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I still think this is a fabulous crust however I created a Whole Grain GF Pizza Crust recipe that I highly encourage you to check out especially if you have a pizza stone. It’s the only crust I make anymore and it’s so good we now have a weekly pizza night again. I don’t even try to tweak it anymore because it’s perfect. So while there’s certainly nothing wrong with the recipe below I honestly don’t think it’s as good as my newer recipe linked above.
Great gluten free pizza is the holy grail for many of us and I’d like to offer it up to you. I can’t make this arrive at your door in 30 minutes or less with only the effort of picking up the phone. What I can do is give you a really good pizza crust recipe and remind you, as I remind myself, that the delivered pizza would be inferior in taste, inferior in nutrition, and would cost loads more. Therefore it’s worth the effort. As an added bonus, this crust is easy to make.
I wish I could take full credit for this recipe. I wish I could say I’m a GF genius and created it all on my own. However this is an adaptation, and only a slight adaptation, of a recipe from one of my favorite gluten free blogs: http://glutenfreegoddess.blogspot.com. The recipe is actually a recipe she posted from one of her readers, known only as Lydia. So Lydia, whoever you are, thank you for such a great recipe! The original can be found here. I think the original version comes out pretty darn good, which is why I tweaked it only a bit to make it really spectacular.
Gluten Free Pizza Crust Recipe
Ingredients
- 1 cup warm water, between 110-115 degrees
- 1 package rapid rise yeast
- 1 tablespoon sugar
- ¾ cup white rice flour
- ¾ cup brown rice flour
- ⅔ cup potato starch
- ⅓ cup tapioca starch
- 1 teaspoon xanthan gum
- 1-2 teaspoon salt
- 1 teaspoon gelatin. Yes, gelatin! It's my "secret" ingredient. I use the Knox gelatin that is usually found near the jello mixes
- ½ teaspoon garlic powder
- 1 egg
- 2 tablespoons melted butter or vegetable oil
Instructions
- Preheat oven to 425 degrees.
- Prepare your pizza pan: I have a nonstick pan that was starting to get scratched so I cut a piece of parchment paper to fit, it makes for easy clean up. Or you can spray your pan with nonstick spray, or grease it lightly, and then dust lightly with rice flour or corn meal.
- In mixing bowl combine water, yeast, and sugar. Allow to proof.
- Meanwhile in small bowl whisk together flours, starches, xanthan gum, salt, gelatin, and garlic powder.
- Once yeast mixture is proofed, turn on mixer to low speed and add egg and oil. Allow to mix for a moment, and then slowly add in flour mixture.
- Mix well on medium speed for 1 minute. Your dough will not be thick and stretchy like gluten pizza dough nor will it be quite as thin as muffin batter. It's somewhere in between and it's sticky.
- Scoop out the dough on to your pizza pan.
- Using rice floured hands, press the dough down and out to form your crust. Sprinkle the dough and your hands with rice flour as needed.
- Press into pan using floured hands
- If you have time, cover with plastic wrap and a dish towel, and allow to rise for 15-20 minutes in a warm place. I've skipped this step before when short on time with good results but it does have a slightly better texture when allowed to rise.
- After rising 20 minutes
- Brush with grapeseed or olive oil and place in oven for 10 minutes.
- Remove from oven, add desired toppings, and place back in to the oven for another 15 minutes or until the crust turns golden brown.
Scoop out the dough on to your pizza pan.
Using rice floured hands, press the dough down and out to form your crust. Sprinkle the dough and your hands with rice flour as needed.
| Press into pan using floured hands |
If you have time, cover with plastic wrap and a dish towel, and allow to rise for 15-20 minutes in a warm place. I’ve skipped this step before when short on time with good results but it does have a slightly better texture when allowed to rise.
| After rising 20 minutes |
Brush with grapeseed or olive oil and place in oven for 10 minutes.
Remove from oven, add desired toppings, and place back in to the oven for another 15 minutes or until the crust turns golden brown.
| Baked 10 minutes; ready for toppings! |
| Ready to eat |
Variations: Beyond the obvious of adding herbs to the crust, I’ve also turned this into a stuffed crust pizza in the past by slicing mozzarella sticks in half and rolling the back of the crust over them and sealing the dough (use wet finger tips to help seal the dough).
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