7 days. I don't have experience in freezing it, but will update this later with info (or perhaps other zaar readers can comment ...). This recipe makes enough dough for 8 12-14" pizzas -- you need about 1/2 pound per pizza. Doing a little math, if you want 3" mini-pizzas (the size of a bagel or English muffin), you'll get about 16 mini-pizzas from a 1/2 pound lump of dough ... or about 128 from a full recipe! According to Jeff and Zoe, this recipe is easily doubled or halved. The prep time is estimated assuming you have made the dough previously (i.e, it is refrigerated and you are starting at step 9). If you are making the dough from scratch for immediate use (i.e., starting from step 1), the prep time is about 2 1/2 hours additional, of which only 1/2 hour is active chef prep. The nutritional analysis is for the dough only and doesn't include the pizza toppings.

Provided by Gandalf The White

Categories     Lunch/Snacks

Time 47m

Yield 8 12"pizza, 64 serving(s)

Number Of Ingredients 12

2 cups brown rice flour
1 1/2 cups sorghum flour
3 cups tapioca starch (may be labeled tapioca flour)
2 tablespoons granulated yeast
1 tablespoon kosher salt (adjust up or down to taste)
2 tablespoons xanthan gum
2 2/3 cups water, lukewarm
4 large eggs
1/3 cup oil, neutral-flavored
2 tablespoons honey
6 tablespoons rice flour (for dusting ( can use either white or brown rice flour)
pizza toppings (your choice)

Steps:

  • Making the dough (enough for 8 12-14" pizzas) --
  • Use a 5+ quart lidded container, that can close but isn't airtight.
  • Mix together (whisk) the dry ingredients (rice flour through xantham gum).
  • In a separate container, mix together the liquid ingredients (water through honey).
  • Gradually mix the liquids into the dry ingredients -- you can use a spoon, a food processor with dough attachment, or a stand mixer with paddle; if you mix by hand, incorporating the last bit of flour may need some extra hand work!
  • Cover and allow the dough to rise for at least 2 hours at room temperature.
  • At this point, you can use the dough immediately (go to step 8), or you can refrigerate and use over the next 7 days -- note that the flavor improves with 24 hours' rest.
  • When ready to bake --
  • Prepare a pizza peel (or a prizza pan, greased cookie sheet or a silicone baking mat), either sprinkled with cornmeal or rice flour or lined with parchment paper.
  • In your oven, put the rack in the middle space and put a baking stone on it in the middle space if you have one; otherwise use a cookie sheet, pizza pan, or a silicone mat.
  • Thirty minutes before baking, preheat the oven to 500 degrees F.
  • Wet your hands slightly -- keep your hands moist so you can work with the dough, but not so wet that the dough becomes soggy.
  • Take an orange-sized piece of the dough (about 1/2 pound) and quickly shape it into a ball (no gluten, so no stretching).
  • Dust as needed to keep it from being sticky, but no so much that you're working lumps of flour into the dough.
  • This dough will be sticky, so use a metal dough scraper and be generous in dusting the peel, the roller, the dough, etc.
  • Roll out the dough (hands or a rolling pin, but remember, no gluten, so no stretch in this dough) 1/8 - 1/16 inch thich, directly on the pizza peel or silicone mat (or roll out, then transfer to the cookie sheet).
  • Add toppings of your choice (you should have them all prepared and ready to go -- the faster this dough gets into the oven, the better the pizza will be).
  • Slide the pizza onto the stone or into the oven.
  • Check for doneness in 10-12 minutes.
  • May need to be turned to brown evenly; may need up to 5 more minutes to complete baking.
  • Cool slightly on a rack before serving.

Nutrition Facts : Calories 51.7, Fat 1.8, SaturatedFat 0.3, Cholesterol 11.6, Sodium 114.8, Carbohydrate 7.7, Fiber 0.7, Sugar 0.7, Protein 1.5

GLUTEN-FREE PIZZA



Gluten-free pizza image

Make our gluten-free version of a classic pizza. The base is easy, spread over rich homemade tomato sauce, then finish with buffalo mozzarella and fresh basil

Provided by Esther Clark

Categories     Lunch

Time 55m

Number Of Ingredients 13

400g gluten-free bread flour
2 heaped tsp golden caster sugar
2 tsp gluten-free baking powder
1 tsp fine salt
1 heaped tsp xanthan gum
5 tbsp olive oil
2 tbsp olive oil
1 small onion, finely chopped
1 x 400g can chopped tomatoes
2 tbsp tomato purée
1 tsp caster sugar
½ small bunch basil, leaves shredded
2 x 125g balls buffalo mozzarella

Steps:

  • Heat the oven to 220C/200 fan/gas 7 and put two baking sheets inside.
  • Make the sauce: heat the oil in a small saucepan and cook the onion with a generous pinch of salt for 10 mins over a low heat until softened. Add the chopped tomatoes, purée and sugar and bring to a gentle simmer. Cook, uncovered, for 25 - 30 mins or until reduced and thick, stirring regularly. Blitz the sauce with a hand blender until smooth. Season to taste and stir through the basil. Allow to cool a little.
  • Make the dough: mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Lightly flour two more baking sheets. Split the dough into two and flatten with your fingers into 20 - 25cm rounds on the sheets.
  • Finish the bases with a thin layer of the sauce and torn up mozzarella. Place the baking sheets on top of the hot baking sheets in the oven and cook for 8 -10 mins or until crisp around the edges.

Nutrition Facts : Calories 740 calories, Fat 33 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2.54 milligram of sodium

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your pizza. Choose a good quality gluten-free flour blend, fresh vegetables, and a flavorful cheese.
  • Don't overwork the dough: Overworking the dough will make it tough. Mix it just until it comes together, then let it rest for at least 15 minutes before rolling it out.
  • Cook the pizza at a high temperature: This will help to create a crispy crust. If you're using a pizza stone, preheat it in the oven for at least 30 minutes before baking the pizza.
  • Don't overload the pizza with toppings: This will make it soggy. Use a moderate amount of toppings, and be sure to spread them evenly over the dough.
  • Bake the pizza until the crust is golden brown and the cheese is melted and bubbly: This will ensure that the pizza is cooked through.

Conclusion:

Making gluten-free pizza at home is a great way to enjoy this delicious dish without sacrificing taste or texture. With a little practice, you can make a gluten-free pizza that is just as good as, if not better than, traditional pizza. So next time you're craving pizza, don't be afraid to give this recipe a try. You might just be surprised at how delicious it is!

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