Whether you enjoy a gluten free cracker crust pizza or a gluten free thin crust pizza, or just plain gluten free crackers, this crust is absolutely perfect! Rolled out thinly, it cracks like a cracker. Rolled out just a tad thicker, it is the thinnest gluten free pizza crust you’ll find. You’ll never have soggy pizza crust again! You don’t need a grill to make it, just a pizza stone, or pizza pan or baking sheet (if that’s all you have), and your oven. Enjoy!
Using a pizza pan or baking sheets creates a little thicker crust. For a crunchy crust, use a pizza stone.
You can also create small circles or other shapes to make gluten free crackers.
Gluten Free Cracker Pizza Crust (or Thin Crust) Recipe and Video
Make your crust crispy like a cracker or thin and slightly crispy like traditional New York-style pizza crust.
- 3/4 cup water, heated to 110 - 115°F
- 3/4 teaspoon light corn syrup (or brown rice syrup)
- 1/2 teaspoon granulated sugar
- 1-1/8 teaspoon instant yeast
- 1/2 cup + 3 tablespoons brown (or white) rice flour
- 1/2 cup + 3 tablespoons potato starch*, plus more for dusting
- 1/2 cup cornstarch*
- 1/2 teaspoon xanthan gum
- 1 teaspoon salt
- 1/16 teaspoon baking soda
- 1-1/2 teaspoons olive oil for bowl
- Stir the corn syrup and sugar into the warm water. Add yeast and stir again using a thin utensil so that the yeast doesn't stick to it much. Set aside until foamy on top, 5 - 10 minutes.
- In the bowl of your electric mixer, whisk together the dry ingredients: rice flour, potato starch, cornstarch, xanthan gum, salt, and baking powder.
- Pour the wet mixture into the dry mixture a little at a time while the mixer runs on low speed. Increase the speed to medium and beat until soft dough forms, about 1 minute. Gather the dough into a ball using a silicone spatula.
- Oil a small to medium-sized bowl add dough and roll it around to coat it thoroughly with the oil. Cover with a tea towel and allow to rise in a warm (80ºF) environment 55 - 60 minutes.
- If using a pizza stone, when the timer shows that there is 20 minutes left, place a pizza stone in the center of the oven and preheat to 500ºF. Otherwise, set an ungreased pizza pan or baking sheet aside and preheat the oven to 300ºF.
- Divide the risen dough into two pieces (for pizza) or smaller pieces for crackers. Place one piece on a sheet of parchment paper. Press the dough out into a 9-inch circle for cracker crust, 8 inches for a thin, chewy crust, and several much smaller pieces for crackers. Cut the excess paper from around the edges to prevent burning. Poke several holes in the pressed out dough using a long, 2-prong fork.
- If using a pizza stone, using a pizza peel (pizza spatula) allow the pizza dough and its paper to slide onto the preheated pizza stone. Alternatively, you may use the back of a baking sheet. Bake 13 minutes. (If desired, flip over halfway through for additional browning on both sides. At that time also remove the paper and discard.)
- If using a pizza pan or baking sheet, bake on center shelf for 35 minutes, Lower heat to 275 and bake up an additional 25 minutes. The longer it cools, the crunchier it becomes.
- Remove from oven and discard the paper if you have not already done so. Set aside and repeat with remaining dough.
- Baste the crusts with olive oil (or gluten free pizza sauce, but sauce softens the crust just a little bit). Top with half of the cheese you plan on using, your favorite toppings, and the remaining cheese. Turn the broiler to high and broil 6-inches from the broiler element for 1 minute or until it reaches your desired color and texture. Just be sure all of the cheese melts.
- Using a knife longer than the width of your pizza, slice the pizza into 4 pieces by placing pressure on the knife to slice it from one end to the other at the same time, no sawing. Allow the melted cheese to cool 3 - 4 minutes prior to serving.
Both potato starch and cornstarch may be substituted for one another. You can also substitute one or the other with tapioca flour. If you need this crust to be corn and potato free, I suggest using half rice flour and half tapioca flour.
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