18 July 2011
When we switched to gluten-free eating over a year ago, there were three main foods we wanted to find excellent gluten-free recipes for: bread, pancakes, and pizza crust.
After a disappointing experience with a box-mix pizza crust (tasting similar to what I would think cardboard tastes like), I was left with little hope. Mum, on the other hand, persevered and the next week found a recipe. And it was delicious, aside from being soggy and flimsy.
Since then I’ve created a new recipe, based on the original. Below you will find my finished creation which makes for a thin, crispy, delicious gluten-free pizza crust!
The Best Gluten-Free Pizza Crust
(even gluten-eaters like it!) Makes: 2 large crusts
1 3/4 cups brown rice flour*
1 1/3 cups tapioca flour/starch
2 teaspoon xanthan gum
2 teaspoon (1 packet) gelatin
4 tablespoon dry milk powder
2 teaspoon Italian seasoning
1 teaspoon salt
1 cup water
2 egg whites
1 whole egg
3 tablespoon olive oil
*To make this recipe grain-free, use almond flour instead of brown rice flour.
Mix wet ingredients in mixer. Combine dry ingredients in medium bowl. Add dry ingredients to wet ingredients in mixer and beat on high for 3 1/2 minutes.
Divide dough onto two well-greased pizza pans…
If you’ve worked with gluten-free dough before, you already realize how sticky it can be. For this reason, the best way to roll out the pizza dough is to drop it in dollops on a well-greased pizza stone and then roll it out until smooth. (It’ll be well worth the extra work of smoothing it out.)
Bake for 10 minutes at 400°F.
Remove from oven, flip the crust, and bake for another 8 minutes at 400°F. (Since this recipe makes two crusts, you might as well go ahead and bake the second one on both sides, too, before adding the toppings.)
(The apron in the upper left corner is a creation of the delightful Marie-Madeline Studio!)
Remove crust(s) from oven, and spread desired sauce (no need to let cool).
Add desired toppings. (We stick with the basics – simple yet delicious!)
Bake for 8-12 minutes at 400°F, depending on desired softness or crispiness.
There you have it! Want a slice? Enjoy!
P.S. The baked crusts freeze very well. We usually freeze the second crust in a turkey oven bag (which we reuse) – the one bag we found that fits the diameter of the crust. When you’re ready to use the frozen crust, let it sit out for a few minutes on the pizza pan/stoneware. Then add the toppings and bake for 10-12 minutes at 400°F.