You do not have to own a pizza stone to make gluten free pizza crust, though a preheated stone does absorb moisture, creating a more crisp crust, without the use of additional oils and calories. I like to make pizza crust ahead of time, bake them for about 5 minutes and then freeze them. This enables me to come home after a busy day and just top them and bake them – voila! – a great gluten-free pizza ready in no time! Chewy, crunchy and a nice high dough on the edge! See my update towards the bottom of page for an alternate recipe along with links to many more pizza crust recipes.
(See Update Below.)
A gluten free pizza crust recipe keeper! It's the closest to a gluten pizza crust you'll ever get.
- 1 cup non-fat milk, warmed to 110°F
- 1 package or 2 1/4 teaspoons active dry yeast
- 1 teaspoons sugar, molasses, agave, or honey (I used evaporated cane juice)
- 1 teaspoon agar-agar powder or unflavored dried gelatin (I used agar-agar.)
- 1 cup tapioca flour/starch
- 1/2 cup potato starch, divided
- 1/4 cup sorghum flour
- 1/4 cup Expandex
- 1 teaspoons xanthan gum
- 1/2 teaspoon guar gum
- 3/4 teaspoon sea salt
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons apple cider vinegar
- Additional tapioca flour/starch for dusting
- Additional oil for brushing
- Optional addins: Italian seasoning, basil, oregano, thyme, grated Parmesan cheese, shredded cheese, etc.
- 1 1/2 Tablespoons basil paste
- 1 Tablespoon fresh grated garlic
- 2 Tablespoons extra virgin olive oil
- Mozzarella cheese, shredded, about 1 cup
- 1 chicken breast, grilled and cut into bite size pieces
- Add yeast and sugar to warm milk, stir and allow to foam for about 5 minutes.
- Whisk together all the remaining dry ingredients except for 1/4 cup potato starch, and add to the bowl of your mixer; mix well.
- Add vinegar and oil to milk mixture and stir.
- Add wet mixture to dry ingredients and mix on medium speed or No. 4 of your KitchenAid until well incorporated.
- Once well mixed add 1/4 cup potato starch. This will coat the dough so that it will not be as sticky.
- On a smooth surface lay out 1 or 2 sheets of plastic wrap large enough to cover the size of pizza you wish to create. I like to use extra wide plastic wrap and place it on top of a baking mat.
- If using, place your pizza stone in a cold oven and preheat oven to 500-550°F (as high as your oven will go; some go even higher). If using a baking sheet, just preheat the oven to 500°F. Using the back of a cast-iron skillet for small pizzas work well, too. Just preheat it in the oven as you would a pizza stone.
- Divide the dough into 2 separate portions (each making a 10” pizza crust. Roll one portion of your dough on top of a sheet of plastic wrap. No need for plastic wrap on top. Roll the dough into the shape you desire. To lift it to the pizza stone onto the pan, roll it around a rolling pin by lifting the cellophane up carefully. Quickly transfer to hot pizza stone or pan, dusted with corn meal or flour.
- Brush th e top and edges of your dough with extra virgin olive oil to prevent cracking and help aid browning.
- Bake the crust in the oven for 10 minutes and remove from oven.
- Top the crust with your favorite pizza toppings, (sauce, cheese, toppings, and a little more cheese, in that order), and return to oven until golden brown, about 10 minutes.
- Allow pizza to cool for about 5 minutes or more.
- Slice and serve. Using a pizza slicer tool really helps, especially if you are using a pizza stone. The slicer may cut into other surfaces.
If using a frozen crust, you will need to cook the pizza a little longer. It came out a little starchier than I would have liked. I think I'll bake it next time a little longer, as it fell a bit, which usually means it is not cooked long enough. I precooked mine for 4 minutes. I suggest 5-7 minutes, as my toppings were cooked prior to the crust beginning to brown. The portion of the crust with the toppings turns out to be a thin crust the way I made it and the edges are a decent height, but could have been higher once it fell a bit.
UPDATE – Oct. 28, 2011: I made this recipe with the following changes:
- left out agar-agar
- 3/4 cup potato starch, divided
- 1/2 cup tapioca flour/starch
- 3/4 cup sorghum flour
- Added 1 Tablespoon filtered water
See the results in the photos below. (Roll crust as thin or as thick as you wish.) It was a little heavier, but the crust was definitely crunchier. So many like pizza so many different ways! That is why I have so many different recipes. Check them all out at the bottom of this page.
For taco toppings see Gluten Free Taco Pizza on Udi’s Pizza Crust
Check out other gluten free pizza crust recipes: