Best Gluten Free Pizza Crust Recipes

GLUTEN-FREE PIZZA DOUGH

Steps:

• Cover the potatoes with water in a medium pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove. Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups). Set aside.
• Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
• Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is combined and forms a fine, crumbly meal. Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky). Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.
• Form the dough into two or four balls, for small or medium pizzas, then either cook them as desired or wrap them well and freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook.

THE BEST GLUTEN FREE PIZZA CRUST RECIPE EVER (DAIRY-FREE + EGG-FREE)

Steps:

• In a glass measuring cup, combine warm water, cane sugar, and yeast. Quickly stir and leave it to sit for 5 minutes until it's frothy and foamy.
• In stand mixer, combine gluten free flour flour, salt, and xanthan gum (yup, extra from what's already in the mix), giving it a quick stir.
• Add oil and yeast mixture to dry ingredients and stir on low until it starts to combine.
• Scrape down the sides of the bowl and then beat on medium-high for 3 minutes. Beating the xanthan gum helps with elasticity, which is very important for soft, chewy gluten-free pizza crust! The dough will be pretty wet and sticky, but don't worry. It's very different from regular dough until you bake it! Then it's magic.
• Leave dough in the bowl and cover with a tea towel to rise for 25-30 minutes. When you scrape the top of the dough, it should have lots of little air pockets.
• Preheat oven to 400 degree F. If using silicone mats, put the pans you'll be using in the oven. If not, lightly grease the pizza pans and dust with corn meal and tapioca starch. #nosoggybottom
• If using, take two silicone baking mats and lightly dust them with corn meal and tapioca starch, if desired.
• Scoop half of the pizza dough onto the center of the prepared silicone mat or pan.
• Wet your hands with water and press the dough into circle or rectangle. It's OK for it to be thin. I usually make mine about ¼- ½ inch thick.
• Continue wetting hands and pressing out dough until desired thickness and size is reached. Smooth with wet hands.
• Repeat with the other half of the pizza dough.
• Pull out one hot pan from the oven and very carefully slide the silicone mat onto the sheet and then into the oven. Repeat.
• Bake for 8-10 minutes until the top is opaque and dry to the touch.
• Add desired toppings, while cranking the oven temp up to 450 degrees F. Put topped pizzas back in the oven for 5-8 minutes
• If you like, crank the oven again to broil and broil pizzas until tops are to your liking. I really like those dark brown spots on my cheese, so I broil ours for about 4 minutes. But keep an eye on it! Broilers are finicky ad varying. So, check it every minute, at least! It can get burned if you try to wash a bowl right now. Seriously. Ask me how I know.
• Take pizzas out and let them cool on the pans for 5 minutes so you don't burn your face off.
• Enjoy!

GLUTEN-FREE PIZZA

Steps:

• Make tomato sauce
• In a 4-quart nonreactive saucepan over very low heat, stir together tomatoes and oil. Bring to simmer, cover partially, and continue simmering, stirring occasionally, until sauce is reduced to 1 cup, 20 to 25 minutes. Stir in sugar, salt, and oregano, cover. Keep warm or refrigerate, covered, up to 5 days.
• Make pizza crust
• In bowl of electric mixer, whisk together tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum, and salt.
• In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer). Stir in yeast and sugar. Add milk-yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.
• Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 400°F. (Preheat at least 45 minutes if using pizza stone or 20 minutes if using baking sheet.)
• Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball. Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border. Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.
• Using baking peel, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes. Using baking peel and discarding parchment paper, transfer baked crust to rack to cool. Bake second crust in same manner. (Baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until hot, 4 to 5 minutes, before topping and broiling.)
• Top and broil pizzas
• Preheat broiler. Transfer baked crusts to 2 large baking sheets. Brush 1 teaspoon olive oil over each crust. Spread each with sauce, leaving 1/2-inch border bare, then sprinkle each with mozzarella and Parmigiano-Reggiano. Drizzle remaining 2 teaspoons olive oil over pizzas.
• Broil pizzas about 4 inches from heat, rotating as needed for even browning, until cheese is bubbling and browned in places and crust is golden brown, 4 to 8 minutes. Scatter with basil, slice, and serve immediately.

GLUTEN-FREE PIZZA CRUST

Steps:

• Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 450°F.
• Mix water, sugar, and yeast and let sit for 5 minutes, or until it looks foamy.
• In electric mixer bowl, mix flour blend and salt. Add in egg, olive oil, vinegar, and yeast mixture.
• Mix on low speed for 1 minute.
• Using an oiled spatula, transfer the gluten-free pizza dough onto a piece of parchment paper. Using oiled hands, spread dough into a 10-12-inch round.
• Bake for 8-10 minutes.
• Add toppings and bake for an additional 8-10 minutes.
• Enjoy hot.

GLUTEN FREE PIZZA DOUGH RECIPE

Steps:

• Bring all ingredients to room temperature. If warming egg whites, place whole eggs in a bowl of very warm water for a few minutes while gathering other ingredients.
• (From scratch: whisk together dry ingredients except yeast; set aside.)
• In a large mixing bowl, combine egg whites, olive oil, cider vinegar and water.
• Using a stand mixer (preferably), slowly add in the dry ingredient mix with yeast. Beat for 2-3 minutes on high to get a firm but very sticky dough that can still be spread; if dough is tight or resistant to spreading out on the pan, mix an extra 2-3 tablespoons of warm water into the dough until absorbed.(Note: this recipe may be mixed by hand in a large bowl, using a wooden spoon - stir as long as you can!)
• Preheat oven with stone to 500°F (static)/475° F (convection).
• Cover crust with oiled parchment and let rise for 30 minutes in a warm spot.
• Remove top parchment and transfer pizza to hot stone.
• Bake for 3-4 minutes or until the crust is lightly browned, bubbled, and firm.
• Remove to spread warm sauce and toppings, then bake for 2 more minutes.
• Preheat the oven to 375° F (static)/ 350° F (convection).
• Cover crust with oiled parchment. Let rise for 30 minutes in a warm spot.
• After the crust has risen, bake for approximately 15 minutes or until the crust is risen and lightly browned.
• Spread with warm sauce and toppings (or if making focaccia, sprinkle fresh rosemary, sea salt or other toppings) and cook an additional 8-10 minutes, or until the cheese is bubbly, if using.

27 GLUTEN-FREE PIZZA CRUST RECIPES WITHOUT YEAST

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep the recipe in 30 minutes or less!