Gluten Free Pizza Crust

March 2, 2019  |  Mains, Other, Recipes

For a personal size pizza:

  • Yeast mix
    • ½ c. warm water
    • 1 tsp. yeast
    • 1 tsp. sugar
  • Flour mix
    • ¾ c. gluten free flour mix
    • ½ tsp. xanthan gum
    • Pinch of baking powder
    • 1 tbsp. olive oil
    • Pinch of salt
  • Gluten free flour mix (very approximate recipe for generic GF flour, not refined!):
    • 1 part white rice flour
    • 1 part brown rice flour
    • 1 part sorghum flour
    • 1 part tapioca starch

Mix yeast, sugar and hot water, let sit for 5 to 10 minutes.

Combine yeast mix with flour mix (incl. olive oil), mix. (Let sit for a while, but no idea if yeast does all that much with GF mix.) Spread on top of parchment paper sitting on pizza stone. Cook at 450°C for 5 minutes, separate from parchment paper and add corn meal under the crust instead of the parchment paper; cook another 5-10 minutes. Take out, add toppings, cook another 15 minutes or until ready (toppings and cheese should have browned).

Tip: add enough water so that the dough is fairly sticky. Flour hands (sorghum or regular) to spread on parchment paper so the dough doesn’t stick on your hands; use as much flour as needed. Having the dough on the more sticky side will keep the crust moist during cooking, so it’s not too dry. Spread the dough as thin as possible. Use pizza sauce from a jar, Rao’s Homemade Pizza Sauce is the best I’ve tried so far.