This gluten-free pizza crust recipe can be rolled out, just like traditional wheat dough. You can make a thin crusted New York style pizza or thick crusted Chicago style, you decide. Then load it with your favorite toppings.
Use this recipe for Homemade Gluten-Free Flour Blend or your favorite GF all-purpose flour blend.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
- 3/4 cup Gluten Free All Purpose Flour Mix
- 3/4 cup tapioca flour
- 2 tablespoons dry buttermilk powder OR dry powdered milk OR Vance’s Dari-Free Powder
- 1 teaspoon Agar-Agar powder (Vegan ) OR unflavored gelatin powder
- 1 teaspoon salt
- 2 teaspoons xanthan gum
- 1 package active dry yeast granules
- 1 teaspoons sugar OR 1/2 teaspoon honey OR agave nectar
- 2 teaspoons olive oil
- 1 1/2 teaspoons cider vinegar
- 1/2 cup lukewarm water (hot water will kill the yeast!)
- Extra tapioca flour for rolling the pizza dough
- Gluten Free cornmeal to sprinkle on baking sheet
Preheat oven to 400 degrees.Line a large baking sheet with parchment paper and sprinkle lightly with gluten free cornmeal.
- Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together.
- Add sugar or honey or agave nectar, vinegar, olive oil and gradually add water.
- Mix on high speed for 3 to 4 minutes.
- Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour.
- Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.
- Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.
- With a rolling pin shape the dough into circles. Roll thin for New York style pizzas or thick for Chicago deep dish style.
- Carefully place one prepared pizza crust on baking sheet or pizza stone (see tips) sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. This is called parbaking. Repeat with second pizza.
- Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done. Or cool parbaked crusts, wrap and freeze for convenience.
Yield: 1 large, or 2 medium or 3 small pizza crusts
A pizza stone creates crisp crusts by absorbing moisture in dough. If you like your pizzas crisp consider using a pizza stone.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Author Information: Teri Gruss, MS
About.com Guide to Gluten-Free Cooking
Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website naturalnews.com and was a founding member and moderator of nutritioncircle.org, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member.
Email Teri Gruss, MS here.