Gluten Free Pizza Crust

READY IN: 40mins
Recipe by paulamonster

You will not believe this pizza crust is gluten-free. It has a fantastic texture, you can pick it up and it doesn't fall apart, and it's easy to make! It's based on a recipe in a Bette Hagman gluten-free cookbook, I don't remember which one. I just tried it for the first time tonight, and I'm so excited with how it turned out, I just had to share it. (btw, I used chana flour for the bean flour, that's chickpea or garbanzo flour)

Top Review by Chef Marie in Portland

this recipe was great for a wonderful thin-crust pizza! i baked it for 10 minutes before adding toppings and found that the edges got a nice crispiness by the end of the cook time. i made this pizza crust several times, substituting differing flours and coming up with a new result each time. if you sub the 3/4 cup gf flour for brown rice flour and the 1/4 cup tapioca starch for potato starch and let the yeast/sugar water combo set for about 5-7 minutes, you'll get a thicker, more pliable crust that i was able to mold the edges of into a lovely deep dish style crust.

Ingredients Nutrition

Directions

  1. Spray a baking sheet or a 15 inch round pizza pan with vegetable oil.
  2. Preheat oven to 425 degrees.
  3. In a small bowl, whisk together the gluten free flour, bean flour, corn starch, tapioca flour, xanthan gum, baking powder, and salt.
  4. Set aside.
  5. In a larger mixing bowl, place the oil, egg, vinegar, and 1 tsp sugar.
  6. Measure the water and add the rest of the sugar to it.
  7. Drop in the yeast to dissolve.
  8. Beat the egg-oil mix slightly, adding the yeast water.
  9. Beat in half the flour.
  10. Stir in the remaining flour and beat until smooth.
  11. Pour the batter into the prepared pan, and spread, allowing the edges to stay slightly thicker.
  12. Spread on your pizza sauce and add the toppings.
  13. Bake for 25 to 30 minutes.

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