Gluten Free Pizza Crust
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Gluten Free Pizza Crust

If you eat gluten free, you know ordering a gluten free pizza crust is spendy at best, and usually comes a size smaller than its gluten counterpart. There are gluten free pizza crust/dough mixes you can make at home, but I came up with a recipe I prefer to any mix I have tried.

I have never tried this recipe with a purchased gluten free flour blend, but this flour combination has worked really well for me and turns out yummy each time. Feel free to try it with a 1:1 flour blend, and let me know how it turns out.

Gluten Free Pizza Crust

Gluten Free Pizza Crust:
2 c. Flour
– 3/4 c. Tapioca starch
– 1/2 c. Potato starch
– 1/2 c. Millet flour
– 1/2 c. Sorghum flour
– 1/4 c. Amaranth flour
1 tsp Salt
1 tsp Xanthan gum
2 Tbsp Oil
1 c. Warm water, including:
– 1-2 tsp Honey
– 1 Tbsp Yeast

The Process

Put the honey and yeast in a measuring cup, then fill it to the 1 cup mark with warm water. While the yeast activates, mix up your flours, salt, and xanthan gum in a separate bowl.

Add the water/yeast mixture and oil to the dry ingredients, and mix with either a stand or hand mixer. You can do it by hand, but it needs to mix on medium-high speed for 2-3 minutes to activate the xanthan gum and start binding the dough together. (It will take longer than this if mixing by hand.)

Grease a large pizza pan (I use a full size cookie sheet) with olive or coconut oil, then sprinkle with corn starch or more millet flour. Press the gluten free pizza dough onto the pan/sheet. This is easier said than done, as it will be quite sticky. Get your fingers wet and use quick strokes to spread out the dough across the whole pan (you’ll get the hang of it).

Let the dough rise in a warm place for 15-25 minutes. I use my oven – preheat to 120, then turn it off and leave the light on.

Baking

Do NOT pat or roll out the dough again – one rise is all this gluten free crust gets. Place pizza toppings directly on the risen dough and pop it in the oven. I find 400 degrees for 20-30 minutes is perfect. Enjoy your gluten free pizza!

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Gluten Free Pizza Crust

Print Recipe
Gluten Free Pizza Crust
Prep Time:10 minutes
Cook Time:30 minutes
Rising Time:20 minutes
Total Time:1 hour

Ingredients

Flour Blend

  • 3/4 cup Tapioca flour
  • 1/2 cup Potato flour
  • 1/2 cup Millet flour
  • 1/2 cup Sorghum flour
  • 1/4 cup Amaranth flour

Remaining Ingredients

  • 1 tsp Salt
  • 1 tsp Xanthan gum
  • 2 Tbsp Oil
  • 1 cup Water warm
  • 1-2 tsp Honey
  • 1 Tbsp Yeast instant

Instructions

The Process

  • Put the honey and yeast in a measuring cup, then fill it to the 1 cup mark with warm water. While the yeast activates, mix up your flours, salt, and xanthan gum in a separate bowl.
  • Add the water/yeast mixture and oil to the dry ingredients, and mix with either a stand or hand mixer. You can do it by hand, but it needs to mix on medium-high speed for 2-3 minutes to activate the xanthan gum and start binding the dough together. (It will take longer than this if mixing by hand.)
  • Grease a large pizza pan (I use a full size cookie sheet) with olive or coconut oil, then sprinkle with corn starch or more millet flour. Press the gluten free pizza dough onto the pan/sheet. This is easier said than done, as it will be quite sticky. Get your fingers wet and use quick strokes to spread out the dough across the whole pan (you'll get the hang of it).
  • Let the dough rise in a warm place for 15-25 minutes. I use my oven – preheat to 120, then turn it off and leave the light on.

Baking

  • Do NOT pat or roll out the dough again – one rise is all this gluten free crust gets. Place pizza toppings directly on the risen dough and pop it in the oven. I find 400 degrees for 20-30 minutes is perfect. Enjoy your gluten free pizza!
Servings: 1 Crust (large)

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