Food Recipe

Gluten Free PizZA Crust

1

Ingredients:

  • 3 cups gluten free flour blend* (1 cup brown rice flour, 1 cup white rice flour, 1 cup tapioca flour, 1/2 tsp xanthan gum)
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 3 Tbsp sugar, divided
  • 1 Tbsp yeast
  • 1 1/4 cup warm water, divided
  • 1 Tbsp olive oil

Directions:

  • Preheat oven to 350 degrees.
  • In a small bowl, combine yeast and 3/4 cup warm water – about 110 degrees. Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.
  • In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar. Whisk until well combined.
  • Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon (see photo).
  • Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge (see pictures). You want it to be pretty thin – less than 1/4 inch.
  • Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK.
  • Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to keep ours dairy-free. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
  • Cut immediately and serve. Reheats well the next day in the oven or microwave.

Nutrition Info:

Serving size: 1 slice Calories: 104 Fat: 1 g Carbohydrates: 21 g Sugar: 3 g Sodium: 194 mg Fiber: 1 g Protein: 1 g

  • The gluten free flour blend is a suggestion, but a strong one. However, try your own blend if you prefer, or sub all purpose if not gluten free.
  • You can make this recipe ahead of time, up to 1-2 days in advance stored covered in the refrigerator until time of use. However, it is best when made fresh.
  • If the dough is finicky or sticky when spreading out, simply sprinkle on a little more brown rice flour to keep it from sticking.

 

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