|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||9%|
|Total Sugars 3g|
|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.|
A gluten-free pizza crust is surprisingly easy to make at home and this recipe has a taste that rivals any regular crust. It's flavored with Italian herbs, a healthy fit for your dietary needs, and no one will know that it's made with special flour.
One of the easiest ways to transform a flour-based bread product like pizza crust into a gluten-free delight is to use gluten-free flour. It's available in most grocers that cater to this specialty diet and it's a simpler option than recipes that require a special mix using things like rice or tapioca flour and potato starch.
To make up for the lack of gluten in the flour, you do need to add xanthan gum and baking powder. The xanthan gum can typically be found in the gluten-free baking section as well. It is a secret ingredient to making bread work because it helps with the dough's elasticity. Likewise, the baking powder is included so the dough will rise.
This semi-thin crust is easy to make and you can prebake it and freeze it so you have a crust ready for your next pizza night. All you have to do is top it with your favorite pizza toppings—gluten free, of course. If you happen to have leftovers, this crust will stand up to reheating it for lunch as well.
Gather the ingredients.
In a medium mixing bowl, combine the flour, basil, oregano, baking powder, xanthan gum, and salt. Mix well and set aside.
In a small mixing bowl, combine the lukewarm water, olive oil, sugar, and yeast. Stir well—some clumps may remain—and let it rest uncovered for 30 minutes. Foam and bubbles will form and it will smell strongly of yeast.
Pour the yeast mixture into the flour mixture. Using an electric mixer, beat on low for 3 to 4 minutes until the dough becomes thick and sticky.
Cover the bowl with a lint-free towel or plastic wrap and let the dough rise for 30 minutes in a warm place.
Preheat the oven to 425 F. Lightly grease and flour a pizza pan.
Fill a small bowl with water to dip your fingers into. Using wet fingers, spread the dough out onto the prepared pan.
Bake the crust for 8 to 10 minutes, until it is just beginning to turn golden brown. Remove it from the oven and let it sit for a few minutes until it deflates.
Top with your favorite gluten-free pizza toppings. Bake for 10 to 15 minutes longer, until the crust becomes golden brown. Serve warm.
Spice Up Your Crust
The basil and oregano combination adds a nice Italian flair to this crust. If you want to use fresh herbs, double or triple the measurement. These are not your only options, though.
Consider adding other herbs and spices to give it a new boost of flavor. Garlic (minced or powder) with rosemary is a great pairing and parsley or red pepper flakes would be great additions as well.
If you want to make a dessert or fruit pizza, skip the herbs and go with complementary spices. Adding a teaspoon of something like nutmeg or cinnamon can give it a really nice, sweet touch.
Gluten-Free Pizza Toppings
- The key to gluten-free pizza really is eliminating the gluten from the crust. When it comes to the toppings, many of the most popular options do not contain grains or starches, so they're naturally gluten free. Just be sure to read the labels for any processed foods, including shredded cheese and sauces.
- For instance, most ham (including Canadian bacon), Italian sausage, pepperoni, and salami fall into the gluten-free category. Chicken and shrimp are options as well. A homemade pizza sauce is very easy to make.
- From there, add fresh produce like mushrooms, peppers, onions, tomatoes, olives, spinach, pineapple, and artichokes. Top it with provolone, Mozzarella, cheddar, or feta cheeses. Mix and match any of these to give your pizza a personal spin that your family will love.