Gluten-Free Pizza Crust Recipe

This gluten-free pizza crust is yeast-raised and baked in two stages, which is what gives it crisp edges and a base firm enough to pick up by the slice. The dough is a soft, sticky batter-dough made from a rice flour blend, xanthan gum, warm milk and water, one egg and olive oil. It is beaten with a mixer and pressed out with oiled fingers, not kneaded or rolled.

Par-baking is the key step. A wet gluten-free dough covered with sauce stays gummy in the middle, so the bare crust goes into a 425°F oven for 10 to 12 minutes first. Once the surface is set and dry, the toppings go on and the pizza returns to the oven to finish.

Use a gum-free mix such as this gluten-free all-purpose flour blend, and leave out the xanthan gum if a store-bought blend already contains a gum. The recipe makes one 14-inch pizza or two 10-inch pizzas, and par-baked crusts freeze well for later. The same kind of blend also goes into these homemade gluten-free tortillas.

Gluten-Free Pizza Crust

A yeast-raised gluten-free pizza crust made from a rice flour blend with xanthan gum, egg and olive oil, pressed out on parchment, par-baked at 425°F and finished with toppings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 24 minutes mins

Rising time 30 minutes mins

Total Time 1 hour hr 14 minutes mins

Servings: 1 14-inch pizza (8 slices)

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

Crust

• 1/2 cup warm water 100 to 110°F
• 1/2 cup warm milk 100 to 110°F
• 1 teaspoon granulated sugar
• 2 1/4 teaspoons (1 packet) active dry or instant yeast
• 2 cups (280 g) gluten-free all-purpose flour blend without added gum
• 2 teaspoons xanthan gum leave out if the flour blend already contains a gum
• 1 teaspoon fine sea salt
• 1 large egg at room temperature
• 2 tablespoons olive oil plus about 1 tablespoon more for the parchment and fingers
• 1 teaspoon cider vinegar

To finish

• 1/2 to 3/4 cup pizza sauce
• 1 1/2 to 2 cups shredded mozzarella cheese
• Other pizza toppings as desired

Method

 

Make the dough

1. Combine the 1/2 cup warm water and 1/2 cup warm milk in a small bowl. Stir in the 1 teaspoon sugar and the yeast and let stand for 5 to 10 minutes, until foamy.
2. In the bowl of a stand mixer fitted with the paddle (or in a large bowl, if using a hand mixer), whisk together the 2 cups flour blend, the xanthan gum and the salt.
3. Add the yeast mixture, the egg, the 2 tablespoons olive oil and the vinegar. Mix on low speed until combined, scrape down the bowl, then beat on medium-high speed for 3 minutes. The dough will be soft and sticky, like a very thick batter; do not add more flour.

Shape and rise

1. Line a 14-inch pizza pan or a large baking sheet with parchment paper and rub the parchment with a little olive oil.
2. Scrape the dough onto the center of the parchment. With well-oiled fingers or an oiled spatula, press and spread it from the center outward into a 14-inch round about 1/4 inch thick, leaving the rim slightly thicker. For two pizzas, divide the dough in half and press out two 10-inch rounds on two lined pans; bake them on the lower and middle racks, swapping the pans halfway through each stage of baking.
3. Let the crust rise, uncovered, in a warm place for 20 to 30 minutes, until slightly puffy. Meanwhile, heat the oven to 425°F with a rack in the lower third.

Par-bake, top and bake

1. Bake the bare crust for 10 to 12 minutes, until the surface is dry and set and the edges are just starting to color.
2. Take the crust out of the oven. Spread it with the pizza sauce, leaving the rim bare, and add the mozzarella and any other toppings. Go lightly with wet toppings.
3. Return the pizza to the oven and bake for 10 to 12 minutes more, until the cheese is bubbling and the rim is golden brown. For a crisper bottom, slide the pizza off the parchment directly onto the oven rack for the last 2 to 3 minutes.
4. Let the pizza stand for 3 to 5 minutes, then cut into slices.

Notes

Dairy-free option: replace the milk with the same amount of warm water or unsweetened non-dairy milk, and top the pizza with dairy-free cheese or with vegetables and olive oil only.

Egg-free option: stir 1 tablespoon ground flaxseed into 3 tablespoons warm water, let it stand for 5 minutes until gelled, and use it in place of the egg. The crust will be slightly denser and may need 1 to 2 extra minutes of par-baking.

No added sugar: leave out the 1 teaspoon of sugar; no substitute is needed. The yeast will foam less in the liquid but still raises the crust; give the rise the full 30 minutes. The milk, sauce and cheese still contain natural sugars, and many jarred pizza sauces have sugar added, so check the label or use plain crushed tomatoes seasoned with salt and oregano.

Make-ahead: par-bake the crusts, cool them completely, wrap well and refrigerate for up to 2 days or freeze for up to 1 month. Top frozen crusts without thawing and bake at 425°F for 12 to 15 minutes.

Most parchment paper is rated to 420 to 450°F. Use one rated for at least 425°F, or skip it and press the dough onto a pan greased generously with olive oil.

For a seasoned crust, whisk 1/2 teaspoon dried oregano and 1/2 teaspoon garlic powder into the dry ingredients.