Don’t miss out on Pizza! This is the best Gluten Free Pizza Crust Recipe EVER! So simple to make for a weekly pizza night.
We are going on 15 years of cooking gluten free in my house and it has been an adventure. It no longer feels as challenging and the substitutes have become increasingly better. I had a previous Gluten Free Pizza Crust recipe that we loved, but things change and I have an even better one now. This Gluten-Free Pizza Crust Recipe is simple and no fail. I use it every other Friday for pizza night and it is just as good every time!
I batch of dough makes 2 personal sized small/medium pizzas. I double this every time I make it and put the extra pizzas in the freezer. You could even turn the extra dough into breadsticks.
This is not a thin crust, and it also isn’t super thick. It is a chewy delicious pizza crust that is better than anything we have found premade in the store.
Ingredients
Gluten Free Flour ( I use GF King Arthur Blend)
Pea Protein (yes it makes a difference)
yeast
sugar
salt
Olive Oil
Water
Instructions
Honestly this is super easy to make. In a large mixing bowl place all of your dry ingredients; flour, pea protein, yeast, salt, and sugar. Stir until blended.
Mix in the wet ingredients, olive oil and warm water. You will end up with a thick cake batter or brownie batter consistency. This is perfect because gluten free dough is not the same as gluten dough.
Line your pan with a silpat or parchment paper. Divide the dough in half and drop half of it in the center of your pan.
Take a little of the gluten free flour and dust your hands patting the dough to shape the crust. You want it to be about 1/4 inch thick. Allow the dough to proof for about an hour. The longer you let it rise the more of a tradition thicker crust you will have.
Preheat your oven to 45o degrees. Once hot place pan with crust in the oven for about 5-7 minutes. You are just pre-baking the crust a little bit.
Remove the pan from the oven and top with pizza sauce, cheese, and your favorite toppings. Return to the oven for about 10 minutes or until cheese is melted and bubbly
Vegan
Yes, this crust is vegan and you can make your Gluten Free pizza vegan by using Vegan Cheese and toppings.
Storage
Store any uneaten pizza in the fridge for up to 3 days. You can also freeze these pizzas and crusts until ready to enjoy. Stores in freezer for up to 4 months.
More Pizza
Don’t need gluten free crust? We have tons of pizza recipes including sauce, regular crust, appetizers, and more. Check them all out.
Pizza Recipes
Gluten Free Pizza Crust Recipe
Don't miss out on Pizza! This is the best Gluten Free Pizza Crust Recipe EVER! So simple to make for a weekly pizza night.
Add all of the dry ingredients (including yeast to your mixing bowl). You can even premeasure and make bagged mixes to make it easier later)
Add in the warm water & olive oil. Stir slowly at first, then kick speed up to medium for 1 – 2 minutes.
Dough will be sticky, kinda like the consistency of a drop cookie dough or thick brownie batter.
Line a baking sheet with parchment paper. Depending on the size of the pan you may be able to fit both crusts on one pan. Otherwise you can divide it between two pans.
Take half the dough and drop it on parchment. Put gluten free flour on your hands and pat the dough gently to form a crust. You may have to flour your hands more than once.
After you shape your crusts, let them rise for about 45 minutes. You can spray it with olive oil spray to keep the dough moist. You can also sprinkle garlic salt around the edges for added flavor. When the dough rises, you want them to be a bit puffy.
Preheat the oven 450 degrees. Bake the crusts for about 10 minutes. You want them to be baked enough to add the sauce and cheese.
Pull them out and add the toppings.
Return to the oven and finish baking until the cheese is melted about 10 minutes. ENJOY!
Unlike the traditional wheat crust, the gluten-free crust is made of alternative flour, such as rice flour, tapioca starch, and cornmeal. These flours often have higher calorie content, and gluten-free crusts can contain more fat and salt than their wheat-based counterparts.
Use a little more liquid in the dough. Gluten-free dough may be dry and crumbly, so adding more liquid can help it rise by creating steam as the dough bakes. Let the dough rest for a longer period. This can help the dough absorb the liquid and become softer and more pliable, which can help it rise.
Since there is no gluten in the dough, it won't stretch and shrink like regular pizza dough. You'll need to use your hands with a little starch (cornstarch, tapioca starch, or potato starch) sprinkled on the dough to press it out.
A breakdown of that crust: Like we said, it's made out of ancient grains including quinoa, sorghum, teff, and amaranth, which are naturally gluten-free and high in protein and fiber. A small cheese pizza with the gluten-free crust also has 50 fewer calories than their original small-sized cheese pizza crust.
Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.
If you can let the gluten free bread dough rise overnight in a cool — not warm — place, the slower rise will provide a stronger cell structure and more of a sourdough flavor when baked the next day. A refrigerated overnight rise is a great way to get a longer proof without weakening the bread's structure.
However, some gluten-free bread products also contain yeast, which means you can safely consume those without worry. In fact, baker's yeast reacts well with gluten-free all-purpose flour and other gluten-free flours like rice flour for baking gluten-free bread recipes and pastries.
In gluten-free baking, we rely on xanthan gum to provide elasticity and stickiness in our doughs and batters. Since we don't have gluten present, we need something that acts as the binding agent for the flour, helps hold onto some moisture, and helps give the baked good some structure.
And that's because xanthan gum can be used in two ways: as a thickening and stabilising agent (to thicken sauces and stabilise emulsions) or as a binder in gluten free baking. Now, when you want to use a substitute for its thickening action, cornstarch is definitely a good option.
You shouldn't eat it if you have a gluten sensitivity. Uh, what?! Although the dough is gluten-free (it's made of quinoa, sorghum, teff, and amaranth), the chain "doesn't recommend" the pizza for those who have celiac disease or are gluten intolerant.
“Although Papa John's Ancient Grains Gluten-Free Crust is gluten-free and Papa John's employs procedures to prevent contact with gluten, it is possible that a pizza with Papa John's Ancient Grains Gluten-Free Crust is exposed to gluten during the ordinary preparation process,” the company told CNBC.
Celiac.com Sponsor (A12): An official statement from the company reads in part: "Papa John's employs procedures to prevent contact with gluten…it is possible that a pizza with gluten-free crust could be exposed to gluten during the in-store, pizza-making process.
Eliminating gluten will not cause automatic weight loss. But, when you have to decide between a gluten-free pizza and a traditional pizza, gluten-free pizza can be the healthier option. By choosing the healthier option, it can reduce the number of calories you intake while still making you feel full.
Cauliflower crust pizza has changed the game for folks who want to remain gluten free and still enjoy pizza. There are more vitamins and minerals in cauliflower than in wheat-based dough, so you get more nutrition from eating cauliflower crust pizzas and avoiding gluten.
But for those who have a choice, there are still plenty of reasons to go gluten-free. While gluten-free pizzas tend to have less flavorful crusts, they can be crispier and have a lovely texture. Some gluten-free pizzas are also good for specific diets, such as high-protein or high-fiber diets.
Introduction: My name is Allyn Kozey, I am a outstanding, colorful, adventurous, encouraging, zealous, tender, helpful person who loves writing and wants to share my knowledge and understanding with you.
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