Gluten-Free Pizza Crust Recipe: Delicious and Healthy!
Are you looking for a gluten-free pizza crust recipe that actually tastes good? Look no further! I have the perfect recipe for you to try. This homemade gluten-free pizza crust is easy to make and will make your taste buds dance with joy.
As a nutritionist, it’s essential for me to recommend recipes that are not only delicious but also healthy. This pizza crust recipe is not only gluten-free, but it’s also dairy-free and made with organic ingredients.
With this recipe, you can enjoy a delicious pizza without compromising your dietary restrictions or health goals. Say goodbye to processed and unhealthy fast-food pizzas, and say hello to homemade thin-crust neapolitan-style pizza that will leave you wanting more.
Trust me; this recipe might become your new go-to when you’re craving pizza night. So let’s get started!
Why You’ll Love This Recipe
This homemade gluten-free pizza crust recipe is heaven on a plate! Don’t deprive yourself of your favorite pie any longer because with this recipe, you can have guilt-free pizza at home anytime you want. Here are a few reasons why you’ll love this pizza crust recipe:
First off, it’s gluten-free, dairy-free, and vegan. So if you have any special dietary needs to cater to, or if you’re trying to watch your calorie intake, or simply looking for a healthier alternative to traditional pizza crusts, you’ve come to the right place.
Secondly, it’s easy and fun to prepare! With just a few simple ingredients that you can find in your pantry, like gluten-free flour, water, olive oil, and yeast (optional), you’ll have your own homemade thin-crust pizza in no time. You don’t need to fuss around with complicated recipes or go out of your way to search for specialty ingredients.
Thirdly, it’s adaptable and versatile! If you’re feeling adventurous and want to experiment with different toppings and flavors, this pizza crust can handle it all. You can change up the toppings and make it sweet or savory as per your preference.
Lastly, this recipe is budget-friendly too! Homemade pizza is much cheaper than eating out at fancy restaurants or ordering takeout every night. Making use of kitchen staples like flour means that you won’t be breaking the bank but still enjoy an unmatchable taste of a freshly baked pizza.
If these reasons don’t convince you enough then wait until you try one bite of this delicious creation. Trust me; it will be the best decision that you make today!
Gluten-free Pizza Crust Flour Blend Ingredients:
- 2 cups of gluten-free purpose flour
- 1 tbsp. of instant yeast
- 1 tsp. of sugar
- 2 tsp. of guar gum
- 1 tsp. of sea salt
- ¾ cup of potato starch
- ¾ cup of tapioca starch
- ¾ cup of sorghum flour
Pizza Crust Recipe ingredients:
- 1 packet or 2 teaspoons of active dry yeast
- 1 and ½ cups of warm water (110° to 115°F)
- 1 tsp. of sugar
- 3 cups of the gluten-free pizza crust flour blend (ingredients mentioned above)
- ¼ cup of olive oil
- 2 tablespoons of cider vinegar
Note: For a dairy-free crust, you can replace the olive oil with coconut oil or non-dairy butter.
This gluten-free pizza crust recipe requires a special flour blend that combines several gluten-free flours and starches. You may be able to find pre-packaged gluten-free flour blends in stores that work well enough for this pizza crust recipe, but I strongly suggest making your own at home using the ingredients mentioned above to guarantee the best results.
The Recipe How-To
Now that we’ve covered why this homemade gluten-free pizza crust recipe is a must-try, let’s dive into how to make it.
You will need:
- 3 cups of gluten-free flour blend.
- 2 1/2 teaspoons of xanthan gum.
- 1 tsp of sugar.
- 1 packet (or 2 1/4 tsp) of instant yeast.
- 1 tsp of sea salt.
- 1 tbsp of cider vinegar.
- 2 tablespoons of olive oil.
- 3/4 cup of warm water (110 to 115 degrees F).
Step 1: Mix the dry ingredients
In a mixing bowl, whisk together the gluten-free flour blend, xanthan gum, sugar, instant yeast and sea salt until completely combined.
Step 2: Add wet ingredients
Add the cider vinegar and olive oil to the mixing bowl, then add warm water slowly and mix with a spatula or wooden spoon until fully incorporated into the dough. If the dough appears too dry at this stage, add a tablespoon or two extra of water.
Step 3: Knead the dough
Transfer the dough to a lightly floured surface and knead for about 5 minutes. You should end up with a smooth ball of dough that no longer sticks to your fingers.
Step 4: Let the dough rise
Place the ball of dough into a lightly oiled bowl and cover it with plastic wrap or a damp towel. Leave it in a warm place for around an hour, until it has doubled in size.
Step 5: Preheat your oven
Preheat your oven while you’re waiting for the dough to rise, ideally to around 475 degrees F.
