Yummy! For those seeking an alternative to the standard cheese and pepperoni pizza, this is a fantastic option.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 1 |
| Yield: | 1 large crust |
Ingredients
- 1 cup very warm water
- ½ teaspoon white sugar
- 2 teaspoons yeast
- 2 cups gluten-free flour blend
- ½ cup rice flour
- 1 tablespoon Italian seasoning
- 1 teaspoon xanthan gum
- 1 teaspoon unflavored gelatin powder
- ½ teaspoon salt
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
Instructions
- Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
- Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
- Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.
- Use any kind of herbs you like.
- After baking, add whatever toppings and cheese you like and return to the oven until the toppings are heated through and cheese melts.
Reviews
I have been desperate to find a pizza dough that you can actually roll out flat, and this was it! I didn’t have the gelatin so I used an extra teaspoon of xanthum gum. Super happy with the results. Cooked second side for maybe 10 minutes then topped with a homemade sauce, mozz, and fresh basil to finish cooking. To die for!
My new go-to recipe!! The only adjustments I made was to not use any parchment paper and bake for 5-7 less minutes. We like a little softer crust. I used my large 15″ pizza stone and it worked great (lightly greased). I also added 1 tsp. garlic powder. I may add basil next time, too. Of course the spices are personal preference. Another reviewer said they could taste the ACV but we didn’t notice that at all. Thanks for the great recipe!
Well loved the crust , but the next time I make it I will bake the crust less, before adding toppings. 10 minutes but that will vary depending on how many toppings you use, I like deep dish so bake 10 to 12 minutes then add your toppings and bake, the crust cooks with the toppings so to avoid a crust you can’t eat without breaking teeth. Don’t bake it 20-25 minutes before adding toppings
This is amazing crust!! Great flavor and texture. I’m a baker who had to cut out gluten. I’m relearning to bake again. I’m putting this on the charcoal grill and making a pizza. Try it, you will love it too. Thank you to the person who made this recipe.
I used a mix of garbanzo bean, potato, and sorghum flours. No xanthum gum or gelatin. No parchment paper; just pressed out on a pizza stone sprayed with Pam and baked for about 20 minutes; cooled, then added pizza toppings. Baked for another 20 minutes to melt cheeses. Excellent texture and flavor!
Best GF crust hands down! Used Presidents Choice GF flour and it turned out amazing. Thanks for sharing.
really good and easy
I made this using tom sawyer blend. I was very happy with the crust and I have tried many thin crust recipes over the past 25 years. Only suggestions are: maybe omit the xanthan if the blend you use already has it in there, and, I would love the weights used for the flours as blends are all different volume. Thanks for a great recipe!
I made this tonight, and totally buggered it up because I didn’t follow the instructions well – hello doughy middle. However, the result was so very tasty that my husband preferred the gluten free crust to the ordinary one I made as well! WOW! I will make this recipe often – but follow the instructions carefully next time!
Gluten free brothers and sisters gather ’round. I believe we have a winner! This recipe is quite accurate and obviously well thought out. I used the submitter’s flour mix and, even though I normally don’t like millet flour, it really is good. Both texture and taste are impressive. I used the whisk attachment to aerate the dry ingredients before mixing in the wet ingredients with the paddle. I mixed everything as directed but after 4 minutes on high, I had a batter not a dough. So, keep your eye on that. I used a wet rubber scraper to transfer it to the parchment paper. The baking pan size is also worth mentioning. I baked it on a 10″ x 15″ sheet and the dough didn’t cook completely throughout because there was simply too much dough for the amount of space available. Next time, I will use a larger sheet in order to have a thinner crust. I also added a bit of oil on the parchment paper; both the bottom and top sheet. Thank you, Allen, for the recipe!!