Published: · Modified: by Kristina Sloggett · This post may contain affiliate links · 34 Comments
Several months ago, I returned to this gluten free pizza crust recipe, hoping to improve it even more. It was pretty decent already, as compared to other gluten free pizza crusts I have tried.
I have made a few variations recently, and am happy with this recipe.
I like a crispy pizza crust, and I like it to be flavorful.
This recipe is both.
As part of our Oscar festivities yesterday, we made pizza. This one in the photos is half mushroom artichoke, half mushroom jalapeno. The whole pie is covered in my basil marinara and melty dairy free cheddar.
The dough comes together quickly, rises and bakes a bit, then is topped and back in the oven to finish cooking.
...and then it disappears just as quickly.
gluten free pizza crust
adapted from blackened cauliflower and kalamata pizza
dairy, egg, soy and gluten free, vegan
1 ½ cups gluten free all purpose flour
½ cup tapioca flour
1 ½ teaspoon baking powder
½ teaspoon xanthan gum
1 packet instant yeast*
¾ cup warm water (under 110 degrees)
2 tablespoons olive oil + extra for kneading/shaping
In large mixing bowl or bowl of stand mixer, combine flours, baking powder, xanthan gum, and yeast. While stirring/mixing, pour warm water and olive oil over dry ingredients, mix until combined.
*Alternatively, an active dry yeast can be (proofed) and used - follow these instructions on proofing.
With olive oil on your hands, remove dough from bowl and shape into a ball. Place in large bowl, cover with towel and let rest in a warm area, 10-15 minutes (first rise). Knead again, forming a pizza shape ontoprepared baking sheet (olive oiled parchment), cover and rest in warm area (second rise).
Preheat oven to 375. Partially bake dough 10-12 minutes, remove from oven. Add toppings and return to oven, continue baking another 10-15 minutes, until toppings are warm and melty.
Did you watch the Oscars? Did your favorites win?
How do you like your pizza crust, thin and crispy or puffy doughy Chicago style?
More Baking
- Gluten Free Cranberry Lemon Muffins
- Gluten Free Snickerdoodle Blondies
- Black Bean Brownies
- Banana Snack Cake
Reader Interactions
Comments
sirena says
Hi. I was looking up wheat free pizza crust when I can across your recipe. You' will probably get some extra hits to your website being as I posted your link in a forum to demonstrate your pic's that show the pizza disappearing and reappearing. 🙂
Reply
Shirley @ gfe & All Gluten-Free Desserts says
Hey Kristina--I'm so very happy to include this recipe in my roundup of gluten-free pizza crust recipes, Part 1 of my new Gluten-Free Pizza Party series. 🙂 I know it will be a popular one because of all its "freeness." 😉
Thanks, dear!
ShirleyReply
mrswhit says
Hi- very glad you posted this recipe! I am making a double batch of it right now, and find that it's very crumbly and that making it into a ball or rolling it out is... delicate. I understand that gluten free breads are frequently like this, but just wanted to touch base for any tips or techniques I might be missing. They're in warming drawer on the second rise right now, and looking forward to feeding my family!!
Reply
mrswhit says
OK, I made this, and it was a total success. I will say that you have to handle very carefully, but pre-baking appears to be the key. I will experiment with additional flavorings, but am so appreciative of your blog and this recipe!!
Reply
Danielle says
I will be making this this weekend! I too love bobs but I can't use his gluten free flour since I can't have legumes but I'm fortunate to live in oregon and go buy all the bulk flours I want! Ill try this with my own blend of brown rice flour, arrowroot, and potato starch. Ill let you know how it goes!! Thanks for what looks like a great recipe!
See AlsoHomemade Pizza Dough RecipeReply
Kath (My Funny Little Life) says
I haven't watched the Oscars yet, but I have them here on DVD (recorded by mom) for tonight. 😀 Didn't look up who has won yet so it's going to be a surprise!
From my childhood and since pizza is mostly an Italian thing over here, I'm used to thin, crispy crust. I think I've eaten the doughy one for the first time when I was in the US with my parents, as a child. Now you can get American style pizza here as well, but as you can imagine, it's not my kind of food. 😀
A few years ago, when I lived in a shared apartment in my early years of studies, I sometimes made pizza using whole wheat flour for dinner. I've never tried any kind of gluten-free crust, and of course it would also have to be without cheese for me.
Peter sometimes has a pizza for dinner, his favorite one is with a thin crust and spinach gorgonzola topping. 🙂
Reply
Kristina Sloggett says
Mmm, Peter's pizza toppings sound delicious!
I think I like the sound of the pizza there rather than the American version - I do love my bread but pizza to me is best with a thin crispy crust 🙂
Reply
Sarah @ The Smart Kitchen says
I'm actually quite difficult and prefer thin and doughy...the best of both worlds! Also, extra sauce, cheese optional.
Reply
Kristina Sloggett says
extra sauce is always a yes!
Reply
Heather @ Better With Veggies says
Oh man, I love homemade pizza! And the toppings are so my style, we should drink some beer and split a pizza - how perfect would that be?!
Reply
Kristina Sloggett says
that would be great!
Reply
Meghan@CleanEatsFastFeets says
I love thin pizza crusts because I have more room to gorge myself on toppings. I'm digging the addition of artichokes. I'm on a real artichoke kick lately.
Reply
Kristina Sloggett says
ha! that's a great way to look at it, Meghan! the artichokes are one of my favorite pizza toppings, so tangy!
Reply
« Older Comments