Step 6: Shape and add toppings
After an hour, take the dough out of the bowl and place it onto a large sheet of parchment paper. Use your hands to shape it into a thin crust, leaving a slightly raised edge around the outside. Then add your favorite toppings.
Step 7: Bake
Slide the parchment paper with the pizza onto a baking sheet or pizza stone, and bake for around 15-20 minutes, or until the crust turns golden brown and crispy.
Step 8: Serve hot!
Take the pizza out of the oven and slide it on to a serving dish. Cut into slices and serve up your delicious homemade gluten-free pizza!
Substitutions and Variations
Are You Gluten-Free and Dairy-Free but Craving for Pizza?
No problem, my Homemade Gluten Free Pizza Crust recipe has got you covered! But wait… do you prefer a crispy or a fluffy crust? A thin or a thick crust? With lots of toppings or just a few? Here are some substitutions and variations to customize your pizza based on your preferences.
1. Flour substitutes:
Feel free to use your favorite gluten-free flour blend in case you don’t have sorghum flour, tapioca starch, guar gum or potato starch on hand. I recommend using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour blend or King Arthur Gluten-Free Measure-for-Measure Flour blend. If you prefer a grain-free option, try almond flour or cassava flour but be aware that the texture may slightly differ.
2. Yeast-free pizza dough:
In case you don’t have instant yeast at home or don’t want to wait for the dough to rise, try my No Yeast Pizza Dough recipe instead. It uses baking powder instead of yeast and results in a crispy crust that is ready to bake within minutes.
3. Dairy-free cheese:
If you want to keep your pizza 100% dairy-free, use vegan cheese shreds like Daiya Mozzarella Style Shreds, Violife Just Like Mozzarella Shreds, or Follow Your Heart Mozzarella Shreds. For an extra boost of healthy fats add some avocado slices on top.
The sky is the limit when it comes to the toppings! Use your favorite veggies like mushrooms, bell peppers, onions, artichoke hearts, cherry tomatoes, zucchini slices, or fresh spinach leaves. Add some protein with chicken breast strips, tofu cubes or lentils. Or go for a classic Margherita style pizza with tomato sauce, fresh basil leaves and mozzarella-style cheese shreds.
Try different combinations to find your favorite one and enjoy your homemade pizza feast!
Serving and Pairing
You’ll enjoy this homemade gluten-free pizza crust recipe just as much as I do. Once your pizza is ready, pair it with your favorite toppings, such as fresh vegetables, meats, or vegan cheese. You can also add a sprinkle of your favorite herbs or red pepper flakes to give your pizza that extra kick of flavor.
This crust pairs well with various styles of pizzas. For a classic Neapolitan-style pizza, add some mozzarella cheese and basil leaves. You can also use this dough recipe to make a thin crust pizza, perfect for toppings like prosciutto, arugula, and shaved Parmesan cheese.
If you are looking for a dairy-free option, try topping the pizza with vegan cheese alternatives or roasted veggies like sliced zucchini or mushrooms. This crust recipe can also be used to make a no-yeast pizza with rice flour or almond flour instead of gluten-free purpose flour blend.
Serve this amazing gluten-free pizza crust on its own or with a side salad for a balanced meal. Your family and guests will love the delicious taste and texture of this homemade thin crust pizza recipe- my wife’s favorite!
Make-Ahead, Storing and Reheating
Now that you have made your delicious gluten-free pizza crust, you may want to know how to prepare it ahead of time, store it properly and reheat it when needed. Here are a few tips:
You can make the pizza dough ahead of time and store it in the refrigerator for up to 24 hours. Simply place the dough ball in a large, oiled container and cover with plastic wrap. When ready to use, allow the dough to come to room temperature before rolling it out.
If you have leftover pizza crust, store it covered in the refrigerator for up to 3 days. You can also store baked pizzas in an airtight container or wrapped tightly in aluminum foil. Frozen pizzas will keep well for up to 2 months in the freezer.
To reheat your pizza crust, preheat your oven to 350°F (180°C). Place your leftover slices of pizza directly on the oven rack or a baking sheet and bake for 5-10 minutes or until heated through.
Microwave reheating can make the crust soggy, so it’s not the ideal method. However, if you must use a microwave, place the slice on a microwave-safe plate and cook on high for about 30 seconds. Keep an eye on it as cooking times may vary depending on your microwave.
These tips should help you utilize your gluten-free pizza crust recipe to its fullest potential while ensuring delicious results every time with minimal effort.
Tips for Perfect Results
If you are new to gluten-free baking, it can be a bit of a challenge. But fear not, with a few tips and tricks, you can achieve perfect results every time when making this homemade gluten-free pizza crust. Here are some tips to keep in mind:
1. Mix the dry ingredients thoroughly: Make sure that the dry ingredients, including the flour blend, guar gum or xanthan gum, salt, and sugar are fully combined before adding the wet ingredients.
