After surveying a few people yesterday, it seems that one of the popular gluten-free items is pizza. I have only tried creating a gluten free pizza crust recipe once before, but it did not turn out well. Well, today my husband, who eats gluten, says I have successfully made a great gluten free pizza crust. Yeah!!! He’s my taster. If he likes something gluten free then I know I’ve done well.
I used several ingredients in this recipe, but the one that not everyone is used to seeing is teff flour. Teff is high in protein and fiber and has an excellent texture and flavor. It’s actually a grass seed. If you can’t find any easily enough or it is too expensive, I would assume you could use flax seed as a substitution as they both contain oil, but it will definitely change the flavor. It tastes a little nutty, which brings a unique flavor to an otherwise bland crust.
The crust has a slight crunch to the bottom and a perfect texture inside. I topped my practice pizza crust with homemade pizza sauce, shredded mozzarella cheese, sautéed onion, and fresh sweet basil. I hope you enjoy this crust as much as we have.
Thin Gluten Free Pizza Crust that tastes good!
Teff flour provides a nutty flavor to this gluten free pizza crust. Paired with the right sauce, you'll have yourself an awesome pizza!
For the Crust:
- 1 cup white rice flour
- 1/2 cup brown rice flour
- 1/2 cup sorghum flour
- 1/4 cup tapioca flour, plus more for rolling
- 1/4 cup cornstarch
- 1/4 cup teff flour
- 1/4 cup potato starch
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup non-fat milk (or milk of your choosing)
- 1 tablespoon granulated sugar
- 1 tablespoon agave syrup
- 2-1/4 teaspoons instant yeast
- 1 large egg, at room temperature
- 1/4 cup + 1 tablespoon extra-virgin olive oil, plus more for bowl
- 1 small yellow onion, finely chopped
- 20 fresh basil leaves, finely chopped
- Extra-virgin olive oil, for sautéing
- Pizza Sauce
- Shredded mozzarella cheese (or Daiya or Follow Your Heart for dairy-free)
- Whisk together the white and brown rice flours, sorghum flour, tapioca flour, cornstarch, teff flour, potato starch, xanthan gum, salt, and garlic powder. Set aside.
- Heat milk, sugar, and agave syrup to 110 - 115°F. Stir in yeast and set aside until foamy on top, at least 5 minutes.
- In a medium bowl, whisk the egg and oil together. Temper the eggs by slowly whisking in milk mixture.
- Add wet ingredients to the dry ingredients. Mix with your hands or rubber spatula until thoroughly combined. Form dough into a ball.
- Coat a bowl with 1 teaspoon of olive oil. Place the dough in the bowl, rolling it around to coat it with oil. Cover with a clean tea towel, and allow to rise for one hour at room temperature.
- Prepare your pizza toppings and set aside. If you choose to use the suggested toppings, sauté the onion and basil together in a preheated and pre-oiled frying pan, about 7 minutes.
- After the dough rises, wet your hands and use the water on your hands to wet a clean surface. On the surface, knead the dough with wet hands and remove any air pockets.
- Cut dough in half and again form each in the shape of a ball and coat with oil from the bowl. Cover with the same dish cloth and allow to rise for 30 minutes.
- While the dough rises, preheat the oven with a pizza stone on the center shelf, to the highest temperature possible, 500 - 600°F.
- Roll out each ball of dough onto a sheet of parchment paper dusted with tapioca flour, to a little less than 1/4-inch thick.
- At the edge of the pizza, using one hand, push the dough in, making a higher crust on the edge. With the other hand press down on the dough to keep it in place. Alternatively, you can fold the edge over the top and press to seal. Do not make the edges thick as it will taste doughy. Transfer one rolled dough to the hot pizza stone.
- Quickly dress your pizza with sauce, cheese, toppings, and additional cheese. You can add oil to the pizza crust before adding toppings if you are not using any sauce. However, if you are using cheese this is not necessary.
- Bake pizza for 5 - 10 minutes.
- Carefully remove pizza stone from oven. Allow pizza to cool for 2 minutes prior to slicing. If you do not have a pizza slicer, you can use kitchen scissors, but be careful not to burn yourself.
- Repeat steps 11 - 14 with the second dough.
If the crust dries up during rising, make a little well in the center of the dough, and add a little bit of warm water. Knead it until moist and smooth. You can do this as often as needed.
I suggest making small pizzas with this recipe, as it has a tendency to break easily when transferring to the pizza stone.
Use a low-sodium cheese if you are on a low-sodium diet.
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See more pizza crust recipes:
Gluten Free Pizza Crust made with Expandex
Carol Fenster’s Pizza Crust and Sauce Recipes
Grilled Gluten Free Pizza Crust Recipe
Gluten Free Focaccia Bread Recipe
Gluten Free Polenta Pizza Crust