Making Gluten free Pizza Crust
After several months of preparation, I finally fully transitioned my daughter into a gluten and dairy free diet (GFCF) , to see if it helps her with her autism symptoms.
This is the best version of gluten free pizza dough that I have come up with so far. The dough is tender, and while not quite as chewy as traditional pizza crust, it has a nice texture.
This would be even better as a white pizza with cheese, but we are omitting casein, so no cheese, and my daughter’s preference is for “pizza strip” style, with just lots of tomato sauce.
While this crust is my favorite, my gluten free oatmeal pizza dough (must use gf oats) is also quite good and is easier to make than this gluten free crust.
Gluten Free Pizza Crust Recipe
- 3/4 cup warm water
- 1 packet active yeast
- 2 tsp sugar 1 for yeast water, 1 for dough mix
- 1 cup rice flour
- 1/2 cup millet or sorghum flour
- 1/2 cup tapioca flour
- 2 tsp corn starch
- 2 tsp xanthan gum
- 1 tsp Kosher salt
- 1 tsp baking powder
- 1 egg
- 3 tbs olive oil
- 1 tsp minced garlic
- 1 tsp vinegar rice or other gluten-free type
- Whisk together the warm water, yeast and 1 tsp of sugar. Set aside to develop.
- Mix together the flours, corn starch, xanthan gum, salt and baking powder.
- In a separate bowl beat together the egg, oil, garlic and vinegar.
- Combine the two mixtures, until thoroughly mixed. The dough will be rather sticky.
- Dust a kneading surface with gluten free flour (I use rice flour, since it is least expensive.) Form the dough into ball and knead a little until it is handle-able. Do not overwork it.
- Stretch and form the dough into a crust shape. Leave it a little thick at this point.
- Coat a baking sheet with non-stick cooking spray or very lightly oil it.
- Transfer dough to pan. Press and stretch the dough until crust is thin.
- Cover loosely with plastic wrap and put in a warm place to rise for 30-40 minutes.
- Preheat oven to 400 degrees.
- Bake crust for 7-8 minutes. Remove and add toppings.
- Bake for another 10 minutes.
- Cool on a rack or double folded towel, to keep crust crispy.
- Cut and serve.