If you’re like me, you want to cut down on gluten products but without sacrificing all the delicious flavor of a great pizza crust. I’ve tried a few different recipes but this is by far the best. I usually opt for a pepperoni pizza but you can top with whatever topping you desire.
3 cups gluten free flour blend (1 cup white rice flour + 1 cup brown rice flour + 1 cup tapioca flour + 3/4 tsp xanthan gum)
1 tsp salt
1/2 tsp baking powder
3 Tbsp sugar, divided
1 Tbsp yeast
1 1/4 cup warm water, divided
1 Tbsp olive oil
Preheat oven to 350 degrees.
In a small bowl, combine yeast and 3/4 cup warm water (luke warm) – about 110 degrees. Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.
In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar. Whisk until well combined.
Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon.
Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour (if it feels too sticky) work from the middle and push to spread/flatten the dough out to the edge. Approximately less than 1/4 inch.
Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK.
Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. Bake in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
Cut immediately and serve. Reheats well the next day in the oven or microwave.
* Nutrition information is a rough estimate for 1 slice without toppings.
* Recipe yields 1.5 crusts, enough for 2 small-medium pizzas, or 1 large and 1 personal pan.
* The gluten free flour blend is a suggestion, but a strong one. However, try your own blend if you prefer, or sub all purpose if not gluten free.
* You can make this recipe ahead of time, up to 1-2 days in advance stored covered in the refrigerator until time of use. However, it is best when made fresh.
* If the dough is finicky or sticky when spreading out, simply sprinkle on a little more brown rice flour to keep it from sticking.
Serving size: 1 slice
Fat: 1 g
Carbohydrates: 21 g
Sugar: 3 g
Sodium: 194 mg
Fiber: 1 g
Protein: 1 g