Nutritional Wisdom with Carly Pollack

Gluten Free Pizza Crust

Gluten Free Pizza Crust

A 7-ingredient gluten free pizza crust that requires 1 hour from start to finish!

3 cups gluten free flour blend (1 cup white rice flour + 1 cup brown rice flour + 1 cup tapioca flour + 3/4 tsp xanthan gum)
1 tsp sea salt
1 tbsp brown sugar
1 tbsp yeast
1 1/4 cup warm water, divided
2 tbsp extra virgin olive oil

Preheat oven to 350 degrees F (176 C).

In a small bowl, combine yeast and 3/4 cup warm water - about 110 degrees F (43 C). Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in the sugar a few minutes in.

In a separate bowl, combine gluten free flour blend, salt, and baking powder. Whisk until well combined.

Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon.

Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge. You want it to be pretty thin - less than 1/4 inch.

Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.

Remove from oven and spread generously with your favorite homemade pizza sauce and desired toppings. Use Daiya "cheese" to keep your pizza dairy-free. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.

Cut immediately and serve.

1 slice

Recipe Credit