|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 1g||3%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
2 tablespoons cornmeal, gluten-free
3/4 cup gluten-free, all-purpose flour mix
1 1/4 to 1 3/4 cups tapioca flour, divided
2 tablespoons buttermilk powder, dry, 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 yeast, active dry granules
1 teaspoon 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
Gather the ingredients.
Heat oven to 400 F.
Line a large baking sheet with parchment paper and sprinkle lightly with gluten-free cornmeal.
In a large mixing bowl, whisk together the gluten-free flour mix, tapioca flour, buttermilk powder, agar-agar. salt, xanthan gum, and yeast until thoroughly mixed.
Add sugar, oil, and vinegar. Gradually add the 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. The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.
With a large knife, cut the dough in half to make two medium pizzas.
With a rolling pin, 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. 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 cornmeal. 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 to 10 minutes or until done. Or cool parbaked crusts, wrap and freeze for later use.
- A pizza stone creates crisp crusts by absorbing moisture in the dough. If you like your pizzas crisp, consider using a pizza stone.
Note: 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.
Edited by Stephanie Kirkos