I’ve had several requests for a good gluten-free pizza crust recipe. Luckily, gluten-free pizza crust is really easy. The gluten-free dough doesn’t require kneading and if you use pizza crust yeast there is no proofing. I make it with sorghum and millet flour as part of my quest to use less rice flour.
Mix up the dough, form it in the pan and send it straight to the oven. No kneading or proofing required. No rolling or spinning the crust up in the air. This is gluten-free dough, so all that goes out the window!
If you want to make pizza but don’t have time to make a crust from scratch, there are several really good ready-made gluten-free pizza crusts. I love Kinnikinnick’s frozen personal crusts for a thicker crust that reminds me of a pan pizza. Rudi’s and Udi’s frozen crusts are good if you want a thinner crust.
Gluten-Free Flour
This recipe calls for several types of flour. Using an all purpose gluten-free flour blend doesn’t work so well because the pizza dough needs a higher protein blend. So I recommend sticking with the flours as called for in the recipe below..
Gluten-Free Pizza Toppings
Load them up with your own toppings and you have a great gluten-free pizza. Don’t be afraid to be creative with your toppings. I like to rummage through the refrigerator and use leftover veggies, chicken even leftover roasted potatoes. For a change of pace I love using pesto as the sauce. Asparagus. sauteed onion or shallot and feta is a perfect combo for this gluten-free pizza crust. This pizza crust can even be topped with some sweet ingredients to make a dessert pizza.
I topped my veggie pizza with:
- 1/2 cup tomato sauce mixed with 1 tsp dried thyme, 1 large minced garlic clove, and 1/4 tsp chili flakes
- a layer of shredded parmesan cheese
- 2 cups chopped kale, wilted in the microwave for 30 seconds
- 10 yellow cherry tomatoes, halved
- 4 oz shredded chicken
- 2 Tbsp chopped walnuts
- another layer of shredded parmesan
I topped my asparagus pizza with:
- 1/3 c pesto
- 10 stalks steamed asparagus
- 1/4 of an onion, sliced and sauteed
- 1 c feta cheese
Gluten-Free Pizza Crust
Super easy recipe for a thin gluten-free pizza crust with fun and new toppings.
Ingredients
- oil spray
- 1 Tbsp gluten-free corn meal
- 2/3 c sorghum or brown rice flour
- 1/2 c millet flour or brown rice flour
- 1/4 c potato starch
- 2 Tbsps tapioca starch
- 1 tsp kosher salt
- 1 tsp guar or xanthan gum
- 3/4 c warm water, about 125°
- 1 packet Fleischmann’s Pizza Crust Yeast
- 1 Tbsp olive oil
- 2 tsps sugar
Instructions
- Preheat the oven to 400°
- Spray a 12″ round pizza pan with a vegetable oil spray then sprinkle it with the corn meal.
- Fill a small bowl with some cool water.
- Whisk together the flours, starches salt and guar or xanthan gum in a mixing bowl.
- Combine the water, yeast, oil and sugar and mix for 1 minute – you can use the measuring cup as your mixing bowl to save doing extra dishes.
- Pour the liquid into the dry ingredients and mix well. It will be a sticky dough.
- Drop the dough onto the center of the pizza pan. Dip your fingertips into the water bowl. Working from the center, gently and gradually press the dough out to the edges. You will need to continue dipping your fingers to prevent sticking.
- Bake for 10 minutes. Use a fork to poke the top of the crust several times and bake for an additional 5 minutes.
- Remove from the oven, load up with your favorite toppings and bake for 10-15 minutes, until the crust turns golden brown. Or you can save the crust for later. Wrap up snugly in plastic wrap and store on the counter for 1 day, the refrigerator for 2 days or frozen for several weeks. If freezing, wrap tin foil over the plastic wrap.
Leave a Reply