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
Author: Recreating Happiness
Yields/Serves: 8
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.
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| 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.
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.
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| Baked 10 minutes; ready for toppings! |
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).
FAQs
In most cases, gluten free pizza is made with a combination of gluten free flours and starches like rice flour, almond flour, potato starch, and tapioca starch. These are combined with wet ingredients like oil and flavorings like sugar and salt. Some recipes also use yeast to give the dough some rise.
What is Papa John's gluten-free crust made of? ›
Although the dough is gluten-free (it's made of quinoa, sorghum, teff, and amaranth), the chain "doesn't recommend" the pizza for those who have celiac disease or are gluten intolerant.
How does gluten free flour affect pizza dough? ›
In the same way that gluten affects the rise of your dough, it also influences the elasticity of your dough. Gluten free dough is often less stretchy that traditional pizza dough and because of this, it's important that your press your dough to stretch it out instead of rolling it.
What is Papa Murphy's gluten-free crust made of? ›
Our GF crust contains the following ingredients: Water, Tapioca Starch, Brown Rice Flour, Non-Gmo Canola Oil, Egg Whites, Dried Cane Syrup, Tapioca Syrup, Tapioca Maltodextrin, Salt, Xanthan Gum, Yeast, Cultured Corn Syrup Solids And Citric Acid (Natural Mold Inhibitor), Enzymes.
What is Domino's gluten-free crust made of? ›
What Are the Ingredients for Domino's Gluten Free Pizza Crust? The Domino's gluten free flour blend includes white rice flour, brown rice flour, and potato flour. Other ingredients include water, olive oil, yeast, honey, and salt. Our gluten free pizza crust is also dairy free.
Does gluten-free pizza dough taste different? ›
Gluten-free pizza crusts are usually a little thinner than regular pizza crusts. They may also be made with different flour than regular pizza crusts. This may give them a different taste, but most people report that gluten-free pizzas are similar to their regular counterparts.
What are the disadvantages of gluten-free pizza? ›
Although gluten-free pizza is healthier, it is still high in calories, sodium, and saturated fat. For this reason, you should be careful about how much you eat, as even a small slice can contain more calories than a whole pizza.
What is the secret to using gluten-free flour? ›
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
What are some of the challenges of making gluten-free pizza? ›
If you were to make a gluten-free crust with the same amount of liquid ingredients you'd end up with a very flat pizza. Instead, a much higher ratio of moisture is needed to give the crust a better texture, this also makes it more difficult to shape and work with, but it's a solvable problem.
Is gluten free pizza crust better for you? ›
Eliminating gluten will not cause automatic weight loss. But, when you have to decide between a gluten-free pizza and a traditional pizza, gluten-free pizza can be the healthier option. By choosing the healthier option, it can reduce the number of calories you intake while still making you feel full.
Celiac.com Sponsor (A12): An official statement from the company reads in part: "Papa John's employs procedures to prevent contact with gluten…it is possible that a pizza with gluten-free crust could be exposed to gluten during the in-store, pizza-making process.
Is cauliflower crust gluten-free? ›
Cauliflower crust pizza has changed the game for folks who want to remain gluten free and still enjoy pizza. There are more vitamins and minerals in cauliflower than in wheat-based dough, so you get more nutrition from eating cauliflower crust pizzas and avoiding gluten.
Is gluten free pizza crust healthier? ›
Gluten-free pizza can be a slightly healthier option for that treat meal, depending on the diet. Gluten-free options don't mesh as well with some diets, such as the keto diet. The ketogenic or keto diet means sticking to low-carb, high-protein, and almost no-sugar foods.
Is gluten-free pizza made from cauliflower crust? ›
Cauliflower crust pizza has changed the game for folks who want to remain gluten free and still enjoy pizza. There are more vitamins and minerals in cauliflower than in wheat-based dough, so you get more nutrition from eating cauliflower crust pizzas and avoiding gluten.
What is wheat free pizza base made of? ›
Ingredients: Organic tapioca flour, organic besan (chickpea) flour, organic polenta, organic almond meal organic extra virgin olive oil celtic sea salt, organic guar gum, organic yeast, organic raw sugar (just a pinch to active the yeast) water.
What is gluten free flour made of? ›
Gluten-free flours are made by grinding gluten-free grains, seeds, nuts, and other ingredients into a fine powder. We've listed them below, but you may already have a few favorites, like cornmeal for cornbread, buckwheat for pancakes, and almond flour for desserts.
