Gluten Free Pizza Crust

I love pizza! If I had to choose one meal that I could eat over and over again, it would be pizza. There are so many different topping and sauce options. The possibilities are endless!! But the crust! Oh! the crust is where it matters most. The perfect pizza is a pan pizza that has a nice thick crust. Gluten free consumers should not be left with thin crust only. Come into my kitchen with me and learn how to make gluten free pizza crust.

gluten free pizza crust

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Some tips before getting started

It is imperative to weigh your gluten free flours to get a consistent product. If you don’t have a kitchen scale, get one!! You will not be sorry that you did.

I buy the majority of gluten free flours and grains (that I grind into flour) from Azure Standard. They have the best price and quality products. I can’t say enough good things about this company!

How to Make Gluten Free Pizza Crust

First, preheat your oven to 425 degrees Fahrenheit.

Proof the yeast

Pour 1 1/2 cups of warm water into a measuring cup and add 1 tbsp. of honey. Then add 2 1/2 tsp. of yeast. Stir to combine. Set aside the yeast mixture for about 5 minutes or until the yeast bubbles and is frothy.

proof the yeast for gluten free pizza crust

Next weigh each type of flour and place the brown rice flour, tapioca flour, sorghum flour, baking powder, xanthum gum, and salt into a large mixing bowl. Stir to combine.

stir the dry ingredients for gluten free pizza crust

In a separate bowl pour in the oil, full fat yogurt (make your own) (or sour cream), and 1 egg. Use a whisk to combine all the ingredients until they are smooth.

yogurt egg and oil mixture

Pour the yogurt mixture, and the water and yeast mixture into the dry ingredients. Use a silicone spatula to combine all of the dry and wet ingredients until they are well incorporated. Let the dough rest for 5 minutes to let the flours hydrate.

gluten free pizza crust

While the dough is resting, line two pizza pans with parchment paper. After the dough has rested divide the dough in two equal parts, one for each pan.

gluten free pizza crust

Now it’s time to shape the crust. Sprinkle brown rice flour onto the dough and on your hand. Gently press the dough into a circular shape. Keep your hand well-floured during this process and the dough will not stick to your hands.

Keep pressing until the dough reaches sides of the pan. Repeat the process with the other dough.

gluten free pizza crust

Before you put any toppings on you need to partially bake the pizza crusts. Put the pans into the oven, one on the top shelf and one on the bottom. Bake for 5 minutes. Switch the pizza pans so that the top pan goes on the bottom and the bottom goes to the top shelf. Bake for 5 more minutes.

gluten free pizza crust

Put on the toppings

Now it is time to add the sauce and all of your preferred toppings. Once you have the pizzas loaded the way you like them, put the pizzas back in the oven and bake them for 7 minutes. Switch the pans just like we did before and bake for another 7 minutes.

gluten free pizza crust

If you have an abundance of toppings, you may need to bake the pizzas for a few more minutes to make sure the crusts are baked all the way through. You want the bottoms of the crusts to be slightly browned. Take the pizzas out of the oven and allow them to cool for about 5 minutes.

Freeze the dough

Yes! You can freeze the dough! This is so handy to have pizza dough ready to use on those busy nights when you need something quick.

Divide the dough in half and place them into separate quart size freezer bags and place them in the freezer. When you are ready to make pizza let the dough sit in the fridge over night to thaw. The next day press the dough onto the pizza pans and follow the baking directions. Homemade fast food!

gluten free pizza crust

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Gluten free biscuits

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gluten free pizza

Gluten Free Pizza Crust

www.mynaturallysweetenedlife.com
Pan style gluten free crust
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 2 pizzas

Ingredients
  

  • 200 grams brown rice flour
  • 200 grams tapioca flour
  • 100 grams sorghum flour
  • 8 tsp baking powder
  • 2 tsp xanthan gum
  • 1 tsp sea salt
  • 2 1/2 tsp yeast
  • 1 1/2 cups warm water
  • 2 tbsp oil
  • 1 cup full fat yogurt (or sour cream)
  • 1 egg

Instructions
 

  • Preheat your oven to 425 degrees Fahrenheit
  • In a glass measuring cup add 1 1/2 cups of warm water. Add 2 1/2 tsp yeast and 1 tbs. honey. Stir to combine. Set aside to proof for about 5 minutes.
  • In a large mixing bowl place the flour, baking powder, xanthan gum, and salt. Stir to combine.
  • In a separate bowl add 2 tbsp. oil 1 cup full fat yogurt (or sour cream) and 1 egg. Use a whisk and stir to combine.
  • Once the yeast is frothy pour it into the dry ingredients. Pour the yogurt mixture into the dry ingredients as well. Use a silicone spatula to combine the ingredients until well incorporated.
  • Let the dough rest for 5 minutes to allow the flour the hydrate.
  • Line two pizza pans with parchment paper. Divide the dough into two equal parts and place them on the pans.
  • Sprinkle brown rice flour onto the dough. Use your fingers to press the dough into a circular shape. Use brown rice flour on your hands to help the dough to not stick to your hands. Repeat the process with the other pizza dough.
  • Place the pizza pans into the oven. Bake 5 minutes. Switch the lower pan to sit on the top rack and the top pan to sit on the lower rack. Bake 5 more minutes.
  • Take the pizzas out and put on your desired toppings. Bake the pizzas in the oven 7 more minutes. Switch the pizza pans as you did in the previous steps. Bake 7 more minutes or until the bottom of the pizza dough is slightly browned.

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