Gluten Free Thin Pizza Crust Recipes

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THIN-CRUST GLUTEN-FREE PEPPERONI PIZZA



Thin-Crust Gluten-Free Pepperoni Pizza image

My husband can't eat pizza with gluten or sugar in the crust. Because that leaves out boxed mixes and frozen pizzas, I decided to make my own. - Angela Sage, Waxhaw, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 tablespoon grapeseed or olive oil
1/4 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
1/2 cup pizza sauce
1 garlic clove, minced
1/2 cup julienned roasted sweet red peppers
1/4 cup sliced ripe olives
1 cup shredded part-skim mozzarella cheese
17 slices turkey pepperoni

Steps:

  • In a small bowl, mix the almond flour, salt and baking soda. In another bowl, whisk egg and oil; stir into dry ingredients. Press onto a 12-in. pizza pan coated with cooking spray; build up edges slightly. Bake at 350° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a large skillet, cook and stir sausage and onion over medium heat for 4-6 minutes or until sausage is no longer pink. Spread pizza sauce over crust; sprinkle with garlic. Top with the sausage mixture, red peppers, olives, cheese and pepperoni. Bake 18-20 minutes longer or until cheese is melted.

Nutrition Facts : Calories 232 calories, Fat 17g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 481mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.

GLUTEN FREE - THIN PIZZA CRUST



Gluten Free - Thin Pizza Crust image

The is THE BEST gluten-free pizza crust!!! A terrific solution for those of us who have been deprived of restaurant pizza. I top this crust with garlic butter, parmesan & mozzarella cheeses and have garlic bread! This crust turns out best when made on a pizza stone.

Provided by ukichix

Categories     Breads

Time 30m

Yield 1 crust

Number Of Ingredients 10

1 1/2 teaspoons yeast
1 teaspoon sugar
1 cup tepid water (divided)
2/3 cup rice flour
1/2 cup potato starch
1 tablespoon potato flour
1 1/2 teaspoons shortening
cornmeal
garlic powder (optional)
italian seasoning, blend (optional)

Steps:

  • Preheat oven to 450 degrees.
  • Combine yeast, sugar and 1/2 cup of water.
  • Let rise till doubled in size.
  • Combine flours, shortening and optional seasonings.
  • Combine with risen yeast and remaining 1/2 cup of water.
  • With oiled fingers, spread dough on pizza stone sprinkled with cornmeal.
  • Bake in oven for 15 minutes.
  • Remove and add pizza toppings; Return to oven and bake 10 minutes more.
  • ***Be generous with the flours as you measure and DO NOT BE AFRAID OF THE DOUGH BEING RUNNY! THIS WILL PRODUCE A SOFTER, LIGHTER CRUST *** (I have been known to even add more water that was is called for).

GLUTEN-FREE PIZZA CRUST OR FLATBREAD



Gluten-Free Pizza Crust or Flatbread image

This recipe is for a crust that can be used for pizza or flatbreads. After 2 years of being GF, this is the best pizza crust/flatbread recipe I have. It is based on trial and error in an effort to improve other recipes. My kids say this is better than our homemade wheat flour crusts.

Provided by Allen Seidman

Categories     Bread     Pizza Dough and Crust Recipes

Time 1h

Yield 1

Number Of Ingredients 11

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

Steps:

  • 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 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 the 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.

Nutrition Facts : Calories 1631.5 calories, Carbohydrate 276.9 g, Fat 51.5 g, Fiber 38.4 g, Protein 37.5 g, SaturatedFat 6.1 g, Sodium 1305.6 mg, Sugar 11.4 g

GLUTEN-FREE PIZZA CRUST



Gluten-Free Pizza Crust image

Didn't think a gluten-free diet could include pizza? With this inventive crust, gluten-intolerant kids and adults alike can indulge in their favorite pie. -Sylvia Girmus, Torrington, Wyoming

Provided by Taste of Home

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 tablespoon active dry yeast
2/3 cup warm water (110° to 115°)
1/2 cup tapioca flour
2 tablespoons nonfat dry milk powder
2 teaspoons xanthan gum
1 teaspoon unflavored gelatin
1 teaspoon Italian seasoning
1 teaspoon cider vinegar
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 to 1-1/3 cups brown rice flour
Pizza toppings of your choice

Steps:

  • In a small bowl, dissolve yeast in warm water. Add the tapioca flour, milk powder, xanthan gum, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 cup brown rice flour. Beat until smooth. Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky)., On a floured surface, roll dough into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray; build up edges slightly. Cover and let rest for 10 minutes., Bake at 425° for 10-12 minutes or until golden brown. Add toppings of your choice. Bake 10-15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through.

Nutrition Facts : Calories 142 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 223mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

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