This gluten-free pizza crust recipe can be rolled out like traditional wheat dough.
Make it a thin crusted New York style pizza or thick crusted Chicago style, then load it with your favorite toppings.
Use this recipe for Homemade Gluten-Free Flour Blend or your favorite gluten-free all-purpose flour blend.
- 3/4 cup Gluten Free All Purpose Flour Mix
- 3/4 cup tapioca flour
- 2 tablespoons dry buttermilk powder OR dry powdered milk OR Vance's Dari-Free Powder
- 1 teaspoon Agar-Agar powder (Vegan ) OR unflavored gelatin powder
- 1 teaspoon salt
- 2 teaspoons
- xanthan gum
- 1 package active dry yeast granules
- 1 teaspoons sugar OR 1/2 teaspoon honey OR agave nectar
- 2 teaspoons olive oil
- 1 1/2 teaspoons cider vinegar
- 1/2 cup lukewarm water (hot water will kill the yeast!)
- Extra tapioca flour for rolling the pizza dough
- Glutenf-Free cornmeal to sprinkle on baking sheet
- Preheat oven to 400 degrees F.
- Line a large baking sheet with parchment paper and sprinkle lightly with gluten-free cornmeal.
- Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together.
- Add sugar, honey or agave nectar along with vinegar and olive oil. Gradually add water.
- Mix on high speed with a stand mixer or electric hand mixer for 3 to 4 minutes.
- Scrape the thick dough onto a large clean surface liberally sprinkled with tapioca flour.
- Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas. Note: The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.
- Shape each piece into a circle, making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.
- With a rolling pin, shape the dough into circles. Roll thin for New York style pizzas or thick for Chicago deep dish style.
- Carefully place one prepared pizza crust on baking sheet or pizza stone (see tips) sprinkled with corn meal. Bake for about 5 minutes or until the dough is firm. This is called parbaking. Repeat with second pizza.
- Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done. Or cool parbaked crusts, wrap and freeze for convenience.
Yield: 1 large, or 2 medium or 3 small pizza crusts
Tip: A pizza stone creates crisp crusts by absorbing moisture in dough. If you like your pizzas crisp consider using a pizza stone.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.