Pizza has always been, and probably always will be my favorite food.
It’s not like you’re only eating the same thing every time you eat pizza; there are SO many different ways to dress it up!
The one thing that always remains the same is the crust.
You always have to have crust, so naturally, it’s important to have a good gluten-free pizza crust recipe, right?
I make this recipe every single week for our church’s post-service potluck lunch, which may sound lame, but every Sunday, I take home clean pan, because this recipe is good – even if you’re not restricted to the gluten-free diet! Proof?
I can’t even tell you how many times I’ve written this recipe out for friends who’ve tasted it, and subsequently had to have it.
You’ll notice that this recipe is a lot like the gluten-free sandwich wrap bread recipe, and that’s because it’s derived from the same recipe.
I made an especially thick sandwich wrap one day (my bad!), but the silver lining was that it came out looking like it would make a fabulous pizza crust! (you should know that I don’t make round pizzas – they take up too much room in the oven at church – so seeing a rectangle jelly roll pan of bread as pizza crust is perfectly normal for me).
So, for my husband’s benefit, I tweaked it to be egg-free before turning it into our family pizza crust recipe. 😉
Easy Gluten-Free pizza Crust
Easy Gluten-Free pizza Crust Recipe
If you love pizza, this gluten free pizza crust is a must try. Just as good as regular crust, but allergy-friendly!
Ingredients
- 1 1/2 cups gluten-free flour mix
- 1 tablespoon granulated sugar
- 2 teaspoons guar or xanthan gum
- 1 tablespoon yeast
- 1/2 teaspoon salt
- 1 cup warm water
- 1 teaspoon apple cider vinegar
- 2 Tablespoons olive oil
Instructions
- Mix all dry ingredients together
- Add wet ingredients and mix well
- Beat on high speed for four minutes using the paddle attachment of a stand mixer (or a hand mixer, or by hand – just do what you can)
- Liberally grease an 10×15 inch jelly roll pan with additional olive oil
- Scrape dough into center of pan, and use a rubber spatula to spread dough evenly over entire pan
- Tip: dip spatula in water to keep dough from sticking
- Place pan in a warm area to rise for 35-40 minutes
- Preheat oven to 425º
- Bake crust 5-7 minutes until set
- Remove from oven, and top with pizza toppings
- place back in oven and bake until cheese begins to get toasty
- Remove and let rest 5-10 minutes before cutting
- Enjoy!
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Brittani says
Is this pizza dough recipe the pasta dough recipe you recommend using for the calzones? Thanks!
Elise says
Hi Brittani, I actually used this pasta dough recipe for the calzones, because you can roll it out and fill it very easily. 🙂
Ruth says
I have King Arthur Flour that already has xanthum gum in it. Can I just omit the extra called for in this recipe.
Elise says
Yes, definitely.
Bobbie says
Tried to make for calzones and the dough was way to sticky to roll out. Not sure what did wrong.
Elise says
Possibly just adding some extra flour would fix the problem. 🙂
Bobbie says
Thanks! I added a bit. I am eager to try again!
Elise says
Oh, I answered your comment from the dashboard and didn’t actually see what recipe you commented on. So sorry!
The pizza dough is very sticky, and meant to be spread out in the pan with a spatula rather than rolled out.
You’ll have much better success using this Gluten-Free Calzone Recipe.
Meg taylor says
So excited to try this! The smell of any vinegar turns my stomach, can I substitute anything for the vinegar? Like lemon juice or something else maybe?
Elise says
Yes, or simply leave it out – I often forget to add it and it hardly effects the finished crust.
EARL M MESSICK says
does this make a soft crust
Elise says
Yes.
Kim says
Can you cool the crusts and then freeze them?
Gillian says
Love this dough, but my husband wishes it were a bit crispier. Any idea if spreading the dough into a pizza stone, letting rise, and baking it would work?
★★★★★