2. Use warm water: Use warm water between 110°F- 115°F to activate the yeast properly.
3. Let the dough rise: Allow your dough to rest and rise for at least 30 minutes after mixing all of the ingredients together. This resting phase is essential for the pizza dough to cook perfectly and develop those airy bubbles.
4. Add oil to the dough: Adding oil helps tenderize your dough and adds flavor to your crust.
5. Take care not to overwork the dough: For best results, avoid overworking the dough as it will make it dense instead of light and fluffy.
6. Consider using a pizza stone: A hot pizza stone mimics brick oven cooking by transferring heat quickly from the oven to your pizza crust, making it crispier on the bottom while creating perfectly cooked toppings that are not too dry or too greasy.
7. Check for doneness often: Since oven temperatures vary widely, be sure to check your gluten-free pizza frequently while baking for optimal results.
Overall, with these tips in mind, you will have no trouble achieving a deliciously crispy thin crust gluten-free pizza that rivals any gluten-filled version on any night of the week!
Now that we have gone through the recipe, let’s address some frequently asked questions to ensure you can make the best gluten-free pizza crust.
What is the crust made of in gluten free pizza?
When it comes to preparing a pizza without gluten, a mixture of gluten-free flours and starches such as rice flour, almond flour, potato starch, and tapioca starch is frequently employed. These are subsequently mixed with wet components like oil and seasonings like salt and sugar. To give the dough a little lift, some recipes include yeast.
Which gluten-free flour is good for pizza?
When it comes to making gluten-free pizza dough, I highly recommend using Caputo Fioreglut flour. It may be a little expensive at $18 for a 2-kilogram bag, but it produces excellent results. However, if Caputo Fioreglut flour is not available or not within your budget, you can opt for Bob’s Red Mill Baking Flour as an alternative.
Why is my gluten free pizza soggy?
When making a gluten-free pizza crust, it’s essential to ensure it is properly baked to avoid any sogginess. You can start by checking if you baked the crust first before adding toppings and if your oven was at the right temperature. Also, make sure you provide enough space around the crust while baking to allow proper air circulation in the oven. If your crust still turns out soggy, you might need to bake it a little longer to achieve that perfect texture.
How do you make gluten-free flour stretchy?
When it comes to whipping up gluten-free baked goods from scratch, using gums like xanthan gum or guar gum is a key strategy for success. By adding these gums to a recipe, you can prevent your baked goods from crumbling and achieve a stretchy, elastic texture that is typically provided by gluten in traditional baked goods.
Now that you have all the details on this fantastic Homemade Gluten-Free Pizza Crust Recipe, it’s time to put your baking skills to the test! Whether you work with a pre-made gluten-free flour mix or use specific ingredients to create your very own blend, remember to make a few test batches before jumping into the final product. These key tips and tricks mentioned in this recipe will provide you with a tasty pizza crust every time.
With all of these options, there is no excuse not to have “pizza night” at home anymore! Experiment with different topping combinations and share your experiences with friends and family.
Remember, eating gluten-free doesn’t mean giving up your favorite foods. With recipes like this one, you can continue to enjoy classic dishes while staying true to your dietary needs. So go ahead and show off your new homemade gluten-free pizza crust recipe – it’s guaranteed to impress!
Homemade Gluten Free Pizza Crust Recipe
- 135 g brown rice flour
- 30 g sorghum flour
- 45 g tapioca starch
- 60 g potato starch
- 8 g guar gum
- 2 tablespoons sugar
- 1/2 teaspoon sea salt
- 8 g yeast
- 1 teaspoon cider vinegar
- 2 tablespoons olive oil
- 250 g water
- Pre-heat oven.
- measure out 8 g of yeast and combine with 50 g warm water and 1 tsp sugar. allow to sit and rise for 10 min, until bubbly and foamy.
- combine flours, starches, guar gum, and salt. (dry mix).
- beat eggs, add cider vinegar, oil, and remaining 200 g water.
- add yeast, and then add dry mix.
- beat well for about 2 minute.
- grease pan (i like to use butter on a stone).
- dough will be more like batter in consistency.
- use hands to spread, sprinkling flour ontop of dough to prevent sticking.
- thinner crust will result in crispier crust.
- Cook crust at 425 for 20 minutes on a stone. For a regular metal sheet you'll have to play with it, but in my experience i would try 375 for same time. you want the crust to be slightly browned around the edges and bottom to prevent a "soggy" crust in final product.
- once crust is pre-cooked, top, bake until cheese is golden brown. cool & enjoy!