1. Food

New Gluten-Free Pizza Crust Recipe

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New Gluten Free Pizza Crust Recipe Image Teri Gruss

New Gluten-Free Pizza Crust

Photo 2013 © Teri Lee Gruss

We really like our new gluten-free pizza crust recipe! It's easy to roll out and work with, it's flexible and flavorful. Like our original homemade gluten-free pizza crust recipe, you can make our new crust very thin, like the pizza crusts you enjoyed before going gluten-free.

And if you're trying to reduce the amount of rice in your gluten-free diet, in light of the Consumer Report study on Arsenic in Rice, you'll really like this recipe because it's rice-free too.

To duplicate the great results we had with this recipe, we've noted the gluten-free flours and starches we used. Substituting other gluten-free flours in this recipe may change the amount of water needed, the flavor and the texture. We used products that are easy to find in most groceries and health food stores in the U.S. And, our new gluten-free pizza crust includes weights for consistent baking results every time.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Two large 12-inch pizza crusts

Ingredients:

  • 1 1/2 cups / 213 grams / 7.5 ounces Bob's Red Mill All Purpose Gluten-Free Baking Flour
  • 3/4 cup / 99 grams / 3.5 ounces Bob's Red Mill Gluten-Free Sweet White Sorghum Flour
  • 3/4 cup / 90 grams / 3.2 ounces tapioca starch (NOW Foods brand)
  • 1/4 cup / 36 grams / 1.3 ounces cultured buttermilk powder
  • 2 1/4 teaspoons (1 packet) / 9 grams dry active yeast (not "rapid rise" dry yeast)
  • 2 teaspoons / 10 grams cane sugar
  • 2 teaspoons / 8 grams Kosher salt
  • 2 teaspoons / 5 grams Agar powder (not flakes) OR gelatin powder
  • 2 teaspoons / 7 grams xanthan gum
  • 1/2 teaspoon / 2 grams guar gum (improves texture)
  • 1 cup warm, not hot water / 237 ml / 8 ounces (if you are baking in low humidity conditions, you may need to add an additional 1 to 2 tablespoons of water - just enough for the dough to form a ball that's easy to handle and is not sticky)
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar

Preparation:

Preparation Tips:

  • We used a pizza stone to bake our pizza crust. Pizza stones create crisp crusts by absorbing moisture in dough. If you like your pizzas crisp consider using a pizza stone.
  • Heavy metal round pizza baking sheets are also good for baking crisp pizza crusts.
  • Use a pizza peel to transfer your pizza dough to and from a hot pizza stone in the oven. Lightly sprinkle the peel with gluten-free all purpose flour or cornmeal. This greatly helps the crust slide off the peel onto the baking stone!
  • Roll dough out on a large piece of parchment paper lightly sprinkled with gluten-free all purpose flour for easy handling and transfer of unbaked dough to a peel or baking sheet.
  • For best mixing results, use a heavy duty stand mixer to prepare this recipe.

Preheat oven to 450 degrees. If you are using a pizza stone place it in the oven now to preheat.

Weigh all dry ingredients with an accurate kitchen scale, place in a large mixing bowl and whisk until thoroughly blended.

Add warm water, olive oil and cider vinegar. Mix on high speed for 3 to 4 minutes. Dough will be very stiff and will easily form a ball.

Scrape the thick dough on to a large clean surface and shape into a large ball. Use a knife to divide the dough into two equal pieces. Form two balls and flatten into two discs with your hands.

Place the disc on a large sheet of parchment paper and use a lightly floured rolling pin to roll out each crust. For thin crusts, roll out as if you are preparing a pie crust, about 1/16-inch thick. Use a fork to poke holes in dough.

Use a peel to slide your pizza crust on preheated pizza stone or carefully lift the rolled crust from parchment paper and place on heavy metal pizza pan. Bake for about 5 to 7 minutes or until the dough is firm and very lightly browned on the bottom. This is called parbaking. Repeat with second pizza.

Top pizzas with your favorite ingredients and bake an additional 8 - 10 minutes or until done. Or completely cool parbaked crusts, wrap and freeze for convenience.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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