There’s not much I can say about pizza that anyone reading this who is on a GF diet doesn’t already know. Pizza is something that anyone on a gluten free diet misses and it’s so difficult to recreate. I’m not going to make big claims about this crust being identical to a wheat crust. It’s not.
The way I see it, there are one of two major problems that happen with GF pizza:
- GF pizza that is way to thin. There’s nothing wrong with a good thin crust pizza, but I hate the burnt, papery crusts that are so crisp they snap in half when you take a bite. I find a lot of pizzeria GF pizza falls into this category. It’s just not even close to the doughy, yet airy crusts you have with a wheat dough.
- GF pizza that is too dense. I can tell when a pizzeria (or myself) tries to bulk up their GF dough by just using more dough. These pizzas just have too much dough! The crust totally covers the flavor of the toppings. Sometimes the super dense pizzas are difficult to chew and they tend to fill me up really quickly!
My goal has been to create a crust that doesn’t have either of these problems. In addition, I wanted a GF pizza dough that didn’t have an strange/funny/bad aftertaste and the dough was easy to work with. I’ve gone through a lot of different flour variants and so far this combination has been the best.
I make the dough in my stand mixer but you could do this by hand in a bowl. To shape the dough, I run my hands under cold water and then press it into shape on a silpat or wax paper. Top with your favorite toppings, bake, and you are good to go!
Gluten Free Pizza CrustIngredients
- 3/4 c hot tap water
- 1 tsp sugar
- 1 Tbs dry active yeast
- 1/2 c white rice flour
- 1/4 c brown rice flour
- 1/4 c tapioca starch
- 1/4 c potato starch
- 2 tsp xanthan gum
- 1 tsp gelatin powder
- 1 tsp olive oil
- 1 tsp apple cider vinegar
- 2 Tbs cornmeal, for dusting
- Preheat the oven to 425° F (If using a pizza stone, let that preheat with the oven).
- Stir the sugar and yeast into the tap water. Let the mixture sit for 5 – 10 to proof. It will get bubbly and expand.
- While the yeast is proofing, combine all of the remaining ingredients, except the cornmeal, in a medium sized mixing bowl, or the bowl of a stand mixer.
- Add in the yeast and mix until the dough forms a ball. If using a stand mixer, use medium speed.
- Put the pizza dough on a silpat, mat, piece of parchment paper, or wax paper, and use your hands to shape into a circle, about half an inch thick. If the dough is sticky run your hands under cold water and then go back to shaping it without drying your hands completely.
- Dust the pizza stone or baking sheet with cornmeal and lay the dough on top. Cover with toppings of choice.
- Bake for 15 – 20 minutes. The pizza is done when the cheese has melted and the crust is golden brown.