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    Baking » gluten free pizza crust recipe

    Published: Feb 25, 2013 · Modified: Apr 29, 2017 by Kristina Sloggett · This post may contain affiliate links · 34 Comments

    gluten free pizza crust recipe

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    gluten free pizza crust

    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.

    gluten free pizza crust recipe

    I like a crispy pizza crust, and I like it to be flavorful.

    This recipe is both.

    gluten free pizza dough recipe

    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.

    here

    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.

    picasion.com

    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 onto prepared 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.

    gluten free pizza dough

    Did you watch the Oscars? Did your favorites win?

    How do you like your pizza crust, thin and crispy or puffy doughy Chicago style?

     

     

     

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    Comments

    1. sirena says

      January 25, 2015 at 11:23 am

      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
    2. Shirley @ gfe & All Gluten-Free Desserts says

      January 21, 2014 at 9:57 pm

      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!
      Shirley

      Reply
    3. mrswhit says

      April 21, 2013 at 11:06 am

      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

        April 21, 2013 at 4:16 pm

        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
    4. Danielle says

      April 04, 2013 at 6:31 am

      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!

      Reply
    5. Kath (My Funny Little Life) says

      February 28, 2013 at 12:53 pm

      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

        March 02, 2013 at 1:11 pm

        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
    6. Sarah @ The Smart Kitchen says

      February 27, 2013 at 5:57 pm

      I'm actually quite difficult and prefer thin and doughy...the best of both worlds! Also, extra sauce, cheese optional.

      Reply
      • Kristina Sloggett says

        March 02, 2013 at 1:41 pm

        extra sauce is always a yes!

        Reply
    7. Heather @ Better With Veggies says

      February 26, 2013 at 8:58 pm

      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

        March 02, 2013 at 1:52 pm

        that would be great!

        Reply
    8. [email protected] says

      February 26, 2013 at 4:27 pm

      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

        March 02, 2013 at 1:53 pm

        ha! that's a great way to look at it, Meghan! the artichokes are one of my favorite pizza toppings, so tangy!

        Reply
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    Hi, I'm Kristina!

    I am a voracious reader and chickpea eater. also known as spabettie.

    Using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

    At spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor

    More about me →

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