Do you miss having real pizza? You don’t need to anymore…this recipe for gluten free pizza is so close to the wheat version, that you will be surprised! The texture is amazingly close to that of a wheat based pizza crust.
Gluten Free Pizza Crust
2 cups white rice flour
1 cup of tapioca starch
1 cup of arrowroot starch/flour or cornstarch (if you don’t have any issues with corn)
2/3 cup of instant milk powder (omit if lactose intolerant)
3 1/2 tsp xanthan gum
1 tsp salt
1 tbsp white sugar
2 tbsp of instant yeast at room temperature
1 cup warm water (not hot)… if omitting the milk powder, substitute with warm milk, almond milk, rice dream etc.
3 tbsp vegetable shortening, coconut oil or butter
1/2 cup warm water
4 large eggs
*Please note: Instead of the flours listed above, you can substitute 4 cups of gluten free all purpose mix for the white rice flour, tapioca flour and arrowroot or cornstarch.
Preheat your oven to 450 degrees Fahrenheit. I use a round Pampered Chef pizza stone for cooking my pizza. Any 12 inch round will do. This recipe makes two 12 inch round pizzas or one 14 inch and a smaller 10 inch. If you like a thicker crust, you can decrease the size of your pans.
Grease your pans with shortening or coconut oil. A trick that I like to use is to line my pans with parchment paper and use a pastry brush to spread the oil around with. It saves on clean up!
In a large bowl, mix the various flours or gluten free all purpose mix, the milk powder (if using it), the salt and the xanthan gum. The xanthan gum is necessary, even if you use the gluten free all purpose mix. Since you are using instant yeast, it isn’t necessary to proof it. If you only have regular rise yeast, it can be used. You would just need to proof it with 1 tbsp of white sugar in 1 cup of warm (105-110 degrees Fahrenheit) water.
If using the instant yeast, mix it in with the dry ingredients. If you have proofed your yeast, add it with the wet ingredients. Add your 4 eggs, water or almond milk or other substitute for dairy, oil or shortening. Beat well in your heavy duty mixer (Kitchenaid or Bosch Kitchen machine) or with a hand mixer. Mix until well blended. The dough will be sticky, like a lot of gluten free doughs are!
Oil your hands well. Using a large spoon, divide the dough up into your two pans. Using your oiled hands, smooth the dough out. Yes, it will be sticky, don’t add anymore flour, though. Pre bake your crust in the preheated oven for 10-12 minutes until golden brown. Take out of the oven and then spread tomato sauce over the pre baked crust. (One can be frozen plain at this point with no toppings or sauce for a quick meal later on).
When you are choosing the toppings, be careful with processed meats. Read the ingredients well and make sure there is no hidden gluten. Here in Canada, we have access to Frebye meats which are gluten free and are great!
Top the rest of your gluten free pizza with the vegetables and meats of your choice and any cheese or cheese substitute. Bake in the oven at the same temperature as you pre baked the crust, 450 degrees Fahrenheit for about 10-12 additional minutes, until the cheese is golden and bubbly and your toppings are heated through!
What is your biggest challenge in going gluten free?
Update: Here is a photo that Kaelie took of the gluten free pizza she made using my recipe!
Sherie
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Great recipe!!!! Thank you!!!
You’re welcome! Let me see how pics when you make the pizza!! : D